Author Topic: Pizza Raquel (Read 165409 times)

Barry · « **Reply #720 on:** February 17, 2009, 08:18:58 AM »

Quote

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.

Hi pft,

I can see that the balls were very wet: they had that "low-spreadout" look about them. I also noticed a little "bubbling" in the balls. How long was the pic taken after balling? I am sure that the reduction of raw flour on the base will reduce the chance of a bitter taste, and improve Raquel even further.

Kind regards.

Barry

JConk007 · « **Reply #721 on:** February 17, 2009, 08:41:25 AM »

Cute story.

I am not cabinet maker either ,just used to mess around with a lot wood and set up a nice workshop in my garage with every imaginable Gadget. Then came the pizza oven and my little girl I can tell you there is more dust than just saw dust in there now! But I can whip up a few boxes quickly. I will check pg 33 thanks. I did not see thicknesss of unfinishe Oak 1/4"? As Barry mentioned with regard to dough Low and Wet This is what I experience when I make this dough, and its good to see another pic of it. I usually make a few other batches of various recipes beside the Caputo 00 in search of my Raquel and they have a lot more activity and rise to them. I was wondering if this was the "look" I know it sure taste good!
Thanks
John

pftaylor · « **Reply #722 on:** February 17, 2009, 11:09:56 AM »

Barry,
I flipped the off switch on the Santos at about 9:30pm the previous night and placed the bulk dough in a covered stainless container until balling at about 1:30pm the following day. First pie was peeled into the Raquel oven at 6pm sharp and the photograph was taken at about 5:30pm.

So the two stage rise comprised:
- a 16 hour bulk rise
- a 4.5 hour ball rise

JConk007,
The oak plywood was 1/4" which is more than enough to support the 280g dough balls. The look is exactly the way I prefer. I would imagine a higher W flour like Rosso might have more of a ball shape though.

tdeane · « **Reply #723 on:** February 17, 2009, 12:06:51 PM »

OK, I am going to end this contest right now:
1. The Big New Yorker from Pizza Hut(best pizza ever!)
2. That's a pita pizza made in a toaster oven. Obviously, a very good toaster oven!
3. All I have to say is....it's not delivery.
4. Well, the first photo threw me but I think I got it....it's a hot pocket. Prepared professionally in a wood fired oven.

As far as order of preference, I would have have to say ...........I don't have one. PIZZA's PIZZA, BABY!!!!

Nailed It!

sourdough girl · « **Reply #724 on:** February 17, 2009, 12:37:30 PM »

Pft,
I was wondering about the base of the proof box, which first you said was oak (so I assumed solid oak) but then you say it is oak plywood. My concern is about the food safety issue of putting raw dough on plywood of any type ( and especially plywood so thin) because the glue in most plywood is phenol formaldehyde resin... and the industry itself is concerned about the off-gassing of the formaldehyde into homes. With as wet as your dough is, is there no concern about formaldehyde leaching into the dough through such thin veneers?

I'm interested in having DH build me a wooden proof box for use with the 2stone doughs, (which this spring I will be making with Caputo Pizzeria) but I already have several severe health problems and cannot afford to add to them!

Your thoughts would be appreciated!

~sd

pftaylor · « **Reply #725 on:** February 17, 2009, 02:00:58 PM »

tdeane,
The judges don't think you've won but it was creative.

sourdough girl,
Sounds like I shouldn't use the dough box any longer. Perhaps our resident chemist can weigh in here.

Red November,
What do you think?

tdeane · « **Reply #726 on:** February 17, 2009, 02:20:13 PM »

Quote from: pftaylor on February 17, 2009, 02:00:58 PM

tdeane,
The judges don't think you've won but it was creative.

Dang it!

bakerbill · « **Reply #727 on:** February 17, 2009, 03:45:09 PM »

I made a wooden box, but apparently it was not sufficiently sealed as the dough balls had a crust on them after a night in the refrigerator. Using the same recipe and procedure, the dough balls in the plastic container with a tight lid were just fine. How tight does the cover have to be? How did you manage this?

bakerbill

November · « **Reply #728 on:** February 17, 2009, 05:06:38 PM »

pftaylor and sourdough girl,

Ah yes, phenol and formaldehyde. I know them too well. Unreacted phenol will give you the effect of a disinfectant, something you don't want unless you were going for the dead microorganism version of Pizza Raquel. Unreacted formaldehyde will present health problems in large enough quantities. While I would definitely avoid using plywood for proofing boxes (unless you know the bonding agent is food safe), formaldehyde in such small quantities as a health hazard is mainly restricted to inhalation, not ingestion. I do find it amusing that one would likely acquire more formaldehyde in their body from ingesting aspartame (about 10% by weight) than what you could trap in your dough balls from outgassing. Formaldehyde is a natural byproduct of human metabolism, so it isn't going to be much of a threat if ingested in miniscule amounts. Again though, I wouldn't have used plywood to be on the safe side.

- red.november

Barry · « **Reply #729 on:** February 18, 2009, 09:16:55 AM »

Hi pft,

This is my final reply to the competition.

a) Crust #1: This is Neopolitan style made by Salvo in Naples, Italy. Rank: First. Awesome soft crust, good bite, fresh tomato sauce and fresh ingredients.

b) Crust #2: This is New York style, possibly by Patsy's, NYC, USA. Rank: Fourth. Not my favourite.

c) Crust #3: This is Artisan style by Chris Bianco, Phoenix, Ar. USA. Rank: Second. Similar reasons as for crust #1. Almost as good as Salvo.

d) Crust #4: This is Raquel style (also Artisan) made by Pete taylor, Florida, USA. Rank: Third. Close behind Salvo and Bianco, similar reasons.

