Author Topic: Pizza with Mmmph  (Read 33265 times)

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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.
Sono venuto, ho visto, ho mangiato

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
Sono venuto, ho visto, ho mangiato

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

Offline chickenparm

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Re: Pizza with Mmmph
« Reply #40 on: March 15, 2011, 06:25:15 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

I agree with your above statement.I too,made a few KAAP pies and I really do not like them as much as I do the KABF.The AP is a great flour though,worth for folks to experiment and compare to each other.

That said, I can taste a difference between the two flours types,and I'm going to stick with the BF for now,while trying other kinds down the road as well.The BF brings a taste and aroma that reminds me of childhood pizza shops in NY where I grew up.

Btw,Great pies you made! Nice work!
 :pizza:
-Bill

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #41 on: March 15, 2011, 07:51:05 PM »
  Another LBE coming......  :chef:

Let it happen, cap'n!
Sono venuto, ho visto, ho mangiato


Offline dzpiez

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Re: Pizza with Mmmph
« Reply #42 on: March 15, 2011, 07:58:01 PM »
Great lookin' pies.  8)

Offline gtsum2

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Re: Pizza with Mmmph
« Reply #43 on: March 17, 2011, 08:27:04 PM »
very nice pies!

Offline TXCraig1

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Re: Pizza with Mmmph
« Reply #44 on: March 17, 2011, 08:37:32 PM »
Mmmph,

Beautiful pies, great flavors, nice charring, and a awesome crumb. That's just the look I like with the big bubbles made of smaller bubbles.

Very nice,
Craig
Pizza is not bread. Craig's Neapolitan Garage

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #45 on: March 20, 2011, 01:00:15 PM »
Flour (100%):    1017.93 g  |  35.91 oz | 2.24 lbs
Water (60%):    610.76 g  |  21.54 oz | 1.35 lbs
CY (.03%):    0.31 g | 0.01 oz | 0 lbs |
Salt (2.3%):    23.41 g | 0.83 oz | 0.05 lbs | 4.19 tsp | 1.4 tbsp
Total (162.33%):   1652.4 g | 58.29 oz | 3.64 lbs | TF = N/A
Single Ball:   275.4 g | 9.71 oz | 0.61 lbs


100% Caputo this week. I'll never forget the first time I used this stuff. Soft, tender, beautiful dough.

Strange...Though I've used it in the past, I've never had results like this. The dough was loose, and difficult to open up, and it tore easily. It felt like 70%+ hydration dough.

I mixed it like I always do, but it seemed really wet. I'm guessing I didn't knead it long enough. 24hr room temp bulk rise, scaled and balled, 24hr refrigeration, 2.5hr wake, then bake.

This week had me making the statement, "Not all my pizzas are round". Tasted great, but for me it was a FAIL.

And, I'm still trying to tweak my heat distribution on the LBE...Sheesh!

Anyway,

1. Margherita
2. White clam, mozz, garlic, parsley butter
3. Filetti, with Umami Bomb #1
Sono venuto, ho visto, ho mangiato

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #46 on: March 20, 2011, 01:00:52 PM »
4. Saffron shrimp balls with tomato-harissa sauce
5. Broccoli rabe, asiago fresco, smoked gouda, aleppo chili oil
6. Truffled mushroom, asiago vecchio, umami bomb #1
Sono venuto, ho visto, ho mangiato

Offline Ronzo

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Re: Pizza with Mmmph
« Reply #47 on: March 20, 2011, 01:01:20 PM »
Mmmph, those are gorgeous. Excellent job.
Fuggheddabowdit!

~ Ron

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Offline flyboy4ual

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Re: Pizza with Mmmph
« Reply #48 on: March 20, 2011, 09:19:46 PM »
They look good to me!

Scott D.


Offline R2-Bayou

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Re: Pizza with Mmmph
« Reply #49 on: March 22, 2011, 03:36:47 PM »
Fired up the LBE last night and pushed out some deelish pies! Used 100% Caputo 00 and a San Francisco starter, here's my percentages..

Caputo 00   100%
Water   60%
Starter   3%
Salt   2.7%

20 hour room temperature bulk fermentation, balled and proofed room temperature for another 4 hours.

I topped these with a combination of red sauce (Nina's tomatoes and salt), fior di latte, Oregon Olive Oil, fresh basil, homemade peperone (Ruhlman and Polcyn's recipe), marinated kale (kale, olive oil, and salt), and some anchovies..

The LBE pre-heated for about a half hour, deck was 750F and dome was 850F. Pies cooked for about 90 seconds each...
"Wretched excess is just barely enough."