Author Topic: Can someone identify this type of pizza?  (Read 739 times)

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Offline bmihalje

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Can someone identify this type of pizza?
« on: February 10, 2014, 05:00:01 AM »
http://media-cdn.tripadvisor.com/media/photo-s/03/33/2a/cf/karijola.jpg

It is being served in Zagreb and it is probably the best pizza i tried. It does look like a Neapolitan but it is more crunchy and airy..
The inside of the rim is practicly hollow.
The restaurant, Karijola, is using the wood burning stove.

here is a youtube video - in Croatian.

Any help on possible dough recipe or at least in identifying the type of pizza.

Thanks!


Offline pythonic

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Re: Can someone identify this type of pizza?
« Reply #1 on: February 10, 2014, 01:14:05 PM »
It's basically a less hydrated dough being cooked in a WFO.  There is no name for it.  Either the chef is going for Neo but the dough is all wrong or the chef likes a dryer crust.  If you like hollow crusts then check out the cracker crust section.

Nate
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Offline Tscarborough

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Re: Can someone identify this type of pizza?
« Reply #2 on: February 10, 2014, 06:20:56 PM »
It looks almost Roman to me.  Very low hydration rolled or sheeted dough, more cheese than Neapolitan, with a large rim left sauce-less.  It looks good, whatever you call it, but the guy with the white eyeglasses needs some fashion advice badly.

Offline bmihalje

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Re: Can someone identify this type of pizza?
« Reply #3 on: February 11, 2014, 05:25:38 AM »
Thanks a lot guys. Yeah, it seems like a Romana. Any tips on dough formulation? I plan on cooking it in the g3 ferrrari oven. It can go around 750f-780f.
I just like the fact that is not that hard on the stomach.
Regarding the cracker style of doughs, I think that this version is a bit more "wet". The dough doesn't get that much color like cracker doughs.

And yeah, totally agree that the guy is "specia" :)

Found a pizza place in Amsterdam that does simillar type of pies: http://www.pinsas.com/ -
But they use soy flour, rice flour.. Looks good though.

Offline gabaghool

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Re: Can someone identify this type of pizza?
« Reply #4 on: February 11, 2014, 01:53:15 PM »
That looks like a pita type procedure.   Pizza dough, rolled or pounded thin, allowed to blow up in the oven, taken out and THEN topped.  I might be wrong, but thats what it looks like to me.

Offline bmihalje

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Re: Can someone identify this type of pizza?
« Reply #5 on: February 12, 2014, 08:51:33 AM »
It seems that is the most similar to: Pizza tonda romana

Found two different recipies on an italian forum la con fraternita della pizza


460 grams of flour caputo blue 
216-220 grams of h20
25 g of vegetable oil
15-20 grams of salt
0.6 grams of ldb (0,2 tsp)
I type dough at 9 am, form the balls at 15:30-16 and bake about 18:30


and this one:

http://laconfraternitadellapizza.forumfree.it/?t=65810391

1000 g flour (caputo pizzerias)
500 ml water
45 g lard
45 g butter
40g salt
0.5 g yeast

ball them straight away and then 48h in fridge.






Offline Jackitup

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Re: Can someone identify this type of pizza?
« Reply #6 on: February 12, 2014, 09:52:54 AM »
Seem to behave more like a Lebanese flat bread to me when it bakes up. Also the way the dough looks so tender yet not too wet when handling. I'm leaning more towards a middle eastern flat bread deal. BTW, looks awesome!! I want a big chunk of that with some Lebanese garlic sauce :drool:

jon
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Offline gabaghool

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Re: Can someone identify this type of pizza?
« Reply #7 on: February 14, 2014, 12:56:46 PM »
I wouldn't be surprised if that skin was run through a sheeter first (they don't show it in a ball) or rolled out.  I sure acts like a pita type bread, where the thiness is very important.........but, thats just my guess.

Offline bmihalje

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Re: Can someone identify this type of pizza?
« Reply #8 on: February 17, 2014, 05:09:01 AM »
Yep.. They use a sheeter and just stretch it a bit with hands prior to toping it.
I made it this weekend using the g3 ferrari oven. 380c stone temperature and 1 min bake time.
Came out pretty good. The crust is really light and the pie was really tasty.



 

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