Author Topic: Bob Goes fAzZaRi !  (Read 2592 times)

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Online norma427

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Re: Bob Goes fAzZaRi !
« Reply #20 on: December 30, 2013, 06:57:43 AM »
Bob,

What kind of flour are you using for your preferment doughs?  Good to see a photo of you!

Norma
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Offline norcoscia

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Re: Bob Goes fAzZaRi !
« Reply #21 on: December 30, 2013, 07:14:36 AM »
Tried my hand at doing a "pie cut" type pizza for first time on new BS oven. Did a same day John "Fazzari" poolish dough and was pretty pleased how this first attempt turned out. There will be more, his dough is great!  :chef:
Here's some pics....

Hi CB, thanks for the link but I'm a little confused, in your original post you mentioned a same day poolish dough but the link is for a Peter Reinhart dough recipe which is not same day or poolish. Did I miss something?

Offline Chicago Bob

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Re: Bob Goes fAzZaRi !
« Reply #22 on: December 30, 2013, 11:21:30 AM »
Thank you Norma...I'm using KABF.

norcoscia, sorry about that. I got my wires crossed...here is the recipe/procedure.( I did 5 hr poolish rather than a 16 )
http://www.pizzamaking.com/forum/index.php?PHPSESSID=ed71839c6f399f5f5d736d3340434ee1&topic=23460.0
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Offline Chicago Bob

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Re: Bob Goes fAzZaRi !
« Reply #23 on: January 06, 2014, 07:09:04 PM »
Last night....Had to use an unfamiliar camera.....anyway, this is an 8 day old Fazzari.
The crust on this pizza was the best I have ever tasted, no matter who, what, when or why it was made...this tasted bad ass man.  8)
« Last Edit: January 06, 2014, 07:12:19 PM by Chicago Bob »
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Online norma427

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Re: Bob Goes fAzZaRi !
« Reply #24 on: January 06, 2014, 07:14:15 PM »
Very tasty looking pizza Bob!   ;D

Norma
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Offline Chicago Bob

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Re: Bob Goes fAzZaRi !
« Reply #25 on: January 06, 2014, 07:22:58 PM »
Very tasty looking pizza Bob!   ;D

Norma
Awww...coming from a fellow great BS'er(oven user of course :angel:) I take that as a professional compliment.  >:D
Thanks Ms. Norma!!  8)
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Offline norcoscia

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Re: Bob Goes fAzZaRi !
« Reply #26 on: January 07, 2014, 07:48:47 AM »
CB, another great looking pie - you are doing fantastic work - I only wish I could enjoy the same thing - but.... I can't figure out what recipe you are using.

The thread you last mentioned does not contain a recipe for a fazzari pie w/ a 5 hr poolish - is it the first one in the post but just a 5hr poolish.

Are you using EVOO and honey - I have never tried honey and when I use EVOO it seems to overpower the taste of the dough.

Please let me know if you get a second - I'd like to try this, I would love to eat a pie and have my eyeballs roll back into my head as I'm eating it  :-D

PS. is it this one..

"Never being able to follow any recipe without changing it, I used the following:

Flour (50/50 Central Milling Organic High Mountain High Protein; KABF Organic Bread Flour, so probably around 1.5% higher protein than the original Fazzari): 100%
Water: 62%
IDY: 0.5%
Salt: 2%
EVOO: 2%
Honey: 2%"

Offline Chicago Bob

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Re: Bob Goes fAzZaRi !
« Reply #27 on: January 07, 2014, 12:04:32 PM »
CB, another great looking pie - you are doing fantastic work - I only wish I could enjoy the same thing - but.... I can't figure out what recipe you are using.

The thread you last mentioned does not contain a recipe for a fazzari pie w/ a 5 hr poolish - is it the first one in the post but just a 5hr poolish.

Are you using EVOO and honey - I have never tried honey and when I use EVOO it seems to overpower the taste of the dough.

Please let me know if you get a second - I'd like to try this, I would love to eat a pie and have my eyeballs roll back into my head as I'm eating it  :-D

PS. is it this one..

