Author Topic: Pizzarium style pizzas made with AP flour supplemented with VWG  (Read 5257 times)

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Offline derricktung

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #20 on: December 16, 2013, 11:55:39 AM »
As always, great looking pies... your hole structure is phenomenal.  Are you using the folding technique per his pizzarium book, or some other method?


Offline Johnny the Gent

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #21 on: December 17, 2013, 09:35:33 PM »
Thank you derricktung, I certainly appreciate it! With regards to the folding technique I employ, for the most part I follow Bonci's technique. I like to perform the folds inside a lightly oiled container, with wet fingertips.
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Offline Johnny the Gent

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #22 on: January 18, 2014, 02:10:10 PM »
From a couple of weeks ago.
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Offline Johnny the Gent

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #23 on: January 24, 2014, 01:25:42 PM »
Last night's mini pizzarium pizza, baked in an aluminum, 8" round pan. Topped with sliced cherry tomatoes, EVOO, anchovy fillets, whole milk mozz and oregano. 6 day old, 75% hydration dough.
« Last Edit: January 24, 2014, 01:27:29 PM by Johnny the Gent »
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Offline jsaras

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #24 on: January 24, 2014, 05:31:49 PM »
Simply gorgeous!
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Offline Johnny the Gent

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #25 on: February 15, 2014, 07:02:16 AM »
A relatively low hydration 7 day old dough (68%), topped with hand sliced pepperoni, w.milk mozz, mandolin sliced white onions and oregano post bake. For the sauce I used passata seasoned with minced garlic (lots!), marjoram, salt and sugar.

Sliced party style, this was a hit with the family.
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Offline dellavecchia

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #26 on: February 15, 2014, 07:10:21 AM »
That is stunningly beautiful. I don't think I have ever used a 7 day old dough before - is there a noticeable sourness?

Johh

Offline Johnny the Gent

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #27 on: February 15, 2014, 07:52:04 AM »
Thanks John. I should have mentioned that I used IDY for this pie. No perceptible sourness - just a mildly complex, flavorful dough. Below is the formula I used. The 68% hydration is overall, including oil.

100% water
66% brazilian AP flour, Globo brand
2% brown sugar
1.8% salt, non iodized
2% EVOO
.17% IDY
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Offline jsaras

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #28 on: February 15, 2014, 10:11:32 AM »
That looks fantastic.  Having a variation that works with AP flour makes it a great recipe to share with friends who want to wade into the world of pizza making.
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Offline Johnny the Gent

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #29 on: February 15, 2014, 10:18:58 AM »
That looks fantastic.  Having a variation that works with AP flour makes it a great recipe to share with friends who want to wade into the world of pizza making.

Thanks jsaras. I agree with you. Many here have achieved good results with AP/low protein flour.
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Online Pete-zza

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #30 on: February 15, 2014, 04:23:16 PM »
Sliced party style, this was a hit with the family.

Johnny,

I can see why. Those are screen saver photos but risky to have if you are hungry :-D. FYI, I put a link to the photos at Reply 5 at http://www.pizzamaking.com/forum/index.php?topic=7799.msg67003#msg67003.

Peter

Offline Johnny the Gent

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #31 on: February 16, 2014, 04:50:44 AM »
Thanks Peter! Pepperoni and onions is a favorite topping combo of ours.
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Offline dmcavanagh

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #32 on: February 16, 2014, 02:35:16 PM »
Great looking pie @Johnny, I too am a fan of AP flour for thicker style pies. What was your oven temperature and cook time?

Offline Johnny the Gent

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #33 on: February 18, 2014, 07:55:26 PM »
Thank you! IIRC, approx 12 min bake at 300deg celsius.
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Offline Johnny the Gent

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #34 on: February 18, 2014, 08:09:45 PM »
10 day old dough, from same batch as the last pie (15 feb).

A smaller doughball, so not as thick as the last. Still came out great. Topped with potato, EVOO, bacon, w.milk mozz and chives post bake, this was a delicious pizza, a definite standout.
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Offline jsaras

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #35 on: February 18, 2014, 09:05:36 PM »
Gorgeous.  How did you prepare the potatoes?

Since you seem tobbe the suthority on this pizza, have you tried this with just room temp fermentation? 

I tried the variation of Bonci's formulation that specified 10% nartural starter (which included overnight refrigeration) and I got no rise whatsoever.

Also, have you done a 100% Kamut flour version of this pizza.  I have some white Kamut flour (14% protein) that I think would be good with this.  If so, what hydration do you suggest for thatvflour?
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Offline dmcavanagh

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #36 on: February 19, 2014, 06:50:04 PM »
Thank you! IIRC, approx 12 min bake at 300deg celsius.

That's app. 575F, not many oven will go that high.

Offline Johnny the Gent

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #37 on: February 23, 2014, 06:30:32 PM »
Gorgeous.  How did you prepare the potatoes?

Since you seem tobbe the suthority on this pizza, have you tried this with just room temp fermentation? 

I tried the variation of Bonci's formulation that specified 10% nartural starter (which included overnight refrigeration) and I got no rise whatsoever.

Also, have you done a 100% Kamut flour version of this pizza.  I have some white Kamut flour (14% protein) that I think would be good with this.  If so, what hydration do you suggest for thatvflour?

Thanks jsaras for the compliment, but trust me, I'm no authority on this style of pie. Always learning... I have tried RT fermentation, usually in the range of 16-20 hours, but for the most part I use the fridge.

No, I haven't tried a 100% Kamut flour version. I'm unfamiliar with the characteristics of kamut flour.  What type of flour is it similar to?
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Offline Johnny the Gent

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #38 on: February 23, 2014, 06:37:11 PM »
Wrapping up Sunday with a pizza...24 hour cold rise dough.

100% flour ( 15% sifted whole wheat flour, 85% AP flour)
80% water
2% EVOO
2% non iodized salt
.4% CY

Topped with EVOO, whole milk mozz, homemade pork sausage, red onions and escarole. Good combination!
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Offline jsaras

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #39 on: February 23, 2014, 06:59:58 PM »
The white Kamut khorosan flour I have is 14% protein.  It is an "ancient grain" flour and  some people compare it to spelt flour.  Apparently it's fairly common in Italy where they even have Kamut pizza competitions.  Unfortunately, I've yet to get a definitive operational hydration for it.  There's only one pizzeria on the US that uses it to make an excellent American-style pizza, but they will not part with that information.
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