Author Topic: The May 2013 Saveur is Worth a Look  (Read 3563 times)

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Offline BobBill

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Re: The May 2013 Saveur is Worth a Look
« Reply #20 on: May 04, 2013, 09:41:07 PM »
Okay, I dig it. My tosses were not that rough, but I will give this philosophy a go next week...cannot go wrong, that I know...dig it.
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Where the greatest cause of death is birth! Lucas, Winona
All you gotta know - JD Winona


Offline corkd

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Re: The May 2013 Saveur is Worth a Look
« Reply #21 on: May 05, 2013, 09:59:48 AM »
No tossing, no flipping around wildly....You should now have a cornice all the way around. Protect the cornice.... Roberto put his hands on mine to show me the pressure, and it's not much more than the weight of your hands. The rocking motion does much of the work.
Yes , this is a most excellent & detailed description -- thanks for taking the time to include. Giuliani did exactly what Roberto did--- took my hands & explained..He was also adamant about the cornice, like you describe. I think with my learning style , I can read a great tutorial like this, but it really clicks for me when I can feel it..

Offline BobBill

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Re: The May 2013 Saveur is Worth a Look
« Reply #22 on: May 05, 2013, 11:09:52 AM »
I get it, but I did not a ball of dough had a "top," unless the top is simply the opposite side of what was rising...!
Welcome to our round playground called Earth
Where the greatest cause of death is birth! Lucas, Winona
All you gotta know - JD Winona

Offline apizza

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Re: The May 2013 Saveur is Worth a Look
« Reply #23 on: May 05, 2013, 11:29:06 AM »
At the online dough recipe there are comments about the salt amount, 2 tbs of kosher salt, as being too much. Anyone here have thoughts about that.
Marty

Offline BobBill

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Re: The May 2013 Saveur is Worth a Look
« Reply #24 on: May 05, 2013, 11:40:57 AM »
I wondered about that and forgot bout it. I usually give the recipe a go and correct later.


Good ?
Welcome to our round playground called Earth
Where the greatest cause of death is birth! Lucas, Winona
All you gotta know - JD Winona

Offline TXCraig1

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Re: The May 2013 Saveur is Worth a Look
« Reply #25 on: May 05, 2013, 12:57:25 PM »
I get it, but I did not a ball of dough had a "top," unless the top is simply the opposite side of what was rising...!

The top of your skin should be to top of the dough ball - the part facing up when it is rising.

IMO, not paying attention to details like this is what often prevents good pies from being great. There may be many ways to skin a cat, but some leave holes in the hide.
Pizza is not bread.

Offline corkd

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Re: The May 2013 Saveur is Worth a Look
« Reply #26 on: May 05, 2013, 01:08:00 PM »
There may be many ways to skin a cat, but some leave holes in the hide.
If that ain't Will Rogers, it could be.

Offline BobBill

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Re: The May 2013 Saveur is Worth a Look
« Reply #27 on: May 06, 2013, 07:07:07 AM »
Okay...am with it, but the idea dough actually has a top is interesting. I will note and experiment Wednesday (Pie Day here).
Welcome to our round playground called Earth
Where the greatest cause of death is birth! Lucas, Winona
All you gotta know - JD Winona

Offline dellavecchia

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Re: The May 2013 Saveur is Worth a Look
« Reply #28 on: May 06, 2013, 07:51:06 AM »
You can gently flip the dough onto your wrist to rotate, and then pull slightly after bringing it down. This is the way I do it - after spreading as Craig described. Certainly not slapping, but the same motions. Just gentler. My view is that gentle balling is just as important, as well as a dough that is extensible (ie flour such as Caputo Pizzeria).

John

Offline BobBill

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Re: The May 2013 Saveur is Worth a Look
« Reply #29 on: May 06, 2013, 08:44:26 AM »
Yes , this is a most excellent & detailed description -- thanks for taking the time to include. Giuliani did exactly what Roberto did--- took my hands & explained..He was also adamant about the cornice, like you describe. I think with my learning style , I can read a great tutorial like this, but it really clicks for me when I can feel it..

Excuse the picky sounding question. "cornice" is the edge?

Welcome to our round playground called Earth
Where the greatest cause of death is birth! Lucas, Winona
All you gotta know - JD Winona


Offline La Sera

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Re: The May 2013 Saveur is Worth a Look
« Reply #30 on: May 07, 2013, 10:49:21 AM »
Maybe if the edge of the pizza is hanging off a ledge of a building?  ???

Offline BobBill

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Re: The May 2013 Saveur is Worth a Look
« Reply #31 on: May 10, 2013, 02:36:09 PM »
Okay, I baked some pies with Saveur's dough recipe...typical Saveur dough recipe is wanting and will likely po many who used it...not quite as good as Spacca version, which has shorter rise time.

Saveur's was too soft, but I stuck with it and learned as well. Zas (4) were very nice...but I could not be gentle, well very gentle as dough needed to me folded to even move it to peel, then unfolded etc. Next time I will do the Spacca Napoli (one I have used for years) to compare, but will be gentle...

I really do not know how Saveur gets away with just publishing stuff without giving the recipe a go...more BS than practical use, IMHO.

Anyway, be warned...add .5C flour or .5C less liquid.

What I thought was amazing was that 8-10 minutes of mixing seemed to be not harmful, unless the 48 hour rise ironed that out?

I should have taken pics, but the zas were for wifes bridge club and I wanted to get out fast...next time.
Welcome to our round playground called Earth
Where the greatest cause of death is birth! Lucas, Winona
All you gotta know - JD Winona

Offline BobBill

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Re: The May 2013 Saveur is Worth a Look
« Reply #32 on: May 27, 2013, 09:18:41 AM »
I must add...the Saveur dough recipe is bested by Goldsmith's (Spacca Napoli) noted elsewhere in these forums. Simple, shorter rise for same end result, and does it always...it also allows for very careful or tender handling (Spacca) which the Saveur does not.

Typical Saveur, no editing or proofing...just lots of worlds and pics. Duh!

But, the broiler bake is the nuts!
Welcome to our round playground called Earth
Where the greatest cause of death is birth! Lucas, Winona
All you gotta know - JD Winona

Offline corkd

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Re: The May 2013 Saveur is Worth a Look
« Reply #33 on: May 27, 2013, 10:11:25 PM »
Excuse the picky sounding question. "cornice" is the edge?
Thanks for pointing out my error.....I meant "cornichone", and yes, that is just a high falutin' term for "edge".


Offline BobBill

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Re: The May 2013 Saveur is Worth a Look
« Reply #34 on: May 28, 2013, 04:46:10 AM »
Thanks for pointing out my error.....I meant "cornichone", and yes, that is just a high falutin' term for "edge".

You are welcome...but had forgotten "cornichone," which makes for good trans. I appreciate your heads-up...

Last two pies I made dough a little larger than it should be, so added cheese and flipped over for edge, which I had been doing since 70s, 'cause I constantly spread the stuff too wide for peel...but am adjusting. :] Thanks.
Welcome to our round playground called Earth
Where the greatest cause of death is birth! Lucas, Winona
All you gotta know - JD Winona


 

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