Author Topic: Keste Clone (Read 15918 times)

ponzu · « **Reply #80 on:** April 08, 2011, 10:34:40 PM »

Those look very rustic and very neapolitan. Almost like the love child pie of Da michele and Bill SFNM!

I like the organic and unfettered apearance very much.

AZ

Jackie Tran · « **Reply #81 on:** April 08, 2011, 11:12:57 PM »

John stunning as always. Both are gorgeous but I do like the coloration of the first one better. How long do you bake these approximately and is there any crisp to the rim whatsoever? I can't wait to try and do what you do so effortlessly in your wfo.

Chau

Jet_deck · « **Reply #82 on:** April 09, 2011, 01:14:04 AM »

John, i have no idea about Keste; but, shut the front door. Seriously they look stellar, and should grace the cover of Pizza Today. I enjoyed these pictures, and am wishing I could taste one of them now.

dellavecchia · « **Reply #83 on:** April 09, 2011, 06:42:51 AM »

Thank you all. Chau, you are right on the money - these pies had less of that light crispness I get when the pies are closer to the flame (with the darker background). They were like what I remember having in Naples in terms of texture. I am not sure if I would make them this way all the time, but I just love the look of Keste pies, and wanted to further learn what I saw in the videos.

I have to say, Roberto seems to let anyone who wishes behind the counter to see what is going on. I hope I meet him when I visit this summer.

John

thezaman · « **Reply #84 on:** April 09, 2011, 10:18:47 AM »

john, great looking pizzas! when you go into kestes the isle to the restrooms is next to the oven and make area. you cannot help but see what is going on in the kitchen. last time i ate there he wanted to know who you were, i think he would love to meet you. when you get ready for your trip pm roberto and I'm sure he would make it a point to be there when you visit.
the last time there the pizza was a little different and i believe the dough changes a little based on the time of the year and overall temperatures. kestes' does everything at room temperature and adjusts the ingredients to fit the environment. during the winter months yeast might go up and the dough may not ferment as quickly.on our last visit the pizzas browned a little more evenly than during summer visits where the dough had a more mature look, whiter with more char.
the method where you stretch to nine inches and finish on the peel is right on ,it allows less handling. watch his finger movement during the stretch on the peel it is important.

parallei · « **Reply #85 on:** April 09, 2011, 03:11:30 PM »

What misshapen? Wonderful looking pies John.

msheetrit · « **Reply #86 on:** April 09, 2011, 03:44:51 PM »

pizzas looks great john. i would love to eat one of those right now.

dellavecchia · « **Reply #87 on:** April 09, 2011, 08:42:57 PM »

Thank you Larry, Paul and Michael.

Larry - I will definitely PM Roberto before I go this summer. There are so many things I want to ask him, I might need to write them down!

John

dellavecchia · « **Reply #88 on:** April 15, 2011, 06:31:35 PM »

More on the "stretching on the peel" technique I outlined in a post earlier. This is with a 61% dough, and it was much easier - but I still need practice. The effect is a rim that is like a pillow, and makes the pie much more in line with the Keste look. I may stick with this technique.

And the Keste workflow, in general, makes for a pie that is crispy and light as a feather at the same time. These pies were 50 second bakes, and slices could stand on their own.

Finally, the mast'nicola (a pie Keste serves) was a revelation for me. I used razor thin guanciale instead of lardo because I could not find it. It is now my favorite way to eat pizza, hands down. Pork fat, pecorino, basil, and a few drops of mozzarella just for the fun of it. Insanely good.

John

JConk007 · « **Reply #89 on:** April 15, 2011, 07:35:00 PM »

Really nice John! again Bravo I am working on that technique as well on the peel really like theresult! any Bottom shots?
John

dellavecchia · « **Reply #90 on:** April 15, 2011, 07:38:11 PM »

Quote from: JConk007 on April 15, 2011, 07:35:00 PM

Really nice John! again Bravo I am working on that technique as well on the peel really like theresult! any Bottom shots?
John

Thanks John. No bottom or crumb shots - I was too busy stuffing my face!

John

Tscarborough · « **Reply #91 on:** April 15, 2011, 07:45:10 PM »

Those are not just pretty, they look good to eat!

Jackie Tran · « **Reply #92 on:** April 15, 2011, 07:45:35 PM »

John, your cheese always looks fantastic as well. What brand or type of cheese do you use?

Chau

andreguidon · « **Reply #93 on:** April 15, 2011, 07:48:40 PM »

BRAVO!!

dellavecchia · « **Reply #94 on:** April 15, 2011, 08:41:18 PM »

Quote from: Jackie Tran on April 15, 2011, 07:45:35 PM

John, your cheese always looks fantastic as well. What brand or type of cheese do you use?

Chau

Thanks all!

Chau - the mast'nicola is Calabro, and the filetti is Italat bufala.

John

BrickStoneOven · « **Reply #95 on:** April 15, 2011, 09:41:45 PM »

John, lovin the filleti. They sell lardo at Accardi.

thezaman · « **Reply #96 on:** April 15, 2011, 10:58:52 PM »

john great looking pizza. the move that roberto uses is just as you described. streaches gently to about 9 inches round .he builds his pies then he puts his first two fingers of each hand under the rim spreads them and stretches to final size. he then does the same on the other side. he does it in two moves. it take me four to get a round pizza.his peel is a 13 inch gi metal round .the move off of the peel is important, it it like a guick backwards shuffle board motion..super quick and the pizza maintains a round shape.

API · « **Reply #97 on:** April 16, 2011, 05:36:10 AM »

Hi John

Your pizzas are very impressive!!

Would you be willing to compile a detailed reply post containing all the steps, recipe percentages and techniques, setting out what you feel is the culmination of all that you have learned to date, in one post. This would be a great single source for me and others to learn from.

Thank you for all of your help and advice!
Adrian

dellavecchia · « **Reply #98 on:** April 16, 2011, 07:11:09 AM »

Thanks David and Larry for the additional info.

Adrian - Thank you for the compliment. I will put something together for you this evening.

John

JConk007 · « **Reply #99 on:** April 16, 2011, 08:32:54 AM »

John,
Would you be so kind as to share that here? Or copy me on it. I am definatley interested as well.
Thanks
John

Author Topic: Keste Clone (Read 15918 times)

parallei