As I mentioned in Reply 58 at http://www.pizzamaking.com/forum/index.php/topic,14928.msg150965/topicseen.html#msg150965, I thought that the bags of flour shown in the flour storage unit at the end of the Luigi video were larger than the single bag shown earlier in the video. However, if the bag of flour used to make the dough in the video was 50 pounds, which would seem to be too much if Luigi is using a Hobart mixer with a 60-quart bowl, then the quantities of ingredients shown on the little table next to the mixer, as I estimated them by weighings in my kitchen using a small container of similar size and shape as the ones shown in the video, would seem to produce baker's percents that are too low for 50 pounds of flour. There is no reason why Luigi can't use flour from a 50-pound bag (maybe he has graduated to a larger Hobart mixer with an 80-quart bowl), but the numbers I come up with seem to fit the 32-pound bag (unbleached) much better than the 50-pound bag. I wouldn't rule out the possibility that the video is an innocent fabrication intended to produce a video that is more for entertainment consumption by ordinary oblivious viewers than pizza cognoscenti. Since the scenes in the video were taken out of sequence (as evidenced by the out of sequence times shown on the clock on the wall), with items on the table next to the mixer and the dough boxes and bags of flour coming and going during the time of the shoot, and the different scenes later being stitched together in the studio, one can reasonably conclude that the depiction of ingredient quantities and procedures in the video are not accurate or correct. The misleading (in my opinion) statement in the video about the method of fermentation and the two dough recipes that were attributable to Luigi but bear no resemblance to what he does in his pizzerias do not inspire confidence. Usually when there is one cockroach, there are others. Hopefully, I am wrong with my assessment and characterization of the matter.
But it is good that you confirmed the use of the Pendleton Power flour. Thanks for helping on that aspect of the exercise. It is far more valuable to have boots on the ground.
I have a few thoughts on this...
1. After the D, D & D's episode aired in 2009 (uploaded to YouTube in Nov. '09 and perhaps shot some time around May or earlier) Luigi's had a line out the door. With that said, he might have upgraded to a larger mixer to accommodate the demand. Check out the reviews on Yelp by date, especially before
that show aired
2. I don't think he intentionally tries to mislead people about his fermentation methods. How many people do even know, besides me and you and the rest of this board, what a cold fermentation is? He might have just impulsively answered Fieri's question in a subtle way.
3. If you'd be a pizzeria owner, would you give out your recipe to a show that will be seen by millions of viewers, inadvertently giving away your recipe to other competing pizza shops? I don't think so, hence the place being clean and no cans of tomato products around, no label shots of the cheese he uses, flour, salt, yeast or sugar amounts.
If I had a great formula that generates money and a great-tasting crust, I'd guard it as close and tight as I would guard my own balls during a soccer game, believe me.
4. Remember the Grimaldi's video (Food Wars)? I don't think they were particularly honest and accurate about their recipes, and that goes for both, John's and Grimaldi's.
That's why I am always wary of TV shows that claim to show the "real deal" like Fieri always does.
Thanks a bunch for doing this. It's very much appreciated.
If Pendleton's Power flour was used, I can get my hands on a 50lb bag perhaps this week since my local pizza guy uses it.
regarding the bake time, it could be that they are underbaking their pies to make sure they won't be overbaked when they reheat them by the slice. Gotta make some phone calls to actually find out if that's what shops who sell slices do.