Author Topic: Thanks to you all, here are my first Pizze Napoletane in my Forno Piccolo.......  (Read 11289 times)

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Offline Mangia Pizza

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Tonite's pizzas..... a prosciutto and figs and a margherita......

Still a long way to go in the aesthetic department, but pretty tasty....

On a positive note, I did talk to Omid tonite and he kindly offered to mentor me once he has his Piccolo perfectioned......
Paolo


Offline Chicago Bob

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Hey, hey!  That is awesome Paolo...congratulations.
Now.....maybe when you have that newfound knowledge it might be able to transfer to my LBE learning curve, eh?   ;D
"Care Free Highway...let me slip away on you"

Offline Woodfiredovenpizzero

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Very nice pizzas Paolo. Congratulations on the purchase of the Piccolo. Great choice!

Offline Mangia Pizza

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Very nice pizzas Paolo. Congratulations on the purchase of the Piccolo. Great choice!

Thank you!

I see you are a Forno Piccolo pizzaiolo too.... would love to see some of your pizza pics.....
Paolo

Online Bobino414

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Paolo

How many hours of wood burning did it take you to reach 900 degree floor temperature?

Bob

Offline Mangia Pizza

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Paolo

How many hours of wood burning did it take you to reach 900 degree floor temperature?

Bob

Minimum 1 hour, I prefer 2 hours because I love to play with it so much like shuffling the coals around the floor etc....
Paolo

Offline moose13

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<-------- JEALOUS!


Great looking pies.

Offline Mangia Pizza

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Last night trying to make decent Margheritas.....
Paolo

Offline Chicago Bob

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Looking good again Paolo. What is your HR and have you taken temps. yet? Thanks.
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Online TXCraig1

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Very nice. It looks like you are coming along quickly.
Pizza is not bread. Craig's Neapolitan Garage

Offline Mangia Pizza

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Thanks Bob and Craig, I still have a long way to go to, but I am pleased with my progress......

As far as the oven temps, the floor was 900F the dome over 1000F, I think I probably should turn the temp down a bit, what do you
guys think? 

What is the ideal temp in your ovens?
Paolo

Online TXCraig1

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Thanks Bob and Craig, I still have a long way to go to, but I am pleased with my progress......

As far as the oven temps, the floor was 900F the dome over 1000F, I think I probably should turn the temp down a bit, what do you
guys think? 

What is the ideal temp in your ovens?

I like my floor at about 875F and the walls of the oven furthest from the fire to be at 900F+
Pizza is not bread. Craig's Neapolitan Garage

Offline Mangia Pizza

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I like my floor at about 875F and the walls of the oven furthest from the fire to be at 900F+

Thanks Craig, and if I may, what kind of wood do you like to burn?

Oak, birch, elm, maple, ash, walnut....... these are the ones available up here in New England and I am ready to place an order.....
Paolo

Offline weemis

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Thanks Craig, and if I may, what kind of wood do you like to burn?

Oak, birch, elm, maple, ash, walnut....... these are the ones available up here in New England and I am ready to place an order.....

Just for the record, all oak or maple or what have you are not created equal. I burn silver maple currently, and while it does burn hot, it quickly burns away to nothing. Since it was free, I don't really mind. But if I paid for it, I would definitely mind.
Nick Gore - just a dough eyed wanderer

Offline Mangia Pizza

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Ordered kiln dried hard wood, I gather that is the best way to go with a WFO......
Paolo

Offline Mangia Pizza

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Still learning how to knead dough and determine the punto di pasta...... not easy for me....
Paolo

Offline Mangia Pizza

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Tried to imitate Craig's pizzas and toppings........ (not even close).... :(

Although they tasted great!
Paolo


Online TXCraig1

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I think they look beautful! The asparagus birds nest is stunning. I think you should be very proud of those pies.

Which was your favorite topping combination?

Craig
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Offline Mangia Pizza

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I think they look beautful! The asparagus birds nest is stunning. I think you should be very proud of those pies.

Which was your favorite topping combination?

Craig

Thanks Craig, you are too kind! 

They loved all the combinations you suggested. 

Everyone thought that I was a genius with the toppings variety, I told them I had good mentors...... ;)

I actually made a quick dough this morning  for tonite.   I want to compare long to short rise dough.....

Thanks again for your suggestions.....
Paolo

Offline Mangia Pizza

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9 hour fermentation at room temp.  Less leopardization, but nonetheless very tasty....
Paolo

Offline Ev

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Very nice!

Offline Michael130207

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Very nice indeed! I like this last pie the best. The leopardization is less intense but more even and the cornice has that nice oval crossectional appearance. I seems light and tender to the eye. What were the deck and wall temps? Also if I may ask what are your dough making process and recipe?
Michael

Offline Mangia Pizza

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Very nice indeed! I like this last pie the best. The leopardization is less intense but more even and the cornice has that nice oval crossectional appearance. I seems light and tender to the eye. What were the deck and wall temps? Also if I may ask what are your dough making process and recipe?

Michael, thank you very much for the compliment, I am very new at this entire pizza making process.

What I have done is learned as much as possible from the gurus on this forum, Omid, TxCraig and Marco, to just mention a few.......

The deck temp in my Forno Piccolo is about 875F the walls 900F.  As far as the process for this particular batch of dough......


63% hydration
3% sea salt
0.1% Fresh yeast

Bulk fermentation 1 hr, balls fermentation 8 hrs at temps in the 65-66F range.

Prepared the dough in the morning, served pizzas at night......

BTW, great progress with your WFO, you are making some pretty good looking pies! :pizza:
Paolo

Offline Mangia Pizza

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Using Craig's formula for dough making 24hr bulk 24hr balls..... used a bit lower temp (58F) until last 4 hrs 65F to control rise better.

I liked the way the dough handled at 60% hydration 0.025% IDY (next time I will use less yeast)

I still have a long way to go on my oven/fire manipulation/baking skills.......

Not the best pictures since I had to take them quickly just before the pies got attacked..... they were delicious! 

A big thanks to Craig for sharing his formula/technique.....
Paolo

Online TXCraig1

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Paolo, I think they look very nice, and I believe you will be where you want to be in no time. You are very artistic with your toppings.

Craig
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