my latest pizza

[Martino1]

thank you.
only from jb iphone the twick from cydia called safari upload unebler.
the ipad dont have it.
and theres web site called resizenow so can resize the photos before uploading.
good luck my friend.

[Martino1]

Wow it works !
thanks Michael, upload works Now. have to check the resize now, also.
great looking pie, i love the crumb shot in the last pictures. So open...
keep on posting.

[msheetrit]

Thank you some1else. I dont know tsfat that much there are citys like tsfat for instence that tourists likes to go.
There are many places here that can see poeple with beards toss pizza.
I love to see ny, i never been in united state i only have been in three places in the world. London, turkey and germany when i was very young.
I love to go visit difara. Patsy, keste... Theres nothing like this here.
Last week we have been in italian resturant in the north. The pizza was ok. But i was waiting for somthing great. For me to eat this pizza and to know that mine is much better was very bad. I wanted to eat better pizza than mine.

[msheetrit]

Well done martino1 your pizza looks very good i am glad you made it. When it works it feel like so kind of magic right?... And the resizenow works really fast from the iphone. Even Faster than computer.

[msheetrit]

Martino1 could you post the recipe? In What kind of oven the pizza was made in?

[Martino1]

hello Michael,
The pizza i do in a bbq grill. I use the rotisserie broiler, which is kind of a open flame.
still have to learn a lot, but i like it.
its a mixed hg/00 dough 60%.
Your daughter is so sweet. My son is 6 weeks now and i hope he can eat pizza soon  
all the best. Martin

[msheetrit]

6 weeks!! how amazing is that?!

[DoughFoSho]

Hey Michael! I just signed up to this forum and was kind of excited to see your thread, seeing as we are both from Israel! =]
Here is my introduction thread: http://www.pizzamaking.com/forum/index.php/topic,16500.msg161112.html
I have started my Pizza making journey just recently really, and I bumped in this thread of yours and it popped so many questions to my head that I was hoping you would kindly answer!

First of all let me just say that I appreciate the fact you share your experiments with us, and like you said, since it is the place you have learned it all (or most of it), it is only fair you would share it all back, and I intend to do the same when I post my own pizzas

1. I read most of this thread, and I was wondering if it is possible to just knead the dough by hand?! This question troubles me the most, because I keep reading how you use your food processor, and I ain't got any of those =[ would kneading by hand make any difference?

2. I noticed how you started with IDY and later on have switched to cake yeast. Do you get better results using it? would you recommand me doing the same?
Same goes for the flour, I have been using AP flour so far (All Purpose normal flour), should I use the Bread flour? (not by the same manufacturer though, mine is bread flour Maimons)

And lastly, where should I buy my Mozz cheese?  (and also Parmesan cheese, since you said it makes a great mix)
seeing as we are both from Israel I think it's a question worth being asked
do you buy those in Bulks and grate on your own? or do you buy pregrated ones to use?

thanks in advance and keep them pizzas coming ^_^

and now in Hebrew:

היי מיכאל!  הרגע נרשמתי לפורום ודיי התלהבתי לראות את האשכול שלך, כי שנינו מישראל =]
זה האשכול היכרות שלי: http://www.pizzamaking.com/forum/index.php/topic,16500.msg161112.html

התחלתי את מסע הכנת הפיצה שלי ממש לא מזמן, ונתקלתי עכשיו באשכול שלך וזה הקפיץ לי כל כך הרבה שאלות לראש שקיוויתי שתוכל להשיב עליהן

דבר ראשון רק רציתי להגיד שאני מעריך את העובדה שאתה משתף את הניסויים שלך באשכול, כמו שאמרת, פה למדת את כל מה שאתה יודע (או את הרוב) אז זה רק פייר שגם תחלוק את הכל פה, וזה מה שגם אני מתכוון לעסות כשאני אפרסם את הפיצות שלי =]

1. קראתי את רוב האשכול ותהיתי לעצמי אם זה אפשרי ללוש את הבצק ידנית בלבד? השאלה הזו הכי מטרידה אותי כי אין לי מיקסר מזון שאוכל להשתמש בו, יש לי רק את הידיים שלי חח
זה ישנה אם אני אלוש ביד בלבד?

2. שמתי לב איך התחלת את האשכול עם IDY ועברת לCAKE, אתה ממליץ לי גם לעשות את זה?
אותו דבר בקשר לקמח, עד עכשיו השתמשתי בקמח רגיל, כדאי להשתמש בקמח לחם? (יש לי של maiman,לא של שטיבל כמוך)

ודבר אחרון, איפה כדאי לי לקנות את המוצרלה ואת הפרמז'ן? אתה קונה שלמים ומגרד בעצמך? או שאתה קונה מגורדים ומוכנים? ושוב, איפה (ואיזה חברה)

תודה ותמשיך עם הפיצות ^_^

[msheetrit]

hey shahar and welcome to the forum.
1-the fact that you dont have mixer is no trouble at all knead by hand is very good. i think it will bring you closer to feel and understand the dough. and i am sure that soon you will get all you need to make pizza, thats the way it work. soon you will find your self buying pizza gear.
2-as for yeast you know that here in israel you can get cake yeast in every supermarket and that they are cheap, so why not? i think they are better and have better taste. but idy also ok.
3- as for fresh mozz i have trouble my self finding. i used to buy it from russian super chain calld karlberg but lately they stop brining it from the kibuts. there is also kind that you can find that look like hala in shape, it also has the right amount of salt. i recomnded that i think its "gad". this one cannot be grated only choped and i think its also better. if you live near tel aviv you can find in shook ha carmel parmejano rajjiano.
lately i like the combination of mozz and parmesan but i am learning and trying new stuff all the time.
and yes.
here i have learned everything i know and i dident dreamed that it would go so far i just wanted to learned how to make plain pizza. but as you can see now pizza is not just plain pizza and the more you learn the less you know.
i started 11 months ago and in the first 5 months i was here all of the time somthing like 6 days in total. reading and learning new things but in the last six months i wasent here at all.
work, family and bla bla bla.
the main thing i am trying to say that the bug got me again and i am here now back on the horse to learn and move on to new dreams.
good luck. if you need somthing feel free to ask.  

be free to try anything. flour, cheese... do this and do that learn as much as you can.

