Author Topic: My Neapolitan Pizza Adventure  (Read 12764 times)

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Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #50 on: February 08, 2014, 04:13:20 PM »
Today's pizzas was a 100% Caputo, 61% Water, 3% Salt, 03.% IDY dough. All around 80 second bakes. First was a spin on Pizzeria Delfina's "Panna": Tomato, Heavy Cream, Olive Oil, Basil, and a bunch of Shaved Parmesan. Second was a riff on The Big Tone from Roberta's: Pesto, Mushroom, Artichoke, Buffalo Mozzarella, and Olive Oil. Third was what I call The Amalfi: Meyer Lemon, Basil, Buffalo Mozzarella, and Olive Oil. Finally a simple Margherita.


Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #51 on: March 15, 2014, 04:09:14 PM »
These pies from last weekend. Caputo flour, 61% hydration, 2.9% Salt, 0.2% IDY. I've always liked staying around a 70 second bake time - I think you give yourself a nice balance between doneness on the crust and doneness of the cheese on top, although after speaking with Caleb from Pizzicletta I might be revising this workflow. Also finally tried the JDV Chive pie - I'll be honest I was not expecting this to blow me away, I thought it was a cool idea and I liked the inspiration coming from the imagery of the grass and the buffalo...that being said, wow, absolutely incredible. A seriously awesome flavor combination and with certainly find its way into the regular rotation along side my baby spinach/lemon pie and the riff on Defina's panna.

Offline TXCraig1

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Re: My Neapolitan Pizza Adventure
« Reply #52 on: March 15, 2014, 04:23:48 PM »
Today's pizzas was a 100% Caputo, 61% Water, 3% Salt, 03.% IDY dough. All around 80 second bakes. First was a spin on Pizzeria Delfina's "Panna": Tomato, Heavy Cream, Olive Oil, Basil, and a bunch of Shaved Parmesan. Second was a riff on The Big Tone from Roberta's: Pesto, Mushroom, Artichoke, Buffalo Mozzarella, and Olive Oil. Third was what I call The Amalfi: Meyer Lemon, Basil, Buffalo Mozzarella, and Olive Oil. Finally a simple Margherita.

I missed this post. Seriously nice looking pies.

What was the order of ingredients on the "panna?" That's one I'd like to try.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #53 on: March 15, 2014, 09:55:44 PM »
I missed this post. Seriously nice looking pies.

What was the order of ingredients on the "panna?" That's one I'd like to try.

Hey Craig,

As I mentioned before the panna is a riff on the Pizza I had at Pizzeria Delfina in SF. Their's is here http://slice.seriouseats.com/archives/2011/06/daily-slice-the-panna-and-sausage-pizza-at-pizzeria-delfina-in-san-francisco.html (also the photo attached I pulled from google) - it's basically crushed tomatoes, basil, cream, and large shaving of parmigiano reggiano. It is a great pie and it works especially well because their pies have much more structure than your average neapolitan bake - they bake in the upper 700s for around three minutes I think?

Any way, I wanted to make it and my first attempt tasted awesome, but they left the middle of the pie particularly wet. I do not mind this at all and actually enjoy when buffalo mozzarella weeps out in the center of pies, but I wanted to see about tightening up the cream for future bakes.

Here is what I do now, its very easy - just need to remember to do it awhile before baking: Take a cup of cream and put it into a mason jar with a small spoonful of either cultured buttermilk or cultured yogurt. Leave it out for at least 6 hours and up to 18ish. The bacteria will help to thicken the cream and when it bakes you'll have less of a moisture issue. You could also just add some sour cream to cream until its slightly thick and thats works as well or you could stabilize it locust bean gum and a mixture of carrageenans (I have a bunch of these around which is the only reason I tried doing it this way). Point being I like this pie with a good amount of tomato and a good amount of cream and to avoid too much moisture I let the cream thicken. Reminds me a lot of penne alla vodka.

Another great thing to do is top this pie with aggressively toasted panko breadcrumbs (got this trick from Robertas). Anyway definitely let me know how it goes...one of my new favorites for sure, great flavor profile.

Offline TXCraig1

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Re: My Neapolitan Pizza Adventure
« Reply #54 on: March 15, 2014, 10:15:30 PM »
Do you put down the tomato or cream first?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #55 on: March 15, 2014, 10:23:17 PM »
tomato then basil, cream (put in a squeeze bottle and drizzle it on top right before baking) than post bake breadcrumbs and Shaved Parm (I usually used Pecorino though)

Offline TXCraig1

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Re: My Neapolitan Pizza Adventure
« Reply #56 on: March 15, 2014, 10:30:05 PM »
Thanks!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #57 on: March 15, 2014, 10:37:19 PM »
Absolutely, please let me know how it goes and your thoughts! Also chili flakes are a great addition because the cream tones them down a bit

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #58 on: March 17, 2014, 09:19:42 PM »
Want to quickly review Pizzicletta as I had the opportunity to eat there when I was out West in Vegas for a bachelor party. I decided to work it in the itinerary as I was out in Nevada and figured I would take a couple of days to see some national parks and Flagstaff seemed as good as any place to stay one of the nights. I have been following Caleb since he started posting on Slice and his place definitely did not disappoint.

