pizza last night !!

[andreguidon]

oo flour
62% water
2.5% salt
5% starter

this pizzas where great !!! baked in 90 seconds...

check the pics...

[jeff v]

Nice stuff! Congrats on your oven too.

Is that you using the peel?

Jeff

[andreguidon]

thanks jeff !!!

thats me.... whit the grey t-shirt with the american flag.....

we made 9 pizzas yestarday.....

the dough was a 12h bulk rise at 20celcius and 10h fridge balled.... toook them out of the fridge 3 hours before i started baking....

[Pete-zza]

andreguidon,

Congratulations on a job well done.

Peter

[JConk007]

 Very Nice Andre,
Congrats on your new oven ! now its time to have some fun. You only made 9 pies??
Whenever I get up to temp. I allways make a few to feed the freezer. They are some much better than Celeste or Digiorginos 
I thaw em and a few minutes on the brick and bam just like New york! or Jerjsey where I live.
They look great!! What did you use for your sauce?
John

[andreguidon]

thanks Guys !!! i learned allot here !

john i used italian caned tomatoes, usually a drain them, get that juice and reduce it whit some garlic, pepper, basil, oregano and a splash of balsamic.... when is nice and reduced i add that mix to the already crushed tomatoes add some salt and ready to go on the pizza....

thanks again !!!

[mikeintj]

Hi Andre,

pizzas look great.

I notice you "only" have 62% water. I have often read that pizzas cooked in higher temp ovens, which yours must be for just a 90 second bake, need a higher percentage of water e.g. 68%. What's your view on this?

Mike.

[andreguidon]

i think 68% is a bit too much.... my dough is really soft and wet already (next time ill try to post a video)..... i have tried higher hydration, but a really like arroud 62%.

does some one use 68% whit WFO here is PM forum ??

i know Vila Romana uses very high hydration, but whit rye flour.....

[Pete-zza]

does some one use 68% whit WFO here is PM forum ??

andreguidon,

My recollection is that pizzanapoletana (Marco) used hydrations above 65% with a Caputo 00 Pizzeria dough prepared in an Italian mixer (not a planetary mixer). If I had to guess, such a high hydration might be used in the wintertime to compensate for the fact that cool room temperatures slow down the fermentation process. Most people will have a very hard time working with flours using 68% hydration, especially for the Caputo 00 Pizzeria flour, which has a rated absorption of around 56-57%. Looking at Replies 16 and 17 at http://www.pizzamaking.com/forum/index.php/topic,1324.msg12192.html#msg12192, one can get a sense of the high hydration levels used by Marco, even with his deletion of the original value in Reply 17.

Peter

[andreguidon]

Thanks Peter !

i know a couple of fellows here use 65% but 68% is pushing it a little to far for my flour here..... i found granarolo (italian) pizza flour here in brazil, for shure its very different than caputo, but i have to work whit ive got.... next batch iam trying brazilian pizza flour, i have to buy this in bulk package so this week ill test it, and let you guys know..

thanks for all the help...!!!

[PizzaBrasil]

André:

Nice work!
I had used Nita (for pizza) flour lately, with excellent results. Hydration of 63%.
I had tried different Brazilian flours and this is the one that came with constant results.
Where do you obtain the Caputo flour? I ´ll love to give it a try.
By the way, the sauce of mine is similar to yours, drained Italian canned tomatoes and crushed fresh ones (no reduction at all, however). Everybody loves the texture of the crushed tomatoes in the sauce.
Saudações

Luis

[andreguidon]

Hey Luis !!

the flour i used was granarolo, not caputo, but the results where very good !!! ive bought granarolo in santa luzia supermarket here in sao paulo.... they have a special blend for pizza and bread.... the pizza are so light....

http://www.pastificiogranarolo.it/it/proposte_main.html

try it out... the problem is that the Kg is around 4.50 or 5 reais.... this week i am trying Nita for pizza....

thanks for the tip !!!

regards,

andre

[Jaysus]

Looks great - what is on pizza-06?



P.S. pizza-07 looks so good it made my pants tight.

[andreguidon]

thanks !!

pizza 06 is bufalla muzzaralela, onions and very thin sliced zucchini whit black pepper,salt and garlic infused evoo... this was very good !!!!

and pizza 07 was a marguerita whit sesame seeds....

[Nabhan]

Very Good, bro!!!!

I am going crazy (and fat) with my oven. (luvin´my ovin´)

And i can see you are managing yours very fine! Congrats! Pies looks great!


Regards and Saudações to Pizzabrasil!

[andreguidon]

Valeu CARA !! thanks allot !!!

pizzabrazil has told me that nita for pizza is very good.... ill try it this week and post some pics !!

[Nabhan]

Andreman,

I am having AWESOME results using 00 flour (Tres Grazie / 6%) improved with VWG till reach 14% protein level and following your recipe and Randy´s Thin NY Style!

I´ll post pics from the next Pizzapallooza!


Abraços,
IN

[andreguidon]

Great Igor !!!

can wait to see your results !!