Author Topic: Re-Engineering A16 pizza in SF (Read 123837 times)

abatardi · « **Reply #300 on:** May 16, 2007, 03:48:33 PM »

Has anyone been to A16 since Christophe left? Is the pizza still good? I procrastinated and never actually went when he was there and was thinking about going this weekend.

- aba

Wallman · « **Reply #301 on:** May 16, 2007, 08:14:50 PM »

I ate there last summer a few months after Nate Appleman had taken over and it was very good, although I thought Pizziaolo in Oakland was a bit better. I have reviews of both in the Restaurant Review thread. I would note that chef Nate Appleman was a James Beard finalist for this year. If you are in SFO I'd recommend both.

pbivona · « **Reply #302 on:** April 24, 2008, 11:58:12 AM »

Hey i just wanted to say that this site is great for information on dough and pizza, oils and much much more. I appreciate everyone sharing they're secrets to a great pizza. Well i wanted to respond to "Giotto" because he had mentioned using "Fratelli cucchiara" Primus Gentile Extra Virgin Olive Oil which is a fantastic extra virgin oil. I Know Giuseppe Cucchiara personally, him and my father both are born in sciacca, Sicily and now my father imports about a container a year here in New York. The response from the Gentile and Novello are phenominal and the biggest pizzeria's in the city are using it such as "Italian Village, Buona Sera and many many more. I have a website if anyone is interested, i charge $15 and i take care of shipping costs to here in the New York area. Visit the website at sanmichele.us Thank you very much .

Paul
San Michele Imports Inc.

Essen1 · « **Reply #303 on:** June 13, 2008, 07:30:28 PM »

Here's an interesting video about A16, which gives you a more detailed and thorough look behind the scenes:

http://www.sfgate.com/cgi-bin/blogs/sfgate/category?blogid=26&cat=1398

Scroll down about half way. It's the seventh video.

Mike

jeff v · « **Reply #304 on:** June 16, 2008, 03:50:38 PM »

Thanks for the links Essen1!

I love watching them, and getting ideas.

Jeff

zinman · « **Reply #305 on:** July 01, 2008, 12:55:33 PM »

A 16 is still marvelous, and the good news is they will be coming out with a cookbook in September. It is available as a pre order on amazon.com. I hope it has the pizza dough recipe. They have also opened up a restaurant featuring food from Rome, on Fillmore St. in SF. No pizza oven, but great food. I pity you poor guys who don't live nearby.

steve

Pizza_Not_War · « **Reply #306 on:** July 01, 2008, 01:49:31 PM »

Quote from: zinman on July 01, 2008, 12:55:33 PM

A 16 is still marvelous, and the good news is they will be coming out with a cookbook in September. It is available as a pre order on amazon.com. I hope it has the pizza dough recipe. They have also opened up a restaurant featuring food from Rome, on Fillmore St. in SF. No pizza oven, but great food. I pity you poor guys who don't live nearby.

steve

Cost of living in SF is too damn high. I also believe that I can cook/bake just about anything that you can get in most restaurants and be pretty happy with the results.

Do they have a home baked Sourdough Ciabatta Fluffernutter on the menu? Nope did not think so, that was breakfast today here in Portland - I pity those that can't have that!

LOL - all in good fun

PNW

Essen1 · « **Reply #307 on:** July 03, 2008, 01:39:48 AM »

PNW,

Fluff 'er nutt 'er??? For breakfast? I think you seriously need to get out more.

Believe it or not, we do have it here on the menu once awhile, just not that often. And thank God, it's never been the "sourdough" version!

Mike

jjerrier2450 · « **Reply #308 on:** September 05, 2008, 09:17:23 PM »

I just picked up the A16 Food & Wine cookbook...I will go through it tonight, but the pictures are gorgeous. There is a recipe for Neapolitan-style dough in the book (warm water, envelope of yeast, olive oil, salt, 00 flour) - mix, refrigerate over night, punch down, cover and let rise for 4-24 hours. They have some other great recipes in there too...

More details later...I may try to make the dough and see how it does in or commercial ovens...

Jay

Essen1 · « **Reply #309 on:** September 07, 2008, 01:01:03 AM »

JJerrier,

If you could post the quantities for the Neapolitan dough formula that would be awesome.

