Author Topic: Pizza with Mmmph  (Read 25487 times)

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Offline Mmmph

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Re: Pizza with Mmmph
« Reply #80 on: April 18, 2011, 12:52:36 PM »
Thanks all...I really need to go back to 100% KABF with 24hr room temp bulk rise.

@JConk007: Stone temp 650-680F, with bake times in the 1:20-1:30 range. I drop the pie on the stone, drop the lid and crank the gas to "11". At 38-40 seconds, I rotate the pie, and rotate it every 10 seconds. I do this 3-4 times for a total of 1:20-1:30 bake.

@chau: The crust and crumb were great! Beautiful spotted charring underneath. While the cornicione was more blond than usual for me, which I attribute that to the addition of 68% Caputo 00, the crumb was right on.

When prepping the two tomato pies I pressed the hell out of the rim while opening the skin. I tried to stretch it as far as I could and used the "move to the peel and stretch it again" technique.
<a href="http://www.youtube.com/watch?v=QQW2iEVl9kw" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=QQW2iEVl9kw</a>

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Offline pizzablogger

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Re: Pizza with Mmmph
« Reply #81 on: April 18, 2011, 05:04:56 PM »
@JConk007: Stone temp 650-680F, with bake times in the 1:20-1:30 range. I drop the pie on the stone, drop the lid and crank the gas to "11". At 38-40 seconds, I rotate the pie, and rotate it every 10 seconds. I do this 3-4 times for a total of 1:20-1:30 bake.

Very nice looking pies!

Are you putting the lid back on after every rotation or do you leave it off once the rotations begin (meaning there is no lid on it once the first rotation starts and until the pie is done). I would imagine it has to be the former, but just checking.

Figure it takes 4-5 seconds to take the lid off (and that's pretty fast), rotate the pie and put the lid back on. That's a total of 12-15 to 16-20 seconds of the lid being off (depending on whether you rotate 3-4 times)...or about as much as 22% of the time during a 90 second bake. Man, these LBEs must be throwing some massive heat up to get that level of cooking when considering the lid is off for what seems to be a meaningful amount of time.

My oven door is easily open that long when doing a broiler only bake, but then again the heat source is 2.5 inches above the pizza, not below it. Can't wait to see for myself.....damned tax season!



« Last Edit: April 18, 2011, 05:08:19 PM by pizzablogger »
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Offline forzaroma

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Re: Pizza with Mmmph
« Reply #82 on: April 18, 2011, 05:09:44 PM »
When I did broiler method on my latest attempt it seems the cheese was being melted way quicker than the crust, which resulted in a pool of milky mozz in the middle resembling more of a shredded mozz look. I did use fresh mozz that was still warm as the deli where I got it just finished making the cheese. Could this be a reason why?

Offline pizzablogger

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Re: Pizza with Mmmph
« Reply #83 on: April 18, 2011, 05:12:15 PM »
When I did broiler method on my latest attempt it seems the cheese was being melted way quicker than the crust, which resulted in a pool of milky mozz in the middle resembling more of a shredded mozz look. I did use fresh mozz that was still warm as the deli where I got it just finished making the cheese. Could this be a reason why?

That could be the reason....try cooling it down next time by putting it in the fridge for a bit. Or you could try using thicker pieces of mootz.

As an aside, how did any of it wind up on the pizza? Whenever I score a still warm ball or two of fior-di-latte from the local Italian market, it always seems like it vanishes very quickly...usually with lots of olive oil being dribbled all over the counters and my shirt ;)
« Last Edit: April 18, 2011, 05:13:50 PM by pizzablogger »
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline forzaroma

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Re: Pizza with Mmmph
« Reply #84 on: April 18, 2011, 05:19:22 PM »
yeah it almost evaporates on the pizza but yes i took some crusty Italian bread the warm cheese and prosciutto and that is absolute heaven.

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #85 on: April 18, 2011, 05:27:50 PM »
@pizzablogger: I use a 15" pizza pan to turn the pie. With the pan in my right hand, I lift the dome with my left hand, quickly slide the pan under the pie and turn it clockwise. I drop the dome back down. 3-4 seconds tops.  I then count to 10 and do it again and again until it's done.

I got the idea from Villa Roma. All hail Villa Roma!
Here's a video he made.
<a href="http://www.youtube.com/watch?v=T1maPZLe_zo&amp;feature=related" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=T1maPZLe_zo&amp;feature=related</a>


At 1:55, he turns a pie. I timed it twice from when he lifts the lids until he drops it back down. he does it in 3.4 seconds...I'm faster.

