A PHILOSOPHY OF PIZZA NAPOLETANISMO!

[ThatsAmore]

So that the coating will suck down to it and not bead up?

The chemistry of the surface of the metal (pH) which lays under the coating, which the coating has microscopic pinholes in it (per say) and if the surface of the metal is alkali, it will draw moisture down to it.

[Mangia Pizza]

I think we need a second opinion here.............paolo.....oh paolo......??   

I only care about the pizza and nothing, but the pizza.......

This is turning into a metallurgic thread.....

[Chicago Bob]

So that the coating will suck down to it and not bead up?

coating is not a waterborne product in this scenario...even if it was you want contaminat free surface and then your paint product will do it's high priced job...good clean prep = paint laying down (flow) properly..

[toddster63]

Omid, Pizzaiola is a DOLL! Keep the pictures up, Iliuv 'em...

I am a little Frenchie-biased, My Morty is also cream like Pizzaiola, and just turned a year old yesterday. Here is a little snapshot of him—

[toddster63]

And here is a picture of Morty when he was Pizzaiola's age (eleven weeks...?)...

Enjoy her, Omid, for these are truly incredible dogs with the best temperament bar none—for  a hundred years they were the closely guarded secret darlings of the industrialis—the Rockafellars, Carnegies, Hearsts, Vanderbilts—but the secret is out now, and anyone with $4K can adopt a beautiful well bred Frenchie. Expensive dogs, yes, but worth every dime, I swear! Mellow and sweet, they love everyone and everything from toddlers to cats to ducklings to mice to pigeons to the UPS man, and they NEVER bark (how gauche!), and will sit lounging next to you all night watching television (Morty LOVES Animal Planet, followed by any long haired blondes—shampoo commercials really bring out the ladies man within him!)

P.S. Very well documented fact that Frenchies LOVE pizza! My Morty isn't adverse to good ol' Margerita, but really gets more jazzed with some meaty-meat on his pies— prosciutto, salami, speck, sausage—all are equally relished by Mort-the-Snort!

[Pizza Napoletana]

Dear Craig, Perry, Jeff, Tscarborough, Bob, and ThatsAmore, I thank you all for the information on painting the flue pipe. Dear Paolo, my reason for painting the pipe is merely for aesthetic purposes. Good day!

[Pizza Napoletana]

Omid, Pizzaiola is a DOLL! Keep the pictures up, Iliuv 'em...

I am a little Frenchie-biased, My Morty is also cream like Pizzaiola, and just turned a year old yesterday. Here is a little snapshot of him—

Dear Toddster, thank you for sharing the pictures of your precious Frenchie, Morty. He is so cute! My wife has changed the name of our Frenchie from "Pizzaiola" to "Delbar", which is a Parsi name, meaning "heart-snatcher". Truly, she is a heart-snatcher! I was never a pet person, and just did not care for dogs. However after Delbar came to our lives (after my wife stubbornly kept insisting for 15 years), I became mesmerized by her. Now, I would be devastated without her. Have a great day!

[flyboy4ual]

Omid,

Have you tested out the new oven yet?  This thread has been pretty quiet lately!

Scott D.

[Drgolf369]

Just to add a question
When I mix a 65% hydration dough with 00 Caputo flour, the end dough balls are very loose and cant be slapped into a disc.
I mix for 20 minutes with 2 resting periods, bench rest for 2 hours, ferment in a wine cellar at 58 drg for 2 days, form the balls and let the rest for 4-5 hours and then disc them. They are so loose that I can slap stretch them maybe 3-4 times and often get a few very small holes.
Any suggestions?
Thanks,
Joel

[TXCraig1]

Just to add a question
When I mix a 65% hydration dough with 00 Caputo flour, the end dough balls are very loose and cant be slapped into a disc.
I mix for 20 minutes with 2 resting periods, bench rest for 2 hours, ferment in a wine cellar at 58 drg for 2 days, form the balls and let the rest for 4-5 hours and then disc them. They are so loose that I can slap stretch them maybe 3-4 times and often get a few very small holes.
Any suggestions?
Thanks,
Joel

Why do you want to slap-stretch them?

[Drgolf369]

In watching many professional Pizzaiolos, that is how they form the disc

[Pete-zza]

Just to add a question
When I mix a 65% hydration dough with 00 Caputo flour, the end dough balls are very loose and cant be slapped into a disc.
I mix for 20 minutes with 2 resting periods, bench rest for 2 hours, ferment in a wine cellar at 58 drg for 2 days, form the balls and let the rest for 4-5 hours and then disc them. They are so loose that I can slap stretch them maybe 3-4 times and often get a few very small holes.
Any suggestions?

Joel,

What kind of yeast are you using and in what amount? And why are you using 65% hydration? Also, what degree of rising are you getting at the various stages?

Peter

[Drgolf369]

3gms yeast per kilo of water
65% because that is what the instructors from Katso? Used
At the bulk rise probably about 30%, 2 days about double and about double in the dough balls
I mix in the Santos and have only a few degrees increase in temp
Sometimes I use baker's cake yeast and sometimes ADY

[TXCraig1]

Joel,

What kind of yeast are you using and in what amount? And why are you using 65% hydration? Also, what degree of rising are you getting at the various stages?

Peter

To this I would also ask what is your mixing process and typical batch size (how much flour).

My dough is as soft and extensible as you describe. I like it this way.

If you lower your hydration to 56% or so, you might have the dough you want with no other changes.

CL

[TXCraig1]

65% because that is what the instructors from Katso? Used

Did you mean Keste? I've held their dough. It's similar in feel to mine. You couldn't do a very aggressive stretch-slap with it - and they don't. They are very gentile with it. They use very light pressure to open it up out and give it just a couple stretches and a final stretch after they slide it onto the peel. That's it.

[Mangia Pizza]

Did you mean Keste? I've held their dough. It's similar in feel to mine. You couldn't do a very aggressive stretch-slap with it - and they don't. They are very gentile with it. They use very light pressure to open it up out and give it just a couple stretches and a final stretch after they slide it onto the peel. That's it.

Craig, what do you mean you held Keste's dough?  Did you take the course with Roberto?

[TXCraig1]

Craig, what do you mean you held Keste's dough?  Did you take the course with Roberto?

No, a few of us got together in NYC in January (http://www.pizzamaking.com/forum/index.php/topic,17070.0.html). We visited Keste and Roberto was a very gracious host. He took is into his operation and showed us around. He shared his philosophy on how dough should be handled - showed us how much pressure he uses when opening - how gentle his is with the dough. We ate some pies. It was great.

[Mangia Pizza]

No, a few of us got together in NYC in January (http://www.pizzamaking.com/forum/index.php/topic,17070.0.html). We visited Keste and Roberto was a very gracious host. He took is into his operation and showed us around. He shared his philosophy on how dough should be handled - showed us how much pressure he uses when opening - how gentle his is with the dough. We ate some pies. It was great.

Lucky dogs, I am sure it was a great experience.  Good for you!

[Drgolf369]

Thank you very much
Perhaps I am doing it correctly.
What hydration do you use and what is your fermentation ?

[TXCraig1]

Thank you very much
Perhaps I am doing it correctly.
What hydration do you use and what is your fermentation ?

62.5%, 24 bulk, 24 balls. It's all here: http://www.pizzamaking.com/forum/index.php/topic,20479.msg202069.html#msg202069