Author Topic: Ev's Neapolitan Camper (Read 8615 times)

Ev · « **Reply #100 on:** December 15, 2012, 12:02:41 PM »

I tried a much better cheese on the slice pies yesterday. Whole milk low moisture. Occident flour 60% hy., 2 day cold ferment, .25% IDY

Chicago Bob · « **Reply #101 on:** December 15, 2012, 12:10:53 PM »

Niiice, those look about 6 or 7 times better than my local slice joint.

Probably a good thing though....I would be HUGE!

Ev · « **Reply #102 on:** December 15, 2012, 12:42:21 PM »

Yeah, so would I. Oh, wait....nevermind. $:-\$

norma427 · « **Reply #103 on:** December 15, 2012, 04:04:41 PM »

Steve,

Those do look very good. Wish I could have tasted one, but you were already sold out. Will be back someday to taste one.

Norma

thezaman · « **Reply #104 on:** December 15, 2012, 07:07:40 PM »

steve, the trailer with the oven in view is realy a eye catcher.are you happy with the top bake? maybe a few seconds in the dome to brown the top a little more?the cheese looks much better. are you shredding your own cheese or buying it shredded? the company's with the exception of grande add a cellulose to the shred to keep it separated. some use way to much and it causes a very dry burnt crust over the soft usually to moist cheese below it.

i just love your silver bullet, an amazing idea!!!

Ev · « **Reply #105 on:** December 15, 2012, 09:10:59 PM »

Larry, since most of these slices are reheated i keep them a little light on top and dome them a bit on the reheat for more color.
Yes, I shred that cheese as needed in the trailer. I forget the name. Norma?

norma427 · « **Reply #106 on:** December 15, 2012, 09:24:10 PM »

Quote from: Ev on December 15, 2012, 09:10:59 PM

I forget the name. Norma?

Steve,

The pictures of the two mozzarellas I ordered for you are at Reply 717 http://www.pizzamaking.com/forum/index.php/topic,21559.msg227392.html#msg227392 I am not sure if you used Bella Francesca low moisture whole milk, or the Foremost Farms low-moisture part-skim mozzarella on your those pizzas yesterday. I think you told me that you tried the whole milk, but am not sure.

Norma

thezaman · « **Reply #107 on:** December 15, 2012, 10:00:23 PM »

thanks, steve that makes sense.

Ev · « **Reply #108 on:** December 15, 2012, 11:59:05 PM »

Yes, that's it. Bella Francesca LM/WM

Thanks, Norma!

Ev · « **Reply #109 on:** December 22, 2012, 01:12:25 PM »

A couple more slice pies. Occident, same formula, different cheese. This Time I used the "1950" brand PS/LM. This cheese performed very well, except that it didn't seem to melt as fast as the Bella Fran. That's good though. It stood up to re-heating very well. Very good flavor.

Chicago Bob · « **Reply #110 on:** December 22, 2012, 01:19:14 PM »

"1950" brand sounds very interesting to me Steve. Does it taste a little bit "saltier" to you? Thanks.
btw, those are some very genorous size slices you and twinkie are selling...great looking pizza!

ps/lm is what I use on my Chicago thin pizza and I wonder how the "1950" would work for that...it looks really good. Who makes that Ev?
Bob

TXCraig1 · « **Reply #111 on:** December 22, 2012, 01:50:45 PM »

What I'd give for a slice of that pepperoni pie right now.

Chicago Bob · « **Reply #112 on:** December 22, 2012, 02:04:02 PM »

Quote from: TXCraig1 on December 22, 2012, 01:50:45 PM

What I'd give for a slice of that pepperoni pie right now.

I hear that...those pics have triggered me to now run over to my favorite slice joint an pick up a couple.
I know they are not as good as Steve's so I will bring them back home and look at his pics again at the same time while eating my local stuff.

What is that called...sensory perception?...I will will it!

Ev · « **Reply #113 on:** December 22, 2012, 03:56:34 PM »

Sorry Bob, I threw away that part of the label. I'll get back to you on the next loaf, or maybe Norma can tell you. I know she uses the same cheese.

Pete-zza · « **Reply #114 on:** December 22, 2012, 05:53:07 PM »

Bob,

I believe the 1950 brand of mozzarella cheese that Norma and Steve have in mind is the one sold to the trade by Foremost Farms: http://www.foremostfarms.com/Commercial/Cheese/1950-127-Brand.php.

I tried to find the specs and Nutrition Facts for the Foremost 1950-127 mozzarella product but did not see it at the Foremost Farms website.

Peter

Chicago Bob · « **Reply #115 on:** December 22, 2012, 06:06:35 PM »

Thanks fellas...I've discussed Foremost Farms with Norma in the past and, unfortunately, I'm unable to obtain their excellent products here at my locale.

norma427 · « **Reply #116 on:** December 22, 2012, 07:14:25 PM »

For anyone that is interested the Nutrition Facts are on the front of the label at the second picture in the post at Reply 717 http://www.pizzamaking.com/forum/index.php/topic,21559.msg227392.html#msg227392 If anyone wants me to contact Foremost Farms for more specs on Foremost Farms Low-Moisture Part-Skim Mozzarella, I can contact them. If anyone wants me to post a better picture of the Nutrition Facts, I do have loaves of it at market and take more pictures tomorrow.

Bob,

If you want any of the mozzarellas I use to try, you would just have to send me the money for any you want plus the shipping. The Foremost Farms mozzarella was running at 2.82 a lb. last week, but it can go up or down in price each week. I think the cost of shipping would be high though because the packaging with packets of the kind of ice they sent to me for other products would really add to the weight.

Norma

Chicago Bob · « **Reply #117 on:** December 22, 2012, 07:24:35 PM »

Norma,
Thank you so much, your offer to send me cheese is very kind. Member Gregg just recently sent me some Scarmorza from Chicago area to my place here in NC. We have a pretty economical USPS format figured out and I will PM you after the holidays with details. Thanks again....you're a peach!
Bob

norma427 · « **Reply #118 on:** December 22, 2012, 07:42:08 PM »

Quote from: Chicago Bob on December 22, 2012, 07:24:35 PM

We have a pretty economical USPS format figured out and I will PM you after the holidays with details.

Bob

Send me the details in a PM after the holidays.

Norma

norma427 · « **Reply #119 on:** December 22, 2012, 07:47:33 PM »

Steve,

The “Smokey Joe” Neapolitan pizza I had last week was so delicious that I keep thinking about its nice taste from the Ischia starter and how light that slice was I had. Didn’t you say that you also blended Caputo Pizzeria Flour with Occident for that pizza dough?

Your NY style pizzas also look so delicious from this week too.

I have to get up to the Dragon one of these weeks to try them. How do you compare their tastes with the NY style pizzas you have made in your home oven on your steel plate?

Norma