Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO!  (Read 350267 times)

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Offline wheelman

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2040 on: April 17, 2013, 09:10:40 AM »
I think I can try kibbles as long as they're fixed like that!


Offline Serpentelli

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2041 on: April 17, 2013, 09:12:45 AM »
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.)

Its nice to see that Delbar is saying "Grace" before eating.

To many dogs nowadays just dig in and start chowing!

John K
I'm not wearing hockey pads!

Online TXCraig1

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2042 on: April 17, 2013, 09:16:09 AM »
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.)

And I thought I spoiled my dog.  :-D
Pizza is not bread.

Offline mkevenson

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2043 on: April 17, 2013, 11:07:17 AM »
Delbar says, "What's this GREEN on my kibble pizza? ???
"Gettin' better all the time" Beatles

Offline Chicago Bob

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2044 on: April 17, 2013, 01:54:02 PM »
Delbar....I am sooo jealous of you !!  :drool:

Your pizza pal,
Bob
"Care Free Highway...let me slip away on you"

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2045 on: April 17, 2013, 05:48:56 PM »
Hi Omid.
Do you think the difference in pizza is because of the ferrara oven's low dome vs forno piccolo tuscan dome?

Dear Rockmes, it is not easy for me to specifically ascertain the causation underlying the visual differentiation between the sourdough pizza baked in the Ferrara (see the 2nd picture below) and the sourdough pizza baked in the Forno Piccolo (see the 4th picture below). I do not know with certainty. However, since the dough for each pizza was formulated, prepared, and treated the same way, I hypothesize, in a general manner, that the oven-type is responsible for the difference, rather than specifying the dome height as the cause.

Unlike the Ferrra, my Forno Piccolo is a small oven, which has an internal floor diameter of 25 inches. Throughout the bake process in the Piccolo, the pizza sits adjacent to the fire (about 1 or 2 inches distance to the fire). And, I run my oven dome and wall exuberantly hot, with the flames always making a porch over the pizza on the floor. Therefore, the pizza is more directly exposed to the onslaught of the flames from the above and left side, and more directly exposed to the radiative heat emanating from the wall to the right of the pizza. In contrast, I believe the exposure is not as direct in the Ferrara oven. (However, based on my certain experiences with both the Piccolo and Ferrara, I have certain doubts about this tentative conclusion.) I think the "direct exposure" might be one principal contributing factor amongst others. Good day!

Omid
« Last Edit: April 17, 2013, 06:57:27 PM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

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

Offline Jackie Tran

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2046 on: April 17, 2013, 06:17:13 PM »
Beautiful pizzas Omid.  Are you fermenting your dough further along than you have previously? Or do they only look like that because of how you stacked them in the box?

Chau

Offline norma427

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2047 on: April 17, 2013, 07:41:02 PM »
Omid,

I agree with Chau.  Your pizzas are always so beautiful! 

Norma
Always working and looking for new information!

Offline Mangia Pizza

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2048 on: April 17, 2013, 08:52:36 PM »
Honestly Omid, I don't think the Forno Piccolo pizzas have anything to envy to the ones baked in the Ferrara...... but I may be a bit biased.... ;D

Awesome looking pizzas my friend, and Delbar is a beautiful lucky dog.....
Paolo

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2049 on: April 18, 2013, 04:53:55 AM »
Beautiful pizzas Omid. . . .

Chau

Omid,

I agree with Chau.  Your pizzas are always so beautiful! 

Norma

Honestly Omid, I don't think the Forno Piccolo pizzas have anything to envy to the ones baked in the Ferrara...... but I may be a bit biased.... ;D

Awesome looking pizzas my friend, and Delbar is a beautiful lucky dog.....

Dear friends, thank 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 #2050 on: April 18, 2013, 04:54:10 AM »
Are you fermenting your dough further along than you have previously? Or do they only look like that because of how you stacked them in the box?

