Author Topic: "What category would you put your pizza in?"  (Read 3860 times)

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Offline Essen1

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"What category would you put your pizza in?"
« on: July 08, 2008, 01:08:48 AM »
I was asked exactly that last night.

My honest answer was "I don't know."

And I really didn't know how to classify or categorize my homemade pizza. I think of my pizza as a mutt. A third NYC, a third Neapolitan and a third Deep Dish. Deep Dish because I like toppings on my pizza. Neapolitan and NYC because of the wonders of experimentation after going over and testing so many recipes and formulas from this site and ending up, unintentionally, with a fusion of the two which reflects somewhat in the dough.

Anyway, I had a couple of friends over last night. One, who had tried my pizza before, and one who hadn't. The dough was a 100% CPF and hydration was 60%. No oils this time and it was cold-risen for 5 days. Baked at 685 F in the LBE.

My buddy, who had my pies before, mentioned between slices that this was my best crust to date. He claimed it was a perfect balance between flavor, crunch and chewiness, but he also mentioned a difference in the sauce. I used a different brand of San Marzanos this time and left out the Locatelli.

My other buddy was skeptic at first, saying that the crust is burned. I convinced him, with the help of my other friend, that a charred crust adds overall more flavor. His summary was that it was an all-around good tasting pizza, that the ingredients were fresh, that the selection of cheeses on the 3-cheese pie had a nice balance (Mozzarella,  Fontina,  Pecorino) but he seemed to most enjoy the sauce.

Could my buddies categorize my pizza? No. But one said, it's not so much about what category you fall under, in terms of style, it's more important that the thumb print of your passion and your individuality is left on the pizza! And if others like it, even better.

Some pics from last night...

Mike

« Last Edit: July 08, 2008, 01:13:37 AM by Essen1 »
Mike

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Offline pcampbell

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Re: "What category would you put your pizza in?"
« Reply #1 on: July 08, 2008, 08:06:27 AM »
What is LBE?  I should know this!  Looks great to me! Whats the dough weight : size?

Patrick

Offline Mad_Ernie

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Re: "What category would you put your pizza in?"
« Reply #2 on: July 08, 2008, 09:20:17 AM »
What is LBE?  I should know this!  Looks great to me! Whats the dough weight : size?



LBE is that wonderful invention also known as the Little Black Egg.   ;)
Let them eat pizza.

Offline Essen1

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Re: "What category would you put your pizza in?"
« Reply #3 on: July 17, 2008, 08:24:25 PM »
Patrick,

The dough weight was 300 gr.  for a 15" skin.

 
Mike

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Offline Jaysus

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Re: "What category would you put your pizza in?"
« Reply #4 on: July 23, 2008, 03:45:40 PM »
I was asked exactly that last night.

My honest answer was "I don't know."

is "awesome" a category?  Based on the pics, that is how you should have answered!

Offline Essen1

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Re: "What category would you put your pizza in?"
« Reply #5 on: July 23, 2008, 05:15:23 PM »
Thanks, Jaysus.

They were good pies and loaded with toppings, but surprisingly crisp and not soggy.
Mike

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http://thehobbycook.blogspot.com/

Offline andreguidon

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Re: "What category would you put your pizza in?"
« Reply #6 on: July 24, 2008, 02:47:02 PM »
well, your pizza looks like (http://www.pizzaria.com.br/) this pizza place is one that i go here in Sao Paulo, Brazil.... the family is from Naples, but they modified it a little....

still congratulation... they look perfect !!!

what kind of yeast do you use ?

     
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Essen1

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Re: "What category would you put your pizza in?"
« Reply #7 on: July 25, 2008, 11:36:46 PM »
Andre,

I used some natural starter and 1/8 tsp ADY.

And thanks for the compliment!  :chef:

Mike
Mike

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Offline andreguidon

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Re: "What category would you put your pizza in?"
« Reply #8 on: July 26, 2008, 12:17:47 PM »
cool... iam thinking in starting a starter myself..... iam researching...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Essen1

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Re: "What category would you put your pizza in?"
« Reply #9 on: July 26, 2008, 05:10:10 PM »
I started mine with a cube of fresh yeast, fed it for a week and let it do its thing from then on. Turned out quite well, actually. It's probably not the most conventional method but if it works...
Mike

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Offline Frankie G

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Re: "What category would you put your pizza in?"
« Reply #10 on: July 27, 2008, 01:54:57 PM »
The pizzas look fantastic. 

As sure as I am a purist.... I am just as excited to experience outside of the PIZZA box.

As long as its good... let's eat.

Frankie G

Offline Essen1

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Re: "What category would you put your pizza in?"
« Reply #11 on: July 27, 2008, 02:17:03 PM »
Thanks, Frankie.  :chef:

They were pretty good. A little too much char for my taste, though.
Mike

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Offline Arj

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Re: "What category would you put your pizza in?"
« Reply #12 on: July 28, 2008, 04:10:01 AM »
your photos are simply GREAT!!!!!!!

I suppose you can call your pizzas "italian"....the look is ok, there must be a way to eat them..... ;D,however, the colours are ok and great.

Good pizzaiolo!!!!!When you will come here in Italy, do not forget to visit Venice(I'm a venecian guy) and if you want you can make me a pizza......Believe me, here in Italy the pizza's often are more bad than yours!!!! :chef:

Offline Imaginate

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Re: "What category would you put your pizza in?"
« Reply #13 on: August 20, 2008, 07:45:07 PM »
What is the sauce recipe you use?  I'm still trying to figure out the sauce, it's just never what I want.

Offline Frankie G

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Re: "What category would you put your pizza in?"
« Reply #14 on: October 22, 2008, 10:29:53 AM »
NEVER to much char for me!  I like 'em with crunch and coal!   8)

Offline Essen1

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Re: "What category would you put your pizza in?"
« Reply #15 on: December 13, 2008, 06:56:38 PM »
Imaginate,

The sauce is homemade. I use a 16oz can of 6 in 1 crushed tomatoes and a 16oz can of San Marzano tomatoes, some dried hand-crushed Basil, oregano, a dash of onion powder, a dash of garlic powder, freshly grated Pecorino Romano cheese and some red pepper flakes. I use a hand blender (boat motor) and puree them a little but leave some chunks in the sauce.


I never cook the sauce prior to using it. It turns out best if you refrigerate it for a day or two.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/


 

pizzapan