The gas is wide open. 180,000 BTUs. When I drop the dome back down, theres a ton of heat pounding on that pie and the stone is getting hotter to boot. No prob.
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Offline Mmmph

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Re: Pizza with Mmmph
« Reply #86 on: September 11, 2011, 02:20:18 PM »
My first chance to fire up the LBE since April.
I moved in May and don't quite have the space I used to have, so I'm mobile now, setting where I can.
Had a little party and made 12 pies, was really busy for a couple of hours and photos weren't a priority. I did snap a few though.


62 % KABF with fresh yeast.  12hr RT bulk, balled with 24hr refrigeration, 4 hour RT wake...and bake.
Dough was really easy to work with, but was out of practice with regulating the heat on the LBE.

Flour (100%):    1860.18 g  |  65.61 oz | 4.1 lbs
Water (62%):    1153.31 g  |  40.68 oz | 2.54 lbs
CY (.10%):    1.86 g | 0.07 oz | 0 lbs |
Salt (2.4%):    44.64 g | 1.57 oz | 0.1 lbs | 8 tsp | 2.67 tbsp
Total (164.5%):   3060 g | 107.94 oz | 6.75 lbs | TF = N/A
Single Ball:   255 g | 8.99 oz | 0.56 lbs 

Pics:
1. Tomato, fennel pollen, fresh mozz, homemade hot (sriracha) fennel sausage, razor thin red onion, Misto Classico
2. Fresh mozz, garlic, brussels sprouts, andouille sausage, aleppo chili flakes, olive oil, Grana Padano.
3. Tomato, smoked mozz, coppa, Pecorino Romano
4. Fresh basil, and my friend Scarlette's scooter.
Sono venuto, ho visto, ho mangiato

Offline dellavecchia

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Re: Pizza with Mmmph
« Reply #87 on: September 11, 2011, 02:51:32 PM »
Outstanding. I love your topping combinations as well. Is that a Vespa in the background?

John

parallei

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Re: Pizza with Mmmph
« Reply #88 on: September 11, 2011, 03:11:49 PM »
Those sure look great.  Nice job.  I really need to try the brussels sprouts one day......

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #89 on: September 12, 2011, 01:01:29 PM »
Thanks all... Haven't fired it up in five months. Used CY from a new source and it's not like what I was using in the spring.

@John - It's a Honda

@parallei - That was the 3rd brussels sprouts pie I made that day. The addition of a smoked pork product makes it sing.
« Last Edit: September 12, 2011, 03:15:18 PM by Mmmph »
Sono venuto, ho visto, ho mangiato


Offline TXCraig1

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Re: Pizza with Mmmph
« Reply #90 on: September 12, 2011, 02:17:39 PM »
Awesome looking pies and flavor combinations. I recently discovered how good Brussels sprouts are on pizza. Now I can't get enough of them. With bacon and tomatoes, the remind me of the fried cabbage I ate growing up.

CL
I love pigs. They convert vegetables into bacon.

Offline norma427

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Re: Pizza with Mmmph
« Reply #91 on: September 12, 2011, 08:45:20 PM »
Mmmph,

Great choice of toppings and awesome looking pies!  :)

Norma
Always working and looking for new information!

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #92 on: October 09, 2011, 05:50:16 PM »
My LBE and Pies 10/08/11

100% wild yeast this time with 75/25 00/KABF.
My sourdough, Moby, makes its return. I didn't tell anyone, and received numerous compliments on the crust flavor and texture. It was good.

Mixed the water, Moby preferment, and salt with 70% of the flour for 2 minutes. Rested 40 minutes. Slowly added remaining flour while mixing for 6 minutes. Gave it 3 turns over first 3 hours.

16 hour room temp bulk rise, then scaled, divided, balled.
20 hour refrigerated, 6 hour room temp wake, then bake.

This was the first time I tried 10lb of dough in my N28 mixer. It handled the load well, but with 60% hydration, I had to use the dough hook, rather than the roller/scraper. It crawled up the hook a bit and I used a butter knife to push it down...so a bit of babysitting for 10lb.

I made 18 balls, but only baked 12. There was a local festival that took some of my guests away. Again, I get so busy that I forget to take pics. Between baking and partying and sampling, I get distracted. 