Thanks in advance, bro.

jjerrier2450 · « **Reply #310 on:** September 07, 2008, 05:03:53 PM »

Here is what the book says:

- 1/4 tsp Active Dry Yeast
- 1 1/2 cups warm water (100-105)
- 2 tsp extra virgin olive oil
- 2 tsp salt
- 4 cups 00 flour or all purpose flour

Doesn't give any weights as it is definitely designed for the home baker.

Mix on low for 2 mins
Mix on med-low for 10 mins
Cover with damp towel for 5 mins
Mix on med-low for 10 mins

Put dough in oiled bowl, cover with plastic, refrigerate overnight

Next day, punch down dough and return to fridge for 4-24 hours

I have not tried to make it yet...the pics in the book are all gorgeous.

Jay

Essen1 · « **Reply #311 on:** September 07, 2008, 05:53:33 PM »

Jay,

I converted it into weight and noticed the unusually high hydration level:

397gr flour (100%)
355gr water (89%)
1.5gr yeast (0.3%)
8gr Olive Oil (2%)
10gr salt (2.5%)

Unless my calculation is off, 89% of hydration is awfully high. All the other measurements/numbers seem alright, though.

November · « **Reply #312 on:** September 07, 2008, 06:08:24 PM »

Quote from: Essen1 on September 07, 2008, 05:53:33 PM

Jay,

I converted it into weight and noticed the unusually high hydration level:

397gr flour (100%)
355gr water (89%)
1.5gr yeast (0.3%)
8gr Olive Oil (2%)
10gr salt (2.5%)

Unless my calculation is off, 89% of hydration is awfully high. All the other measurements/numbers seem alright, though.

Mike,

I don't how you came about 397 g of flour, but if the flour is Caputo 00 Extra Blu flour, the weight would be approximately 549 g.

- red.november

EDIT: While we're at it, the oil should be about 9 g, not 8 g. What process did you use to convert the values?

Essen1 · « **Reply #313 on:** September 07, 2008, 06:22:23 PM »

RN,

Since I didn't have the link to your conversion table, I used my regular conversion chart. There it said that 4 cups of US all-purpose flour would be 397gr.

549gr. makes more sense than 397gr. That would bring the hydration level down to roughly 65%, which would be correct, I guess.

I think I'll toss my conversion chart out the window

Pete-zza · « **Reply #314 on:** September 07, 2008, 06:31:41 PM »

Quote from: Essen1 on September 07, 2008, 06:22:23 PM

RN,

Since I didn't have the link to your conversion table, I used my regular conversion chart.

Mike,

See http://tools.foodsim.com/.

Peter

Essen1 · « **Reply #315 on:** September 07, 2008, 08:35:10 PM »

Thanks, Peter.

I bookmarked it.

Pete-zza · « **Reply #316 on:** September 11, 2008, 12:49:18 PM »

Quote from: jjerrier2450 on September 07, 2008, 05:03:53 PM

Here is what the book says:

- 1/4 tsp Active Dry Yeast
- 1 1/2 cups warm water (100-105)
- 2 tsp extra virgin olive oil
- 2 tsp salt
- 4 cups 00 flour or all purpose flour

Jay,

Can you clarify the amount of yeast in the recipe you posted? In an earlier post, you said that the recipe calls for an envelope of yeast. A typical envelope of yeast weighs 1/4 ounce. At four cups of flour, 1/4 teaspoon of ADY would come to between about 0.17-0.19% of the weight of flour, depending on the flour used and how it is measured out.

Peter

jeff v · « **Reply #317 on:** September 11, 2008, 11:48:02 PM »

Peter,

I own the book, and the recipe calls for 1/4 tsp ADY.

Jeff

Essen1 · « **Reply #318 on:** September 12, 2008, 12:01:44 AM »

I don't think A16 will completely give out their famous dough recipe just like that.

It might have been tweaked for home use.

jeff v · « **Reply #319 on:** September 12, 2008, 09:55:03 AM »

Quote from: Essen1 on September 12, 2008, 12:01:44 AM

I don't think A16 will completely give out their famous dough recipe just like that.

It might have been tweaked for home use.

I'm pretty positive about that.