Author Topic: Elements of Pizza  (Read 1874 times)

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Offline HBolte

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Re: Elements of Pizza
« Reply #25 on: April 25, 2016, 03:16:02 PM »
I really like it too.  Based on my success baking bread with FWSY, I have ordered a baking steel and will use his recipes to see how they work out.
Hans

Offline jaywillie

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Re: Elements of Pizza
« Reply #26 on: April 26, 2016, 06:08:32 PM »
And now Ken has added pizza content to his YouTube channel:

https://www.youtube.com/user/KensArtisan
A day without pizza is like a day without pizza.

Offline David Esq.

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Re: Elements of Pizza
« Reply #27 on: April 27, 2016, 09:35:49 AM »
For those who are against the use of 00 flour in the home oven -- do you find this pizza unappealing?  The crumb looks sublime to me.

David Snyder's Pizza

Offline mitchjg

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Re: Elements of Pizza
« Reply #28 on: April 27, 2016, 10:40:45 AM »
One of the primary reasons I use the 00 flour is because I have the 00 flour.  I recognize that is not a reason to go out of one's way to buy it, and that I really should try the formula again with the KAAP flour instead and see how it compares.

Did you ever do the comparison for yourself? 

BTW, interestingly, it looks like Ken Forkish still says that he uses Shepherd's Grain Low Gluten when he makes his own pizzas as Ken's Artisan.  This flour is malted and not 00 consistency.
Mitch

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Offline David Esq.

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Re: Elements of Pizza
« Reply #29 on: April 27, 2016, 10:55:26 AM »
Did you ever do the comparison for yourself? 

BTW, interestingly, it looks like Ken Forkish still says that he uses Shepherd's Grain Low Gluten when he makes his own pizzas as Ken's Artisan.  This flour is malted and not 00 consistency.
I can't bring myself to bake with 100% flours that are so refined.  So, most of the time when I use the Caputo flour I mix it with 50% whole wheat. I have also made 50/50 blends with all purpose flour.  But not with an eye toward comparing the pies.  One day I will keep better track of things.

Offline Jersey Pie Boy

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Re: Elements of Pizza
« Reply #30 on: April 27, 2016, 11:38:59 AM »
Ah, well David, I think if you' d tried 00 straight in your home oven...as i did once just to see, is a true blah experience. When baking it on BS, I often blend  with HG for texture and crispness, but admittedly never WW for health  reasons). I think Forkish, who I love, is just way off-base on this. I don't get it really.

Offline Mmmph

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Re: Elements of Pizza
« Reply #31 on: April 27, 2016, 11:49:31 AM »
For those who are against the use of 00 flour in the home oven -- do you find this pizza unappealing?  The crumb looks sublime to me.

David Snyder's Pizza

I noticed he places his doughballs in a baggie with one tablespoon of olive oil.
That will help 00 dough to brown at home oven temps.
I find that unappealing.
Sono venuto, ho visto, ho mangiato

Offline David Esq.

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Re: Elements of Pizza
« Reply #32 on: April 27, 2016, 12:33:25 PM »
I noticed he places his doughballs in a baggie with one tablespoon of olive oil.
That will help 00 dough to brown at home oven temps.
I find that unappealing.
More than that, he brushes olive oil on the dough before topping.

Offline TXCraig1

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Re: Elements of Pizza
« Reply #33 on: April 27, 2016, 01:34:26 PM »
For those who are against the use of 00 flour in the home oven -- do you find this pizza unappealing?  The crumb looks sublime to me.

David Snyder's Pizza

I don't remember anyone ever knocking '00' in a home oven over the crumb?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline bakerbill

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Re: Elements of Pizza
« Reply #34 on: May 03, 2016, 08:50:58 PM »
I had looked forward to Forkish's book and found a good deal of interesting information  in it. However the fruit of the pudding is in the eating, and my first effort found the book wanting. I tried the 48-72 hour recipe but was disappointed in the result.  While the crust was flavorful and the dough itself was very extensible, it was not light and lacked a high border, in contrast to the pizza on the cover.  My initial conclusion is that Caputo is less suited for the home oven.

bakerbill

Offline ponzu

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Re: Elements of Pizza
« Reply #35 on: May 04, 2016, 01:25:56 AM »
How was Kubans bar pizza recipe? 

Been wanting to check that recipe out ever since he posted a blurry picture of it on Instagram.

Offline zwarbles

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Re: Elements of Pizza
« Reply #36 on: May 04, 2016, 05:48:24 AM »
How was Kubans bar pizza recipe? 

Been wanting to check that recipe out ever since he posted a blurry picture of it on Instagram.

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