Author Topic: Pizza Night!  (Read 21867 times)

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Offline widespreadpizza

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Re: Pizza Night!
« Reply #25 on: April 16, 2012, 01:27:49 PM »
Nice pies!


Offline David Deas

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Re: Pizza Night!
« Reply #26 on: April 16, 2012, 01:36:13 PM »
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.

Offline dellavecchia

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Re: Pizza Night!
« Reply #27 on: April 16, 2012, 03:23:08 PM »
Stunning Bill - Perfect melt on the cheese and even leoparding. This is Caputo?

John

Offline wheelman

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Re: Pizza Night!
« 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 :)

Offline wheelman

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Re: Pizza Night!
« 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

Offline bakeshack

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Re: Pizza Night!
« Reply #30 on: May 13, 2012, 11:19:08 PM »
Very nice, Bill!  Great idea on the cheese cutter!  I love it.

Marlon

Offline wheelman

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Re: Pizza Night!
« 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

 

Offline dellavecchia

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Re: Pizza Night!
« Reply #32 on: June 24, 2012, 11:05:32 AM »
Struggle no more! Those pies look beautiful. I love the softness.

John

Offline TXCraig1

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Re: Pizza Night!
« 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
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline wheelman

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Re: Pizza Night!
« 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.


Offline wheelman

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Re: Pizza Night!
« Reply #35 on: June 24, 2012, 11:11:00 AM »
thanks John and Craig! 

Offline dellavecchia

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Re: Pizza Night!
« Reply #36 on: June 24, 2012, 11:13:00 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

Offline Jet_deck

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Re: Pizza Night!
« Reply #37 on: June 24, 2012, 11:13:22 AM »
The calzone looks top shelf and I'm sure it tasted the same. :pizza: :chef:
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Pizza Napoletana

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Re: Pizza Night!
« Reply #38 on: June 26, 2012, 05:25:15 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!
Recipes make pizzas no more than sermons make saints!

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

Offline Kermit

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Re: Pizza Night!
« 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.

Offline wheelman

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Re: Pizza Night!
« Reply #40 on: June 26, 2012, 10:23:35 AM »
thanks Jet Deck and Omid!  i appreciate that. 
Kermit - that is a half size dough box. 
bill

Offline thezaman

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Re: Pizza Night!
« Reply #41 on: June 26, 2012, 11:32:55 AM »
bill,looks like you should stick with this current method the pizzas look very good. it looks tender and moist in texture.i also want to see if you can describe how you made your cheese cutter. that would be a nice tool to add to a prep area.thanks for any help you can give.larry


Offline wheelman

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Re: Pizza Night!
« Reply #42 on: June 26, 2012, 12:02:58 PM »
thanks Larry!  that cheese thing works well.  i just cut a hole in a plastic cutting board and drilled some holes, then threaded some stainless steel safety wire through and twisted to close.  if you have an odd number of holes it all works out.  i tried the normal safety wire (i think 40 thousanths?) and it didn't work.  had to use the thinest that i had on hand for small fasteners.  the holes are about 10mm apart, i think i would go a little larger next time. 
bill

Offline RobynB

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Re: Pizza Night!
« Reply #43 on: June 26, 2012, 06:23:38 PM »
Wow is right - those look simply ethereal.  Soft, light, supple, delicious.  Lovely photographs too!

scott123

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Re: Pizza Night!
« Reply #44 on: June 26, 2012, 06:25:59 PM »
This is pretty subjective, but I love the look of completely melted mozzarella.

Offline wheelman

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Re: Pizza Night!
« Reply #45 on: June 27, 2012, 12:27:45 AM »
Thanks Robyn and scott! 

Offline wheelman

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Re: Pizza Night!
« Reply #46 on: July 03, 2012, 08:16:09 AM »
serious heat wave over the weekend but we set up a big fan and had a great group of old friends.  pizza night is such a fine excuse to get together!
bill

Offline andreguidon

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Re: Pizza Night!
« Reply #47 on: July 03, 2012, 12:15:46 PM »
Great Pies and pictures!! congrats!!
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline dellavecchia

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Re: Pizza Night!
« Reply #48 on: July 03, 2012, 12:31:25 PM »
Bill - You have an amazing space for pizza entertaining. I love the facade of your oven as well. Oh...beautiful pizzas too!

John

Offline wheelman

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Re: Pizza Night!
« Reply #49 on: July 03, 2012, 04:31:03 PM »
thanks Andre and John.  You have both fueled my pizza nights! 
bill