Author Topic: Pizza with Mmmph  (Read 34446 times)

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Offline 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


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
I'm not wearing hockey pads!

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
I'm not wearing hockey pads!

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #140 on: September 10, 2013, 08:47:18 AM »
John,

Once it gets to room temp, it's great to work with. Plenty soft, very extensible.
Sono venuto, ho visto, ho mangiato

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #141 on: September 15, 2013, 05:09:22 PM »
This week's bake...90% GM Hearth Style Four/10% Caputo (Finishing off the last of a bag)

Used my sourdough, Fear.

Mixed sourdough with room temp purified water. Whipped for 60 sec to froth it up.
Added half the flour and started mixing in Electrolux N28.
Once batter-like, sprinkled in salt.
Added half of remaining flour, mixed until incorporated.
Added remaining flour, a spoonful at a time.
Mixed until homogeneous...approx 5 min.
Rested on counter, under plastic wrap, for 20 min. Slap and fold.
20 min rest. Slap and fold.
Last 20 min rest. Slap and fold.
Bulk rise 24 hr @ 59F
Scaled and balled, then 17 hr @ 59F.
Two hour wake, then bake.


Total Formula:
Flour (100%):    1027.61 g  |  36.25 oz | 2.27 lbs
Water (58%):    596.01 g  |  21.02 oz | 1.31 lbs
Salt (2.8%):    28.77 g | 1.01 oz | 0.06 lbs | 5.16 tsp | 1.72 tbsp
Total (160.8%):   1652.4 g | 58.29 oz | 3.64 lbs | TF = N/A
Single Ball:   275.4 g | 9.71 oz | 0.61 lbs

Preferment (10% total Flour):
Flour:       51.38 g | 1.81 oz | 0.11 lbs
Water:       51.38 g | 1.81 oz | 0.11 lbs
Total:       102.76 g | 3.62 oz | 0.23 lbs

Final Dough:
Flour:       976.23 g | 34.43 oz | 2.15 lbs
Water:       544.63 g | 19.21 oz | 1.2 lbs
Salt:       28.77 g | 1.01 oz | 0.06 lbs | 5.16 tsp | 1.72 tbsp
Preferment:    102.76 g | 3.62 oz | 0.23 lbs
Total:       1652.4 g | 58.29 oz | 3.64 lbs  | TF = N/A



Pics;
1. Mushroom, Boschetto Al Tartufo, Black Pepper
2. Asparagus, Andouille, Asiago
3. Tomato, Mushroom, Andouille
4. Margherita
5. Mushroom, Boschetto Al Tartufo, Andouille
6. Mushroom, Andouille, Calabrian Chili Oil
« Last Edit: September 15, 2013, 06:10:29 PM by Mmmph »
Sono venuto, ho visto, ho mangiato


Online TXCraig1

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Re: Pizza with Mmmph
« Reply #142 on: September 15, 2013, 05:13:54 PM »
Beautiful pies. Do you like the Boschetto Al Tartufo on the mushroom pie? I love the cheese itself, but it's too strong for me on that pie.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Online Pete-zza

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Re: Pizza with Mmmph
« Reply #143 on: September 15, 2013, 05:22:32 PM »
Mmmph,

Masterful job. I imagine the pizzas tasted as good as they look.

Peter

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #144 on: September 15, 2013, 06:13:57 PM »
I don't use too much of the Boschetto al Tartufo. I think it's strong flavor comes from the sheep's milk half.

The last pie with the Andouille and Calabrian Chili Oil was a knockout.
Sono venuto, ho visto, ho mangiato

Online TXCraig1

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Re: Pizza with Mmmph
« Reply #145 on: September 15, 2013, 06:27:26 PM »
I bet. Looks awesome.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Serpentelli

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Re: Pizza with Mmmph
« Reply #146 on: September 15, 2013, 07:52:52 PM »
 GREAT looking pies! Especially love the charring on the tips of the handcut Andouille!

John K
I'm not wearing hockey pads!

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #147 on: October 06, 2013, 05:00:05 PM »
Pizza 10/05/13
I was invited over to Serpentelli's house again for another pizza gathering. The oven was at 886F on the floor an hour before we started...Cool. I brought a big pan of Mortadella appetizer ( la Motorino), which we roasted near the mouth of the oven to start things off. It disappeared quickly.

Got to meet member Surffisher2A and his wife. They brought homemade beer and a big jug of homemade red wine that was amazing (STRONG, too!). Lots of pizzas went in John's oven, which is totally dialed in when using dry wood. That thing is a well balanced beast. I'm guessing 20+ pies baked, and we were all in a pizza coma in a few hours. First time I ever made pizza outdoors at night.

...................

Flour (100%):    1026.18 g  |  36.2 oz | 2.26 lbs
Water (58%):    595.18 g  |  20.99 oz | 1.31 lbs
IDY (.025%):    0.26 g | 0.01 oz | 0 lbs | 0.09 tsp | 0.03 tbsp
Salt (3%):    30.79 g | 1.09 oz | 0.07 lbs | 5.52 tsp | 1.84 tbsp
Total (161.025%):   1652.4 g | 58.29 oz | 3.64 lbs | TF = N/A
Single Ball:   275.4 g | 9.71 oz | 0.61 lbs

GM Neapolitan Hearth Style Flour. 270G balls
24 hr bulk @61F. 19 hr balled @62F.
3 hour room temp wake, then bake.

Was having a bunch o'fun
Shoulda took more pics.

1. Pistacchio e Salsiccia ( la Don Antonio Starita) (Roasted Pistachio Pesto, Fennel Sausage Crumble, Basil, Fresh Mozzarella)
2. Pistacchio e Salsiccia w/smoked mozzarella (Please excuse the slicing indent)
3. Mast'Nicola ( la Roberto Caporuscio) (Frewsh Mozzarella, Pecorino Romano, Guanciale, Olive Oil)
4. Mast'Nicola Redux
5. Calzone ( la Roberto Caporuscio) Sausage and Ricotta on the inside, Margherita on top
6. Pizza Rosa ( la Chris Bianco)
7. Upskirt ( la Mmmph)
8. Gramma Pizza ( la Serpentelli) (Vegetarian) made w/John's dough


Sono venuto, ho visto, ho mangiato

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #148 on: October 06, 2013, 05:00:37 PM »
9. Bloody Hell!
Sono venuto, ho visto, ho mangiato

Offline Serpentelli

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Re: Pizza with Mmmph
« Reply #149 on: October 06, 2013, 05:40:43 PM »
I was waiting for mmmph to post because I wouldn't have done justice in my descriptions of the pies he made! It was great meeting the surffisher2A family! What a couple of talented brewers and winemakers! And they fit in like we've known them forever!

I am using kiln-dried firewood. It is  night-and-day difference. I think most of the "seasoned" firewood I've been buying has had minimal true seasoning.

I hope to get more and more local + regional talent over for the next one!

FYI:  mmmph left my house at about 10 pm last night so that he could cook tapas for a group of restaurant workers downtown!!!! He is truly a maniac, and I mean that with all the respect in the world!

John K

PS Pic #3 is "Gambas al Ajillo" 1/2 shrimps (cut lengthwise) with roasted garlic, EVOO, chorizo, and sprinkled with manchego
« Last Edit: October 06, 2013, 05:47:15 PM by Serpentelli »
I'm not wearing hockey pads!