Author Topic: Pizza with Mmmph  (Read 22966 times)

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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
I love pigs. They convert vegetables into bacon.

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

Former NY'er living in Texas
http://newtexianbrew.com - http://ronlennex.com/ - http://pinterest.com/NewTexianBrew

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."


buceriasdon

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Re: Pizza with Mmmph
« Reply #50 on: March 22, 2011, 03:43:26 PM »
Beautiful.
Don

Offline Jet_deck

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Re: Pizza with Mmmph
« Reply #51 on: March 22, 2011, 04:44:47 PM »
Killer pizza R2B.  Got any crumb shots?
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline TXCraig1

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Re: Pizza with Mmmph
« Reply #52 on: March 22, 2011, 04:48:05 PM »
Very nice.

Craig
I love pigs. They convert vegetables into bacon.

Offline R2-Bayou

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Re: Pizza with Mmmph
« Reply #53 on: March 22, 2011, 04:51:25 PM »
@Jet_deck
No crumb shots this time, these were taken on my phone and I always seem to take photos as an afterthought. I will say when you cut these you could hear that 'cruuunch' sound give way to a nice soft and chewy interior of the cornicione, great hole structure.. I'll post crumb shots next time!
"Wretched excess is just barely enough."

Offline TXCraig1

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Re: Pizza with Mmmph
« Reply #54 on: March 22, 2011, 04:51:32 PM »
Mmmph,

You come up with some killer sounding flavor combinations.

Craig
I love pigs. They convert vegetables into bacon.

Offline marietto87

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Re: Pizza with Mmmph
« Reply #55 on: March 22, 2011, 05:37:09 PM »
Hello I'm Mario from Cagliari (a big island in Italy,Sardinia)

Very nice pizzas! congratulation!
May I know wich kind of Caputo did you use?

Thank you

Regards

Offline R2-Bayou

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Re: Pizza with Mmmph
« Reply #56 on: March 22, 2011, 05:43:45 PM »
@Mario, I use the Caputo Tipo 00 Pizzeria, the blue 25 kilo bag..
"Wretched excess is just barely enough."

Offline pizzablogger

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Re: Pizza with Mmmph
« Reply #57 on: March 22, 2011, 06:43:02 PM »
R2....very handsome looking pizzas there. Very nice!  :)

I can't wait to get started in ernest on my LBE. Just placed the order for the Bayou Classic SB-10. --K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline marietto87

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Re: Pizza with Mmmph
« Reply #58 on: March 23, 2011, 08:32:23 AM »
Wow I use the same flour but really different results, could you tell us something about mixing metod? all flour togheter or slowly? temperature of water? CY wich type of yeast is? How long fermentation was? room temperature? Is it cooked in a brick oven or electric?

Sorry for lots of questions but here in Italy (in the various forum regarding pizzas) I've never saw any similar results!

Thank you and sorry for my english :)


Offline R2-Bayou

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Re: Pizza with Mmmph
« Reply #59 on: March 23, 2011, 03:34:18 PM »
Wow I use the same flour but really different results, could you tell us something about mixing metod? all flour togheter or slowly? temperature of water? CY wich type of yeast is? How long fermentation was? room temperature? Is it cooked in a brick oven or electric?


Mixing Method: There is a lot of discussion on this forum regarding mixing, I have experimented with autolyse (adding some flour and mixing, followed by a rest time, then adding the rest of the flour and completely mixing) but I now prefer just to add all of my ingredients and mix. I start by measuring warm water into a mixing bowl (I've used distilled water, but where I live in Oregon, USA, the regular tap water seems fine, I would guess around 90F), followed by adding my activated starter to the water and thoroughly mixing. I then measure the flour and blend the salt into the flour. The flour mixture is then added to the water and mixed using the dough hook on a KitchenAid mixer until the dough mass pulls away from the sides.

The yeast I use is a natural "starter", or poolish. Not cake yeast or instant dried yeast, but an activated starter. The type I used here is the San Francisco Sourdough Culture from Sourdoughs International http://sourdo.com/culture.htm
My favorite culture I've used is from Ischia island in Italy, I found a good source on eBay here: http://cgi.ebay.com/SOUTHERN-ITALIAN-SOURDOUGH-STARTER-ISCHIA-/150561793745?pt=LH_DefaultDomain_0&hash=item230e2ea6d1 .
I use a 100% hydration for my poolish, basically equal weights of water and flour that "feeds" the sourdough culture. I sometimes feed the culture for several days after taking it out of hibernation before it is adequately thriving.

The dough fermentation begins with a bulk fermentation of 20 hours at room temperature (about 65F), followed by balling into portions of 280 grams each, and proofing for an additional 4 hours, again at 65F.

Finally, the oven we keep referring to as the LBE, or Little Black Egg, was developed by users on this forum and pioneered by users such as Villa Roma, Essen1, and others. Its a converted charcoal grill using a high pressure propane burner and several pizza stones and modifications. The goal was to simulate a wood fired oven in an inexpensive way. Here's my take on it and a link to the original forum:
http://www.pizzamaking.com/forum/index.php/topic,4753.msg78060.html#msg78060
http://www.pizzamaking.com/forum/index.php/topic,4753.0.html

Obviously, there are many, many opinions and methods to explore. GOOD LUCK!
"Wretched excess is just barely enough."


 

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