Author Topic: Pizza with Mmmph  (Read 25470 times)

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Offline Mmmph

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Re: Pizza with Mmmph
« Reply #20 on: March 01, 2011, 08:20:02 PM »
Hah! pizzablogger...that's a hoot. Thanks.

The pics look great.

But, hey, Villa Roma started it here first. All hail!
Sono venuto, ho visto, ho mangiato


Offline Jet_deck

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Re: Pizza with Mmmph
« Reply #21 on: March 01, 2011, 09:51:04 PM »
Mmmph, your results are very good.  Please post some pics of the inside of your lid. If you think you would like some extra top heat, start reading here http://www.pizzamaking.com/forum/index.php/topic,11126.msg110685.html#msg110685.  Down at reply 249 Don gives the 'nuts and bolts' of a vortex generator.  In essence, a wing to point the hot air in the dome down toward the pizza.  Keep us posted with pics, they look good.
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Offline JConk007

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Re: Pizza with Mmmph
« Reply #22 on: March 01, 2011, 09:52:03 PM »
SWEET! great use of the Sprags ! (asparagus) What is your procedure for them? place on pie raw? blanch? peel? cold... Also where did you get your top of the line neapolitan peel (sq. 14"?)with the holes? thats my next toy but at $125 ??? 
thanks!
John
« Last Edit: March 01, 2011, 09:54:05 PM by JConk007 »
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Offline Mmmph

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Re: Pizza with Mmmph
« Reply #23 on: March 02, 2011, 10:27:29 AM »
@Jet_deck - I posted a pic of JMolinari's lid. Mine is almost identical. Chau's is similar, but pooched in a little (for clearance?) Mine has the pizza tray like Jmolinari's. I agree that more heat on the surface is needed. My corniciones are a little blonde inside the circumference.
I'm thinkink a slightly smaller pizza tray cut into a D shape and the flat edge folded to create a downdraft.

@JConk007 -  I bend each stalk until it breaks naturally. Freeze the broken ends for later use. Add an inch of water to a saucepan. Salt it well and drop in the asparagus. Put the spurs to the heat. As soon as the water bubbles, turn it down. 3-4 minutes later place the pan in the sink and run cold water in the pan until the asparagus is cool to the touch. Bright green and tender crisp! Refrigerate for later use.

I got the 13" and the 15" perforated GI.Metal peels from Brick Oven Baker http://store.brickovenbaker.com/peels. At the time they were on sale...Boom, sold!
I think you can also get them from the GI.Metal website and eBay.

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Offline Matthew

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Re: Pizza with Mmmph
« Reply #24 on: March 02, 2011, 10:36:25 AM »
@Jet_deck - I posted a pic of JMolinari's lid. Mine is almost identical. Chau's is similar, but pooched in a little (for clearance?) Mine has the pizza tray like Jmolinari's. I agree that more heat on the surface is needed. My corniciones are a little blonde inside the circumference.
I'm thinkink a slightly smaller pizza tray cut into a D shape and the flat edge folded to create a downdraft.




From what I remember, when Jason was an active member, his LBE worked really really good & he made some stunning pies with it.

Matt

Offline Jackie Tran

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Re: Pizza with Mmmph
« Reply #25 on: March 02, 2011, 11:08:15 AM »
My corniciones are a little blonde inside the circumference.
I'm thinkink a slightly smaller pizza tray cut into a D shape and the flat edge folded to create a downdraft.


Mmmph, I struggled with this problem for awhile in my MBE, until I made a heat/airflow deflector for the lid.  You can read about it here.  It created that downdraft you are referring to.

http://www.pizzamaking.com/forum/index.php/topic,11126.260.html

I duplicated it for the LBE and it works great.

Chau
« Last Edit: March 02, 2011, 11:45:23 AM by Jackie Tran »

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #26 on: March 02, 2011, 11:41:47 AM »
I think I can accomplish this with another aluminum pie (smaller) pan attached under the lid. My LBE is a 22 inch weber. In the lid I have a 20" pie pan bolted through the center hole drilled in the lid, like the jmolinari pic above.

If I remove the ash bowl and add a smaller pan (15"?), drilled in the center for the bolt, then cut and folded like the image below...You think that may work??

Okay, I know it looks like I draw and print with my feet, but immediate inspiration clouds my mechanical skills.
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Offline Jackie Tran

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Re: Pizza with Mmmph
« Reply #27 on: March 03, 2011, 07:23:01 AM »
I like the design Mmmph.  I think it will work just fine.

Chau

Offline sbxstr

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Re: Pizza with Mmmph
« Reply #28 on: March 03, 2011, 04:48:49 PM »
Mmmph, thanks for the link to build instructions. SBXSTR

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #29 on: March 13, 2011, 10:04:51 PM »
First time with 100% KAAP flour. Used my version of dellavecchia's Keste Clone dough.

