Author Topic: Recreating Pino's - Brighton, MA  (Read 8459 times)

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Offline Chicago Bob

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Re: Recreating Pino's - Brighton, MA
« Reply #75 on: February 21, 2013, 11:49:12 PM »
in rodents, in massive quantities- just a like a bunch of other foods that most people consider to be harmless (cinnamon, nutmeg, black pepper and basil). There's never been any connection between bromate and cancer in humans. And this is even true for flour workers that are exposed to greater amounts of it than consumers.
I wouldn't wanna do a line of it but I eat it all the time and Bob is still here...right?!?!... ???
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Offline TXCraig1

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Re: Recreating Pino's - Brighton, MA
« Reply #76 on: February 21, 2013, 11:53:43 PM »
in rodents, in massive quantities- just a like a bunch of other foods that most people consider to be harmless (cinnamon, nutmeg, black pepper and basil). There's never been any connection between bromate and cancer in humans. And this is even true for flour workers that are exposed to greater amounts of it than consumers.

Unless they are eating raw dough, consumers probably aren't exposed to any bromate.
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scott123

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Re: Recreating Pino's - Brighton, MA
« Reply #77 on: February 22, 2013, 12:03:57 AM »
Unless they are eating raw dough, consumers probably aren't exposed to any bromate.

Actually, it's parts per million in flour, and, in the finished product, it can be detected in parts per billion- at about the same concentration that many municipalities (including all of California) allow in their drinking water.

Offline Chicago Bob

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Re: Recreating Pino's - Brighton, MA
« Reply #78 on: February 22, 2013, 12:43:55 AM »
Who benefits from the "bromate scare"....?
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Offline scott r

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Re: Recreating Pino's - Brighton, MA
« Reply #79 on: February 22, 2013, 11:08:09 PM »
I hope you guys are right, and that there is nothing to fear with bromate.   I have had many bags of bromated flour go through my hands over the years, but I have to admit it does still scare me a little.... To the point that when I started having babies crawling around I stopped having the bromate in the house.

Sicilian pizza can obviously be the worst culprit, but I know even pinos (the pizzeria this thread is about ....uggh... sorry for thread derailment john!) has a definite layer of semi raw dough right where the wet sauce touches it.  This film can be very thin, but I do think its always there to some extent.   Pizza its not exactly 100% baked through like bread would be.       

The only reason I brought up ascorbic acid is that john was using a non bromated flour to try to copy a pizzeria that uses bromated flour.  I think its easier for most home bakers to have a small container of ascorbic acid around for these pizza styles than to buy big 50lb bags of flour (which is the only way to get bromated flour where john and I live)  It seems safer too  :-D       

Offline widespreadpizza

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Re: Recreating Pino's - Brighton, MA
« Reply #80 on: February 23, 2013, 12:59:57 AM »
Scott,  like Jesse Ventura once said,  bromate is a crutch for the weak minded :P  would rather go without it myself and try to make natural food.  -Marc

Offline Chicago Bob

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Re: Recreating Pino's - Brighton, MA
« Reply #81 on: February 23, 2013, 01:13:27 AM »
Man up brothers.....he says with a high pitched squeaky voice from his death bed... :-D
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scott123

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Re: Recreating Pino's - Brighton, MA
« Reply #82 on: February 24, 2013, 09:48:34 AM »
would rather go without it myself and try to make natural food.

Bromate IS natural, Marc. It occurs all over the place in nature.  Did you have a glass of water today? Be it tap or bottled, chances are astronomical that you consumed bromate. That's how incredibly ridiculous bread based bromate fears are.

Society has very real and tangible food safety concerns to deal with- BSE, GMOs, Salmonella, E. Coli, salt in processed foods, sugar in processed foods, cured meats, grilled meats, artificial colorings- there's plenty of confirmed danger out there to keep us up at night.  But bromate? You're literally being afraid of water.  Dihydrogen Monoxide! ;D

Offline dellavecchia

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Re: Recreating Pino's - Brighton, MA
« Reply #83 on: March 27, 2013, 06:31:20 PM »
I got more even browning with 58% hydration, .5% IDY, 4% oil, 2% salt, and .5% diastatic malt. KABF with 24 hour cold rise. I don't think I have the necessary flour or equipment to clone Pino's exactly, but I am getting 6 minute bakes from my oven and the pizza tastes great.

John


Offline norma427

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Re: Recreating Pino's - Brighton, MA
« Reply #84 on: March 27, 2013, 06:43:47 PM »
John,

Your slice looks very tasty!

Norma
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Offline widespreadpizza

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Re: Recreating Pino's - Brighton, MA
« Reply #85 on: March 27, 2013, 08:14:29 PM »
John,  just waiting for the wife to get home to do up some Neapolitan in my two stone. T he picture of that slice just made my stomach growl seriously.    That pizza looks fantastic! -Marc

Offline TXCraig1

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Re: Recreating Pino's - Brighton, MA
« Reply #86 on: March 27, 2013, 09:42:05 PM »
 ^^^
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Offline Jackie Tran

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Re: Recreating Pino's - Brighton, MA
« Reply #87 on: March 27, 2013, 10:48:22 PM »
John, your latest effort looks fantastic.  Compared to your previous effort, are you getting closer or further away from Pino's?

Offline Hypersprint

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Re: Recreating Pino's - Brighton, MA
« Reply #88 on: March 28, 2013, 12:05:29 PM »
John,  That looks great  :drool:  Could you help out a noob and give some details on your prep, fermentation, bake temp and bake surface.

Thanks
Rob

Offline dellavecchia

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Re: Recreating Pino's - Brighton, MA
« Reply #89 on: March 28, 2013, 12:18:54 PM »
Compared to your previous effort, are you getting closer or further away from Pino's?

Thanks everyone.

Chau - Much further away. My KA mixer cannot mix a 58% dough (it just climbs the hook), I don't have bromated flour, and quite frankly my crust has better flavor than a same day dough like Pino's.

John

Offline dellavecchia

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Re: Recreating Pino's - Brighton, MA
« Reply #90 on: March 28, 2013, 12:23:36 PM »
John,  That looks great  :drool:  Could you help out a noob and give some details on your prep, fermentation, bake temp and bake surface.

Thanks
Rob

Rob - Combine your ingredients, then mix as best as possible for 3-4 minutes in a mixer. Let rest, then stretch and fold the dough 3 times over the course of an hour. Ball, and refrigerate for at least 24 hours.

Oven was set at 500 for one hour, with a thick stone in the middle rack. Let the dough warm up for an hour. I turn on the convection fan half way through the bake, around 3.5 minutes in.

John


 

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