A buddy of mine and I got there at 7.30 last Tuesday on a beautiful night in Flagstaff. The first thing you will notice when you walk in is the simple and warm decor of the restaurant, which you can do in about 2 seconds...this place is small, like shoebox small. I have seen photos online and my brain knew the rough square footage, but until you are inside you can't appreciate just how small it really is.

We each got a pie me a margherita and him the amore oi mari (marscapone, pecorino, arugula and prosciutto) - I was really taken back with the texture of the crust, it was crisp yet supple and tender. Super consistently cooked throughout the pie and the mircoleoparding add just the perfect amount of bitterness via charring.

Upon the realization of still having a good amount of my Fat Tire Snapshot beer left we decided to split a Marinara - this to me was the pie of the night - truly showcased the Bianco DiNapoli tomatoes (http://biancodinapoli.com/) which had a beautiful sweetness and great acidity that let the flavor evolve with every bite. It came to the table pouring out the fragrance of oregano and garlic, absolutely wonderful.

This was the point in the night that two people 160lbs and me at 135lbs respectively should have stopped. Yet we marched on to the special of the night which was a Straciatelli, Pecorino, Basil and Balsamic pie. Speaking honestly it worked better on paper and as a concept than in the mouth. The flavors got a bit lost between one another and the pie was missing something - extra salt, heat from a chili or even a little lemon would have done a great deal to elevate this pie.

At this point fully bursting with pizza I figure we were in this deep why not go for broke and get one more pie of the two left that we hadn't tried. It was an arugula tomato and pecorino pie and was a perfect way to close the night with a little red chili flake sprinkled on top. Bitter, salty and acidic. On a we had to try to roasted almond gelato - best gelato I have had this side of Italy if anyone is curious...

Overall it was a great dining experience: you get to watch Caleb at work in a warm and inviting environment, the staff is extremely knowledgeable and attentive, the food is great, and I got to chat with Mr. Schiff himself which was certainly a cherry on top of my evening. If I am ever out there again it definitely going to merit a second viewing. Motorino still is the pacecar for me, but Pizzicletta has an excellent spirit and authentic flavors.

Side thoughts:

A lot of place seems to be into 'hademade' mozzarella, Pizzicletta being one of them, my assumption being they are pulling it there and getting the curd from somewhere else. I'll will say it was fine, nothing to get excited about and frankly I was expecting it to have more flavor than it did - if you had given it to me blind I 100% would not be able to get excited about it. For me unless you are ordering curd from Di Paolo's or some other top tier provider I would just stick with Fior di Latte or Mozzarella di Bufala imported straight from Italy, refining the dough process is difficult enough and cheesemaking I would argue is even more difficult, I know Caleb falls a bit into the artisan community of restaurant owners, but this to me seemed like a place that could be improved and actually decrease work time.

Second random thought is where can I find access to these Bianco DiNapoli tomatoes - they are insanely delicious, rival most of the SM tomatoes I have used in the past and certainly are some of the best american tomatoes out there.

Finally, I want a Ferrara oven...they are not only beautiful you can just see the evenness of heat they pump out. First time in awhile I have been so close to one and they never disappoint in beauty or in function.



Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #59 on: April 05, 2014, 04:38:37 PM »
Bake from this weekend. 3 times of dough one 18 hour 100% Caputo, 61.5% water, 0.2% IDY, 2.8% Salt. One 60 hours 100% Caputo, 60% water, 3.9% salt, 0.02% IDY cold ferment. And the final dough was a naturally leavened dough, which my friend brought which was closer to 63% hydration and used Gold Medal bread flour also cold fermented. The last two pics show the beautiful browning on the natural yeast culture.

Also for anyone who hasn't tried the spinach and meyer lemon pie - try it immediately I promise you won't regret it.

Offline csafranek

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Re: My Neapolitan Pizza Adventure
« Reply #60 on: April 05, 2014, 07:16:55 PM »
Those look incredible!!! So explain your spinach and Meyer lemon please!

Thank you,
Chad

Offline tinroofrusted

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Re: My Neapolitan Pizza Adventure
« Reply #61 on: April 05, 2014, 07:24:19 PM »
crkoller, your pizzas (and calzone!) are really first rate.  Really good looking pizza. Well done! 

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #62 on: April 05, 2014, 07:41:55 PM »
Those look incredible!!! So explain your spinach and Meyer lemon please!