Kind regards.

Barry

pftaylor · « **Reply #730 on:** February 18, 2009, 04:35:53 PM »

All the ballots are in...

The judges have read all responses and unfortunately no one correctly met all the requirements for winning the crust challenge. Some came close (Pizza Rustica, jeff v & shango), others not so close (Pete-zza & tdeane), some chose to respond privately, but hopefully all had fun.

Here are the correct answers:

Crust #1: Pizzeria Salvo, Professional Neapolitan Style, Naples Italy (the red tablecloth was a sure giveaway)

Crust #2: Pizzeria Sorbillo Gino, Professional Neapolitan Style, Naples Italy

Crust #3: Da Michele, Professional Neapolitan Style, Naples Italy

Crust #4: Il Pizzaiolo del Presidente, Professional Neapolitan Style, Naples Italy

Surprised? I am.

From the comments received, it goes to show that even professionals from the natal epicenter of pizza don’t always make a consistent looking style anymore than us humble home pizza makers. Frankly, I’m not sure that these pies are all that far out of reach from us.

Looks like I’ll have to come up with another challenge for someone to win. Thanks for playing and here are the complete series of images revealed for all to see:

pftaylor · « **Reply #731 on:** February 18, 2009, 04:36:58 PM »

Crusts 3 & 4:

JConk007 · « **Reply #732 on:** February 18, 2009, 04:45:29 PM »

Thanks Pete, That was fun thanks,
As you said very attainable here at home . Did you see how many (including me) thought that 1 or more of these was from your oven

Says something for your Raquel!
Now that I have seen the final pic I change my preference to
#1 Sorbillo
#2 Salvo
#3 Da Michele
#4 Presidente.
Thanks again, waiting for the next Keep it local I have not been to Italy yet (someday!)
John

David · « **Reply #733 on:** February 18, 2009, 05:22:49 PM »

Great fun PFT !It just goes to show how much of an impact the visual appearance has on our perceptions.I stand by my rankings for the visuals,but would probably change them on a side by side taste test.How long before we get aromatherapy via the forum Peter?

Pete-zza · « **Reply #734 on:** February 18, 2009, 05:51:23 PM »

Pete,

Those dinky things ain't pizza. Give me a man's pizza anyday, like a juicy NY slice from an 18" pie like shown at http://www.pizzamaking.com/forum/index.php/topic,7561.msg65237.html#msg65237 or even a slice of one of Trin's masterpiece pizzas at http://www.pizzamaking.com/forum/index.php/topic,2167.msg19318.html#msg19318.

I'd feel the same way even if I got all of the answers right.

Peter

tdeane · « **Reply #735 on:** February 18, 2009, 10:01:48 PM »

Quote from: Pete-zza on February 18, 2009, 05:51:23 PM

Pete,

Those dinky things ain't pizza. Give me a man's pizza anyday, like a juicy NY slice from an 18" pie like shown at http://www.pizzamaking.com/forum/index.php/topic,7561.msg65237.html#msg65237 or even a slice of one of Trin's masterpiece pizzas at http://www.pizzamaking.com/forum/index.php/topic,2167.msg19318.html#msg19318.

I'd feel the same way even if I got all of the answers right.

Peter

I am flattered you called my pizza a man's pizza!

Pete-zza · « **Reply #736 on:** February 18, 2009, 10:50:20 PM »

Quote from: tdeane on February 18, 2009, 10:01:48 PM

I am flattered you called my pizza a man's pizza!

Terry,

I was having a little fun because I know that pftaylor likes the larger size pizzas with enough structure to accept a lot of toppings. Finding the right flour or blend of flours to achieve that end is one of the remaining challenges for pft.

Peter

widespreadpizza · « **Reply #737 on:** February 18, 2009, 11:42:35 PM »

So, now having the full picture set, it would appear to me that the salvo pizza was cooked slower than some of the others pizzas with a bit less fermentation, crumb structure is amazing and its cooked, unlike the da michelle pizza. It looks highly fermented extremely wet, weak and like it was cooked in an overfired oven. The other two are in between these two. PFT, What do you think fair assessment? and BTW I don't think we have gotten your order of preference on these pictures. -marc

Essen1 · « **Reply #738 on:** February 19, 2009, 12:50:50 AM »

Allow me kindly to chime in for a moment...

PFT has been a pioneer on this board, has not been afraid to engage in new endeavors, has and still is providing us with perhaps very valuable information while being on a personal quest, trying to out-do himself!

That's a tough task to take on, Pft!

However, I digress.

All the crusts that were pictured looked great! But not one can compare to the Honoree, Madame Jo Raquel Tejada herself!

Shown at age 67...she's turning 69 this year!

s00da · « **Reply #739 on:** February 19, 2009, 01:38:25 AM »

Quote from: Essen1 on February 19, 2009, 12:50:50 AM

Allow me kindly to chime in for a moment...

PFT has been a pioneer on this board, has not been afraid to engage in new endeavors, has and still is providing us with perhaps very valuable information while being on a personal quest, trying to out-do himself!

That's a tough task to take on, Pft!

However, I digress.

All the crusts that were pictured looked great! But not one can compare to the Honoree, Madame Jo Raquel Tejada herself!

Shown at age 67...she's turning 69 this year!

Perfect fermentation and ripening I must say