I also changed the dome of my LBE after my last posting, due to the lightness of my cornicione inner circumference. Some improvement this week, but I'll tweak it some more.

24 hour room temp bulk rise.

Mixed for 5 min in my N28 mixer. Because I used AP flour, after 2 hours, one turn. After 12 hours, one turn. After 24 hours, one turn and ball...Some crazy puffy looking doughballs. 39 hour refrigerator rise, 2 hour wake and bake.

Flour (100%):    986.39 g  |  34.79 oz | 2.17 lbs
Water (65%):    641.15 g  |  22.62 oz | 1.41 lbs
CY (.02%):    0.2 g | 0.01 oz | 0 lbs | Salt (2.5%):    24.66 g | 0.87 oz | 0.05 lbs | 4.42 tsp | 1.47 tbsp
Total (167.52%):   1652.4 g | 58.29 oz | 3.64 lbs | TF = N/A
Single Ball:   275.4 g | 9.71 oz | 0.61 lbs

Pics:

1. Yellow tomato, truffled mushrooms, homemade hot fennel sausage (with Sriracha sauce, mmmm), fresh mozz
2. Crumb shot of pie #1
3. Upskirt of that pie, Cha-ching!
4. Red onion, hot sopressata, smoked gouda, basil. What a flavorful combo.
5. Crumb from pie #4
« Last Edit: March 15, 2011, 04:20:31 PM by Mmmph »
Sono venuto, ho visto, ho mangiato


Offline Mmmph

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Re: Pizza with Mmmph
« Reply #30 on: March 13, 2011, 10:05:39 PM »
6. Margherita
7. Upskirt from pie, #6
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Offline ponzu

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Re: Pizza with Mmmph
« Reply #31 on: March 13, 2011, 10:14:33 PM »
Great job.  The charring on the bottom looks really ideal.

How was the crumb?

AZ

Offline Jackie Tran

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Re: Pizza with Mmmph
« Reply #32 on: March 13, 2011, 10:22:04 PM »
Mmmph, fantastic looking pies.  Very WFO-ish.  ;D  You are advancing so quickly.  Didn't you just build your LBE not long ago?  Since you are making such advancements, I'm gonna have to ask the hard questions.   Now for the crumb....it looks a bit dry to me.  Was it?  

Excellent photography work as well.  Job well done.  
« Last Edit: March 14, 2011, 07:52:55 AM by Jackie Tran »

Offline Tscarborough

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Re: Pizza with Mmmph
« Reply #33 on: March 13, 2011, 10:29:22 PM »
Beautiful!

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #34 on: March 13, 2011, 10:39:15 PM »
Thanks all...

@Ponzu -  The crumb was good...I was putting the spurs to the heat pretty hard. The crumb wasn't as light as KABF pies, but it was still tender.

@Chau - I built my LBE in August of 2010. I used it through the Fall, and started again  a few weeks ago.
In re the crumb...Perhaps a couple were a little on the dry side, but very fermented and flavorful.
Stretch and fold baby!

I attached a couple of closer shot of the crumb.
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Offline norma427

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Re: Pizza with Mmmph
« Reply #35 on: March 13, 2011, 10:47:00 PM »
Mmmph,

Fantastic looking pies!  :)

Norma
Always working and looking for new information!

Offline dellavecchia

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Re: Pizza with Mmmph
« Reply #36 on: March 14, 2011, 07:28:25 AM »
Fantastic crumb. I also love the bottom char - looks straight out of a wfo.

John

Offline hotsawce

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Re: Pizza with Mmmph
« Reply #37 on: March 15, 2011, 02:58:36 PM »
Amazing looking pies. Wow!

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #38 on: March 15, 2011, 04:27:21 PM »
Thanks all.

I usually use KABF for my pies, but when I saw the pies by TXCraig1,
http://www.pizzamaking.com/forum/index.php/topic,13135.0.html
I had to try KAAP for the first time for pizza.

I like it a bunch, but prefer KABF.

However, 100% Caputo pies next! Muwhahhahhahah!  >:D
« Last Edit: March 15, 2011, 04:29:30 PM by Mmmph »
Sono venuto, ho visto, ho mangiato

Offline pizzablogger

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Re: Pizza with Mmmph
« Reply #39 on: March 15, 2011, 06:14:15 PM »
Excellent looking pies Mmmph!

Looks quite tasty on my end and the crumb looks pretty spot on for my tastes....it looks moist without being too moist. We all have our personal preferences. I like my pizzas to not be as moist as my breads, but that's just me.

Hot to trot pies on the LBE. Nice.   Another LBE coming......  :chef:
"It's Baltimore, gentlemen, the gods will not save you." --Burrell


 

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