Author Topic: Pizza, Passion and Pride  (Read 15370 times)

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Offline Kermit

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Re: Pizza, Passion and Pride
« Reply #50 on: May 21, 2012, 12:17:11 PM »
The Pizza Party oven people should buy your video.  Much better looking pizzas than they have.  Good job!
Haha, yeah. They really didn't make any videos that show that this oven actually works decently. And thanks  :)

That crumb is like a work of art, Kermit...
Thanks Todd. I was actually also very impressed with it myself  ;D

Awesome looking pies, Kenneth. Nice leoparding, great crumb. You dough looks like it handles very nicely. One thought, shaking the peel under your raw pie after you strech it but before you put in in the oven will make it shrink inwards.
Thanks for the heads up Craig. The only reason I did it was actually because I got a bit of flour on the peel when I grabbed it from the table. Next time I'll use my hands to remove it  :)


Offline TXCraig1

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Re: Pizza, Passion and Pride
« Reply #51 on: May 21, 2012, 12:19:51 PM »
A little flour on the peel won't hurt anything. If I'm using my metal peel, I give it a light dusting before sliding it under the pie.

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

Offline TXCraig1

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Re: Pizza, Passion and Pride
« Reply #52 on: May 21, 2012, 12:28:15 PM »
I played around with your avatar photo and made it a little sharper. Feel free to use this one if you like. No worries if you don't.

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

Offline toddster63

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Re: Pizza, Passion and Pride
« Reply #53 on: May 21, 2012, 01:03:27 PM »
Kermit, a fellow Frenchie fan! This is Morty, the Frenchie I live with—what's the name of yours?

Morty LOVES pizza, and gets very excited when I go out to light up my LBE...!

Offline Kermit

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Re: Pizza, Passion and Pride
« Reply #54 on: May 22, 2012, 08:08:40 AM »
I played around with your avatar photo and made it a little sharper. Feel free to use this one if you like. No worries if you don't.

CL
Thanks Craig. It's already in use! About the flour, it was not just a sprinkle on the peel, but when I slid the peel under the pie I shoved the peel a tad too much forward which resulted in the front of the peel landed in the flour pile - that was a really long sentence  ;D

Kermit, a fellow Frenchie fan! This is Morty, the Frenchie I live with—what's the name of yours?

Morty LOVES pizza, and gets very excited when I go out to light up my LBE...!
Morty looks like such a nice guy! It's unfortunately not my frenchie, but my girlfriend brothers. His name is Arthur and he's impossible to resist! I have a cat called Dave, he's not a great pizza fan though.

Offline toddster63

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Re: Pizza, Passion and Pride
« Reply #55 on: May 22, 2012, 11:44:15 AM »
I have a cat called Dave, he's not a great pizza fan though.

Try some anchovies on your pies—that might entice that handsome feline...!

Offline Redshirt

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Re: Pizza, Passion and Pride
« Reply #56 on: May 24, 2012, 05:22:38 AM »
Now that is something Miss Piggy would be proud of!!

Offline JConk007

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Re: Pizza, Passion and Pride
« Reply #57 on: May 24, 2012, 08:42:21 AM »
Hi Kermit ,
Fun stuff!It appears the  precast fireplace in the background has taken a back seat to the Pizza oven  ;D Finally had a chance to watch it ALL good !  Dough looks very similar to what I end up with. and Pizza look great! My only note
Just watch the GI peels (head) on the floor or patio the  health dept wont go for that. and they are tempermental little critters that get banged up pretty easy. You probably have a stand (or just a Hook on the wood?) in the works.
Keep em coming!!
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Kermit

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Re: Pizza, Passion and Pride
« Reply #58 on: May 25, 2012, 09:49:28 AM »
Try some anchovies on your pies—that might entice that handsome feline...!
Haha, I might give it a try.

Now that is something Miss Piggy would be proud of!!
Thanks, but I would be doubting whether or not she would eat any of those work pork on it  :D

Hi Kermit ,
Fun stuff!It appears the  precast fireplace in the background has taken a back seat to the Pizza oven  ;D Finally had a chance to watch it ALL good !  Dough looks very similar to what I end up with. and Pizza look great! My only note
Just watch the GI peels (head) on the floor or patio the  health dept wont go for that. and they are tempermental little critters that get banged up pretty easy. You probably have a stand (or just a Hook on the wood?) in the works.
Keep em coming!!
John
Thanks for the feedback John. The head down is definately not something danish health dept people won't go for either. It was just convenience until I get a holder for it.


