Author Topic: Pizza from France  (Read 26534 times)

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Offline Chicago Bob

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Re: Pizza from France
« Reply #50 on: May 19, 2013, 12:09:03 PM »
Faaantastic! I think you've got your cheese melting very nicely Seb...great pie.  :chef:
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Offline derricktung

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Re: Pizza from France
« Reply #51 on: May 20, 2013, 06:32:08 AM »
Seriously impressive pies...

Offline f.montoya

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Re: Pizza from France
« Reply #52 on: May 20, 2013, 08:23:40 AM »
Whoa, Seb!! Your pies look even better on the latest round!  :o

That does it. I gotta make some pizza this weekend, even if my wife and daughters try to convince me otherwise!  ;D

Offline Seb

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Re: Pizza from France
« Reply #53 on: May 20, 2013, 02:56:13 PM »
Whoa, Seb!! Your pies look even better on the latest round!  :o


Thanks !
I think I saw one of your comment on a youtube video about the antica pizza da michele branch in Japan !



I love watching video about pizza napoletana and that one is awesome !

Offline f.montoya

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Re: Pizza from France
« Reply #54 on: May 20, 2013, 07:06:40 PM »
Yep. That was my reply. Hopefully I'll get a chance to visit that place later this year. It's on my list, just a little far from where I live in Japan.

Offline Seb

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Re: Pizza from France
« Reply #55 on: May 21, 2013, 01:40:10 PM »
A lil' margherita :


Offline Chicago Bob

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Re: Pizza from France
« Reply #56 on: May 21, 2013, 01:57:00 PM »
Very nice Seb!  :chef:  You are oh so close to having the "ghost cheese" effect.  :drool:
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Offline Seb

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Re: Pizza from France
« Reply #57 on: May 23, 2013, 12:29:42 PM »
Hi,

Today I'm happy because it's  the first time I get a leopard with a dough made less than 24 hours before.
I made the dough by hand:

300g flour
190g water
5g salt
0.8 g of fresh yeast

The dough has matured at room temperature that night.
I made the dough ball this morning and I put it in the fridge.
Baking time : 60 seconds.


« Last Edit: May 23, 2013, 12:34:48 PM by Seb »

Offline TomN

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Re: Pizza from France
« Reply #58 on: May 23, 2013, 12:53:22 PM »
Those pies look amazing! Thanks for posting all the photos.

TomN


Offline Chicago Bob

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Re: Pizza from France
« Reply #59 on: May 23, 2013, 01:37:07 PM »
Very nice Seb! So what was the total age to this last dough...looks amazing man.  :chef:
"Care Free Highway...let me slip away on you"

Offline Seb

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Re: Pizza from France
« Reply #60 on: May 23, 2013, 01:59:51 PM »
About 22 hours.
11 hours out and 11 hours in the fridge.

Offline Seb

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Re: Pizza from France
« Reply #61 on: May 28, 2013, 12:19:29 PM »
Today, I tried to stretch the pizza on the peel to enlarge it like the pros and I put the tomato all over the crust... I need to train ;)
Also, the weather is so crappy in France that my basil does not grow any more....


Offline Chicago Bob

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Re: Pizza from France
« Reply #62 on: May 28, 2013, 12:26:47 PM »
Nice photography Seb...I love sauce.  :)
"Care Free Highway...let me slip away on you"

Offline Seb

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Re: Pizza from France
« Reply #63 on: June 03, 2013, 12:18:15 PM »
Hi,

And another margherita !


Offline Seb

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Re: Pizza from France
« Reply #64 on: June 04, 2013, 01:41:39 PM »
Margherita :


Offline Seb

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Re: Pizza from France
« Reply #65 on: June 07, 2013, 12:10:19 PM »
600g PZ3
360g water
12g salt
0.3g yeast (far too much for 24 hours at room temperature)
24 hours at room temperature & 20 hours in balls in my fridge

Next time I'll use 0.1g yeast.




Offline adm

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Re: Pizza from France
« Reply #66 on: June 07, 2013, 12:21:03 PM »
Lovely looking pies.

I emailed the company and they will sell that model directly to me in the UK for 305 (excluding VAT if I provide a company VAT number) plus shipping. I am seriously thinking about getting one of those for rainy and cold days....

On the electric consumption, the spec says 2KW - so less than my domestic kettle. I pay about 15c (US) per KWh, so running cost should be pretty reasonable at around 30c per hour depending on your actual electricity tariff.


Offline Seb

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Re: Pizza from France
« Reply #67 on: June 07, 2013, 12:35:56 PM »
Lovely looking pies.

I emailed the company and they will sell that model directly to me in the UK for 305 (excluding VAT if I provide a company VAT number) plus shipping. I am seriously thinking about getting one of those for rainy and cold days....

On the electric consumption, the spec says 2KW - so less than my domestic kettle. I pay about 15c (US) per KWh, so running cost should be pretty reasonable at around 30c per hour depending on your actual electricity tariff.


Becareful !
You have to ask for the modified version.
The classic version is 1000W up & 1000W down.
The special version is 1750W up & 700W down.
I'm surprised the company did not tell you about this.

Offline adm

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Re: Pizza from France
« Reply #68 on: June 07, 2013, 02:00:50 PM »

Becareful !
You have to ask for the modified version.
The classic version is 1000W up & 1000W down.
The special version is 1750W up & 700W down.
I'm surprised the company did not tell you about this.

Good catch! Thanks for the heads up! Funnily enough, I was going to post to ask you if you had made any modifications to yours...

Offline Seb

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Re: Pizza from France
« Reply #69 on: June 09, 2013, 01:41:07 PM »
60% hydratation + 5 days maturation = impossible mission for me to make a round pie.
The dough was too soft





Offline f.montoya

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Re: Pizza from France
« Reply #70 on: June 10, 2013, 09:21:09 AM »
As if it's going to stay round when it reaches the bottom of my belly.

Nice work, Seb! Very enticing pies!!

Offline Seb

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Re: Pizza from France
« Reply #71 on: June 12, 2013, 02:04:48 PM »
350g PZ3 flour.
200g water.
7g salt.
0.15g frozen fresh yeast (still too much).

24h at room temp.
Two 275g dough balls.
20h in the fridge.


Baked in 70 seconds.





Offline Chicago Bob

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Re: Pizza from France
« Reply #72 on: June 12, 2013, 02:36:29 PM »
350g PZ3 flour.
200g water.
7g salt.
0.15g frozen fresh yeast (still too much).

24h at room temp.
Two 275g dough balls.
20h in the fridge.


Baked in 70 seconds.
That may be your best looking dough/crust yet Seb.  :chef:
What cheese are you using sir?

Bob
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Offline Barry

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Re: Pizza from France
« Reply #73 on: June 12, 2013, 02:57:49 PM »
Hi Seb,

How does PZ3 flour differ from Farine 55 flour that is common in France?

Will Farine 55 make pizza similar to what you are making?

Thank you.

Kind regards.

Barry on holiday in the Lot Valley, France

Offline Seb

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Re: Pizza from France
« Reply #74 on: June 12, 2013, 03:00:25 PM »

What cheese are you using sir?



Many types of mozzarella.
This time it was cheap mozzarella.


 

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