Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO!  (Read 328867 times)

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Offline Serpentelli

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2620 on: July 10, 2014, 04:33:50 PM »
I'm going to try to use this wine crate/box that I've had for years.

It's 20"x12.5"x 4.25". Should hold six dough balls handily.

Gee....

I don't remember seeing any of those BOTTLES of high class burgundy at pizza night!!!  >:( :-D :-D
That's a really great idea. Looks like the lid slides in and out? Bigger or smaller than the artisan dough trays?

Ahhh, serendipity!

John K


Offline Mmmph

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2621 on: July 10, 2014, 04:42:53 PM »
I don't remember seeing any of those BOTTLES of high class burgundy at pizza night!!!  >:( :-D :-D
That's a really great idea. Looks like the lid slides in and out? Bigger or smaller than the artisan dough trays?

I never had the wine  :'( , just the box. Picked it up at a yard sale a few years ago for $2.00.

in re, Artisan tays...This box is a couple inches longer, same width and an inch or so shorter.
Sono venuto, ho visto, ho mangiato

Offline Wazza McG

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2622 on: July 12, 2014, 02:51:44 AM »

I searched around on Google to see if some woods absorb water better than others - turns out that balsa, poplar and pine are pretty good with balsa absorbing as much as 800% in moisture content.

Hygroscopy is the ability of a substance to attract and hold water molecules from the surrounding environment.

http://www.vivoscuola.it/us/rsigpp3202/umidita/copie/hygrosco.htm

and here

http://www.britannica.com/EBchecked/topic/647253/wood/26160/Hygroscopicity


Your pizzas are just getting better and better Omid


Fair Dinkum - you want more Pizza!  Crikey ! I've run out out them prawny thingymebobs again!

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2623 on: July 15, 2014, 09:25:30 PM »
I'm going to try to use this wine crate/box that I've had for years.

It's 20"x12.5"x 4.25". Should hold six dough balls handily.

Nice box. Please, let me know how it works for you. Good day!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2624 on: July 15, 2014, 09:25:37 PM »
I searched around on Google to see if some woods absorb water better than others - turns out that balsa, poplar and pine are pretty good with balsa absorbing as much as 800% in moisture content.

Hygroscopy is the ability of a substance to attract and hold water molecules from the surrounding environment.

http://www.vivoscuola.it/us/rsigpp3202/umidita/copie/hygrosco.htm

and here

http://www.britannica.com/EBchecked/topic/647253/wood/26160/Hygroscopicity


Your pizzas are just getting better and better Omid


Dear Wazza, thank you for the useful links. Have a great day!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2625 on: July 17, 2014, 06:06:08 AM »
Yesterday, I put the poplar dough tray, which I built about a week ago, to test. I prepared a batch of dough, using Caputo "00" Pizzeria flour, sourdough culture, and about 68% hydration. After about 15 hours of initial fermentation at room temperature, I formed my dough balls. Thereafter, the dough balls underwent about 5 hours of final fermentation at room temperature as shown in the 1st picture below. The 2nd picture, below, shows how the bottom of one of the dough balls looked like. Very smooth! Per my experiments, poplar absorbs less moisture than pine, which does not seem to be as dense as poplar. Good day!
« Last Edit: July 18, 2014, 07:10:24 PM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2626 on: July 17, 2014, 08:23:29 AM »
Beautiful margharita Omid.

How much sourdough did you used ?

Thanks

Offline stonecutter

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2627 on: July 17, 2014, 08:44:11 AM »
The man makes a beautiful pizza that's for sure!
http://oldworldstoneandgarden.com/

Look at a stone cutter hammering away at his rock, perhaps a hundred times without as much as a crack showing in it. Yet at the hundred-and-first blow it will split in two, and I know it was not the last blow that did it, but all that had gone before.
Jacob August Riis

Online dylandylan

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2628 on: July 17, 2014, 03:11:37 PM »
Fantastic result Omid!    Regarding the box, are you happy enough with Poplar's performance that you will continue to use it?  Or will you continue to experiment with other materials?   

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2629 on: July 18, 2014, 06:20:15 AM »
Beautiful margharita Omid.

How much sourdough did you used ?

Thanks


Dear Sub, thank you for the compliment. Here are the portions I used:

1322 grams of water
59 grams of salt
76 grams of sourdough culture
1945 grams of Caputo "00" Pizzeria flour

I should point out that my sourdough culture was developed out of a mixture of flour, water, and plain aged yogurt. The yogurt, unopened, was aged for six months in my refrigerator in order to become sour. I got the recipe for making the culture from a document issued by the "Institute of Standards and Industrial Research of Iran".  The document (http://www.isiri.org/portal/files/std/6943.doc) is written in Persian. If you are interested, I would be glad to translate the pertinent part about preparing the culture.

This was new to me and a big surprise as I had never used sour yogurt to prepare sourdough culture. Apparently, Iranian bakers have been using this method since time immemorial. Have a great day!
« Last Edit: July 18, 2014, 07:12:54 PM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/


Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2630 on: July 18, 2014, 06:22:21 AM »
The man makes a beautiful pizza that's for sure!

Thank you!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2631 on: July 18, 2014, 07:04:17 AM »
Fantastic result Omid!    Regarding the box, are you happy enough with Poplar's performance that you will continue to use it?  Or will you continue to experiment with other materials?


Dear Dylan, thank you! so far I like the performance I got out of poplar. I have no complaints so far, except I wished poplar was as light as pine. These wooden dough boxes are much heavier than their plastic counterparts. I will test my pine dough box sometime next week. I already tested it with baguette dough (72% hydration), and I noticed that the wood absorbed a considerable amount of dough moisture within a period of about 3 hours at room temperature. In fact, the baseboard absorbed so much moisture that the bottom of the board felt moist to the touch. Nonetheless, the baguettes came out just fine. (http://www.pizzamaking.com/forum/index.php?topic=31760.msg325653#msg325653).

Sometime in future, I like to try birch and beech. Good day!
« Last Edit: July 18, 2014, 06:56:46 PM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline stonecutter

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2632 on: July 18, 2014, 07:46:36 AM »
Omid, I did a quick search and found this place.....

http://www.frosthardwood.com/location/



That's the type of yard that has what you need and I did see that they carry birch & beech.  I really need to get out there someday, I was born in San Diego but never spent any time there.
http://oldworldstoneandgarden.com/

Look at a stone cutter hammering away at his rock, perhaps a hundred times without as much as a crack showing in it. Yet at the hundred-and-first blow it will split in two, and I know it was not the last blow that did it, but all that had gone before.
Jacob August Riis

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2633 on: July 19, 2014, 06:11:01 PM »
Omid, I did a quick search and found this place.....

http://www.frosthardwood.com/location/


Dear Stonecutter, thank you for the link. I did not know about the place. I will visit the lumber company soon. Have a great weekend!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/


 

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