Offline Kermit

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Re: Pizza, Passion and Pride
« Reply #59 on: May 25, 2012, 09:54:18 AM »
I received my dried sourdoughs from Sourdo.com a couple of days ago, and got to activating the Ischia starter 2 days ago. Being a metric kind of guy, I was a bit put off by the instructions using cup as a measure. I googled it and found out that a cup was about 200 grams. What I forgot was that it's a measure that relies on volume, and not weight  :-[ So I mixed up a 50/50 portion of water and flour, and found it a bit thick. It wasn't until I today read the instructions on the webpage that I figured out that it should have been something like 110 grams flour, and 220 grams water. I guess I'll thin it out eventually.

Offline Pete-zza

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Re: Pizza, Passion and Pride
« Reply #60 on: May 25, 2012, 10:29:34 AM »
Kermit,

In the U.S., for specification purposes, millers tend to use 115 grams for a cup of flour. I do a lot of number crunching and that is the value I use.

Peter

Offline toddster63

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Re: Pizza, Passion and Pride
« Reply #61 on: May 25, 2012, 10:30:22 AM »
I received my dried sourdoughs from Sourdo.com a couple of days ago, and got to activating the Ischia starter 2 days ago. Being a metric kind of guy, I was a bit put off by the instructions using cup as a measure. I googled it and found out that a cup was about 200 grams. What I forgot was that it's a measure that relies on volume, and not weight  :-[ So I mixed up a 50/50 portion of water and flour, and found it a bit thick. It wasn't until I today read the instructions on the webpage that I figured out that it should have been something like 110 grams flour, and 220 grams water. I guess I'll thin it out eventually.

It's not crucial one way or the other, Kermit. The thicker you formulate it, the longer it will take to rise. Conversely, the thinner the faster. You'll find what works best for you and your culture and your home. Sometimes when Ischia starts to get really active (requiring as much attention as my dog!) and kinda ticks me off, I'll make it almost biga thick and that slows it down a bit. The best description I ever heard was to mix to a thick pancake batter consistency—thick enough so that when you tilt the container the "batter" will move, but s-l-o-w-l-y...

Offline Kermit

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Re: Pizza, Passion and Pride
« Reply #62 on: May 28, 2012, 10:25:32 AM »
My Ischia starter is fully active now. Now I'm just wondering how I should use it. Should i be fed, let it rise for a couple of hours and then incorporate it into a recipe, or should I use it after it has fallen again and use it in a recipe?

Offline toddster63

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Re: Pizza, Passion and Pride
« Reply #63 on: May 28, 2012, 01:01:48 PM »
My Ischia starter is fully active now. Now I'm just wondering how I should use it. Should i be fed, let it rise for a couple of hours and then incorporate it into a recipe, or should I use it after it has fallen again and use it in a recipe?

Try to use it right before it falls, when it's at it's peak. When fully active like this, it should be a head of frothy bubbles standing on top of a column of very large and open bubbles. IME, Ischia gets very frothy. It should about triple when really active, and be very frothy all way through out.

Offline Kermit

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Re: Pizza, Passion and Pride
« Reply #64 on: May 30, 2012, 08:42:34 AM »
Try to use it right before it falls, when it's at it's peak. When fully active like this, it should be a head of frothy bubbles standing on top of a column of very large and open bubbles. IME, Ischia gets very frothy. It should about triple when really active, and be very frothy all way through out.
Cool, I'm going to try that out  :)

Offline Kermit

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Re: Pizza, Passion and Pride
« Reply #65 on: May 30, 2012, 09:08:18 AM »
After reading a couple of threads in here about mobile pizza ovens, from Wheelman and John, I'm actually looking into starting a small business like Johns. Just something for the weekends when the sun's shining, and for smaller parties. It will definately let me keep my current job, while getting some insight on the whole business of making pizzas. Unfortunately there are a lot of laws I need to look into, take some courses on hygiene and then there's also the financial part of it that's the barrier before setting up the shop. I'll take it step by step, try to figure out how much profit it can turn out. No doubt that I will doing this a lot for my own pleasure, but definately also to make some extra money - there are some heavy costs before setting up shop that needs to be paid.

