Author Topic: Pizza with Mmmph  (Read 33022 times)

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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?
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Offline TXCraig1

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

Craig
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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
Pizza is not bread. Craig's Neapolitan Garage

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
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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."

Offline marietto87

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Re: Pizza with Mmmph
« Reply #60 on: March 23, 2011, 05:17:28 PM »
Thank you very much for your patience,Here in Italy we use an electric oven (first attachment) which reaches 470C s but unfortunatly I've never replicated leoparding texture in my pizzas do you think it depends on temperature or dough?  :( I use Caputo blu,62% idratation.3% salt and 0.3% of cake yeast,8 hours  fermentation. Here in Italy don't sell any sourdough culters, have you ever used cake yeast? is it better cultures?
2nd attachment my last pizza of yesterday

Regards
Mario  
« Last Edit: March 23, 2011, 05:19:56 PM by marietto87 »

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #61 on: March 23, 2011, 05:39:08 PM »
Hey...I have one of those Ferrari G3 ovens. Great for wintertime pizza!
Sono venuto, ho visto, ho mangiato

Offline R2-Bayou

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Re: Pizza with Mmmph
« Reply #62 on: March 23, 2011, 05:46:52 PM »
@marietto87

I think your recipe is fine, but I think the difference between the pizzas is from the oven. The LBE forces very hot air over and across the pizza during the bake, whereas the Ferrari G3 is just ambient heat.... That's my guess anyway..

@Mmmph, do you have any comparison pointers since you also have the G3??
"Wretched excess is just barely enough."

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #63 on: March 23, 2011, 05:58:39 PM »
@marietto87

Using the G3 oven: In the US, I've had better luck with bread flour or all-purpose flour. Here, there's malt added and helps with fermentation and browning.

With Caputo, use a little less cake yeast and a little more salt, then try for a longer bulk fermentation at room temperature. More gas bubbles in the dough can provide more leoparding.

When baking with this oven, I also run a small electric fan next to it to make sure the top element stays on and will not cycle off. This removes some of the steam created in the small space, and makes the top and sides char better.

Buona fortuna
Sono venuto, ho visto, ho mangiato

Offline marietto87

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Re: Pizza with Mmmph
« Reply #64 on: March 23, 2011, 06:10:58 PM »
Thank you very much for advice,I'll try 20hrs fermentation using less CY
Tomorrow I will search an oven as your.
Is it more or less the same using charcoal instead of propane?

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #65 on: April 03, 2011, 10:30:19 PM »
Two doughs this week...All with KABF. I love this stuff. I also used CY that had been frozen for almost two months. I was told to use 2x the amount of CY after it has been frozen.

Flour (100%):    943.17 g  |  33.27 oz | 2.08 lbs
Water (63%):    594.2 g  |  20.96 oz | 1.31 lbs
CY (.1%):    0.94 g | 0.03 oz | 0 lbs |
Salt (2.3%):    21.69 g | 0.77 oz | 0.05 lbs | 3.89 tsp | 1.3 tbsp
Total (165.4%):   1560 g | 55.03 oz | 3.44 lbs | TF = N/A
Single Ball:   260 g | 9.17 oz | 0.57 lbs
- N28 mixer. Mixed all ingredients with 700g KABF for 2 min. 20 Min autolyse. Added remaining flour, mixed 8 minutes. 18 hr room temp bulk rise. Balled, 30 hour refrigeration, 3 hour wake, then bake.

and

Flour (100%):    427.63 g  |  15.08 oz | 0.94 lbs
Water (80%):    342.11 g  |  12.07 oz | 0.75 lbs
CY (.1%):    0.43 g | 0.02 oz | 0 lbs |
Salt (2.3%):    9.84 g | 0.35 oz | 0.02 lbs | 1.76 tsp | 0.59 tbsp
Total (182.4%):   780 g | 27.51 oz | 1.72 lbs | TF = N/A
Single Ball:   260 g | 9.17 oz | 0.57 lbs
- Hand mixed. Eight turns in 11 hours. Balled, 30 hour refrigeration, 3 hour wake, then bake.
This dough was like flour Jell-O. Amazing gluten development, but too much work for me.

Pies

1. 63% dough. Hot Coppa, fresh mozz, basil, 6 IN 1 All Purpose Ground Tomatoes, sea salt, basil, Umami Bomb #2.

Umami Bomb #2: http://www.pizzamaking.com/forum/index.php/topic,13361.0.html

2. 80% dough. Asparagus, provolone piccante, aleppo chili oil.

3. 80% dough. Brussels sprouts, garlic, fresh mozz, super-thin canadian bacon, EVOO.
.
4. 80% dough. Pizza Rosa. Super-thin red onions, EVOO, parmigiano reggiano, crushed pistachios.

5. 63% dough. Pizza Margherita. Tomatoes, fresh mozz, EVOO, basil, parmigiano reggiano.

6. Crumb shot. Nice looking guests in background.
 
Sono venuto, ho visto, ho mangiato

Offline Ronzo

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Re: Pizza with Mmmph
« Reply #66 on: April 03, 2011, 11:11:45 PM »
Nice work!!! I'm drooling! :)
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Offline dellavecchia

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Re: Pizza with Mmmph
« Reply #67 on: April 04, 2011, 06:04:57 AM »
Fantastic lookings pizzas. Your crumb looks great, and I love the topping combinations you do.

John

parallei

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Re: Pizza with Mmmph
« Reply #68 on: April 04, 2011, 09:23:02 AM »
Nice work Mmmph :chef:

Could you tell me about what temp/time your doing the KABF pies at?

Paul

Offline TXCraig1

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Re: Pizza with Mmmph
« Reply #69 on: April 04, 2011, 09:25:49 AM »
I love seeing what you come up with. These look great as always.

CL
Pizza is not bread. Craig's Neapolitan Garage

Offline norma427

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Re: Pizza with Mmmph
« Reply #70 on: April 04, 2011, 10:13:27 AM »
Mmmph,

Fantastic looking pies!  :)

Norma
Always working and looking for new information!

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #71 on: April 04, 2011, 11:28:58 AM »
Thanks all...

@parallei - I shoot for 650F at the stone, but it can go +-30F either way. My Bayou Kitchen SP-10 burner at it's lowest setting keeps the stone at this temperature.

When I slide the pie on the stone and replace the dome on my LBE, I crank the gas wide open. I don't know exactly how hot it gets, but it's wicked freaking hot...I'm guessing in the range of 900F-1000F.

Right now, 1:20 is my average bake time on a 260g 12" pizza.
I want to go to 245g-250g for a 12" pie
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Offline pizzablogger

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Re: Pizza with Mmmph
« Reply #72 on: April 04, 2011, 11:52:55 AM »
Great looking pies Mmmph!

I love the Rosa combination....big time favorite at my place.

1:20 is among the faster cooking times I have seen on an LBE.
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline R2-Bayou

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Re: Pizza with Mmmph
« Reply #73 on: April 04, 2011, 12:23:52 PM »
Mmmph,

Awesome looking pies!! :pizza:
"Wretched excess is just barely enough."

Offline flyboy4ual

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Re: Pizza with Mmmph
« Reply #74 on: April 04, 2011, 02:08:47 PM »
Great looking pies!

Scott D.