Author Topic: Finally some NP pies  (Read 23041 times)

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Offline Jackie Tran

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Re: Finally some NP pies
« Reply #50 on: February 02, 2012, 09:15:39 PM »
Your're too modest.  Let's see the goods!  :-D  Sorry I just edited my previous post to include a new question for you.


Offline pizza dr

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Re: Finally some NP pies
« Reply #51 on: February 02, 2012, 10:04:05 PM »
Chau

Thats correct.  They had the same 4 hours of room temp warm up and straight back into the 60 degree wine fridge.  I guess I should have put them into the regular fridge and I probably would have been OK.

Scot

Offline bakeshack

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Re: Finally some NP pies
« Reply #52 on: February 03, 2012, 01:48:35 AM »
I agree with Chau, Scot.  You should post your work more often. 

Marlon


Offline bakeshack

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Re: Finally some NP pies
« Reply #53 on: February 10, 2012, 05:30:46 AM »
Some pies baked tonight:

100% San Felice flour
62% HD
2.5% culture
2.8% salt

22 hrs bulk at 65F, 10 hrs balled at 70F.  70 sec bake @ 825F. 

I made 12 dough balls just to practice without any topping except tomatoes but I could not help myself.   ;D  Interestingly, 4 of the 12 dough balls were made with Bleached AP flour since I did not want to waste my SF flour for practice.  It was a 66% HD dough with everything else the same as the SF flour.  The dough handled beautifully and it was quite hard to tell the difference if I didn't know it was AP flour. 

Some pics:

Marlon



Offline bakeshack

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Re: Finally some NP pies
« Reply #54 on: February 10, 2012, 05:35:45 AM »
Btw, the last crumb shot is from the AP flour dough.


Offline Pizza Napoletana

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Re: Finally some NP pies
« Reply #55 on: February 13, 2012, 02:50:11 AM »
Some pies baked tonight:

Dear Marlon, beautiful and colorful pizzas, thank you! Please, what kind of oven did you bake the pizzas in? Good night!

Regards,
Omid
Recipes make pizzas no more than sermons make saints!

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

Offline bakeshack

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Re: Finally some NP pies
« Reply #56 on: February 13, 2012, 03:31:11 AM »
Thank you Omid!  I baked these pies in my homemade brick oven. 

Marlon

Offline pizza dr

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Re: Finally some NP pies
« Reply #57 on: February 17, 2012, 12:30:15 AM »
Marlon

Those are beautiful.  I still don't know how you do the multi-pie shot though.  I think when your baby girl is around 14, those pies will be consumed right out of the oven (like my house it is survival of the fittest)  >:D

What kind of starter do you use and can you give me a little more detail on your workflow please?  Thanks!

Scot

Offline bakeshack

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Re: Finally some NP pies
« Reply #58 on: February 17, 2012, 03:09:10 AM »
Scot, thank you!  I can't wait for her to start walking already.  ;D  My 4-yr old son loves to eat the pie right out of the oven "al libretto".  It's amazing! 

My starter is also Ischia and I maintain it at room temp @ 60% HD.  My usual workflow is a long bulk fermentation at RT (60-65F) and a shorter balled rise (65-70F).  I mix the starter and water, then add 3/4 of the flour.  I mix the dough in my KA mixer at low speed and add the remaining flour a little at a time.  During the 2-3 min mark, I add the salt.  My total mix time is around 8 mins, no more than that.  I let the dough rest for at least 20 mins.  I will usually perform 1 full turn of stretch & fold before I put the dough away for bulk fermentation (24 hrs).  I find that the S&F gives the dough just enough strength before starting the bulk fermentation.  It also ensures that the dough will be smooth and somewhat tight. 

After the 24 hrs, I start balling the dough for the 6-hr final rise.  I find that this is the earliest that I can use the dough balls without any issues.  They can go up to another 8-10 hrs at room temp. 

Lately, I've been trying to work on eliminating the extra large bubbles in my dough which usually burns during the high heat bake.  Tonight, I reversed my workflow and did a 2-hr bulk and 30-hr balled method.  I was going for the less raised rim with a much more even leoparding which I commonly see with pizzerias in Naples like Da Michele and Gino Sorbillo.  These pies were baked for 80 secs at 860F floor.  I was going for a much shorter bake but I didn't manage the fire properly so the top needed some help, which lengthened my bake time.  I think I got some success with the absence of burnt bubbles and a much more even leoparding and color around the cornicione.  These pies were still very tender and light just like my other pies using the other method despite the longer bake time.  Maybe another 4 hrs in the balled rise would be perfect.  Oh well, till next time . . .   :)

Here are some pics.  I apologize for the poor quality. 

