Author Topic: Pizza with Mmmph  (Read 25419 times)

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Offline Mmmph

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Re: Pizza with Mmmph
« Reply #120 on: July 28, 2013, 07:42:13 PM »
More Blackstone pies this weekend.

60%HR made with Roma 00 Flour

1. White Sausage and Red Onion
2. Margherita
3. Margherita w/Pepperoni
4. Sausage and Red Onion
5. Two Cheese w/Chives
Sono venuto, ho visto, ho mangiato


Offline deb415611

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Re: Pizza with Mmmph
« Reply #121 on: July 28, 2013, 07:52:25 PM »
wow, very nice Mmmph

Offline toddster63

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Re: Pizza with Mmmph
« Reply #122 on: July 28, 2013, 11:36:38 PM »
Looks Grreat! How fast are those pies baking, Mmmph?

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #123 on: August 12, 2013, 05:50:24 PM »
These were all baked under 1:30.

Still have to work on these damned brown cheese spots.
Sono venuto, ho visto, ho mangiato

Offline toddster63

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Re: Pizza with Mmmph
« Reply #124 on: August 12, 2013, 05:53:40 PM »
These were all baked under 1:30.

Still have to work on these damned brown cheese spots.

Ha--that's a GOOD problem to have! Same problem many of the wood oven guys have! I'm always working on browning the center in the LBE, quite the opposite. I would think of it as "dairy leopard spots"...!
« Last Edit: August 12, 2013, 07:09:20 PM by toddster63 »

Online norma427

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Re: Pizza with Mmmph
« Reply #125 on: August 12, 2013, 06:57:45 PM »
I agree, great looking pizzas Mmmph!  ;D

Norma
Always working and looking for new information!

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #126 on: August 18, 2013, 03:11:13 PM »
More Blackstone Oven Pizze. Using a new style of deflector...Mmmphlector V 1.0.

Just trying to balance the heat across the top of the pie.

PICS
1-3; Margheritas
4-5; Upskirts...No prob with this aspect
6. The just rewards
Sono venuto, ho visto, ho mangiato

Offline Jackie Tran

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Re: Pizza with Mmmph
« Reply #127 on: August 18, 2013, 03:31:24 PM »
Mmmph, I like the new leoparded look.  Anything different about the dough other than the addition of the Mmmphlector? 

And how did these pies eat compared to your normal pies?  Any difference in taste or texture?

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #128 on: August 18, 2013, 06:42:48 PM »
This dough was something special. A riff on the Keste Clone dough of John DellaVecchia.
http://www.pizzamaking.com/forum/index.php/topic,12606.0.html

-I used only .02% IDY.
-Minimally mixed. 24 hr RT bulk rise with two turns
-Balled for 24 hr RT
-Refrigerated for 24 hr
-2 hr wake, then bake.

Quite light, beautiful crumb. Very delicate, Quite good.

Still the cheese is an issue. I folded a kitchen towel on a plate. placed two layers of paper towels on the kitchen towel. Sliced the cheese into one inch slabs. Placed them on the paper towels. Covered the cheese with two more layers of paper towel. Placed another plate on top of all this, and put it in the fridge with a gallon of milk pressing down on it all for 18 hours. The cheese was really dry and pulled apart like string cheese. Still it doesn't melt like I want. Sheesh.

I want the tomato, cheese and oil to merge with less defined edges. That to me, with a perfectly light baked crust is the beauty of a proper NP.

Flour (100%):    828.12 g  |  29.21 oz | 1.83 lbs GM Hearth Style Flour
Water (60%):    496.87 g  |  17.53 oz | 1.1 lbs
IDY (.02%):    0.17 g | 0.01 oz | 0 lbs | 0.05 tsp | 0.02 tbsp
Salt (3%):    24.84 g | 0.88 oz | 0.05 lbs | 4.45 tsp | 1.48 tbsp
Total (163.02%):   1350 g | 47.62 oz | 2.98 lbs | TF = N/A
Single Ball:   270 g | 9.52 oz | 0.6 lbs
Sono venuto, ho visto, ho mangiato

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #129 on: August 31, 2013, 05:57:32 PM »
This weekend's bake...Caputo Pizzeria flour

Flour (100%):    1039.9 g  |  36.68 oz | 2.29 lbs
Water (56%):    582.34 g  |  20.54 oz | 1.28 lbs
IDY (.1%):    1.04 g | 0.04 oz | 0 lbs | 0.35 tsp | 0.12 tbsp
Salt (2.8%):    29.12 g | 1.03 oz | 0.06 lbs | 5.22 tsp | 1.74 tbsp
Tot (158.9%):   1652.4 g | 58.29 oz | 3.64 lbs | TF = N/A
Single Ball:   275.4 g | 9.71 oz | 0.61 lbs

24hr bulk @60F
36hr balled @54F
Two hour wake @72F, then bake

Played around with the temps and deflector settings trying to balance the heat for a properly baked cornicione and properly melted, but not browned cheese.
I totally blackened one cornicione and tossed it...Sorry, no pic.

