Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO! (Read 174655 times)

Jackie Tran · « **Reply #1400 on:** March 31, 2012, 02:30:25 PM »

Quote from: TXCraig1 on March 31, 2012, 11:47:00 AM

I balled after 24hours. The dough had been in balls for about 10hours when I got up this morning, and they too were noticeably more advanced. What this is going to allow me to do is extend my fermentation time at 64F another 8-10hours beyond what I normally do. Total fermentation time will remain the same at 48 hours.

CL

It will be interesting to see what you think of the end texture compared to tour previous pies. It sounds like you will be able to use a more fermented dough while keeping the acids at bay.

Pizza Napoletana · « **Reply #1401 on:** March 31, 2012, 05:30:51 PM »

Quote from: TXCraig1 on March 31, 2012, 11:47:00 AM

I balled after 24hours. The dough had been in balls for about 10hours when I got up this morning, and they too were noticeably more advanced. What this is going to allow me to do is extend my fermentation time at 64F another 8-10hours beyond what I normally do. Total fermentation time will remain the same at 48 hours.

CL

Dear Craig, in my previous post, I meant to tell you about a dough experiment I did about a couple of months ago. After I frothed my starter culture, as demonstrated in Reply #1385, and made my dough, I let it ferment in mass for about 20 hours in a very tight vacuum devoid of air. (Of course, it was not a 100% vacuum.) It changed the flavor of the dough so much that I enjoyed eating it raw! I am going to play around with this concept.

TXCraig1 · « **Reply #1402 on:** March 31, 2012, 05:52:49 PM »

What sort of container did your use? How did you achieve the vacuum? Some sort of hand pump? This is very exciting!

TXCraig1 · « **Reply #1403 on:** March 31, 2012, 10:25:36 PM »

With respect to the dough I was discussing above, the flavor and texture were good, but good grief it was sticky and difficult to work with. It was also a little overrisen for my liking. I discuss a little more in the garage.

Ev · « **Reply #1404 on:** April 01, 2012, 08:05:27 AM »

Has anyone tried adding O2 to the water? A simple aquarium aerator pump should do the trick, or a more costly O2 tank regulator/diffusion stone system could be used. I have the latter but haven't tried it yet. I'm kind of lazy that way.

If interested, you can buy O2 kits at any Homebrew supply shop or online.

Pizza Napoletana · « **Reply #1405 on:** April 01, 2012, 12:06:10 PM »

Quote from: TXCraig1 on March 31, 2012, 05:52:49 PM

What sort of container did your use? How did you achieve the vacuum? Some sort of hand pump? This is very exciting!

Dear Craig, I used a thick plastic bag and a manual pump to achieve the vacuum. I wonder if NASA has ever tried to formulate dough in deep space, at zero or near zero gravity and in absence of air!!!

Quote from: Ev on April 01, 2012, 08:05:27 AM

Has anyone tried adding O2 to the water? A simple aquarium aerator pump should do the trick, or a more costly O2 tank regulator/diffusion stone system could be used. I have the latter but haven't tried it yet. I'm kind of lazy that way. If interested, you can buy O2 kits at any Homebrew supply shop or online.

Dear Ev, I have never tried that. Your proposition reminds me of the French baker (Nicolas Supiot, discussed in Reply #1196 and #1199 in this thread) who aerated his water by gyration:

<a href="http://vimeo.com/5084694" target="_blank" class="aeva_link bbc_link new_win">http://vimeo.com/5084694</a>

TXCraig1 · « **Reply #1406 on:** April 01, 2012, 12:17:51 PM »

Water can only hold so much oxygen at any given temp. It will not supersaturate. I posted a chart to this effect somewhere in this thread. Generally speaking, the colder the water, the more oxygen can be dissolved in it.

TXCraig1 · « **Reply #1407 on:** April 01, 2012, 12:26:29 PM »

Here is some additional information on how much dissolved oxygen water will hold as a function of temp.

http://www.engineeringtoolbox.com/air-solubility-water-d_639.html
http://water.usgs.gov/owq/FieldManual/Chapter6/table6.2_6.pdf

Pete-zza · « **Reply #1408 on:** April 01, 2012, 12:36:38 PM »

Omid,

Your experiment with the dough in an anaeorobic environment reminded me of a similar experiment I conducted some time ago but where I was exploring a dough spotting issue and where the dough cold fermented for 15 days. I described my results at Reply 118 at http://www.pizzamaking.com/forum/index.php/topic,3985.msg42774.html#msg42774.

Peter

Pulcinella · « **Reply #1409 on:** April 01, 2012, 02:37:45 PM »

omid have you seen this video

<a href="http://www.youtube.com/watch?v=5lqPyLu12aY" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=5lqPyLu12aY</a>

I will be in san diego next week for a day. I am planning to check out pizzeria bruno napoletano. Maybe we can meet?

Pizza Napoletana · « **Reply #1410 on:** April 01, 2012, 05:06:44 PM »

Quote from: Pulcinella on April 01, 2012, 02:37:45 PM

omid have you seen this video

http://www.youtube.com/watch?v=5lqPyLu12aY

I will be in san diego next week for a day. I am planning to check out pizzeria bruno napoletano. Maybe we can meet?