Marlon







Offline pizza dr

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Re: Finally some NP pies
« Reply #59 on: February 17, 2012, 11:34:03 AM »
Awesome!!!!

Do you maintain your starter at RT always?  If so,  that is a PITA. 

Thanks for the details.   :chef:

Scot

Offline TXCraig1

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Re: Finally some NP pies
« Reply #60 on: February 17, 2012, 12:17:20 PM »
Marlon, if you would be so kind, please tell us all the toping combinations on your February 10th post and your post today.

Thank you.

Craig
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline bakeshack

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Re: Finally some NP pies
« Reply #61 on: February 17, 2012, 02:54:48 PM »
Awesome!!!!

Do you maintain your starter at RT always?  If so,  that is a PITA. 

Thanks for the details.   :chef:

Scot


Yes, it has always been at RT. 

Craig, here are the toppings:

Feb 10 (1st pic from bottom going clockwise)

1)  Caramelized onion, red onion with black chili oil, green onion
2)  Margherita
3)  Bacon, caramelized onion, mozz
4)  Parma cotto, pineapple, red onion, pickled jalapeno
5)  Speck, pineapple, red onion, pickled jalapeno
6)  Guanciale, red onion, chili, tomato

Last night (from bottom going up)

1)  Maitake mushrooms, provolone/pecorino mix, black pepper
2)  Guanciale, piennolo tomatoes, red onion, mozz, chili flakes
3)  Parma cotto, gruyere, caramelized onion
4)  Smoked pepperoni, coteghino, tomato, chili
5)  Nueske ham, gruyere, caramelized onion
6)  Margherita
7)  Bacon, Creme fraiche, sweet onion, chives

Marlon

Offline TXCraig1

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Re: Finally some NP pies
« Reply #62 on: February 17, 2012, 03:15:56 PM »
Those pies from last night sound incredible. My invitation must have gotten lost in the mail???  :-D

I love everything Neuske makes.

Did you precook the coteghino?

What is black chili oil?

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline bakeshack

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Re: Finally some NP pies
« Reply #63 on: February 17, 2012, 03:59:18 PM »
Thanks Craig!  You guys have an open invitation. We need help eating the pies.  :-D

I love Nueske's as well.  Probably one of my favorite ham.  I have yet to try Benton's ham since they have a 4-wk waiting period for their orders.  I have heard good things about them as well. 

After slicing them thin like the pepperoni, I fried the coteghino in bacon fat for a few mins to give it a headstart and get it crispy once it's baked in the oven. 

I just made the black chili oil using dried ancho, chipotle, and guajillo chiles.  I just charred them in the oven for a few mins until it was filled with steam inside and hard on the outside.  Pureed in the blender/food processor with garlic, lime, sugar, salt, and grapeseed oil.  I love using it with any meat, etc. 

Marlon

Offline thezaman

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Re: Finally some NP pies
« Reply #64 on: February 17, 2012, 11:26:32 PM »
your pizzas look wonderful.when you use a/p flour do you find you have to over proof it to get it to cook at high temperatures?

 your topping combinations are very inventive,going to make the black chili oil this week.

Offline bakeshack

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Re: Finally some NP pies
« Reply #65 on: February 18, 2012, 02:01:15 AM »
Thank you Larry!  I would not say that the AP flour dough was overproofed when I baked it last time.  It performed quite well, IMO.  I made it side by side with San Felice and used the exact same workflow and proofing times.  It felt very similar to the San Felice and was also very easy to open.  I am not sure how it will perform if I add an extra couple of hours with the proofing time.  I will try it next time.  I usually use the AP flour just for practice. 


Offline thezaman

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Re: Finally some NP pies
« Reply #66 on: February 18, 2012, 02:05:19 AM »
for me there was less difference in the finished pizza if the a/p dough proofed an extra day.


Offline dimitrios

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Re: Finally some NP pies
« Reply #67 on: February 19, 2012, 11:01:10 PM »
Hello bakeshack, amazing looking pizzas, making me hungry looking at it. Very professional.
Also interesting about bulk and ball rising, how that can make a difference. I never really paid attention. I always made dough balls straight out of the mixer.