Chau

Dear Chau, all the dough balls above, in Reply #2045, were fermented for about 8 hours, after they underwent about 19 hours of mass fermentation. It is said that dough balls rise better when they are closely packed together. Naturally, when dough balls are closely juxtaposed with one another in a dough tray, they won't be able to spread like a pancake batter. Have a great 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 #2051 on: April 18, 2013, 04:54:26 AM »
Last night, I baked some pizzas, using my Forno Piccolo. My unconventional dough formula contained:

Caputo '00' Pizzeria Flour (Datum Point)
Water: 65.5%
Sea Salt: 2.8%
Old Dough (developed under pressure, akin to a legato, inside an imperfect vacuum): 3%
Fresh Yeast: 0.03%

Initial Fermentation: 12 hours at room temperature (71-74°F)
Final Fermentation: 13.5 hours at room temperature (69-72°F)

Below are a couple of the pizzas that 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 Pulcinella

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2052 on: April 18, 2013, 05:42:34 PM »
Omid, I find it ludicrous the comment Slice member CONAGLIO wrote about you. In case you haven't seen it


"Omid's endearingly naive pseudo-science and cringe-worthy gobbledigook pizza mysticism passed of as "philosophy" is always a hoot."

http://slice.seriouseats.com/archives/2012/06/daily-slice-purple-pig-from-the-rolling-stonebaker-beverly-shores-indiana.html

This philistine has no idea what he's talking about  ??? . .. your pizzas speak for themselves.

Offline mkevenson

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2053 on: April 18, 2013, 06:26:07 PM »
Pulcinella,  Why even bring such garbage to this thread? There is a lot of mud slinging over there but it need not grace these pages.
Just my honest opinion.


Mark
"Gettin' better all the time" Beatles

Offline Serpentelli

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2054 on: April 18, 2013, 08:19:25 PM »
Pulcinella,  Why even bring such garbage to this thread? There is a lot of mud slinging over there but it need not grace these pages.
Just my honest opinion.


Mark



Here here!

Pulcinadillo would not have repeated such drivel. He is far too classy a Dasypus!

John K
I'm not wearing hockey pads!

Offline Mangia Pizza

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2055 on: April 18, 2013, 08:27:29 PM »
Omid, beautiful pizzas with the Forno Piccolo......

May I ask what the small cubed ingredient is on the first pizza?

Grazie.

Paolo

Offline csafranek

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2056 on: April 18, 2013, 10:40:44 PM »
Awesome as usual Omid! Love the pictures. Keep them coming!

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2057 on: April 19, 2013, 07:12:25 PM »
Omid, I find it ludicrous the comment Slice member CONAGLIO wrote about you. In case you haven't seen it

"Omid's endearingly naive pseudo-science and cringe-worthy gobbledigook pizza mysticism passed of as "philosophy" is always a hoot."

http://slice.seriouseats.com/archives/2012/06/daily-slice-purple-pig-from-the-rolling-stonebaker-beverly-shores-indiana.html

This philistine has no idea what he's talking about  ??? . .. your pizzas speak for themselves.


I wonder what psychological impulse or mentality motivates one to be predisposed to such a will to negate. The impulse of resentment, self-frustration, or else? I believe this is not his first time; he has done this before in this thread. What does it take for a man to discipline himself into wholeness—to cultivate great character, to be reverent toward himself and others, to allow himself and others to have the dignity of their own being, to be tolerant not out of weakness but out of strength, to negate in order to create rather than just being destructive?

Rather than irrational outpouring of raw emotions, I prefer to see rationally structured, well-reasoned arguments or expositions that are sincere, meaningful, and relevant to the issues at hand. It takes a perplexed mind to think that what I do here, either naively or wisely, is pure science or academic philosophy. What I do here is neither. Nonetheless, I do try to apply, however imperfectly, certain aspects of science (as a discipline which is generally interested in investigating "causal relations" in the realm of natural phenomena) and philosophy (which is principally "critical and reflective thinking") to various pizza issues in order to understand them. Otherwise, I am no pizzaiolo, no pizza consultant, and no erudite in the sphere of Neapolitan pizza. 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 #2058 on: April 19, 2013, 07:24:58 PM »
Omid, beautiful pizzas with the Forno Piccolo......

May I ask what the small cubed ingredient is on the first pizza?

Grazie.


Dear Paolo, thank you! Those are "nashi pears", freshly cut. (http://en.wikipedia.org/wiki/Nashi_pear) The toppings on that pizza (which I believe was originated in Northern Italy) are: buffalo mozzarella, fresh oregano, nashi pears, gorgonzola, and olive oil. Have a great weekend!

Awesome as usual Omid! Love the pictures. Keep them coming!


Thank you, sir! 
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 #2059 on: May 08, 2013, 09:57:24 AM »
Good morning forum! Last night, I baked some pizzas, using my Forno Piccolo oven. The dough was fermented at room temperature for a total of 26 hours. Here are the pictures. Good day!
Recipes make pizzas no more than sermons make saints!

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


 

pizzapan