Dear Pulcinella, I thank you for the video. I actually work at the pizzeria; I started there back in January. So, please come to the pizzeria, and I will be delighted to meet you and treat you with great hospitality!

bakeshack · « **Reply #1411 on:** April 01, 2012, 05:18:21 PM »

Wow Omid! That's great! Now that gives me a real good reason to travel 80 miles and eat your pizza. See you soon!

Marlon

pizzaneer · « **Reply #1412 on:** April 01, 2012, 06:09:44 PM »

Makes me wish I lived somewhere nearby!

I can only hope that your employer will come to respect you as much as we do. I hope you have the opportunity to grow in knowledge while working there.

regards,
Brian

Jackie Tran · « **Reply #1413 on:** April 02, 2012, 01:22:45 AM »

Quote from: Pizza Napoletana on April 01, 2012, 05:06:44 PM

Dear Pulcinella, I thank you for the video. I actually work at the pizzeria; I started there back in January. So, please come to the pizzeria, and I will be delighted to meet you and treat you with great hospitalitRy!

A belated congratulations Omid! This is exciting news. I will be in San Diego this July. I look forward to meeting you and getting the chance to experience your pizza. I am very much looking forward to it.

Chau

pizza dr · « **Reply #1414 on:** April 02, 2012, 01:56:04 PM »

Congrats Omid!

One question though. After one of the turns of the pizza in the video there was a considerable amount of "char" left on the oven floor ( its at about 1:32 on the video). Is that normal? I've noticed that I have been running into that problem on occasion and can not figure out the cause to this point. If I see the area on the floor has some char after I turn the pizza, I move it to another spot, otherwise the crust can end up with a slight over- charred flavor. Thoughts?

Scot

ps My wife and I travel to SD at least twice a year. I hope to see you there!

andreguidon · « **Reply #1415 on:** April 02, 2012, 02:01:22 PM »

Omid, congrats on the JOB!!

Matthew · « **Reply #1416 on:** April 02, 2012, 04:11:49 PM »

Quote from: pizza dr on April 02, 2012, 01:56:04 PM

Congrats Omid!

One question though. After one of the turns of the pizza in the video there was a considerable amount of "char" left on the oven floor ( its at about 1:32 on the video). Is that normal? I've noticed that I have been running into that problem on occasion and can not figure out the cause to this point. If I see the area on the floor has some char after I turn the pizza, I move it to another spot, otherwise the crust can end up with a slight over- charred flavor. Thoughts?

Scot

ps My wife and I travel to SD at least twice a year. I hope to see you there!

What you are seeing is burnt flour.

Matt

JConk007 · « **Reply #1417 on:** April 02, 2012, 08:52:45 PM »

Nice the cats out of the Bag

Omid
congrats ! that is one lucky place I can only imaginge Brunos will never be the same ! Look out Jay, Bavaro,...

Pizza Napoletana · « **Reply #1418 on:** April 02, 2012, 11:15:14 PM »

Quote from: Pete-zza on April 01, 2012, 12:36:38 PM

Omid,

Your experiment with the dough in an anaeorobic environment reminded me of a similar experiment I conducted some time ago but where I was exploring a dough spotting issue and where the dough cold fermented for 15 days. I described my results at Reply 118 at http://www.pizzamaking.com/forum/index.php/topic,3985.msg42774.html#msg42774.

Peter

Dear Peter, thank you for the link and informing me about your experiment. Good night!

Pizza Napoletana · « **Reply #1419 on:** April 02, 2012, 11:15:23 PM »

Quote from: bakeshack on April 01, 2012, 05:18:21 PM

Wow Omid! That's great! Now that gives me a real good reason to travel 80 miles and eat your pizza. See you soon!

Marlon

Quote from: pizzaneer on April 01, 2012, 06:09:44 PM

Makes me wish I lived somewhere nearby! I can only hope that your employer will come to respect you as much as we do. I hope you have the opportunity to grow in knowledge while working there.

regards,
Brian

Quote from: Jackie Tran on April 02, 2012, 01:22:45 AM

A belated congratulations Omid! This is exciting news. I will be in San Diego this July. I look forward to meeting you and getting the chance to experience your pizza. I am very much looking forward to it.

Chau

Quote from: pizza dr on April 02, 2012, 01:56:04 PM

Congrats Omid! . . . ps My wife and I travel to SD at least twice a year. I hope to see you there!

Quote from: andreguidon on April 02, 2012, 02:01:22 PM

Omid, congrats on the JOB!!

Quote from: JConk007 on April 02, 2012, 08:52:45 PM

Nice the cats out of the Bag Omid
congrats! that is one lucky place I can only imaginge Brunos will never be the same! Look out Jay, Bavaro,...

Dear friends, I earnestly thank you all for your encouragement, support, and friendship! I am humbled and elated! If anyone would like to come over, please notify me in advance so I can arrange to take the time off while we are together. I'd be honored to meet any of my comrades here. Good night all!

Regards,
Omid