Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO!  (Read 291057 times)

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Offline bakeshack

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2020 on: April 06, 2013, 11:48:29 AM »
Omid, that is a beautiful pizza!  It looks really light and tender.  I love the micro blistering that you have been getting on your pizzas!  Btw, I noticed the large amount of coals inside than you would normally have - did you bake this pizza with that much inside or was that picture taken when you were closing the pizzeria?

Marlon


Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2021 on: April 06, 2013, 05:38:58 PM »
Omid, that is a beautiful pizza!  It looks really light and tender.  I love the micro blistering that you have been getting on your pizzas!  Btw, I noticed the large amount of coals inside than you would normally have - did you bake this pizza with that much inside or was that picture taken when you were closing the pizzeria?

Marlon

Dear Marlon, thank you! The large amount of coals that you see in the picture is after I spread the coals on the Ferrara's floor before shutting down the oven for the night. Last night, about 3 hours after I baked the referenced pizza (see the 2nd picture below) in the Ferrara, I used a dough ball (from the same batch) to bake the pizza you see in the 3rd picture, below, in my Forno Piccolo oven. Manifestly, there is considerable difference between the two.

The dough used to produce the pizza (baked in the Ferrara) had the following fermentation schedule:

Initial Fermentation: 12 hours at room temperature (72-76°F)
Final Fermentation: 12 hours at room temperature (69-73°F)

And, the dough (from the same batch) used to produce the pizza (baked in the Piccolo) had the following fermentation schedule:

Initial Fermentation: 12 hours at room temperature (72-76°F)
Final Fermentation (Part 1): 7 hours at room temperature (69-72°F)
Final Fermentation (Part 2): 5 hours inside refrigerator (36°F)
Final Fermentation (Part 3): 3 hours at room temperature (71-73°F)

Basically, in my estimation, dough refrigeration impacted the qualitative attributes of the second pizza. Good day!

Omid
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline wheelman

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2022 on: April 06, 2013, 06:04:24 PM »
omid, how much of the leoparding difference do you think is due to the oven and how much to the fermentation/refrigeration?

Offline Chicago Bob

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2023 on: April 06, 2013, 06:20:30 PM »



Basically, in my estimation, dough refrigeration impacted the qualitative attributes of the second pizza. Good day!

Omid
:)
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Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2024 on: April 09, 2013, 07:55:31 AM »
omid, how much of the leoparding difference do you think is due to the oven and how much to the fermentation/refrigeration?


Dear Bill, per my repeated experiments, I am compelled to think that the "leoparding difference"—specifically between the two pizzas above (in Reply #2021)—is due to warm v. cold fermentation. Below is another test that I conducted last night at home. Notice how exaggerated the charred blisters appear on the cornicioni of the two pizzas in the pictures below. The dough for those pizzas stayed in the refrigerator for 1 hour only:

Caputo '00' Pizzeria Flour (Datum Point)
Water: 65%
Sea Salt: 2.8%
Fresh Yeast: 0.07%

Initial Fermentation: 12 hours at room temperature (72-75°F)
Final Fermentation (Part 1): 1 hour inside refrigerator (36°F)
Final Fermentation (Part 2): 11 hours at room temperature (70-73°F)

One hour of cold fermentation was enough to change the quality of the dough as I already talked about in Reply #1973 of this thread:

http://www.pizzamaking.com/forum/index.php/topic,14506.msg242714.html#msg242714

I also had the same exact result when I conducted this test with the Ferrara oven. Good day!

Omid
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2025 on: April 09, 2013, 08:00:47 AM »
By the way, the first pizza, above, was devoured by my puppy, Delbar. She loves pizza!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline wheelman

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2026 on: April 09, 2013, 09:14:44 AM »
lucky dog! that one was my favorite 

Offline mkevenson

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2027 on: April 09, 2013, 11:18:59 AM »
Omid, your dog is well trained, to eat off the plate and not have the pie cut into "slices". Nice job!


Mark
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Offline flyboy4ual

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2028 on: April 09, 2013, 12:25:24 PM »
At what point was the dough balled?  I am assuming after the first fermentation and before the 1 hour in the fridge.

Scott D.

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2029 on: April 10, 2013, 03:26:28 PM »
Omid, your dog is well trained, to eat off the plate and not have the pie cut into "slices". Nice job!Mark

Thank you! Pizza is serious business to her. Whenever she sees me preparing the oven to bake pizzas, she gets super excited. Just uttering the word "pizza", runs the thrill of excitement through her. Below is the pepperoni pizza I prepared for her last night: she came, she saw, she conquered.
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/


Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2030 on: April 10, 2013, 03:26:38 PM »
At what point was the dough balled?  I am assuming after the first fermentation and before the 1 hour in the fridge.

Scott D.

Dear Scott, that is correct. Good day!

Omid
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Chicago Bob

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2031 on: April 10, 2013, 03:43:14 PM »
Delbar is quite the dainty girl.  :)
"Care Free Highway...let me slip away on you"

Online Johnny the Gent

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2032 on: April 10, 2013, 06:34:13 PM »
Delbar doesn't realize how good she really has it!
Il miglior fabbro

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2033 on: April 13, 2013, 05:01:47 AM »
Last night, I baked some pizzas using my own homemade dough and the Ferrara oven at Pizzeria Bruno. Here's the basic recipe I used to prepare my dough:

Caputo '00' Pizzeria Flour (Datum Point)
Water: 64.5%
Sea Salt: 2.9%
Sourdough Culture from Iran: 1.5%

Initial Fermentation: about 19 hours at 67-69°F
Final Fermentation: about 8 hours at 69-71°F

Below is a picture of one of the pizzas I baked. Good day!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2034 on: April 13, 2013, 05:27:14 AM »
Also, here's a picture of Ciro Salvo's sourdough pizza. I had never seen any of his sourdough pizzas before. It looks delicious!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline mkevenson

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2035 on: April 13, 2013, 11:05:09 AM »
Omid,thank you for posting those pics. Beautiful pies, as usual. My wife and I are visiting Whittier, in May, I hope that we can get to San Diego for a day and night, and one of your pies at Pizzeria Bruno.


Mark
"Gettin' better all the time" Beatles

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2036 on: April 17, 2013, 06:13:54 AM »
Omid, thank you for posting those pics. Beautiful pies, as usual. My wife and I are visiting Whittier, in May, I hope that we can get to San Diego for a day and night, and one of your pies at Pizzeria Bruno.

Mark

Dear Mark, I'd be delighted to meet you.

Omid
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2037 on: April 17, 2013, 06:14:10 AM »
Delbar is quite the dainty girl.  :)

Delbar doesn't realize how good she really has it!

Dear friends, I thought I share with you some pictures of the kibbles pizza—yes, pizza with KIBBLES ???—I baked for Delbar last night. She had no mercy on that pizza!

(The kibbles were added after the pizza was baked.)
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2038 on: April 17, 2013, 06:17:32 AM »
Below are the results of my last night bake session, using my Forno Piccolo oven. I employed exactly the same recipe as in Reply #2033 above:

http://www.pizzamaking.com/forum/index.php/topic,14506.msg248235.html#msg248235

As you can see, the results are visually different than the one in Reply #2033. Perhaps, that can be attributed to using my Forno Piccolo instead of the Ferrara oven at Pizzeria Bruno. Good day!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline rockmes

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2039 on: April 17, 2013, 07:50:13 AM »
Hi Omid.
Do you think the difference in pizza is because of the ferrara oven's low dome vs forno piccolo tuscan dome ?


 

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