Author Topic: Ciro Salvo-New York Times Article  (Read 547 times)

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Offline Sirius

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Ciro Salvo-New York Times Article
« on: August 13, 2014, 10:21:15 AM »
http://mobile.nytimes.com/2014/08/17/travel/restaurant-report-50-kalo-in-naples-italy.html?smid=tw-nyttravel&_r=0&referrer

Interesting Article about 50 Kalo
..What I am wondering about: He claims he uses low-protein flours...in another video about one of the salvo brothers he says the same.

Isnt neapolitan Pizza about high protein flours?



Offline thezaman

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Re: Ciro Salvo-New York Times Article
« Reply #1 on: August 13, 2014, 10:45:53 AM »
i have mixed caputo purple and blue in a 70 blue 30 purple and have had the lightest dough ever. i did not stick with it because the purple had to be special ordered. the texture and appearance were very noticeable.

Online scott123

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Re: Ciro Salvo-New York Times Article
« Reply #2 on: August 13, 2014, 10:48:12 AM »
Ciro has been known to play around with some pretty innovative flours, such as whole wheat, but in small quantities. Technically, he could be using 5% low protein flour and he'd be able to say "we're using low-protein flours."

I'm not necessarily saying that he's doing that, but I wouldn't be surprised if he was blending Caputo pizzeria with a lower protein flour- as Larry has done.

Quote
“Naples’s historic pizzerias were using mediocre ingredients and low-quality vegetable oils.”

Oh, snap!  Throwing a little Da Michele flavored shade  ;D

Offline sub

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Re: Ciro Salvo-New York Times Article
« Reply #3 on: August 13, 2014, 11:06:16 AM »
http://mobile.nytimes.com/2014/08/17/travel/restaurant-report-50-kalo-in-naples-italy.html?smid=tw-nyttravel&_r=0&referrer

Interesting Article about 50 Kalo
..What I am wondering about: He claims he uses low-protein flours...in another video about one of the salvo brothers he says the same.

Isnt neapolitan Pizza about high protein flours?


No, medium flours  but now they are above the 70% hydration...

Pizzeria Fratelli Salvo: impasto e impasto, ecco le sperimentazioni

Pizzeria Fratelli Salvo: Una NUOVA FARINA realizzata in esclusiva per noi

I've read Ciro Salvo uses the Molino Quaglia Petra 3 mixed with "0" flour, surely to compensate the loss flavors from their crazy hydration.

Offline Sirius

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Re: Ciro Salvo-New York Times Article
« Reply #4 on: August 13, 2014, 11:16:31 AM »
No, medium flours  but now they are above the 70% hydration...

Pizzeria Fratelli Salvo: impasto e impasto, ecco le sperimentazioni

Pizzeria Fratelli Salvo: Una NUOVA FARINA realizzata in esclusiva per noi

I've read Ciro Salvo uses the Molino Quaglia Petra 3 mixed with "0" flour, surely to compensate the loss flavors from their crazy hydration.

Yes thats the flour he uses....13% Protein




Online scott123

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Re: Ciro Salvo-New York Times Article
« Reply #5 on: August 13, 2014, 02:12:50 PM »
Yes thats the flour he uses....13% Protein


Wait a sec, Caputo pizzeria is 12.7%.  How is this lower protein?

I did a little research on the Petra flour and found this:

http://www.thefreshloaf.com/node/14519/golosaria-2009-amp-petra-lab

Quote
Petra is a stone milled in pureness flour made with the aid of modern technology, exalting the taste of wheat. Petra is made up of blends of selected wheat (most of them are not Italian) in order to give the taste of wheat, the protagonist, to bread, pizza and cakes. Here a few details: classified as Tipo 1 (extraction rate 80%), contains a lot of soluble fiber and the wheat germ, not malted (but checked in enzymatic activity, ie falling number), we do not have alveograph info but maybe >W300, proteins 14%, absorption 70%, milled with special stones controlled with laser technology.


70% absorption?!?  If this is stone ground and contains the germ, this is whole wheat, right?  I can only assume that there are errors here considering that there's only trace soluble fiber in wheat, but considering the packaging looks like it has a stone wheel on it, I think it's safe to assume that it's stone ground.

So, is the '0' flour he's using the 'low protein' part of the equation?

Offline Sirius

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Re: Ciro Salvo-New York Times Article
« Reply #6 on: August 13, 2014, 02:24:23 PM »
This is the other video

http://en.farina.tv/the-recipe-of-neapolitan-pizza-by-the-salvo-brothers/

He mixes various Caputo Blends...also at that point i can't see the low protein part.

Offline parallei

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Re: Ciro Salvo-New York Times Article
« Reply #7 on: August 13, 2014, 02:42:07 PM »
I've read Ciro Salvo uses the Molino Quaglia Petra 3 mixed with "0" flour, surely to compensate the loss flavors from their crazy hydration.


Member bakeshack tried the Petra 3 a few years back:

http://www.pizzamaking.com/forum/index.php?topic=22392.0

Offline sub

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Re: Ciro Salvo-New York Times Article
« Reply #8 on: August 13, 2014, 04:07:58 PM »
So, is the '0' flour he's using the 'low protein' part of the equation?

blend of 70% Petra 3 - 30% "0" also from Molino Quaglia  W:260

Not sure if It's true.

Offline Sirius

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Offline sub

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Re: Ciro Salvo-New York Times Article
« Reply #10 on: August 17, 2014, 07:31:57 AM »
Yes, from few members there.

Wait a sec, Caputo pizzeria is 12.7%.  How is this lower protein?


On this article Come una... pizza!!! Salvatore Salvo said: flour with low protein content:

Quote
Ora vi racconto tutte le indicazioni che ho raccolto nel mio blocco appunti!!
Partiamo dall'ACQUA, si prende un litro di acqua di rubinetto a 16-18°C e si mette in un contenitore, si inseriscono 55 gr di SALE, il quale deve essere artigianale e successivamente ci si scioglie dentro mezzo grammo di LIEVITO.
Per questa operazione andate pure di mani come ho fatto io sotto i suoi occhi vigili!!!!
Aggiungiamo un totale di 1400 gr di farina, metà di tipo 00 e metà di tipo 0.
Soffermiamoci sul discorso FARINE.
Le farine devono essere a basso indice proteico, 11,5 proteine Max e con un W230.
La Farina 0 ha sempre un residuo di crusca micronizzata che permette:
- assorbire più acqua;
- da come risultato una fragranza diversa;
- ha più proteine e quindi permette un migliore fenomeno di Maillard in cottura;
- conferisce all'impasto oli essenziali che vanno ad aumentarne il sapore.

Offline fernandolira

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Re: Ciro Salvo-New York Times Article
« Reply #11 on: August 17, 2014, 02:47:28 PM »
https://www.youtube.com/watch?v=cxkThjdU12U
in this video he says things about the flour he uses...
« Last Edit: August 17, 2014, 03:18:11 PM by norma427 »