Author Topic: A16  (Read 5440 times)

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Offline dellavecchia

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Re: A16
« Reply #25 on: February 28, 2011, 12:39:47 PM »
If you are doing 60 second bakes you definitely need to go with unmalted flours, which are hard to come by in our area.  For that I would recommend looking at products from central milling or giustos...  

Craig - Sorry, I do not mean to hijack this thread, but...

Scott - I emailed Nicky Giusto at CM, and they are sending me a 50lb bag of their new 00 "normal", which is 11.5%. The 00 "reinforced" is 13.5%. $26 per bag. Caputo Pizzeria is between 11-12%, so the "normal" should be a really good flour to swap out without having to change my fermentation workflow. Although it will be american flour, so we will see. I am itching for all this snow to melt so I can test it out when it arrives.

Andre - I have never seen the 5Stagioni flour in my area or online. Where are you purchasing it?

John


Offline BrickStoneOven

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Re: A16
« Reply #26 on: February 28, 2011, 01:06:45 PM »
I am itching for all this snow to melt so I can test it out when it arrives.

You and me both. I wish global warming would hurry up...

Offline andreguidon

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Re: A16
« Reply #27 on: February 28, 2011, 01:18:20 PM »
the protein level is close but still make a difference, the big difference is the W factor 360 for the 5stagioni is much stronger than (i think) 240 caputo, thats why im researching neapolitan pizza with a poolish, cause i want the longer fermentation taste and still have the original 8-12 hour that caputo holds very well....
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline dellavecchia

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Re: A16
« Reply #28 on: February 28, 2011, 01:37:16 PM »
the protein level is close but still make a difference, the big difference is the W factor 360 for the 5stagioni is much stronger than (i think) 240 caputo, thats why im researching neapolitan pizza with a poolish, cause i want the longer fermentation taste and still have the original 8-12 hour that caputo holds very well....

Very interesting approach Andre. I am looking forward to your results. FWIW, you can try using miniscule amounts of yeast over a much longer time (30-40 hours total at room temp) to get a long fermentation taste with Caputo. That was the premise of Roberto's Keste clone I did some time ago. The flavor there was phenomenal. But I think your approach with a poolish is right on for an 8-12 hour Caputo ferment.

John

Offline andreguidon

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Re: A16
« Reply #29 on: February 28, 2011, 01:59:10 PM »
the W was something that Giulio talked allot during the VPN training, thats why manitoba is mix in with caputo pizzeria for longer fermentation, cause the W is over 400.... ill be making pizza this weekend (its carnaval here from friday the 4th till tuesday the 8th) so ill have allot of time to test !! ill post results for sure...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline TXCraig1

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Re: A16
« Reply #30 on: February 28, 2011, 02:50:16 PM »
Craig - Sorry, I do not mean to hijack this thread, but...

Not a problem. Not sure how we got here, but it's interesting stuff. I have a couple more reviews to write up - hopefully tonight.

Craig
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline mitchjg

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Re: A16
« Reply #31 on: March 16, 2014, 09:51:43 AM »
At long last, we tried A16 last night.  They had opened a second location in the Rockridge area (East Bay, about 4 miles from my house) about a year ago.  Four of us went and shared appetizers, pizza and a dish - lots of opportunity to try things.

Appetizers - Fried olives, fried smelts, fried cheese balls (forgot the name) -uh oh, too much fried, calamari with fava beans, berkshire pork belly.

The olives and cheese balls were very good.  The smelts were ok - good, but mostly tasteless.  The calamari was meh but the fava beans were great.  The pork belly was fantastic.

Pasta Dish - gnocchi - it was absolutely terrific, we all loved it.  Little potato pillows in a nice sauce that had lemon notes.

The Pizza - Uh Oh.......I was really, really looking forward to this.  It was an opportunity to learn (and maybe compete).  Very disappointing.  I asked the waitress the temperature of the oven and she said it was 900 degrees.  I did not ask things like bake time.

The first two pictures are a margherita topped with proscitto.  We had fun cutting it up with the supplied pizza scissors.  First and immediate comment from my wife - "salty."   I agreed, and too salty at that.  The tomato sauce was simple and delicious.  The cheese was good, but nothing in particular to remember.  The crust - uh oh.  Ok, neapolitan is supposed to be (or can be) sort of soupy / droopy in the middle, right?  But, if it is, are you supposed to have to hack away at it to cut a piece to eat, ending up tearing pieces, with the supplied "butter" knife?   The word we came up with later was "gummy."  I then added "tough."  I do not know why I am supposed to like a pizza that you cannot pick up and you cannot cut without a laser torch.

The best part was everyone at the table said my pizza was much better (ego boost - ding, ding!).

On to the next pie which was a fried pizza (cannot remember the name they used).  It was very good and we enjoyed it, mostly.  But, remember I said "salty?"  This was overpowering salty to the point where it was the only thing you could think about when eating it.  In inspecting the picture, I think those are big grains of sea salt on the pie but I am not sure.  I did not inspect it on the spot, it would have been too difficult - the restaurant is a little on the dark side for food inspection (very nice for the actual dining experience).

Overall, good but disappointing.

In general, I have migrated away from attempts on my own to make neapolitan pies in my FGM 700 and make ny/neo/elite pies at about 700.  But, if this is my competition, I think I have to revisit this choice.

You may also want to check my first picture against the picture Craig posted in the opening to this thread.  Something clearly different in the crust.

- Mitch



« Last Edit: March 16, 2014, 04:00:09 PM by mitchjg »
Mitch

Offline RobynB

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Re: A16
« Reply #32 on: March 25, 2014, 07:01:22 PM »
Well, thanks for saving me a visit.  I was thinking of trying to make it up there sometime soon as a friend lives nearby.  No thank you  :-X

One thing I have found at way too many places:  Whatever they SAY the temp of the oven is, subtract at least 150F and usually 200F or more.  My personal favorite was a WFO place in Oregon that said their oven was at 800F.  I walked by the oven and would have been shocked if it was running even 550F.  The pizzas agreed with me, they were as cooked in a home oven, and with dough to match.  8-10 minute cook time, easily. 

Offline TXCraig1

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Re: A16
« Reply #33 on: March 25, 2014, 09:26:25 PM »
One thing I have found at way too many places:  Whatever they SAY the temp of the oven is, subtract at least 150F and usually 200F or more.  My personal favorite was a WFO place in Oregon that said their oven was at 800F.  I walked by the oven and would have been shocked if it was running even 550F.  The pizzas agreed with me, they were as cooked in a home oven, and with dough to match.  8-10 minute cook time, easily.

If you come down for the TPS3 this year, I promise the oven will be at hot as I say it is.  ;D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


 

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