Author Topic: I just feel like sharing  (Read 5408 times)

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Offline La Sera

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Re: I just feel like sharing
« Reply #20 on: April 15, 2013, 10:46:03 AM »
Looks good!

I use 245 for 27cm, but the mimi, as we say in Japan, looks like this when cut:



Offline f.montoya

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Re: I just feel like sharing
« Reply #21 on: April 15, 2013, 10:59:09 AM »
Looks good!

I use 245 for 27cm, but the mimi, as we say in Japan, looks like this when cut:

Gorgeous cross-section photo! Love the air pockets! I hate when I get any flat, tiny bubbled, bread-like edge on my pies. I guess I just don't like chewing hard at any point in my pizza-eating experience. What you achieve in your oven is incredible!

Offline f.montoya

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Re: I just feel like sharing
« Reply #22 on: April 15, 2013, 11:19:05 AM »
By the way, I guess one of the "gold standards" that I have been pursuing is this. Basically, I have scoured all of the so called Napoletana pizza videos and websites and have found
this guy's pizza
to be the one most to my liking ( You should forward to 7 minutes in and watch to see the final result). For being a smaller pie, the cornicione is wonderfully plump but does not displace the toppings, which is something that I am really working on. But this is the kind of pizza I love and have a passion for. :)
« Last Edit: April 15, 2013, 12:00:57 PM by f.montoya »

Offline f.montoya

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Re: I just feel like sharing
« Reply #23 on: May 03, 2013, 10:24:58 AM »
More sharing...

Today's bake: 42 pies, 22 guests. No perfect pies, but getting better. My main issue is letting the oven overheat while I'm chit-chatting with guests. Not a major problem during this party though but I also learned a lot of nuances that I never noticed about my oven, the main one being that it is particularly good at circulating and maintaining heat with much less feeding of firewood than I thought. I realize that a few months ago I was probably over-feeding my fire. Also, I can cook near the doorway almost as efficiently as deep inside the oven. Not the same but I can utilize this area for finishing a pie that might be getting too much heat, and therefore make sure it's baked thoroughly. Long story, short...I'm just lovin' mi oven!

Have a look...


Offline f.montoya

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Re: I just feel like sharing
« Reply #24 on: May 03, 2013, 10:27:28 AM »

Offline mkevenson

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Re: I just feel like sharing
« Reply #25 on: May 03, 2013, 11:17:26 AM »
Thanks for the videos. Great way to start my morning before work. Your pies look great!!!! :drool:


Mark
"Gettin' better all the time" Beatles

Offline Serpentelli

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Re: I just feel like sharing
« Reply #26 on: May 03, 2013, 12:14:59 PM »
Fidel,

I need to get some of those Japanese pizza ingredients. They apparently do not cause you to maintain a permanent 15-18% extra degree of body fat like ours in the US do. :-D

You know, there's a saying about thin chefs.... In this case I would discount that old saw --- I would trust you INHERENTLY to cook me a stellar pizza.

Maybe if I only ate 4 entire pies instead of 5 entire pies each time.... :P

Well it was fun watching your vid.

Thanks!

John K
I'm not wearing hockey pads!

Offline derricktung

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Re: I just feel like sharing
« Reply #27 on: May 03, 2013, 07:15:06 PM »
Very nice pies! 

Interesting that you use 240 grams (8.4 oz) for a 10 inch... I was using 199 grams (7 oz) and barely making ten inches before, and have decided to go to 212 gram (7.5 oz) to make it easier to hit 10 inches faster. 

I'm training my volunteers and partners on how to make the dough for the next three weeks before we go live to the farmer's market, so ti will be interesting to see if they can get to 10 inches, or whether we'll need to up the dough weight a bit.

Your crust looks pillowy soft!  Hope you're able to find a way to make your business plan work!

Offline f.montoya

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Re: I just feel like sharing
« Reply #28 on: May 03, 2013, 09:12:47 PM »
Very nice pies! 

Interesting that you use 240 grams (8.4 oz) for a 10 inch... I was using 199 grams (7 oz) and barely making ten inches before, and have decided to go to 212 gram (7.5 oz) to make it easier to hit 10 inches faster. 

I'm training my volunteers and partners on how to make the dough for the next three weeks before we go live to the farmer's market, so ti will be interesting to see if they can get to 10 inches, or whether we'll need to up the dough weight a bit.

Your crust looks pillowy soft!  Hope you're able to find a way to make your business plan work!

Thanks! I'm still experimenting with pie size, doughball weights and stretching techniques. On this night, I used 250g, pretty much exactly for the whole night. What I found was that as my lunch party turned into a dinner party, the dough continued to relax all those extra hours and I had to employ different stretching techniques because it was much easier to work with and there really was no need for any of that fancy hand tossing/slapping stuff.

Thanks for the videos. Great way to start my morning before work. Your pies look great!!!! :drool:


Mark

Thanks Mark!

Fidel,

I need to get some of those Japanese pizza ingredients. They apparently do not cause you to maintain a permanent 15-18% extra degree of body fat like ours in the US do. :-D

You know, there's a saying about thin chefs.... In this case I would discount that old saw --- I would trust you INHERENTLY to cook me a stellar pizza.

