Author Topic: This afternoon's bake  (Read 14769 times)

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Offline Pete-zza

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Re: This afternoon's bake
« Reply #125 on: June 06, 2011, 03:26:37 PM »
Matt,

This article, http://www.woodstone-corp.com/cooking_naples_style_dough.htm, has been cited several times before but it shows how Enzo Coccia forms what appear to be tight dough balls pinched (but not twisted) from the "sausage" piece of dough. You can enlarge the photos by clicking on them. FYI, the recipe in the article calls for the Caputo Russo 00 flour (see Image 4d).

Peter
« Last Edit: June 06, 2011, 03:29:08 PM by Pete-zza »


Offline Pete-zza

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Re: This afternoon's bake
« Reply #126 on: June 06, 2011, 03:42:16 PM »
I forgot to mention that there are Parts II and III to the article I cited. Part II shows how to open up dough balls and Part II relates to the bake.

Peter

Offline Matthew

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Re: This afternoon's bake
« Reply #127 on: June 06, 2011, 03:57:40 PM »
Matt,

This article, http://www.woodstone-corp.com/cooking_naples_style_dough.htm, has been cited several times before but it shows how Enzo Coccia forms what appear to be tight dough balls pinched (but not twisted) from the "sausage" piece of dough. You can enlarge the photos by clicking on them. FYI, the recipe in the article calls for the Caputo Russo 00 flour (see Image 4d).

Peter

Thanks Peter.  I saw this a while ago & remember reading it.  I personally don't think that it makes a difference either way & think it's just preference.  What I have found though is that forming the panelli  too tight will cause them to rip.

Matt

Offline Matthew

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Re: This afternoon's bake
« Reply #128 on: June 18, 2011, 07:24:54 PM »
A bit of a departure from my usual this afternoon.  I went with a lower temp in an effort to hone my turning skills.  The idea was a longer bake allowing me to continuously spin the pizza until it was done.  The dough was perfect, the pizza was nice & soft with a very slight crunch.  I also reduced the size of the panetti to 250g from my usual 280.

I also wanted to mention that last week I had the opportunity to get up close & personal with a SF oven.  Two things that I did not know; the plate holders on either side are heat conducting stones that act as a plate warmers & the outside of the oven is so hot that you can't touch it.

Matt
« Last Edit: June 18, 2011, 07:35:31 PM by Matthew »

Online norma427

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Re: This afternoon's bake
« Reply #129 on: June 18, 2011, 08:39:23 PM »
Matt,

Your pizzas look amazing!  :) They almost look like Neo-Neapolitan.  Is that what they tasted like to you?  Great to hear you had the opportunity to get and personal with a SF oven.  ;D  I bet that was a nice experience.

Norma

Online TXCraig1

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Re: This afternoon's bake
« Reply #130 on: June 18, 2011, 11:01:32 PM »
I also wanted to mention that last week I had the opportunity to get up close & personal with a SF oven.  Two things that I did not know; the plate holders on either side are heat conducting stones that act as a plate warmers & the outside of the oven is so hot that you can't touch it.

Beautiful pies Matt! That's interesting and surprising about the SF outside temp. Mine has a couple spots that get warm, but most of the oven exterior is little warmer than room temp (or garage temp as the case may be...)

CL
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Offline pennygirl

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Re: This afternoon's bake
« Reply #131 on: June 18, 2011, 11:27:37 PM »
Big fan of your pies.

Offline Matthew

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Re: This afternoon's bake
« Reply #132 on: June 19, 2011, 06:27:44 AM »
Matt,

Your pizzas look amazing!  :) They almost look like Neo-Neapolitan.  Is that what they tasted like to you?  Great to hear you had the opportunity to get and personal with a SF oven.  ;D  I bet that was a nice experience.

Norma

Thanks Norma.   They tasted like my typical Neapolitan pizza but not as wet.

Matt

Offline Matthew

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Re: This afternoon's bake
« Reply #133 on: June 19, 2011, 06:27:58 AM »
Big fan of your pies.

Thank you.

Matt


Offline Matthew

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Re: This afternoon's bake
« Reply #134 on: June 19, 2011, 06:33:33 AM »
Beautiful pies Matt! That's interesting and surprising about the SF outside temp. Mine has a couple spots that get warm, but most of the oven exterior is little warmer than room temp (or garage temp as the case may be...)