Denmark is a country of pretty good wealth, but a lot of taxes. That make cars about 3 times more expensive than they really are. For instance, a Ford Focus is around $35000, whereas list in the US is about $18000. That also means that used cars are pretty expensive, but a neccesity if I want to drive a trailer around. So a car alone could probably be found for around $5000.

I've been looking at different ovens, and actually really wanted the Neapolitan oven from Forno Bravo - at least until I saw the price  :D It would actually be cheaper for me to buy a Stefano Ferrara oven  :-[ So I'm in the process of looking at other alternatives. I've read a bit about the Valoriani GR ovens, and they're not that expensive, and doesn't weigh as much as the larger SF oven. Will definately be fun to look into, and maybe be the start of a great adventure that'll hopefully lead to a real restaurant - La Maglia Rosa with a Stefano Ferrara oven.

On a different note, I ate at my inlaws' restaurant on Monday, and when the shop closed down one of the pizzaiols asked me if I wanted to make a pizza? Silly question really. Their dough is not like the neapolitan dough, but a lot stronger and with less air in it. I showed the neapolitan slap, and then put the pizza into the WFO. It's SUCH a nice oven that can fit around 8 pizzas at the time. I had no idea of how hot the oven was, to the bottom got a bit burned, as I thought it was a bit cooler than it really was. But my girlfriend was pleased with the result, and ate the pizza with joy  ;D As Francesco - a neapolitan pizzaoil said - "This is real pizza - Pizza l'amore"

Offline Kermit

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Re: Pizza, Passion and Pride
« Reply #66 on: June 02, 2012, 05:33:42 AM »
Yesterday I went to the restaurant again, and this time with my first ever dough made with the Ischia starter. The recipe looked something like this:
00 flour - 100%
Water - 59%
Salt - 3%
Ischia - 3%(of total flour)

Mixed water, ischia and flour for a couple of minutes, and then added the salt. Mixed for 3-4 minutes before given 50 minutes rest. Then put in a container and set to proof at RT for about 10 hours. After the 12 hours, I balled it, and let it rest for 12-14 hours. Unfortunately my RT temperature was on the low side - around 18 degrees celsius which is around 64 F. So it meant that there wasn't that much of a rise when I got home. When I got to the restaurant I placed the balls on top of the oven to see if I could give it a last boost.

When I took the balls out they were very warm and sticky. Francesco - the pizzaoil from Naples, actually thought that they could not be used as they were too sticky. I just put some more flour on the balls before removing them from the container. The pizza almost shaped itself, but didn't stick to the prep-table or anything. I baked it and it came out great.

Next time I will need to either proof it longer at the same temperature, or up the temperature it proofs at.

It was a bit fun to talk with Francesco because we share different philosophies. He thinks that a pizza is the best when it has been cooked for 4-5 minutes at a lower temp, and get's crispy. Whereas I'm more into the neapolitan method with a short bake, and a soft inside.

On the upside, when I was talking with Francesco, my brother in law came in. He's been working as a pizzaiol for many years, and is really skilled. Francesco told him that he should teach me some things about pizzas and such, and he just replied "I can't. Kenneth is a very skilled pizzaoil already"  :-[ I still have a lot LOT to learn, but it's always nice when people who are skilled actually compliments your work.


