Omid, your pizza made with the Armenian water looks great. How much salt did you use in the formulation? All the pizzas you post up look great. I can't wait to try Bruno's this July.
Omid - Some day I want to grow up and do what you are doing. I think your dough performed beautifully in that oven. Perfect melt on the cheese as well.
I agree with Chau and John that your pies is beautiful, notwithstanding, I admire your standards!
All the pizzas look great. Having tasted Bruno pizza, the bruno pizza pictures you posted above don't do it justice. The pictures don't show how DELICIOUS and DELICATE the crust is like da michele. I can enjoy just eating the crust by itself without any toppings which is what I will do next time. I and my daughter have been trying hard to duplicate bruno dough, not easy. I'll be back soon to be inspired. I look forward to more pctures.
Dear friends, I sincerely thank you all for your flattering remarks. Too bad we all live far from one another; otherwise, we could have had a spectacular gathering, whereby all pizzamaking.com members could meet face-to-face
Dear Chau, the salt percentage of my dough, apart from the water's own natural mineral salts, was 1.2%. I feel that it would have been a better dough by the time I baked the pizza if I had used 0% salt, as the Armenian water was already salty enough. I find it very interesting that Armenians like salty water like that. Yesterday, I bought some Russian, Ukrainian, and Georgian mineral water, all of which also taste overly salty! Perhaps, it is an acquired taste in that region of the world.
Dear John, I have been studying the metal stand of your wood-fired oven. It is a simple and practical design. I particularly like the white stone or marble shelf adjacent to the landing zone of your oven. The shelf seems to practically act as an extension of your oven landing. I am very close to purchase a wood-fired oven—if my landlord allows me to remove the wooden fence (which is exactly like yours in your picture below) for the oven to enter the patio. If my landlord approves, I like to have a welder build me a stand like yours. Please, let me know if you have any thoughts on the stand. Thank you!
Dear Craig, over a week ago, a couple of my ex-colleagues called and asked me, "Have you seen Craig's new pizza workbench?" It is amazing that how my ex-colleagues, from the law firm where I worked before the pizzeria, are fascinated with your Neapolitan garage development! Constructing a practical workbench like yours will be my next project after the oven stand is done, if my landlord lets me remove the fence.
Dear Pulcinella, I value your observation, that pictures of pizzas do not unconceal the flavor and texture of the pizzas they depict. Although the pizza I baked in the Ferrara oven two days ago was not anything special, yet its flavor was way better than the pizzas I have baked at home in my modified gas oven—even though their pictures, previously posted in this thread, looked much better than the one baked in the Ferrara. Of course, in my opinion, presentation is significant, but the flavor and texture are the decisive factors. It is amazing what a Neapolitan oven can do. The Neapolitan oven is truly a realm of possibilities! One can formulate pizza doughs in so many different manners, and the faithful Neapolitan oven can breathe life into them. I wonder if a gas-fueled Neapolitan oven can equal a wood-fired Neapolitan oven in terms of flavor and texture. I tentatively doubt it.
Below is a picture of a pizza I hastily baked last night, using my homemade dough (the leftover from Reply #1443) and Bruno's Ferrara oven. (Thank you Bruno!) Good day, friends.