Author Topic: Labor Day Pizzas (Read 1964 times)

jjerrier2450 · « **on:** September 06, 2010, 01:34:46 PM »

A few pizzas from this weekend...off to make some more now!

Bill/SFNM · « **Reply #1 on:** September 06, 2010, 01:44:06 PM »

Beautiful pies!

rcloud · « **Reply #2 on:** September 06, 2010, 01:45:16 PM »

Those pizzas really look great! Care to offer any details on the dough?

BrickStoneOven · « **Reply #3 on:** September 06, 2010, 01:57:52 PM »

Second pic=money shot

andreguidon · « **Reply #4 on:** September 06, 2010, 02:00:45 PM »

Beautiful pies!2

dmcavanagh · « **Reply #5 on:** September 06, 2010, 02:28:03 PM »

Nice "cat"! That's my new expression for leopard spotted pies. :-)

dmcavanagh · « **Reply #6 on:** September 06, 2010, 02:32:44 PM »

Haven't made it yet, but I'm doing a pizza with a rye crust. It's kinda a little "goof" for some of my friends over at SLICE at the Serious Eats website. Gonna top it with a creamy mustard sauce, ham, cheese and maybe even eggs. Should be interesting. I'm a real traditionalist when it comes to pizza, so this is completely "out of the box" for me.

jjerrier2450 · « **Reply #7 on:** September 06, 2010, 04:08:21 PM »

Dough is pretty simple...I think I had aged this one 3-4 days at a low temp...

16 lbs 00 flour - I sue Molino Passini...I get better results than with Caputo
4.1 liters cold water
13 g fresh compressed yeast
154 g sea salt

mix all ingredients, half the flour, rest 30 mins...add remaining flour...mix 11 mins, 1 hr bench rest, ball into 260g balls, into fridge.

BrickStoneOven · « **Reply #8 on:** September 06, 2010, 04:38:57 PM »

That is a lot of pizza, what did you mix it in?

andreguidon · « **Reply #9 on:** September 06, 2010, 05:06:09 PM »

wow ! thats is allot of flour... are you making it by hand ?

dmcavanagh · « **Reply #10 on:** September 06, 2010, 05:27:11 PM »

jjerrier2450-are you the guy who has the wood fired oven on a trailer bed?

andreguidon · « **Reply #11 on:** September 06, 2010, 05:32:08 PM »

its a restaurant http://campaniapizza.com/

BrickStoneOven · « **Reply #12 on:** September 06, 2010, 07:15:05 PM »

OOOOH I know who you are now. il Cane Rosso http://www.ilcanerosso.com/.

jjerrier2450 · « **Reply #13 on:** September 06, 2010, 10:29:33 PM »

Yes - Cane Rosso. Campania could never make a pie like that

. I am an investor in Campania Pizza but not active on a daily basis. I helped get them open and get the pizza program up an running...certified by VPN (after 7 month of testimony!), Independent Pizzeria of the Year by Pizza Today, a Top Ten New Restaurant by Dallas Morning News - and then the rest of the ownership pushed away from true Neapolitan style. I called VPN and had us taken off the list. Since then I started Cane Rosso to focus on exactly the kind of pizza I like. More good stuff soon!

PizzaPolice · « **Reply #14 on:** September 06, 2010, 11:51:53 PM »

Beautiful, Jay

andreguidon · « **Reply #15 on:** September 07, 2010, 07:04:20 AM »

CONRGRATS CANE ROSSO !!! I FOLOW YOU IN FACEBOOK... YOUR PICTURES ARE AMAZING !!

hotsawce · « **Reply #16 on:** September 07, 2010, 01:19:30 PM »

That second shot is gorgeous. I'm sure some neapolitan pizza places envy that pie!

fritznewton · « **Reply #17 on:** September 09, 2010, 11:09:49 AM »

Jay,
If you don't mind sharing what "color" of Molino Passini are you using? I assume orange or brown?

Quote from: jjerrier2450 on September 06, 2010, 04:08:21 PM

Dough is pretty simple...I think I had aged this one 3-4 days at a low temp...

16 lbs 00 flour - I sue Molino Passini...I get better results than with Caputo
4.1 liters cold water
13 g fresh compressed yeast
154 g sea salt

mix all ingredients, half the flour, rest 30 mins...add remaining flour...mix 11 mins, 1 hr bench rest, ball into 260g balls, into fridge.

jjerrier2450 · « **Reply #18 on:** September 12, 2010, 05:47:33 PM »

Orange bag - Linea Pizzeria green badge...I want to try the yellow or red badge too.

Morgan · « **Reply #19 on:** March 07, 2013, 04:45:19 PM »

Quote from: jjerrier2450 on September 12, 2010, 05:47:33 PM

Orange bag - Linea Pizzeria green badge...I want to try the yellow or red badge too.

Old thread, but there aint many using these molini flours...
Just bought these flours. What hydration of the dough have you used ? Is this flour better used with roomtemp rise or fridge ?