Total Formula:
Flour (100%):    2824.62 g  |  99.63 oz | 6.23 lbs
Water (60%):    1694.77 g  |  59.78 oz | 3.74 lbs
Salt (2.5%):    70.62 g | 2.49 oz | 0.16 lbs | 4.22 tbsp | 0.26 cups
Total (162.5%):   4590 g | 161.9 oz | 10.12 lbs | TF = N/A
Single Ball:   255 g | 8.99 oz | 0.56 lbs

Preferment: (5% of total Dough Weight)
Flour:    114.75 g | 4.05 oz | 0.25 lbs
Water:    114.75 g | 4.05 oz | 0.25 lbs
Total:    229.5 g | 8.1 oz | 0.51 lbs

Final Dough:
Flour:    2709.87 g | 95.59 oz | 5.97 lbs
Water:    1580.02 g | 55.73 oz | 3.48 lbs
Salt:    70.62 g | 2.49 oz | 0.16 lbs | 4.22 tbsp | 0.26 cups
Preferment:    229.5 g | 8.1 oz | 0.51 lbs
Total:    4590 g | 161.9 oz | 10.12 lbs  | TF = N/A

Pics:

1. Asparagus, Asiago, Aleppo chili oil, Aleppo chili flakes, Speck
2. Filetti w/ grape tomatoes, basil, Fontina, Muenster, Pecorino Romano, smoked salt
3. Clams, Fresh Mozz, Parmigiano Reggiano, Andouille sausage, parsley butter
4. Pizza Rosa...Parmigiano Reggiano, red onion, crushed pistachios
Sono venuto, ho visto, ho mangiato

Offline TXCraig1

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Re: Pizza with Mmmph
« Reply #93 on: October 10, 2011, 10:15:57 AM »
They all look great, but I'm ready to dive into the clam pie right now!

CL
I love pigs. They convert vegetables into bacon.

Offline JConk007

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Re: Pizza with Mmmph
« Reply #94 on: October 10, 2011, 10:42:58 AM »
Mmm,Mmm, Mmmph
They look great !!
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Barry

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Re: Pizza with Mmmph
« Reply #95 on: October 10, 2011, 03:54:19 PM »
Hi Mmmph,

All your pies look very tasty !

I did notice that very few have a tomato sauce to start with. Is this your taste, or do you feel that "unusual/gourmet" combo pies are better without tomato sauce?

I like your combinations!  Send some pics!

Kind regards

Barry in Cape Town

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #96 on: October 11, 2011, 10:27:57 AM »
Thanks, all...

@Craig, I baked two clam pies. They disappeared quickly. I was lucky to get a picture.

@Barry, I just didn't snap any sauced pizze this week. In reviewing all my pics in this thread, I can see how it may seem as though I make more "white" pizza, than red.

Lately, I've been making 12 pizzas each time, and I take pictures of the pizze as I can. This weeks pictures were 100% "white" pies. I made about 50/50 red/white.

I just have too much fun baking (and eating) to remember to take pictures.


« Last Edit: October 11, 2011, 08:52:20 PM by Mmmph »
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Offline pizza dr

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Re: Pizza with Mmmph
« Reply #97 on: October 11, 2011, 07:57:58 PM »
Oh yeah those look awesome

Were those clams fresh? 

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #98 on: October 11, 2011, 08:54:57 PM »
@pizza dr,  the clams were steamed that morning and refrigerated in the briny clam liquor.

I baked them on the pizzas 5 hours later.

They were salty, sweet, and tender.

edit - They were mahogany clams. The shells were about 2" across. They cost me $10 for two pies... :-[
« Last Edit: October 11, 2011, 08:56:44 PM by Mmmph »
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Offline Mmmph

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Re: Pizza with Mmmph
« Reply #99 on: April 29, 2012, 02:54:21 PM »
First time firing up the LBE this spring...A beautiful warm (really) day for a dozen pizze.

61% HR KAAP, 2.5% Sea Salt, .02% IDY.
48 Hr. Bulk rise at 54F.
Balled 16Hr and refrigerated
3hr wake, then bake

1. Asparagus, Asiago, Aleppo Chili Flakes
2. Manchego, Red Onion, Roasted Red Pepper
3. Mushroom, Mozz, Boschetto White Truffle Cheese
4. Asparagus, Asiago, Aleppo Chili Flakes. Guanciale
5. Chorizo Soria, Manchego, Red Onion, Roasted Red Pepper
6. Mushroom, Mozz, Boschetto White Truffle Cheese, Guanciale
7. Tomato, Mozz, Hot Soppressata, Jalapeno, Honey
8. Cacio e Pepe - Vantina, Locatelli Romano, Mozz, Black Pepper
9. Rosa - Parm, Red Onion, Olive Oil, Pistachio, Rosemary
10. Margharita w/Mushrooms
11. Tomato, Mozz, Hot Soppressata, Mushroom, Jalapeno, Honey
12. Hot and sweaty, greetings from Wilmington NC. Cane Rosso? Hellzyeah.
Sono venuto, ho visto, ho mangiato


 

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