Offline Redshirt

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Re: Pizza, Passion and Pride
« Reply #67 on: June 02, 2012, 06:05:10 AM »
I hate to say this, but since we are not all in Naples, well, look at some videos and use the knowledge you acquire from this site plus other resources.  This site is full great people that are willing to help us all.  Do not feel bad if your stuff is not to par, but from what I have seen your are traveling in a good direction.  What really makes me laugh is when other members post pictures of their first pizzas, regardless of style and feel bad about them.  I am fortunate (including other members) that I am unable to post the pictures of my first pizzas because I cannot find them.  My pizzas were the worst looking and tasting you could ever have and to this day I have not seen anything as bad as mine.  So of course feel good and great on compliments, but foremost on your advancements. Enjoy

Offline toddster63

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Re: Pizza, Passion and Pride
« Reply #68 on: June 02, 2012, 08:55:15 PM »
Kermit--

Did you find your first Ischia pie noticeably better or different tasting than your previous pies with commercial yeast? I really like my Ischia pies, and they almost always have better flavor than commercial yeast. But they are not as flavorful (but not tart) and spongy and GREAT as my loaves of sourdough bread I make with the Ischia...! You will find working with, and in particular proofing, with the wild starters much trickier. Temperature seems a lot more critical with Ischia in my experience. Doughs made with it hate the cold, in particularly in the fridge, and sometimes it rises great and makes wonderful pies for me, but every once in a while the pies are flat (but tasty) and have no oven spring... Sigh...!

Redshirt--

GREAT post! I would never have posted pics of my first pies either. AWFUL! In fact I was so ashamed I went onto the Net and found this great site where I have learned so much. It was several months of decent pies before I posted any pics, I'll tell ya...!
« Last Edit: June 02, 2012, 09:02:29 PM by toddster63 »

Offline TXCraig1

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Re: Pizza, Passion and Pride
« Reply #69 on: June 03, 2012, 03:11:37 PM »
Here is my first margherita and one made last weekend.

I think this was my first pie anyway; not 100% sure, but I can't find a picture of anything older.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Pizza, Passion and Pride
« Reply #70 on: June 03, 2012, 03:18:11 PM »
Here is a pepperoni then and now.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Kermit

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Re: Pizza, Passion and Pride
« Reply #71 on: June 04, 2012, 08:58:45 AM »
Kermit--

Did you find your first Ischia pie noticeably better or different tasting than your previous pies with commercial yeast? I really like my Ischia pies, and they almost always have better flavor than commercial yeast. But they are not as flavorful (but not tart) and spongy and GREAT as my loaves of sourdough bread I make with the Ischia...! You will find working with, and in particular proofing, with the wild starters much trickier. Temperature seems a lot more critical with Ischia in my experience. Doughs made with it hate the cold, in particularly in the fridge, and sometimes it rises great and makes wonderful pies for me, but every once in a while the pies are flat (but tasty) and have no oven spring... Sigh...!

Redshirt--

GREAT post! I would never have posted pics of my first pies either. AWFUL! In fact I was so ashamed I went onto the Net and found this great site where I have learned so much. It was several months of decent pies before I posted any pics, I'll tell ya...!

Well, the Ischia pie tasted great, but I might have something else in mind. I will definately have to experiment with the amount and fermentation time, to see how the flavour differs. I think I might have to ferment it longer or with a higher temp. But this is just part of the reason why I love pizzamaking. It's so simple to make a pizza, but so extremely difficult to master. Every little detail really matters when it comes to fermentation time, hydration, temperature etc. It's really a mystery how everything reacts.

Offline Kermit

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Re: Pizza, Passion and Pride
« Reply #72 on: June 12, 2012, 05:34:10 PM »
Just an update live from Sorrento - just across the coast from Naples. We went to Naples today, and of course had lunch at Da Michele. Will bring a full description of the visit at a later time.

We walked a bit about in Naples before heading towards Da Michele, and from a coincidence we walked down a street and I looked up to see a huge sign saying "Brandi". I stopped my girlfriend and we headed down this very narrow alley, and inside was the most beautiful Ferrara oven and the plate from the 100 anniversary of the Margherita pie.

What I can say is that fresh buffalo mozzarella tastes NOTHING like the products we have at home in Denmark. Here it's fresh!

Offline Pizza Napoletana

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Re: Pizza, Passion and Pride
« Reply #73 on: June 12, 2012, 06:00:09 PM »
Just an update live from Sorrento. . . .

I am sure that you are cherishing the moments being there!

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

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

Offline Redshirt

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Re: Pizza, Passion and Pride
« Reply #74 on: June 15, 2012, 05:31:07 AM »
Good luck and do us all a favor, eat plenty of pizza for all of us!  Enjoy and have fun!


 

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