Author Topic: I Love Spring  (Read 1078 times)

0 Members and 1 Guest are viewing this topic.

Offline f.montoya

  • Supporting Member
  • *
  • Posts: 381
  • Age: 47
  • Location: Land of the Rising Sun
I Love Spring
« on: April 05, 2015, 11:30:17 AM »
Man, winter was long...or it always seems that way when you have an outdoor contraption like a wood fired oven that you want to use all the time. Last week, fired up the oven and I think this is the first or one of the first pies on a beautiful spring evening in Japan.



Here is another...



Offline thezaman

  • Lifetime Member
  • *
  • Posts: 2021
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: I Love Spring
« Reply #1 on: April 06, 2015, 03:43:49 PM »
 loved both videos. the second was a really well done piece of instruction. beautiful finished pizza!

Offline elpipetuanis

  • Registered User
  • Posts: 47
  • Location: Gilbert, Az
    • Best Recipes Evar
Re: I Love Spring
« Reply #2 on: April 06, 2015, 06:10:31 PM »
Great videos, in video #2 what are you using for bench flour? It looks a bit more yellow than regular flour.

Lee
Blackstone Pizza Oven, My Food Blog

Offline f.montoya

  • Supporting Member
  • *
  • Posts: 381
  • Age: 47
  • Location: Land of the Rising Sun
Re: I Love Spring
« Reply #3 on: April 07, 2015, 02:49:32 AM »
Great videos, in video #2 what are you using for bench flour? It looks a bit more yellow than regular flour.

Lee

Thanks. I use Semolina...


Online Jackie Tran

  • Registered User
  • Posts: 7159
  • Location: Albuquerque NM
Re: I Love Spring
« Reply #4 on: April 07, 2015, 07:20:56 AM »
loved both videos. the second was a really well done piece of instruction. beautiful finished pizza!

I agree!  Wish I could taste your pizza Fidel

Offline Jersey Pie Boy

  • Supporting Member
  • *
  • Posts: 384
  • Location: New Jersey
  • I Love Pizza!
Re: I Love Spring
« Reply #5 on: April 07, 2015, 08:47:46 AM »
So helpful! Curious what HR I'm looking at here..thanks

Offline JohnnyQuest

  • Registered User
  • Posts: 91
  • Location: Suffolk, VA
Re: I Love Spring
« Reply #6 on: April 07, 2015, 09:06:54 AM »
Enjoyed the videos, thanks for posting! 


I'm curious though, what is the rationale for topping the pizza, and then stretching it out larger after?  Why not get it the size you want and then top it?  Is it simply because it is easier for you to move a smaller pizza to the peel?

Offline pieguy914

  • Registered User
  • Posts: 15
  • Location: ny
Re: I Love Spring
« Reply #7 on: April 07, 2015, 07:09:37 PM »
Enjoyed the videos, thanks for posting! 


I'm curious though, what is the rationale for topping the pizza, and then stretching it out larger after?  Why not get it the size you want and then top it?  Is it simply because it is easier for you to move a smaller pizza to the peel?

From my experience, the toppings add some weight to the dough so it's easier to stretch it a little larger once the toppings are on the pie.

Offline elpipetuanis

  • Registered User
  • Posts: 47
  • Location: Gilbert, Az
    • Best Recipes Evar
Re: I Love Spring
« Reply #8 on: April 08, 2015, 12:21:35 PM »
Thanks. I use Semolina...

I had a hunch, thanks! I will have to try that next time.
Blackstone Pizza Oven, My Food Blog


Offline f.montoya

  • Supporting Member
  • *
  • Posts: 381
  • Age: 47
  • Location: Land of the Rising Sun
Re: I Love Spring
« Reply #9 on: April 21, 2015, 10:28:49 AM »
I agree!  Wish I could taste your pizza Fidel

Thanks Chau. Its kinda funny. I just happen to be a pizza enthusiast that has lots of time. But some of the pizza making royalty on these boards, such as Chau and others, have given me their time, thoughts, guidance and opinions, in detail and sometimes privately, along with other info that I have found nowhere else. I love these boards and will always support them. :)

Offline pizapizza

  • Registered User
  • Posts: 104
  • Location: boston
  • I Love Pizza!
Re: I Love Spring
« Reply #10 on: April 21, 2015, 11:49:16 AM »
very helpful videos and great looking pizzas!

Offline wolver

  • Registered User
  • Posts: 111
  • I Love Pizza!
Re: I Love Spring
« Reply #11 on: April 21, 2015, 01:57:46 PM »
good video  :chef:
Wood fired oven: Pizza Party 70x70

A Pizza a day keeps the doctor away! :-)

Offline schold

  • Registered User
  • Posts: 143
  • Location: Norway
Re: I Love Spring
« Reply #12 on: April 25, 2015, 11:35:09 AM »
f.montoya, you make great lookin' pizza, but then you allow it to cool on an oven wire rack and later cut it with a pizza wheel. Why?  ???
Cooking is not a recipe, it's a philosophy, unless it's pastry - then it's chemistry.

- Marco Pierre White

Offline f.montoya

  • Supporting Member
  • *
  • Posts: 381
  • Age: 47
  • Location: Land of the Rising Sun
Re: I Love Spring
« Reply #13 on: May 11, 2015, 09:32:51 AM »
f.montoya, you make great lookin' pizza, but then you allow it to cool on an oven wire rack and later cut it with a pizza wheel. Why?  ???

The amount of time on the mesh rack is very short. No more than 30 seconds(unless I'm talking too much) and it's main purpose is to reduce condensation between the pie and the plate. Soggy pizza is all well and fine when eating with a fork and knife in Naples, but I am admittedly fond of eating pizza like the American I am...with a slice in my left hand and a beer in my right.  ;)