Author Topic: "Palam" in the WFO - Farinella (Read 2670 times)

dellavecchia · « **on:** June 11, 2011, 07:15:30 PM »

I still want to work on this pizza, but it was fun enough to post my first try.

I had never heard the word "palam" until I read the About page on the Farinella Bakery website. They are doing roman style pizza, and "palam" is the 4-foot board they use to place the pizza in the oven. I wanted to try this style, which is very close to Pizzarium dough but not cooked in teglia. Matt did one in another Farinella thread and it came out spectacular. I do not have a suitable stone, so I just tried it in the WFO. It was done after a NP temp bake - the coals were removed and the temps dropped to around 550 on the floor. The dough was Tartine start to finish, 20% levain at 9 hours ferment, 75% hydration. Flour was 85/15 Central Milling 00 Normal/KABF. I will continue to try and get the temps right and a more uniform bake. The texture was feather light inside with a crisp, crunchy exterior. Everyone devoured it.

John

Jackie Tran · « **Reply #1 on:** June 11, 2011, 07:22:36 PM »

Great job John. It looks delicious and looks like you did a fantastic job on your first try.

Chau

wheelman · « **Reply #2 on:** June 11, 2011, 07:56:53 PM »

that looks great John! i tried the potato fococcia from Tartine with some baguette dough last week and it ended up being way too thick and bready. i cooked it at too high a temp too on the backside of pizza bake. your picture is what i was hoping for...

buceriasdon · « **Reply #3 on:** June 11, 2011, 08:08:30 PM »

John, I have to keep going back for a look at your "Palam", so much air! I love 75% and above, it's a different world. Ya done good. I look forward to the cough, improvements, cough. Oh, hey, BTW list your toppings for us please.
Don

Matthew · « **Reply #4 on:** June 11, 2011, 08:31:24 PM »

Bravo John!

norma427 · « **Reply #5 on:** June 11, 2011, 08:43:03 PM »

John,

Your "Palam" looks like one of the lightest pizzas I have seen! Great job!

I love the open crumb structure.

Norma

JConk007 · « **Reply #6 on:** June 11, 2011, 09:31:22 PM »

SWEET ! and where did you get the Palam?
John

dellavecchia · « **Reply #7 on:** June 11, 2011, 09:34:56 PM »

Quote from: buceriasdon on June 11, 2011, 08:08:30 PM

John, I have to keep going back for a look at your "Palam", so much air! I love 75% and above, it's a different world. Ya done good. I look forward to the cough, improvements, cough. Oh, hey, BTW list your toppings for us please.
Don

I appreciate all the kudos from everyone. It's funny, I finally got the height I was searching for in the Pizzarium thread, but the Farinella pizzas do not have that much puffiness. I want to find a good balance. I may try and get the temps to 600 and see how it goes.

Don - The topping for the 1st pie was SM tomatoes, grilled eggplant, smoked mozz that refused to melt, garnished with hot peppers held in vinegar. Second was braised swiss chard and pancetta.

John - The palam is actually a cutting board my father made 40 years ago. It is walnut and cherry wood.

John

parallei · « **Reply #8 on:** June 11, 2011, 09:50:56 PM »

Great John!

When I do those pizza bianca/pizzarium pies directly on the stone, I get a much larger spring than in the pan. Usually to much spring! I'm a light weight though, I launch and start them on parchment paper.

dellavecchia · « **Reply #9 on:** June 12, 2011, 06:42:36 AM »

Quote from: parallei on June 11, 2011, 09:50:56 PM

Great John!

When I do those pizza bianca/pizzarium pies directly on the stone, I get a much larger spring than in the pan. Usually to much spring! I'm a light weight though, I launch and start them on parchment paper.

Paul - that makes perfect sense. This TF was .15, next time I will go .12. Have you ever placed the pan directly on the stone?

John

dellavecchia · « **Reply #10 on:** July 01, 2011, 07:43:15 AM »

Same formulation. I cooked at a higher temp and got more color, which is what I was after. I also dropped the TF. Farinella's pies are more pale in comparison, but I like the taste better with a darker crust. Alot of fun to bake and eat.

wheelman · « **Reply #11 on:** July 01, 2011, 07:56:40 AM »

that looks really good John. after seeing the second one, i'm going to try again the next time i bake bread.
bill

Matthew · « **Reply #12 on:** July 01, 2011, 08:33:27 AM »

Quote from: dellavecchia on July 01, 2011, 07:43:15 AM

Same formulation. I cooked at a higher temp and got more color, which is what I was after. I also dropped the TF. Farinella's pies are more pale in comparison, but I like the taste better with a darker crust. Alot of fun to bake and eat.

Love it Johnny! Meraviglioso

Matt

Jackie Tran · « **Reply #13 on:** July 01, 2011, 08:36:51 AM »

That looks incredibly good John. Great job!

norma427 · « **Reply #14 on:** July 01, 2011, 11:13:24 AM »

John,

If I could jump though the screen and taste your Palam, I would! Great job!

Norma

Tman1 · « **Reply #15 on:** July 01, 2011, 12:28:47 PM »

I agree... looks great and tasty!!

teglia · « **Reply #16 on:** July 26, 2011, 12:57:05 PM »

Those pies look awesome, wish i could try it.

Mick.Chicago · « **Reply #17 on:** August 20, 2011, 08:03:51 PM »

Do you put the Eggplant on raw or cooked? Looks beautiful!

dellavecchia · « **Reply #18 on:** August 21, 2011, 06:58:10 AM »

Quote from: Mick.Chicago on August 20, 2011, 08:03:51 PM

Do you put the Eggplant on raw or cooked? Looks beautiful!

Thank you everyone! The eggplant was grilled with olive oil and salt before topping the pie.

John

chrisf · « **Reply #19 on:** October 30, 2011, 04:24:42 PM »

Hi John,

When you say 9 hr. ferment what temperature was that?

chris