"Never being able to follow any recipe without changing it, I used the following:

Flour (50/50 Central Milling Organic High Mountain High Protein; KABF Organic Bread Flour, so probably around 1.5% higher protein than the original Fazzari): 100%
Water: 62%
IDY: 0.5%
Salt: 2%
EVOO: 2%
Honey: 2%"
Yes sir, that's the one and I'm sorry about any confusion. I used KABF, 5hr poolish(33% flour/100%hydration).
I actually think that pizza could have been even better(texture wise) because I goofed around with it several times during it's 10 day life. Taking it out for counter rise for hours only to end up not baking and putting back in the fridge...several scattered nights I did that so by the end it was looking a bit blown.  :(  I know that Fazzari likes to do many extended day ferment experiments so I pressed on with it and boy am I glad. FYI, I think this dough looked to be at it's peak at around the 4 day mark.  ;)
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Offline Chicago Bob

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Re: Bob Goes fAzZaRi !
« Reply #28 on: January 08, 2014, 03:42:12 PM »
Fazzari was kind enough to recommend to me yesterday a dough to try for "same day" pizza. It is a Brian Spangler recipe from his Appiza Scholls restaurant. It incorporates Johns poolish and stretch an fold methods too so I am just going to post it here on this continuing thread. This pizza had the "egg shell" thin crisp crust and very soft interior, made several of these doughs so can't wait to see how they taste a few days or so out ....lovin this stuff man!  :drool:

Black Stone...right @ 700 degrees.
« Last Edit: January 08, 2014, 03:44:06 PM by Chicago Bob »
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Offline dogboy

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Re: Bob Goes fAzZaRi !
« Reply #29 on: January 08, 2014, 03:44:25 PM »
Looks great!! Is this the same recipe you shared with me?
Andrew


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Re: Bob Goes fAzZaRi !
« Reply #30 on: January 08, 2014, 03:46:34 PM »
Oops sorry I scrolled up and it's diffrent.  Still that looks great!!

Offline Chicago Bob

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Re: Bob Goes fAzZaRi !
« Reply #31 on: January 08, 2014, 03:49:22 PM »
Looks great!! Is this the same recipe you shared with me?
Andrew
No...totally different pie dogboy.  ;)
This is pretty close to what I recommended to you...hope you give that one a try.
http://www.pizzamaking.com/forum/index.php/topic,22946.0.html
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Offline dogboy

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Re: Bob Goes fAzZaRi !
« Reply #32 on: January 08, 2014, 03:54:52 PM »
I will try that also. But now I'm gonna try this as well.

Offline Chicago Bob

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Re: Bob Goes fAzZaRi !
« Reply #33 on: January 08, 2014, 04:15:19 PM »
I will try that also. But now I'm gonna try this as well.
What type of oven/set-up are you baking in?
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Offline dogboy

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Re: Bob Goes fAzZaRi !
« Reply #34 on: January 08, 2014, 04:36:04 PM »
Basic home gas oven. Max temp 550. Have 2 stones

Offline Chicago Bob

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Re: Bob Goes fAzZaRi !
« Reply #35 on: January 08, 2014, 04:41:22 PM »
Basic home gas oven. Max temp 550. Have 2 stones
Fazzari was kind enough to recommend to me yesterday a dough to try for "same day" pizza. It is a Brian Spangler recipe from his Appiza Scholls restaurant. It incorporates Johns poolish and stretch an fold methods too so I am just going to post it here on this continuing thread. This pizza had the "egg shell" thin crisp crust and very soft interior, made several of these doughs so can't wait to see how they taste a few days or so out ....lovin this stuff man!  :drool:

Black Stone...right @ 700 degrees.
You can come close in a home oven with a steel plate. Research Scott123's posts. Advanced search: steel plate.  :chef:
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Offline norcoscia

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Re: Bob Goes fAzZaRi !
« Reply #36 on: January 08, 2014, 06:48:24 PM »
CB, more amazing pies, you are my new hero, thanks for sharing  :)

Offline Chicago Bob

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Re: Bob Goes fAzZaRi !
« Reply #37 on: January 08, 2014, 08:13:44 PM »
CB, more amazing pies, you are my new hero, thanks for sharing  :)
Thanks for looking....I hope you'll give it a go at a pizza in this style.  :chef:
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Offline fazzari

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Re: Bob Goes fAzZaRi !
« Reply #38 on: January 08, 2014, 10:53:55 PM »
Very, very nice Bob!!!  Do you remember the cooking time????  Bottom looks excellent!!

John

Offline Chicago Bob

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Re: Bob Goes fAzZaRi !
« Reply #39 on: January 08, 2014, 11:06:41 PM »
Very, very nice Bob!!!  Do you remember the cooking time????  Bottom looks excellent!!

John
Thank you John, I appreciate that and all the help you've been giving me.  :chef:
I was pretty skeptical about spanky's 7min time at this temp....mine went probably 3, 3 1/2 tops. It was 18 degrees out here last night so I didn't fart around with phone timer. I have 2 more on deck as you suggested.  ;)
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