CL

Thanks Craig.  The oven is running at 900 degrees for 14 hours a day, 7 days a week and never cools down.  The lowest the temp drops to is 650 degrees (the next morning).

Matt

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Re: This afternoon's bake
« Reply #135 on: June 19, 2011, 09:07:51 AM »
Thanks Craig.  The oven is running at 900 degrees for 14 hours a day, 7 days a week and never cools down.  The lowest the temp drops to is 650 degrees (the next morning).

Matt

I see. No insulation is going to stop that heat.

CL
"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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Re: This afternoon's bake
« Reply #136 on: June 19, 2011, 11:02:06 AM »
You must have baked all three of those at the same time. No way people could keep their hands off pies that look that good.

I'll be over on the other side of Ontario (a couple hours west of Thunder Bay) doing battle with the smallies and pike in a couple weeks. I've been hearing it's supposed to be warmer than the past couple years. Any chance of seeing upper 80's?

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

Offline Matthew

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Re: This afternoon's bake
« Reply #137 on: June 19, 2011, 07:40:56 PM »
You must have baked all three of those at the same time. No way people could keep their hands off pies that look that good.

I'll be over on the other side of Ontario (a couple hours west of Thunder Bay) doing battle with the smallies and pike in a couple weeks. I've been hearing it's supposed to be warmer than the past couple years. Any chance of seeing upper 80's?

CL

I actually made those a couple of hours before to bring to my parent's house for father's day.  Thunder Bay is about 1400 kms away from Toronto; no idea on the weather.  I would guess that the temperature would be at least 10 degrees C cooler than Toronto.


Matt

Offline Matthew

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Re: This afternoon's bake
« Reply #138 on: July 04, 2011, 08:08:52 AM »
Some pics from yesterday afternoon.

Offline Matthew

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Re: This afternoon's bake
« Reply #139 on: July 04, 2011, 08:10:20 AM »
.

Online norma427

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Re: This afternoon's bake
« Reply #140 on: July 04, 2011, 08:19:05 AM »
Matt,

Excellent looking pies!  ;D I really like your outside set-up.

Norma

Offline Jet_deck

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Re: This afternoon's bake
« Reply #141 on: July 04, 2011, 08:21:18 AM »
Spectacular!

P.S.  If the pool ever needs a lifeguard, I can work for pizza.
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Offline andreguidon

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Re: This afternoon's bake
« Reply #142 on: July 04, 2011, 09:06:17 AM »
NOW THOSE ARE REAL NEAPOLITAN PIZZAS and a VERACE PIZZAIOLO!!
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline wheelman

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Re: This afternoon's bake
« Reply #143 on: July 04, 2011, 09:44:12 AM »
Nice work Matt!  how many did you make? 
bill 

Offline Ev

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Re: This afternoon's bake
« Reply #144 on: July 04, 2011, 10:39:22 AM »
Beautiful work! I love the stainless work station and the whole outdoor atmosphere. Just awesome!

Offline Pete-zza

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Re: This afternoon's bake
« Reply #145 on: July 04, 2011, 10:56:34 AM »
Matt,

As usual, very nice. It looks like life is good.

Peter

Offline Jackie Tran

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Re: This afternoon's bake
« Reply #146 on: July 04, 2011, 11:10:54 AM »
Very nice Matt,  your dough looks like it opens up perfectly.  Are these the 12 hour pies?  If so, I'm curious to know your thoughts on how they compared to your usual dough in terms of texture and flavor.

Thx
Chau

Offline dellavecchia

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Re: This afternoon's bake
« Reply #147 on: July 04, 2011, 11:35:17 AM »
Straight out of Naples. Are these 250 gram?

John

Offline RobynB

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Re: This afternoon's bake
« Reply #148 on: July 04, 2011, 12:36:59 PM »
Wow, you look so relaxed!  Those are beautiful pizzas!  How is the stainless counter in the sun - it doesn't get too hot to work on or blind you with reflection?  I have stainless counters in my kitchen and when the sun comes through the skylights, it's not fun - we ended up having to get shades for the skylights.  Can't imagine them outside in direct sun...? 

Offline BrickStoneOven

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Re: This afternoon's bake
« Reply #149 on: July 04, 2011, 01:12:35 PM »
Looking good 8). Matt, do you find any difference between using the SS table vs one with a marble top?