Author Topic: Marinara al modo mio... (Read 1810 times)

andreguidon · « **on:** April 20, 2011, 01:56:55 PM »

this was a bake that i made saturday.... i wanted to upgrade the marinara (if thats possible... hahaahhaa) well i used tomato sauce (san marzano), cherry tomatoes, sun dried tomatoes (that burned a little) and roasted garlic.... check the video....

<a href="http://www.youtube.com/watch?v=a3RHIDTg3p8" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=a3RHIDTg3p8</a>

forzaroma · « **Reply #1 on:** April 20, 2011, 02:06:58 PM »

How many ounces are your dough balls?

dellavecchia · « **Reply #2 on:** April 20, 2011, 02:07:32 PM »

Great idea Andre, and excellent looking pie! I also like the roasted garlic. Is your oven inside, or is that a covered patio? Looks like you had quite an audience to feed - I always feel intimidated if people are watching me make the pies.

John

wheelman · « **Reply #3 on:** April 20, 2011, 02:13:48 PM »

nice job! i also wondered about the doughball size. looks like 350g or so? that's a big pizza in your oven! excellent result. thanks for posting the video.
bill

andreguidon · « **Reply #4 on:** April 20, 2011, 02:13:56 PM »

@forzaroma and bill
my dough balls are 350 grams ~12 ounces. i make a bigger neapolitan 35cm or 14 inches (feeds more people), thanks bill for the compliments...

@john
thanks John, the oven is in a patio (they are a little different here in Brazil), i always bake for 15-20 people.... 3 years ago i was a little intimidated, but now i am fine with it !!

forzaroma · « **Reply #5 on:** April 20, 2011, 02:15:08 PM »

The dough looks great. Are they room temp or cold fermentation?

andreguidon · « **Reply #6 on:** April 20, 2011, 02:16:37 PM »

room temp.

Jackie Tran · « **Reply #7 on:** April 20, 2011, 03:27:33 PM »

Love the video. Your dough, technique, and pie looks awesome. You're a pro Andre.

Chau

andreguidon · « **Reply #8 on:** April 20, 2011, 03:30:54 PM »

thanks Chau!!

cant wait to see your videos wen your WFO is ready!!

BrickStoneOven · « **Reply #9 on:** April 20, 2011, 03:52:28 PM »

Andre that looked so good, cherry tomatoes are the best. Was the dough made in the bosch or by hand?

andreguidon · « **Reply #10 on:** April 20, 2011, 04:10:15 PM »

thanks !! the dough was made in the bosh, using this formula http://www.pizzamaking.com/forum/index.php/topic,13080.msg128439.html#msg128439

norma427 · « **Reply #11 on:** April 20, 2011, 06:29:51 PM »

Andre,

I also loved the video and your pie looked so delicious!

Norma

Matthew · « **Reply #12 on:** April 20, 2011, 06:33:05 PM »

Ottimo! Mi piace molto!

Matt

andreguidon · « **Reply #13 on:** April 20, 2011, 07:12:07 PM »

thanks Norma!!

Grazie Matt!!

Frankie G · « **Reply #14 on:** April 20, 2011, 10:36:11 PM »

great dough stretching technique... I love that style... but the people i watch usually go so fast that I can't follow.... I like your style... slow and steady.

Great job.

andreguidon · « **Reply #15 on:** April 21, 2011, 05:51:53 AM »

thanks Frankie G !!

plainslicer · « **Reply #16 on:** April 21, 2011, 02:05:48 PM »

That looks fantastic. I second the comment about the slow stretching technique--that's really helpful to see.

andreguidon · « **Reply #17 on:** April 21, 2011, 02:24:07 PM »

Obrigado PlainSlicer !!

thezaman · « **Reply #18 on:** April 22, 2011, 08:35:41 AM »

beautiful dough!!! and tasty finished product.

andreguidon · « **Reply #19 on:** April 22, 2011, 08:41:35 AM »

thanks Thezaman !!