Author Topic: Pizza Night! (Read 5320 times)

wheelman · « **on:** March 13, 2012, 07:08:09 PM »

we had a nice group last weekend including a friend who is a photographer. got a few good photos...
the pizzas were direct method, 4+20 at 63f. we made some nice mozzarella from local raw milk that turned out really nice. it had a nice flavor and melted into the pie well.
first photo is homemade mozz on the left, fresh cow mozz on the right - carmelized onions, pancetta, calabrian pepper paste
second is with the homemade, taken after we started to cut it up!
third is storebought mozz again.
last one is the raw milk mozz in the oven.
bill

Pizza Napoletana · « **Reply #1 on:** March 13, 2012, 07:22:50 PM »

Quote from: wheelman on March 13, 2012, 07:08:09 PM

we had a nice group last weekend including a friend who is a photographer. got a few good photos...
the pizzas were direct method, 4+20 at 63f. we made some nice mozzarella from local raw milk that turned out really nice. it had a nice flavor and melted into the pie well.
first photo is homemade mozz on the left, fresh cow mozz on the right - carmelized onions, pancetta, calabrian pepper paste
second is with the homemade, taken after we started to cut it up!
third is storebought mozz again.
last one is the raw milk mozz in the oven.
bill

Dear Bill, very inspiring . . . thank you for the pictures! One question, please: Could you tell me about your wood-fired oven? Who built it and out of what material? I thank you in advance. Have a great evening!

dellavecchia · « **Reply #2 on:** March 13, 2012, 07:37:15 PM »

Wow - two pies at once! I am very impressed. Great looking pizza Bill.

John

Jet_deck · « **Reply #3 on:** March 13, 2012, 08:19:01 PM »

Looks as good as anything I saw on the tour. It looks even better knowing that it was a non commercial cook. Excellent !

RobynB · « **Reply #4 on:** March 13, 2012, 09:19:44 PM »

I, too, am impressed by the 2 at once cooking! What size deck do you have? Nice pies!!

wheelman · « **Reply #5 on:** March 13, 2012, 10:13:32 PM »

Thanks! my oven is a Forno Bravo Artigiano, 100cm. i have raised the floor 2".
2 at once is easy, not sure about 3 though...
bill

dellavecchia · « **Reply #6 on:** March 14, 2012, 07:13:40 AM »

Bill - Is that a permanent marble table you have? Or do you move that into place?

John

wheelman · « **Reply #7 on:** March 14, 2012, 10:16:46 AM »

John,
that's an old chocolate shop marble table. it lives outside by the oven. i have another wood table that i roll out with ingredients that matches up to it and holds my peel: http://www.pizzamaking.com/forum/index.php/topic,11990.0.html
bill

wheelman · « **Reply #8 on:** March 18, 2012, 10:12:26 PM »

made a few more tonight...

JConk007 · « **Reply #9 on:** March 18, 2012, 10:40:59 PM »

A few

Very Nice Pies chef

!! spring is here gotta love it. The brick look in the artigiano is very nice too!

wheelman · « **Reply #10 on:** March 18, 2012, 11:02:31 PM »

Thanks John! Pizza season is upon us. I'm warming up for mobile oven events the next two weekends.

bakeshack · « **Reply #11 on:** March 18, 2012, 11:31:33 PM »

Excellent-looking pies! I love the multi-pie shot!

Marlon

Jackie Tran · « **Reply #12 on:** March 19, 2012, 12:54:02 AM »

Looking good Bill. How did they eat?

wheelman · « **Reply #13 on:** March 19, 2012, 09:57:54 AM »

thanks JT,

The dough is working really well for me these days. i'm thinking that the olio nuovo i'm using has a very intense flavor and in light of the oil report from Larry may need to be toned down. have you tried other oils besides EVOO?

Jackie Tran · « **Reply #14 on:** March 19, 2012, 12:10:04 PM »

I have not Bill. Perhaps you can use a less expensive EVOO on your pies and just save olio nuovo for bread and such. I briefly considered trying peanut oil or vegetable oil in light of Larry's report but I'm just going to stick with EVOO.

I wonder how many are going to shoot for a chewier crust or give up on getting lighter textures in light of Larry's report.

Eleezy · « **Reply #15 on:** March 28, 2012, 12:20:10 AM »

Great looking pies! Wondering if you'd mind sharing your recipe/method?

Pizza Napoletana · « **Reply #16 on:** March 28, 2012, 12:53:47 AM »

Quote from: wheelman on March 18, 2012, 10:12:26 PM

made a few more tonight...

How beautiful and festive!

wheelman · « **Reply #17 on:** March 28, 2012, 09:38:09 AM »

thank you Omid! pizza is just an excuse to bring friends together. pizza night is always a special time.

Eleezy, thanks for the props. My method has evolved along with my time spent here learning from the gifted and generous masters like Omid, TXCraig, Matthew and many others. i'm presently using a direct method with shorter bulk fermentation, 4-8 hours, and then in balls for a total of 45 hours or so. i'm on 61% hydration, between 2 and 2.5% ischia starter, 2.8% salt all mixed in the SP-5 for about 7 min. I cook in WFO at about 850.
cheers,
bill

TXCraig1 · « **Reply #18 on:** March 28, 2012, 02:07:32 PM »

Quote from: wheelman on March 18, 2012, 10:12:26 PM

made a few more tonight...

I missed this post somehow. That is a beautiful collection of pies. They have a very polished and refined look.

CL

Matthew · « **Reply #19 on:** March 28, 2012, 02:15:57 PM »

Quote from: wheelman on March 18, 2012, 10:12:26 PM

made a few more tonight...

Beautiful!