Hey chad,

Reply #19 on this thread http://www.pizzamaking.com/forum/index.php?topic=30522.0

But in a nutshell, based of cheese (buffalo mozzarella is the best), but regular fresh mozzarella, Boursin, ricotta or gruyere all work great. Then add garlic, black pepper and olive oil. Get the pizza right at the mouth of the oven and load it up with baby or regular spinach and let her rip. Make sure to some it so you get the roasted spinach flavors. Squeeze half a Meyer lemons and drizzle more oil olive on top and enjoy quickly. That photo is pre lemon squeeze hence the leaves aren't wet looking - the only photo post juice was a bit blurry so I didn't post it

Offline TXCraig1

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Re: My Neapolitan Pizza Adventure
« Reply #63 on: April 18, 2014, 12:30:03 AM »
The "panna" is now my wife's favorite pie.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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Re: My Neapolitan Pizza Adventure
« Reply #64 on: April 18, 2014, 02:54:27 AM »
The "panna" is now my wife's favorite pie.

This panna thing is on the 'to do' list for Saturday and maybe an Easter appetizer on Sunday. The whole cultured cream thing got me before I finished reading the sentence!!! Doing chicken on the grill tomorrow so maybe a panna chicken combo or prosciutto I just thawed out. It will be the first time for the BS in 2014 as it was froze in for most of the winter as were most of us!!

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #65 on: April 20, 2014, 04:37:35 PM »
The "panna" is now my wife's favorite pie.

Well hearing that made my day haha

It took me a couple of tries to find the perfect balance of cream and tomato to add without over doing it, but when you hit that sweet spot the pies sing! Glad she liked it! I haven't check your thread, but I definitely want to see a photo if you haven't posted one yet

Happy Easter

CRK

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #66 on: April 20, 2014, 04:39:41 PM »
Jon let me know how you like the cultured cream idea, kind of cool right. We could rename the pie "dual fermented"...well maybe something a bit more catchy, but I like how we can just harass energy of microorganism a to change a course of humble ingredients into world class food


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Re: My Neapolitan Pizza Adventure
« Reply #67 on: April 20, 2014, 05:54:41 PM »
2 words....AWE SOME!!! http://www.pizzamaking.com/forum/index.php?topic=31480.msg312938#msg312938
Here's a pic of the last one I did today. This is already a regular item on my pies after last nite and today. EVERYONE loved them. The 2 I took to my ma's house today went in 20 minutes. Like cows to the trough....cardboard all but licked clean :-D

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #68 on: April 20, 2014, 06:29:58 PM »
Jon

That looks fantastic! Love the charring on that pie, the combination seems earthy and rich! Glad to see that cream will be added to the repertoire

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Re: My Neapolitan Pizza Adventure
« Reply #69 on: April 20, 2014, 07:08:49 PM »
  It really adds an overall creaminess and taste that I did not expect.  Those eating it just thought it was the cheese that was that texture and when I told them how to make the cultured cream they loved it even more!  I've made cultured cream before to make homemade butter but never thought of applying it this way.  One of the best ideas since the Aleppo chili flakes hit from Diana (dhorst). Used a squirt bottle as you suggested. Stellar idea to say the least!! My blood tests will hate you though  >:D :-D

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #70 on: April 21, 2014, 08:28:25 AM »
Exactly, it borders the line of cream and cheese - best of both in many ways. As for you blood tests lots of new data suggest fat might not be as bad as we once thought http://mobile.nytimes.com/blogs/well/2014/03/17/study-questions-fat-and-heart-disease-link/ the wheat in the dough might be our downfall though  :o

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #71 on: May 05, 2014, 08:44:42 PM »
This was without question the best bake I've had yet to date. Maybe it was because I had my lucky charm with me...(my girlfriend).

These were 18 hour doughs 100% Caputo, 61% water, 0.2% IDY, 2.8% salt. The first two pies baked at around 800 on the flour and well over 1200 in the dome. After I readjusted the logs the next pies came out a lot better and I got some amazing micro-leoparding. Pies were cooked in about 45 seconds on a 950 floors after readjustment.

Chive pie, ramp pie, tomato ramp pies, and finally ramp and lemon. If you don't know what a ramp is http://en.wikipedia.org/wiki/Allium_tricoccum they are wild leeks growing in the Appalachian mountains than have a nice bright garlicky and onion aroma and taste. They have become super trendy and a sought after 'foodie' ingredient recently and despite my general indifference for obnoxious food trends these guys are the real deal. Absolutely delicious
« Last Edit: May 05, 2014, 08:47:43 PM by crkoller »

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #72 on: May 05, 2014, 08:46:08 PM »
More photos. Ramp pies have mozzarella and pecorino. The last one has about 1/3 of a lemon drizzle on top.

Offline norma427

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Re: My Neapolitan Pizza Adventure
« Reply #73 on: May 05, 2014, 09:19:12 PM »
Chrissy,

Very nice pies!  ;D

Norma

Offline tinroofrusted

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Re: My Neapolitan Pizza Adventure
« Reply #74 on: May 05, 2014, 09:40:06 PM »
Great looking pizzas, CR.  Love those ramps too! 


 

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