Author Topic: my latest pizza  (Read 34430 times)

0 Members and 1 Guest are viewing this topic.

Pizza01

  • Guest
Re: my latest pizza
« Reply #340 on: July 08, 2012, 05:59:47 PM »
Every thing i know i learned here on the site thank you guys:)


Pizza01

  • Guest
Re: my latest pizza
« Reply #341 on: July 08, 2012, 06:03:45 PM »
That dough has only litel bit yeast, salt, water and flour.
From each pie the taste is getting better, like fine tuning.

Offline Ev

  • Supporting Member
  • *
  • Posts: 1802
  • Age: 57
  • Location: Lancaster Co. Pa.
Re: my latest pizza
« Reply #342 on: July 08, 2012, 11:27:02 PM »
Very nice work, Michael. Good to see you back here again. ;D

Pizza01

  • Guest
Re: my latest pizza
« Reply #343 on: July 09, 2012, 07:44:10 AM »
I am allways here, i just bake less now.
We have new babygirl in the house.. :D there is much work to do and also the pizzas are great and i cant stop eating them so i wouldent gain wheigh i decided to cut back to 2 pies in 2 or 3 weeks

Online Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10239
  • Location: North Carolina
  • Easy peazzy
Re: my latest pizza
« Reply #344 on: July 09, 2012, 12:58:08 PM »
I think that's a good approach...I HAVE to cut back (doc ordered) and it sure ain't easy.
Michael, would you please tell me your last bake temp and possibly post a link to that latest dough. Thank you so much.

Bob

p.s.  Congratulations on your new daughter!
« Last Edit: July 09, 2012, 12:59:39 PM by Chicago Bob »
"Care Free Highway...let me slip away on you"

Pizza01

  • Guest
Re: my latest pizza
« Reply #345 on: July 09, 2012, 04:55:09 PM »
thank you, she is a princess and will turn 1 month in 2 days, and gave us her first smile yesterday:)

as for our issue...
my oven is home regular oven the max temp is 270cl deg but i have shamout stone 3cm thick. the setup is 7 cm from the broil on the uper oven rack, pre heat hour and a half i never gave a ir check but i think its somthing between 300-340 cl deg.

the dough is israel (local) bread flour, 500 gr
58% water, 2.8% salt, 1gram idy.
room temp rise which this time here is summer between 25-29 cl deg.
i made the batch in food prossecor 10-15 high speed (all ingridiants at once)
then couple folds by hand, 2 hours rest and devided into 2 balls, each ball 390gr.
another 5 hours rise and poped into the oven.
i never open the oven until the pizza is in.
3:10 min bake.
i hope that will help you understand my dough, you can also read past posts in this thread in this stage which is about 20 pizza's back its just fine tuning like i said but all and that is pretty much the same.

Pizza01

  • Guest
Re: my latest pizza
« Reply #346 on: July 09, 2012, 04:57:56 PM »
thank very much for all of the good words everybody. respect!  :pizza:

Online Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10239
  • Location: North Carolina
  • Easy peazzy
Re: my latest pizza
« Reply #347 on: July 09, 2012, 05:28:38 PM »
thank you, she is a princess and will turn 1 month in 2 days, and gave us her first smile yesterday:)


i never open the oven until the pizza is in.

Michael,

Oh I have read this thread, I can assure you of that...it is the reason for my request of a "fine tuning" update. You are making some awesome looking pies my friend.

Just over one month old, eh? Oh boy...you are busy. I'm glad for you that you have a "Princess".   ;)

Now.......if I can only get you to teach me that trick of your's. It truly is amazing how you are able to get that pizza in the oven without opening the door...you got some pretty cool stuff go'in on there in Israel mister!!   8)
"Care Free Highway...let me slip away on you"

Pizza01

  • Guest
Re: my latest pizza
« Reply #348 on: July 10, 2012, 01:40:51 PM »
Thank you very much.
I ment that i open the door of the oven only to pop the pizza and not before.

Pizza01

  • Guest
Re: my latest pizza
« Reply #349 on: September 20, 2012, 01:21:24 PM »
here is how i open the dough into skin


Pizza01

  • Guest
Re: my latest pizza
« Reply #350 on: September 20, 2012, 06:08:33 PM »
and here is the result
3 months i dident made pizza
it was good

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21596
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: my latest pizza
« Reply #351 on: September 20, 2012, 06:44:57 PM »
Michael,

You sure didn't lose you touch after not baking pizzas for 3 months.  Nice job!  :)

Norma
Always working and looking for new information!

Online Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10239
  • Location: North Carolina
  • Easy peazzy
Re: my latest pizza
« Reply #352 on: September 20, 2012, 06:46:01 PM »
michael, your pizza looks very tasty and it's good to have you back making pizza again...thanks!   :chef:
"Care Free Highway...let me slip away on you"

Pizza01

  • Guest
Re: my latest pizza
« Reply #353 on: September 21, 2012, 09:38:38 AM »
thank you guys.
this days i eat pizza only when i make and maybe a slice outside once a month.
i work a lot and i am with babies.
i am also on the sushi making wave now.
i am always here:)

Pizza01

  • Guest
Re: my latest pizza
« Reply #354 on: September 26, 2012, 05:31:56 PM »
here is another pie:)

Pizza01

  • Guest
Re: my latest pizza
« Reply #355 on: September 26, 2012, 05:38:01 PM »
this time for the sauce i tried new thing.
found this at the store.
passata.
itlian tomatows.
add frsh oregano and bazil, fresh garlic, salt, o.oil, b.pepper and coocked 2 minutes.
i think from now on i will use it for the sauce. its much better than the israeli tomatows.

Offline Woodash

  • Registered User
  • Posts: 6
  • Age: 59
  • Location: Australia / New South Wales
Re: my latest pizza
« Reply #356 on: October 02, 2012, 03:46:59 PM »
this time for the sauce i tried new thing.
found this at the store.
passata.
itlian tomatows.
add frsh oregano and bazil, fresh garlic, salt, o.oil, b.pepper and coocked 2 minutes.
i think from now on i will use it for the sauce. its much better than the israeli tomatows.

Hi Michael
This brand I also found at my local supermarket, but in cans. The tomatoes are very finely diced and have a great texture,
only ones I use.
Cheers :chef:

Pizza01

  • Guest
Re: my latest pizza
« Reply #357 on: October 03, 2012, 08:27:29 AM »
This is in the right consisty for pizza. Very good.

Pizza01

  • Guest
Re: my latest pizza
« Reply #358 on: October 04, 2012, 06:46:53 PM »
a

Online Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10239
  • Location: North Carolina
  • Easy peazzy
Re: my latest pizza
« Reply #359 on: October 04, 2012, 07:12:44 PM »
What a picture perfect pizza....very nice work!
Glad you found a good sauce to use.  :chef:
"Care Free Highway...let me slip away on you"


 

pizzapan