Author Topic: Pizza Raquel (Read 165281 times)

tdeane · « **Reply #700 on:** February 15, 2009, 06:15:55 PM »

I say #1 is made at home and judging by the crumb was made with a bread sort of technique. No? Just a guess..

mmarston · « **Reply #701 on:** February 15, 2009, 06:41:56 PM »

Alright, I'll play even though I'd prefer to do this live.

1 # 1 (10) PFT’S
2 # 3 (9) Looks like one of mine. You been sneaking into my garage?
3 # 4 (8.5) Picture is a little cryptic but it looks good. Maybe a bit too charred?
4 # 2 (2) Flat and greasy. The greasy part could just be the light.

shango · « **Reply #702 on:** February 15, 2009, 09:23:11 PM »

I'll take a shot at this.

#3 (favorite) I'll give it an 8. Clearly Neapolitan..Wide open crumb resembles the best of what I've had in Naples. Little too charred perhaps? Looks professional

#4 (2nd) gets a 7.5-gonna say this is from PFT's house too..only complaint; The cornicone is a little small. That's Raquel style?

#1 (3rd) uh, 5. Nice crumb-too brown and not charred-looks bready. This is the style of (hmmm) wanna be Neapolitan? professional

#2 (last) 3. I'm not really into this cracker style, (new haven?) Looks like it came from Comet Ping Pong. I think they forgot the leavening. Sadly, also a pro job. (hope I didn't make it)

I don't dare to guess the maker of any.

and PFT, I should probably pm this, but my daughter, Kaya, is back home and doing fine. Thanks for the kindness.

That was a fun game. How long until we get the answers?

jeff v · « **Reply #703 on:** February 15, 2009, 11:07:46 PM »

Quote from: shango on February 15, 2009, 09:23:11 PM

I'll take a shot at this.

#3 (favorite) I'll give it an 8. Clearly Neapolitan..Wide open crumb resembles the best of what I've had in Naples. Little too charred perhaps? Looks professional

#4 (2nd) gets a 7.5-gonna say this is from PFT's house too..only complaint; The cornicone is a little small. That's Raquel style?

#1 (3rd) uh, 5. Nice crumb-too brown and not charred-looks bready. This is the style of (hmmm) wanna be Neapolitan? professional

#2 (last) 3. I'm not really into this cracker style, (new haven?) Looks like it came from Comet Ping Pong. I think they forgot the leavening. Sadly, also a pro job. (hope I didn't make it)

I don't dare to guess the maker of any.

That was a fun game. How long until we get the answers?

This is my opinion also. 3 &4 are close, but it looks like 4 is not cooked alll the way on top. 1 looks to be NY style from the cornichone, but the interior of the pizza makes me wonder.

pftaylor · « **Reply #704 on:** February 16, 2009, 09:24:46 AM »

Okay pie meisters,
Thanks to those who stepped up. You all showed courage with your guesses. But like a poor marksman, the target is largely unscathed. Though shango came closest to the bullseye.

So it's time for a little help. Below I've stitched together a bottom shot for each one of the four crusts. Let's see if your guesses change now.

widespreadpizza · « **Reply #705 on:** February 16, 2009, 10:17:06 AM »

Well here my gueses in order of preference by appearance, I think the additional pictures may have helped but who knows.

first #1 style raquel made by pft with a blend of flours

second #3 new haven ? if not una a while ago or posibly bianco

third #4 neapolitan professional ............in italy?

fourth #2 ny elite style from coal oven NYC loks like one i had there recently.

could be way off who knows...... -marc

Barry · « **Reply #706 on:** February 16, 2009, 10:32:53 AM »

Hi pft,

This is fun ! My 2 cents worth ....

First place: #1 I guess this is yours from Raquel !
Second place: #4 This could be from UPN ....
Third place: #3 This could be from Chris Bianco
Fourth place: # 2 This looks like a sem- cracker style. Could be from a million wannabees.

BTW, I have received my Raytek MT6 laser thermometer, and am having a lot of fun. I will post results in the Low-Flat dome oven topic.

Kind regards.

Barry

Pete-zza · « **Reply #707 on:** February 16, 2009, 01:21:24 PM »

I am perhaps the last one you would want to opine on this collection of photos, but here is my two cents worth:

#1 Chris Bianco
#2 Una Pizza Napoletana
#3 Coal Vines
#4 Spacca Napoli

Order of preference: 1, 4, 2, 3

Peter

sourdough girl · « **Reply #708 on:** February 16, 2009, 02:09:19 PM »

pft, et al...

I would not hazzard a guess as to the makers of any of those pizzas since I am not that familiar with all the different pizzarias like some folks on this site, but I'm glad that my confusion has been ended with the post of the second set of pics. In the first set, they were posted in reverse order of the numbers underneath, so wasn't completely sure whether to go by the actual numbers or the posting order.

Just curious... since this is kinda like The Price is Right, is there a prize for anyone who guesses the makers correctly?

My order of preference: 1,3,4,2

~sd

pftaylor · « **Reply #709 on:** February 16, 2009, 02:46:30 PM »

Tell ya what I'll do.

