Author Topic: Thanks to you all, here are my first Pizze Napoletane in my Forno Piccolo....... (Read 6465 times)

Mangia Pizza · « **Reply #40 on:** August 19, 2012, 11:14:34 AM »

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

Mangia Pizza · « **Reply #41 on:** August 19, 2012, 12:49:19 PM »

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

Although they tasted great!

TXCraig1 · « **Reply #42 on:** August 19, 2012, 12:53:58 PM »

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

Mangia Pizza · « **Reply #43 on:** August 19, 2012, 01:08:33 PM »

Quote from: TXCraig1 on August 19, 2012, 12:53:58 PM

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.....

Mangia Pizza · « **Reply #44 on:** August 20, 2012, 10:32:52 PM »

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

Ev · « **Reply #45 on:** August 21, 2012, 08:16:42 AM »

Very nice!

Michael130207 · « **Reply #46 on:** August 23, 2012, 05:09:35 PM »

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?

Mangia Pizza · « **Reply #47 on:** August 23, 2012, 08:54:02 PM »

Quote from: Michael130207 on August 23, 2012, 05:09:35 PM

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!

Mangia Pizza · « **Reply #48 on:** September 22, 2012, 09:15:42 AM »

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.....

TXCraig1 · « **Reply #49 on:** September 22, 2012, 09:59:40 AM »

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

Mangia Pizza · « **Reply #50 on:** September 22, 2012, 05:44:40 PM »

Quote from: TXCraig1 on September 22, 2012, 09:59:40 AM

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

Thank you very much!

Mangia Pizza · « **Reply #51 on:** October 21, 2012, 05:10:25 PM »

My rendition of the Doppia Bufala......

Added orange pepper as the sun, asparagus stalk for a tree trunk and brussels sprout as the top of the tree.....

A guess it could be a "vegeterianish" kind of a pizza.....

Guests liked the artistic aspect of it, and it didn't taste too bad either.....

Still a long way to go, but fun to make......

The dough had been fermented for 18 hrs......

Mangia Pizza · « **Reply #52 on:** December 22, 2012, 05:29:42 PM »

Kumquat and lemon pizza..... very sweet flavor, definetly a keeper.....

RobynB · « **Reply #53 on:** December 23, 2012, 01:31:52 AM »

Ooooo, I like that!! Will have to try it if our kumquat tree actually produces this year. Great idea!

Mangia Pizza · « **Reply #54 on:** December 23, 2012, 04:09:10 PM »

A couple of new pizzas for me......

Pear and lemon with balsamic glaze

Fresh corn

Mangia Pizza · « **Reply #55 on:** April 07, 2013, 09:12:34 AM »

My first pizzas with Ischia starter...... They tasted the best of all the ones I have made so far.....

pizza dr · « **Reply #56 on:** April 07, 2013, 05:41:56 PM »

Those look really good... I would purchase and be very happy

Like the "micro" leopard spots your getting. I'm trying to achieve the same but it is difficult to get that consistently. Very nice

Scot

JConk007 · « **Reply #57 on:** April 07, 2013, 06:20:55 PM »

Looks REALLY good ! Inmy eye best yet ! What else did you change with the workflow after using the ischia?
thanks for posting
john

wheelman · « **Reply #58 on:** April 07, 2013, 06:29:37 PM »

those live yeast pies are awesome!
bill

Mangia Pizza · « **Reply #59 on:** April 07, 2013, 06:57:03 PM »

Guys, you are too kind....... but thank you!

First of all, I am glad I didn't kill my 4 month old Ischia culture, I read every thread on the subject and consulted with Omid and TXCraig as far as procedures.....

The dough was made using TXCraig culture workflow sheet from his culture calculator thread.......

100% Caputo pizzeria
62% hydration (Evian water)
2.4% salt
5% culture

3 slap and fold, 12 hr bulk, 12 hr balls 68-69F

As far as my oven management I heated it up for 5 hrs, covered the floor with a pizza tray (ala Omid) during the last heating hour removing it just prior to inserting dough

baked for 60 seconds with live flame rolling over dome.....

The taste was just awesome, soft and juicy, my best tasting ( and looking ever).....

I have a loooooooooooong way to go to make them look esthetically pleasing as the masters on this board (everyone knows who they are), but I am pleased with my progress so far, especially in the way they tasted.....

A big thanks to all of you mentored me so far........