Maybe if I only ate 4 entire pies instead of 5 entire pies each time.... :P

Well it was fun watching your vid.

Thanks!

John K

Cutting firewood, splitting and stacking logs, making 20lbs of pizza dough at a time by hand and making pizzas, without the help of any machines, does tend to burn some extra calories. But I also live in the countryside on Japan, do a lot of walking whenever I can avoid using my car, cycle for fun and have been a surfer for about 30+ years. Plus, a lot of traditional Japanese food is naturally low in calories and very healthy! I suppose if my lifestyle were a little more sedentary and I ate pizza everyday, I probably would be carrying a big spare tire like my brother in the States!  :-D

Offline f.montoya

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Re: I just feel like sharing
« Reply #29 on: May 25, 2013, 08:12:44 AM »
Some pics from today(May 25th, 2013). Caputo, 61% hydration, pretty nice results.



Offline f.montoya

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Re: I just feel like sharing
« Reply #30 on: May 25, 2013, 08:15:06 AM »
And the upskirt...


Offline norma427

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Re: I just feel like sharing
« Reply #31 on: May 25, 2013, 08:22:47 AM »
Fidel,

Your pizzas look delicious!  :D

Norma
Always working and looking for new information!

Offline f.montoya

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Re: I just feel like sharing
« Reply #32 on: May 25, 2013, 08:28:03 AM »
The pic descriptions...

1. My yard, tables, oven and my 2 year-old's highchair.
2. The oven, just before baking.
3. A converted "Chef Gordon Ramsay 3 Mushroom Sauce", no cheese or anything else. The sauce consists of Shiitake, Maitake and Shimeji Japanese mushrooms, fresh cream, butter, fried garlic and the like. This is my wife's favorite and most calorie laden.
4. Half-n-half, pepperoni, mushroom and Aidell's Habanero pepperjack sausage with onion.
5. My 2 year-old watching. I slipped her some chunks of fresh mozz when my 11 year-old wasn't looking.
6. The oven, doing what it's supposed to do. A Margherita being kissed.
7. The resulting Margherita.
8. The same Margherita along with it's escort, a bottle of Chianti.
« Last Edit: May 25, 2013, 08:48:32 AM by f.montoya »

Offline f.montoya

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Re: I just feel like sharing
« Reply #33 on: May 25, 2013, 08:31:11 AM »
Fidel,

Your pizzas look delicious!  :D

Norma

Thanks, Norma!

Believe it or not, I'm still eating some. It's just 9:30pm here and our pizza dinner just ended about an hour ago.  :)

Offline dmcavanagh

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Re: I just feel like sharing
« Reply #34 on: May 25, 2013, 08:53:52 AM »
Extremely impressive, both the pizzas and the oven! Wish I was talented enough to build my own oven.Enjoy!

Offline f.montoya

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Re: I just feel like sharing
« Reply #35 on: May 25, 2013, 09:22:52 AM »
Extremely impressive, both the pizzas and the oven!

Thanks, dmcavanagh!

Wish I was talented enough to build my own oven...

I always said the same thing too. So I bought "The Breadbuilders" book and used Alan Scott's plan from that, with a few of my own modifications, as I wanted it to accommodate what I thought might be needed for NP . I was not confident enough to try to build a "Pompei" style oven, but this one has worked out so well for me that my dad began building the exact same oven in Arizona, using the same book, which I gave him when I finished building my oven.  Neither one of us is a mason, but the plan in the book is something I think that anyone can follow. BTW, he's almost finished building his oven!

Offline Jackie Tran

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Re: I just feel like sharing
« Reply #36 on: May 25, 2013, 09:24:55 AM »
Pies look good.  Your two year old is so adorable!

Offline Serpentelli

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Re: I just feel like sharing
« Reply #37 on: May 25, 2013, 09:33:44 AM »
Fidel,

OMG your daughter is as cute as a button! Your wife must harbor all the cuteness genes.

Pizzas as always are best in Japan, no doubt.

John K
I'm not wearing hockey pads!

Offline f.montoya

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Re: I just feel like sharing
« Reply #38 on: May 25, 2013, 09:47:33 AM »
Thanks, JT! Thanks, John! Yeah, I think my wife is responsible for at least 95% of those "cuteness" genes.  :-D

Offline dmcavanagh

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Re: I just feel like sharing
« Reply #39 on: May 25, 2013, 09:58:55 AM »
Thanks, dmcavanagh!

I always said the same thing too. So I bought "The Breadbuilders" book and used Alan Scott's plan from that, with a few of my own modifications, as I wanted it to accommodate what I thought might be needed for NP . I was not confident enough to try to build a "Pompei" style oven, but this one has worked out so well for me that my dad began building the exact same oven in Arizona, using the same book, which I gave him when I finished building my oven.  Neither one of us is a mason, but the plan in the book is something I think that anyone can follow. BTW, he's almost finished building his oven!
I've heard about that book, will have to take a look!