If anyone:

- can correctly guess all four styles(without cheating),
- can correctly guess whether it was made by a professional (in any kind of oven) or a home pizza maker (in any kind of oven)
- can correctly guess the country of origin
- would kindly rank order their preferences and state why

Accomplish all four tasks without any further pictures being posted (I have one final set which will spill the beans), and I'll donate $50 to pizzamaking.com on their behalf and ask Pete-zza to make the winner a member (if not already).

How's that for stepping up!

JConk007 · « **Reply #710 on:** February 16, 2009, 02:51:57 PM »

Way to step up !
I am just gonna second the preference 1,4,3,2 and I am hoping your is #1 way to many variable for me here
#1 PFT #2 New Haven, #3 Una pizza nepolitana, #4 Authentic Naples.
More hints please not that I will ever get to try any of them unless 1 is one I guessed.

John

sourdough girl · « **Reply #711 on:** February 16, 2009, 03:09:48 PM »

Wow, pft, nice!

I'm not in the running, though, because I don't have any idea, other than what looks good to me... and I AM hungry!

~sd

pftaylor · « **Reply #712 on:** February 16, 2009, 03:11:42 PM »

JConk007,
Your offical guess is in and the judges will make a determination by 6pm EST on Wednesday February 18th.

One guess only will be allowed. Make it a good one. First correct guess wins.

Pizza Rustica · « **Reply #713 on:** February 16, 2009, 03:12:57 PM »

PFT, you never stop to impress with your creativity. This is fun!

Here's my guess-

First Place #1 Neapolitan, Origin Salvo, Naples, Pro, Beautiful crumb structure, beautiful cornicone, nicely charred, vibrant, a true Neapolitan, wood fired
Second Place #4 Neapolitan/Raquel, Origin US-, PFT?, Firm crust, beautiful crumb structure, nice char
Third Place #3 Neapolitan, Origin US- UPN, Pro, High heat, nice char,
Fourth Place #2 - NY Thin crust, Origin US, Pro, Small cornicone, ok bottom char, not wood fired

JimmyMak · « **Reply #714 on:** February 16, 2009, 06:29:48 PM »

My guess is there all yours in different dough recipes thru your journey of pizza making. Just a wild guess but all pizzas look great.

David · « **Reply #715 on:** February 16, 2009, 06:50:22 PM »

#1 Salvo NA - Italy
#2 A16 SF-USA
#3 Spaccanapoli Chi -USA
#4 PFT TPA - USA

Order of preference:

#3 Beautiful.Wish all mine looked like this !
#1 Possibly a tie...... $:-\$ Would have liked more Basil
#4 Nice, but seemingly problems with stretch technique as seen from the underside.
#2 This was a wild guess as i've never been to A16 (I also considered UPN but it looks too pale? ) Someone having an off day I think?

pftaylor · « **Reply #716 on:** February 16, 2009, 07:58:45 PM »

Keep the guesses coming...

I am impressed with the ingenuity so far but sad to say the competition is still open...

Hey Barry,
Below are photographs of the wooden dough box in action and the resulting pies. It was so easy to extract the ball from. Highly recommended.

pftaylor · « **Reply #717 on:** February 16, 2009, 07:59:13 PM »

Final shots...

JConk007 · « **Reply #718 on:** February 16, 2009, 08:43:14 PM »

PF,
So what is the wood you used? regular plywood and 1X3s ? I have plenty of wood kickin around from countless house projects. I can even make any size with my shop. Can you provide another detail shot of constrution. Did you dado, or route a slot to fit the thickness of the base(how thick 1/2 inch?) How did you handle the corner joint? 45? Lap joint? biscuit? I plan to make a few, Thats your caputo dough right? How do they clean out? or not required? Sorry for all the questions but I am very interested.
Thanks
John

pftaylor · « **Reply #719 on:** February 17, 2009, 06:35:57 AM »

JConk007,
Your latest post struck my funny bone and I just have to relate this story now that spring training is upon us.

A few years ago John Kruk was loosening up moments before a Phillies spring training game when he was caught smoking a cigarette by an elderly female fan. She began heckling him and yelled at John saying in so many words that athletes shouldn't smoke.

Kruk felt compelled to do something so he took one last drag and walked up to the lady and said; "Ma'am I'm not an athlete, I'm a baseball player." All the while smoke was billowing out of his nose and mouth. Everytime I go to a spring training game now I am on the lookout for a Kruk type moment. Priceless.

Your question of "Did you dado, or route a slot to fit the thickness of the base(how thick 1/2 inch?) How did you handle the corner joint? 45? Lap joint? biscuit?" stuck my Kruk bone. So in true John Kruk fashion my answer to your question is: I'm not a cabinet maker, I'm just a pizza maker.

Seriously though, go to page 33 of this thread where I posted photographs and explained the process I used.

The Raquel dough was made with 100% pure love and Caputo Pizzeria flour, sea salt, purified water and natural leavening. Then fermented with a long room temperature rise.

Final thought about how I used the dough box; I didn't employ any flour whatsoever and the balls were quite wet. I'm not sure the camera properly shows the sheen on the balls but they were about as wet as one could handle. After extracting the ball from the box, a rather noticeable wet spot was left.

Let me know how else I may assist.