Finally, making headway on my cheese. Geeting the look I want with minimal/no browning. Almost there.


Pics;

1. Margherita
2. Margherita with Calabrian chli oil
3. Margherita with VT Smoked pepperoni
4. VT Smoked Pepperoni with fresh Calbrian chilis, swirl of wildflower honey post-bake
5. Another Margherita with VT Smoked Pepperoni
6. Upskirt
7. Upskirt
« Last Edit: August 31, 2013, 06:36:41 PM by Mmmph »
Sono venuto, ho visto, ho mangiato


Offline communist

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Re: Pizza with Mmmph
« Reply #130 on: August 31, 2013, 06:57:09 PM »
 Very nice pies! :)

Offline Tscarborough

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Re: Pizza with Mmmph
« Reply #131 on: August 31, 2013, 09:59:10 PM »
Very sweet, I would say you have the Blackstone dialed in quite well.

Offline toddster63

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Re: Pizza with Mmmph
« Reply #132 on: September 01, 2013, 12:20:41 AM »
Those pies, those leopard spots, are quite enviable! >:D

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #133 on: September 01, 2013, 11:36:06 AM »
Thanks all...
Sono venuto, ho visto, ho mangiato

Offline unasemplicepizza

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Re: Pizza with Mmmph
« Reply #134 on: September 03, 2013, 09:04:09 AM »
ciao Mmmph,

I'm really impressed with your pizzas.
can you tell me how is  'done your oven?

thanks again and congratulations for your work.

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #135 on: September 03, 2013, 09:40:46 AM »


I'm really impressed with your pizzas.
can you tell me how is  'done your oven?




I'm currently using the Blackstone Patio Oven
http://griddleguru.com/labor-day-special-patio-oven-with-free-pizza-peel.html

Gas fired, two stones. It can get hot as hell.
Sono venuto, ho visto, ho mangiato

Offline Serpentelli

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Re: Pizza with Mmmph
« Reply #136 on: September 03, 2013, 12:15:38 PM »
You have got both your oven and dough in a very good place, my friend....

John K

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #137 on: September 08, 2013, 04:19:35 PM »
Been working on dough with less hydration. Too hot and humid here lately.

Flour (100%):  1044.7 g  |  36.85 oz | 2.3 lbs  (Caputo)
Water (55%):  574.58 g  |  20.27 oz | 1.27 lbs
IDY (.17%):  1.78 g | 0.06 oz | 0 lbs | 0.59 tsp | 0.2 tbsp
Salt (3%):  31.34 g | 1.11 oz | 0.07 lbs | 5.62 tsp | 1.87 tbsp
Total (158.17%): 1652.4 g | 58.29 oz | 3.64 lbs | TF = N/A
Single Ball: 275.4 g | 9.71 oz | 0.61 lbs

Mixed 70% of flour with water
Autolyse 20 min
Added yeast and salt, then remainder of flour by the spoonful over 8 minutes
4 hour bulk room temp
Balled 24 hours at 54F
2 hour wake then bake in the Blackstone (Stock)

Pics:
1. White mushroom and red onion (Blackstone roasted mushrooms)
2. Margherita with red onion
3. Bianco Rosa
4. Red mushroom
5. White mushroom and red onion
6. Pepperoni
« Last Edit: September 09, 2013, 09:56:16 AM by Mmmph »
Sono venuto, ho visto, ho mangiato

Offline pacdunes

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Re: Pizza with Mmmph
« Reply #138 on: September 08, 2013, 06:31:44 PM »
mmmph - absolute fantastic pizza.  Might have to try the deflector.

Offline Serpentelli

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Re: Pizza with Mmmph
« Reply #139 on: September 10, 2013, 08:21:11 AM »
There is no room for improvement!!!!

How was the 55% to work with? Noticeably tighter?

Well done!

John K


 

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