[DoughFoSho]

Thanks for the quick reply!

one thing I forgot to ask
I couldn't help but notice you bought this pizza net. do you put this in the oven and then after a few minutes take it out?
because I myself had 2 pizzas glued to my pizza peel (which isn't made of wood btw, more like a rounded metal, and neither flour or oil helped, so I had to dump 2 pizzas!) so the next day I simply put a baking paper between the pizza and the pizza peel, and then slided it (including the paper) to the stone, and after a couple minutes, when the dough became more stiff, I pulled the paper out and made a direct contact between the dough to the stone.
But I'm afraid that in my next pizzas, once I make new crusts, thinner pizzas, a paper wont help in that case, since it might stick to that (won't it?) and I'm afraid I'll have to get one myself, won't I?

I saw that a guy told you that he uses this 'screen' just the way I used the paper, as he said, half the baking time and then take it outside
I'd like getting one of those. Seems more convenient, plus, I doubt a paper will suffice in my next pizza batches as I will have a thinner dough, but I have NO CLUE whatsoever how it is called in Hebrew. I tried searching for it online but I fail to find it
I'm assuming you didn't purchase it online, but purchased it directly from a store, yet, do you have a clue how this thing's called? I don't mind ordering one online, but I don't wanna use eBay and order one from the US because it'll just take too long, and I'm inpatient so I'm gonna need to track this item down in Hebrew sites D:

EDIT:found it!
I simply googled רשת לאפיית פיצה
and it found a few websites
the question is, what size should I get? my baking stone is 34*38 so I think I should go for the 35cm one, right?

and LOL I also found this, funny how he asked the same question!
http://demo.ort.org.il/ortforums/scripts/forum_msg_show.asp?pc=393235558&msgID=273539727

[Martino1]

Hi Michael,
You prefer the compressed yeast to the natural starters you have been using in the past ?
I am now using Ischia culture and maybe try baking with camaldoli soon.

I also experiment with 20% semolina together with flour type 00 and hg mixed and the last result was nice.

[msheetrit]

shahar,
i used to do that same thing with the paper but with time i manage to do it with just the peel.
to do that you need the peel to floured enough and to make sure to shake it every once and a while so it want get stuck on the peel. so every step make sure to shake it.
if you live in tel aviv theres a big resturant gear store called misteral you can find the pizza screen there. there is also 4chef chain.
martino,
i dont use starter i use cake yeast or idy.

[DoughFoSho]

Thanks Michael,
I managed to find a store nearby with the pizza screen! I got the 35CM one
I then went to Mega Ba'ir, and I was disapointed enough to realize I can't find any cake yeast! all I could come up with was Instant Dry yeast which I already have..

Plus, I went to the cheese section there (Where a guy cuts/grates the cheese of your choise) and I found "sausage Mozz" (Mozz in the shape of sausage, a hard one) and it was written 7.9₪ per 100g
Parmesan; 12.2(I think) per 100g
The Mozz was by Gad (not sure whether the Parmesan was aswell, but I don't really mind)

Is this where and how I should buy my cheese? Or would you recommand another place instead of Mega Ba'ir?
& Where can I find cake yeast?

Thanks again =]

[msheetrit]

You can find cake yeast in shoopersal.
As for cheese there is no good and bab place. I sure that from now on you will look all the time for cheese everywhere.

Good luck.

[DoughFoSho]

Awesome, I was gonna go to some mall tomorrow (looking for a digital weight-scale) and I asked my mom what kind of food networds I can find there, and she said Yeinot Bitan and Shoopersal Deal, hopefuly Ill find everything there

thanks

[msheetrit]

in what part of israel do you live?

[DoughFoSho]

Ashdod, and I'm heading to the mall in a few minutes actually,

I posted a new thread yesterday and I'm disappointed to find out there are no posts on it yet =[

anyone care to take a look?
http://www.pizzamaking.com/forum/index.php/topic,16516.0.html

[msheetrit]

Give it some time  it will be ok.

[DoughFoSho]

Yay, got my scale ^_^
And also, you'll never believe what I found in Shupersal Deal; I found Stybel flour (the type you use), I saw the Bread type you use, BUT, near it I found an 00 type for Pizzas, I was damn surprised
I got two of those, and when I'm out I'll go and get more ^_^

I also bought Mozz(4packs)+Parmesan(1pack), the Parmesan is a 100g pack, not made in Israel, because it is obviously tastier, I only bought one pack for the sake of experimenting, though. this one cost 19 instead of 10 (for the Israeli one), didn't buy any Israeli one, maybe next time
BUT the cheese  I bought the most is Mozz, 4 packs of about 170g each

btw, I couldn't come up with Cake yeast.. I'll just stick to the instant one.
and thanks, Scott&Don are helping me in my thread [=

[msheetrit]

Yes i know that shoopersal sell stibel pizza flour00. I dont use that i tried 00 farina flour before and tried to combine it with several types of flour, for now i dont plan to use it anymore. For the heat that i use i dont think i should use it. Shoopersal is the primery stibel sale center. Told ya.
And i am seeing what i knew would happen you are buying and looking for new stuff. Cool!
Good luck there.
Soon pizza wil be flying from your oven all around