A question. I have the Ischia starter at room temperature. I almost feed it every day with flour and water. The yellowish water, do you throw that away each day? Or do you stir that back in?
Also when you feed with flour and water, do you stirr that all in as well or leave the culture do it's thing?
Thanks. I haven't used mine yet, that's why ask. I was actually looking for a recipe with a starter and found yours.
I am after the Da Michele pizza :-)

Thank you Larry!  I would not say that the AP flour dough was overproofed when I baked it last time.  It performed quite well, IMO.  I made it side by side with San Felice and used the exact same workflow and proofing times.  It felt very similar to the San Felice and was also very easy to open.  I am not sure how it will perform if I add an extra couple of hours with the proofing time.  I will try it next time.  I usually use the AP flour just for practice. 



Offline bakeshack

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Re: Finally some NP pies
« Reply #68 on: February 19, 2012, 11:30:40 PM »
Thanks dimitrios!  I appreciate it. 

Regarding the starter, how long have you had the starter active and how long have you been on this daily feeding schedule?  You should not have any water/liquid or hooch, as we call it, on top of the culture unless you have left it out without feeding for a couple of days.  You should just stir it back into the culture.  Also, during feeding, you should thoroughly mix the flour and water into the culture after discarding at least 50% (I usually discard 80% during feeding).  You're not developing any gluten but you don't want any dry bits of flour into the mixture. 

If you are leaving your starter at room temp, you should not leave it out without feeding for more than 24 hours.  I would suggest that you put it in the fridge if you think that you will not be able to feed it regularly.  For me, I have developed this routine into my daily schedule unless I am going on a long trip.   I just leave it in the fridge when I am away. 

Good luck and I hope to see some pictures of your work here in this forum. 

Marlon



Offline Pizza Napoletana

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Re: Finally some NP pies
« Reply #69 on: February 20, 2012, 05:12:01 AM »
Here are some pics. . . .

Amazing, thank you for the pictures!
Recipes make pizzas no more than sermons make saints!

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

Offline bakeshack

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Re: Finally some NP pies
« Reply #70 on: February 22, 2012, 05:56:24 AM »
Some pics from tonight's bake:

100% Caputo
59% Water
4% Culture
2.5% Salt

2 hrs bulk + 28 hrs balled @ 68-72F

Baked for 60 secs @ 850F.  I am liking the direct method since it gives me the smaller leoparding that I am looking for without the large burnt bubbles although I will revisit the long bulk method next time.  Also, the dough is just super easy to open. 

From bottom going up:

1)  Margherita
2)  Margherita with roasted eggplant, red peppers, cipollini onions
3)  Bacon
4)  Smoked pepperoni
5)  Cremini, white, king oyster mushroom, aged cheddar, pecorino


Marlon



Offline Jackie Tran

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Re: Finally some NP pies
« Reply #71 on: February 22, 2012, 07:38:31 AM »
Nice job Marlon.  I am curiously watching for your conclusion on short vs long bulk.  Crumb looks fantastic.  How did these pies eat in comparison to the previous batches? Any big differences?

Offline bakeshack

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Re: Finally some NP pies
« Reply #72 on: February 22, 2012, 02:38:47 PM »
Chau, thank you!  I am leaning towards the short bulk/direct method since I feel I get more consistency right now with my dough using that method.  The pies from both methods eat very similar though with regards to tenderness, etc.  You couldn't really tell the difference unless you look at them. I think I can also achieve the same results using the long bulk but you just have to manage it differently I guess.  During hot weather, the short bulk will definitely help since it slows down the yeast activity in the dough and gives you some control over it.

I will be doing a long bulk method next time I make pizza, which is probably in a few days.  :-D

Marlon

Offline dellavecchia

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Re: Finally some NP pies
« Reply #73 on: February 22, 2012, 02:49:36 PM »
Excellent Marlon - I love the gently leoparding. One of my goals this coming season is to get micro leoparding.

John
« Last Edit: February 22, 2012, 04:04:23 PM by dellavecchia »

Offline bakeshack

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Re: Finally some NP pies
« Reply #74 on: February 22, 2012, 03:36:55 PM »
Thanks John!  Do you prefer the smaller leoparding around the cornicione?  I just noticed that a lot of the neapolitan pizzerias in the US have the extreme look of leoparding around sometimes even bordering on burnt even to my taste.  I still love it and I think it looks more stunning if you have the extreme leoparding all the way around but I just like the smaller leoparding and more even browning around the crust right now.

Marlon