Author Topic: Pizza Night! (Read 5388 times)

thezaman · « **Reply #20 on:** March 28, 2012, 05:20:05 PM »

the only places using oil other than olive are the non vpn pizzerias.the da michele menu lists every ingredient sunflower oil is listed. their pizza carried the basil flavor from a few small leaves thru the whole pie. it is funny because last night i read the chapter in eat pray love on naples, and the author said the exact same thing.

wheelman · « **Reply #21 on:** April 16, 2012, 09:21:43 AM »

i've been trying WF's 365 brand organic EVOO lately. it's way less green and is much milder than the nuovo. i'll have to try sunflower oil next. here's a few from last night. back on keel with my dough after a little mix up!

RobynB · « **Reply #22 on:** April 16, 2012, 11:21:25 AM »

Ooooooh! Pretty pretty pizzas! Those look wonderful!

wheelman · « **Reply #23 on:** April 16, 2012, 12:24:01 PM »

thanks Robyn!

Ev · « **Reply #24 on:** April 16, 2012, 12:31:09 PM »

Very nice indeed!

widespreadpizza · « **Reply #25 on:** April 16, 2012, 01:27:49 PM »

Nice pies!

David Deas · « **Reply #26 on:** April 16, 2012, 01:36:13 PM »

Quote from: wheelman on April 16, 2012, 09:21:43 AM

i've been trying WF's 365 brand organic EVOO lately. it's way less green and is much milder than the nuovo. i'll have to try sunflower oil next. here's a few from last night. back on keel with my dough after a little mix up!

Those pies from that last batch remind me of the pies from Double Zero Napoletana.

dellavecchia · « **Reply #27 on:** April 16, 2012, 03:23:08 PM »

Stunning Bill - Perfect melt on the cheese and even leoparding. This is Caputo?

John

wheelman · « **Reply #28 on:** April 16, 2012, 05:34:57 PM »

thanks all! yes, this is caputo. I'm not as adventurous as you are John

wheelman · « **Reply #29 on:** May 13, 2012, 11:12:51 PM »

raining today so i built a few pies inside and took them out to the oven. i made a cheese cutter out of a cutting board and some ss wire. i used it on the $25/lb buffalo mozz that my WF has now! i've missed it but i can't believe that price. the container said anabella something - looked like it was packaged by WF unlike the last few brands they have had. in Craig's fashion, i tried 24-24 at 64f with 1.8% ischia. nice dough..
bill

bakeshack · « **Reply #30 on:** May 13, 2012, 11:19:08 PM »

Very nice, Bill! Great idea on the cheese cutter! I love it.

Marlon

wheelman · « **Reply #31 on:** June 24, 2012, 11:03:20 AM »

over the last few years i've struggled with my dough as summer heats up. lately i've been addressing that challenge with shorter fermentation time and lower starter percentage. last night it came together really well. i used 1.5% ischia, 24 hr bulk @ 63, 10 hr balls @ 63 and a couple hours at RT. for some reason i've been reluctant to try lower starter. i'll have to keep going from here. thanks again to everyone for pointing me in the right direction. it's fun to keep learning.
bill

dellavecchia · « **Reply #32 on:** June 24, 2012, 11:05:32 AM »

Struggle no more! Those pies look beautiful. I love the softness.

John

TXCraig1 · « **Reply #33 on:** June 24, 2012, 11:06:08 AM »

Bill, your pies look great. Nice leoparding. Beautiful upskirt and the crust looks nice and soft. Very well done.

CL

wheelman · « **Reply #34 on:** June 24, 2012, 11:08:38 AM »

we also tried a calzone a la DellaVecchia. it was amazing! i usually make those in the oven inside with leftover dough. this one had the fantastic texture of the soft dough which made the lack of cheese completely unnoticed. just frissee, olives and capers with evoo.
thanks John! that is now on our menu.

wheelman · « **Reply #35 on:** June 24, 2012, 11:11:00 AM »

thanks John and Craig!

dellavecchia · « **Reply #36 on:** June 24, 2012, 11:13:00 AM »

Quote from: wheelman on June 24, 2012, 11:08:38 AM

we also tried a calzone a la DellaVecchia. it was amazing! i usually make those in the oven inside with leftover dough. this one had the fantastic texture of the soft dough which made the lack of cheese completely unnoticed. just frissee, olives and capers with evoo.
thanks John! that is now on our menu.

Wow, did you nail that one - such fantastic leoparding and softness. Glad you enjoyed the recipe.

John

Jet_deck · « **Reply #37 on:** June 24, 2012, 11:13:22 AM »

The calzone looks top shelf and I'm sure it tasted the same.

Pizza Napoletana · « **Reply #38 on:** June 26, 2012, 05:25:15 AM »

Quote from: wheelman on June 24, 2012, 11:03:20 AM

over the last few years i've struggled with my dough as summer heats up. lately i've been addressing that challenge with shorter fermentation time and lower starter percentage. last night it came together really well. i used 1.5% ischia, 24 hr bulk @ 63, 10 hr balls @ 63 and a couple hours at RT. for some reason i've been reluctant to try lower starter. i'll have to keep going from here. thanks again to everyone for pointing me in the right direction. it's fun to keep learning.
bill

Dear Bill, superb pizzas. Thank you!

Kermit · « **Reply #39 on:** June 26, 2012, 06:02:45 AM »

Very nice. Your dough balls look a lot similar to mine. What size is that dough tray? Looks about half size of the one I have, which is a commercial one.