Author Topic: Gjelina information  (Read 1560 times)

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Offline thezaman

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Gjelina information
« on: January 01, 2015, 10:16:09 AM »
are there any threads on Gjelina pizza dough here in pm.com. i have heard their pizza is really good.


Offline jsaras

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Gjelina information
« Reply #1 on: January 01, 2015, 10:48:42 AM »
It's a three-day dough made with a preferment.  At one time Norma's go-to dough was a Lehmann dough made with a preferment.  The JerryMac Dough formulation is an east to follow introduction to working with preferments.
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Offline thezaman

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Re: Gjelina information
« Reply #2 on: January 02, 2015, 10:22:07 AM »
 thanks, i will look for those threads. last time i was visiting new york i stopped at paulie gees and he raved about their pizza especially the dough.

Offline dineomite

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Re: Gjelina information
« Reply #3 on: January 04, 2015, 12:11:16 AM »
The last few years we've stopped in LA on our way to Hawai'i. We've either gone to Gjelina or their takeout window next door called GTA. I'm actually very struck by their toppings combinations. The dough reminds me a lot of the crust at Harvest Pizzeria in Columbus.

Offline thezaman

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Re: Gjelina information
« Reply #4 on: January 07, 2015, 09:18:45 PM »
thanks, for that information. i have had harvest pizza and loved their crust. do you know anything about the harvest crust?

Offline Chicago Bob

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Re: Gjelina information
« Reply #5 on: January 08, 2015, 11:08:52 PM »
The last few years we've stopped in LA on our way to Hawai'i.
Is that a jet setters typo?  :-D
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Online norma427

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Re: Gjelina information
« Reply #6 on: January 09, 2015, 08:39:40 AM »
Larry,

I really don't know anything about Gjelina's pizzas.  This is one article that says the dough for the pizzas uses a pre-ferment and the dough takes three days. 

http://articles.latimes.com/2011/may/12/food/la-fo-gjelina-travis-lett-20110512

Two articles from Slice/Seriouseats. 

http://slice.seriouseats.com/archives/2013/02/venice-ca-on-gjelina-and-the-rise-of-cheffy-pizza.html

http://slice.seriouseats.com/archives/2011/07/daily-slice-gtas-squash-blossom-pizza-los-angeles.html

Norma
« Last Edit: January 09, 2015, 08:44:10 AM by norma427 »
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Offline TXCraig1

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Re: Gjelina information
« Reply #7 on: January 09, 2015, 10:38:41 AM »
The pictures and writing in this article, http://slice.seriouseats.com/archives/2013/02/venice-ca-on-gjelina-and-the-rise-of-cheffy-pizza.html, make me think the dough is very heavily fermented. The author writes "The staff at Gjelina obviously cares because there's always a robust, bready tang in the crust to mitigate the swaths—not spots—of char. There's flavor to burn here, literally."

There are clearly a lot of big bubbles in the dough when they stretch it. It looks like someone intentionally scrapped off a lot of the black bubbles on the pie in the 4th picture. You can see the weakness of the gluten and pretty much complete lack of structure in the crumb shot.
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