Why wait 1 hour in the desert for the BIANCOVERDE

[tonymark]

With the arrival of the cool fall I am back to using the oven. 

Last night's creation: The BIANCOVERDE

Crust:
50/50 Caputo 00 pizzeria and King Arthur Bread Flour.
65 % hydration (including starter)
2.46% salt
Patsy's starter

Toppings:
Fresh Mozzarella
Sheep's milk ricotta
Parmigiano Reggiano
Riviera Ligure DOP Extra virgin olive oil (before cooking)

Homegrown baby arugula added after cooking.

Dough was made with a KA mixer with a 20 minute autolyse and 75 % of the flour, wet knead, and a 20 minute "ripasso" at end of knead.  Rise 12 hours at 55 F.  Increase temp to 65 F for 6 hours.  75 F for 2 more hours.

This pizza was incredible.

I have included a picture of Chris Bianco's actual Biancoverde for comparison.

[briterian]

Can you explain what is "Pasty's starter" and how one goes about getting their hands on it?

Thanks in advance

[tonymark]

Another view

[varasano]

yeah, where did you get that? And where is my piece?

[gottabedapan]

Can you explain what is "Pasty's starter" and how one goes about getting their hands on it?

I'm fairly certain that tonymark meant "Patsy's," not "Pasty's."

Patsy's starter is a sourdough culture based on that used by Grimaldi's (Patsy's) in NY. As I recall, forum member Jeff Varasano has supplied Patsy's culture to several interested forum members (Steve and tonymark are the names that come immediately to mind); perhaps he or they would be williing to provide you with some.

[gottabedapan]

Um ... well, since you asked ... because:

a) I ain't got a wood-burning oven;
b) it's still too damn hot to cook indoors;
c) I ain't got no "Pasty's" starter; and
d) I'm too damn lazy to figure out the nuances of Caputo 00.

[scott r]

tonymark, that pizza looks perfect. 

[varasano]

>Grimaldi's (Patsy's)
Actually this is from the Original Patsy's in Harlem, not Patsy Grimaldi's, which is a spinoff that got sued and had to change their name from Patsy's to Grimaldi's.

And I still want to know where my slice is.

Jeff

[canadianbacon]

That dough looks too good to be homemade 

congrats on such success.  I really appreciate it when somebody has great results and posts them
in picture form.

Very well done, and I those images made me really hungry.

[tonymark]

Thanks for the compliments. 

Sorry Jeff, the pizza went very fast.  The best I can do is bring fresh arugula and some sheep's milk ricotta over next week.  Do you like sheep's milk ricotta?  It has a little more of a tang than cow milk ricotta.  I may also bring over a Camaldoli dough ball.

I have include a picture of my oven setup below.  The upper stone is from my ceramic cooker.  I preheated it on the bottom of the oven floor to 700 F.   The lower stone was heated to 600 F.  The real trick is moving the 700 degree stone.

TM

[varasano]

I've not had sheeps milk ricotta, but I love sheeps milk cheese in general so bring it over.

Jeff

[Pete-zza]

Tony,

Recently Pizza Shark described moving a preheated stone from the bottom of the oven to a higher position in the oven. With my luck I would drop the thing or burn myself. But is that where you got the idea?

Peter

[tonymark]

Recently Pizza Shark described moving a preheated stone from the bottom of the oven to a higher position in the oven. With my luck I would drop the thing or burn myself. But is that where you got the idea?

I would really hate to credit pizzashark with any idea.  So I will not.

Actually, I have always performed the two stone method, but the upper stone was always one rack higher than this last time.  Remember, this a gas oven with a broiler drawer and no internal broiler.  The same burner is used for the broiler drawer and the oven.  Last time I used my oven for pizza (May '06), I noticed that the upper stone never got as hot as the lower stone or I never waited long enough for it to heat.  I was trying to solve this problem, and thought about heating it in the broiler drawer and then I realized that I could heat the upper stone on the oven floor, while the lower stone heating as well.  I run the burner the entire heat and bake cycle.  After ever pizza, I just put the stone back on the oven floor for about 10 minutes to heat again.

Welding glove are necessary to perform this operation, but I can still feel the heat through the glove. 

I looked back at the shark's post and it appears he was talking about a one stone method where the bottom (actually only) stone is heated on the bottom of the oven.  One stone will not work in my oven because the air and oven cools too much when opening for pie placement.

TM

[varasano]

have you tried using the peel to move the stone instead of gloves? It might be safer. Try it with a cold stone first.

Jeff

[tonymark]

have you tried using the peel to move the stone instead of gloves? It might be safer. Try it with a cold stone first.

Jeff

I remember you mentioning this back in April at your house, but I can perform this task faster and with more stability with gloves than with a peel.  I really need to minimize heat loss with this oven.

TM

[scott r]

I have a large metal peel and move around my 750 degree stone all the time.  Once it gets too hot it goes on top of my oven to cool down for a while.  I've done it hundreds of times with no fear of dropping or getting burned.

[PizzaBrasil]

Or you could order a VERDEROSSO 
Muzz, arucula, dried tomatoes.
Patsy´s recipe. No leftovers too (sorry Varasano)