Author Topic: AH-BEETZ  (Read 62129 times)

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Offline ninapizza23

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Re: AH-BEETZ
« Reply #225 on: January 26, 2010, 10:02:37 PM »
Tdeane,
thanks for your response. So, considering the price of a gallon of milk and other ingredients, how much does it cost you per pound? Do you use vegetable rennet , citric acid and what else? I  know it is not that easy to make it from pasteurized and homogenized milk, is that true?


Offline tdeane

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Re: AH-BEETZ
« Reply #226 on: January 27, 2010, 02:38:13 AM »
Tdeane,
thanks for your response. So, considering the price of a gallon of milk and other ingredients, how much does it cost you per pound? Do you use vegetable rennet , citric acid and what else? I  know it is not that easy to make it from pasteurized and homogenized milk, is that true?
It's not hard to make it from pasteurized milk that isn't homogenized. I am lucky that the owner of the dairy likes my pizza so he trades pizza for milk. I'm not sure what it costs us. Also. I don't use vegetable rennet(I use regular rennet) but I do use citric acid, spring water and sea salt.

Offline ninapizza23

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Re: AH-BEETZ
« Reply #227 on: January 27, 2010, 09:19:09 AM »
Tdeane,
thanks again for your reply. It's not easy to find milk here that is not homogenized, the regular milk cost almost $4.00 a gallon to get a yield of less than a pound.  The most expensive curd and the best is $2.25 lb and I save some time. A friend of mine makes 3 tons of fresh mozzarella a week from curd in one store alone! Have you ever tried to make fresh ricotta?           

Offline jkb

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Re: AH-BEETZ
« Reply #228 on: January 27, 2010, 11:08:55 AM »
I  know it is not that easy to make it from pasteurized and homogenized milk, is that true?

Hi, first time poster here.

That's not really true for the quick mozzarella being discussed here.  You're better off if the milk isn't ultrapasturized but, in my experience, the jury is still out on whether there's any advantage to using non homogenized milk.  A 1/4 teaspoon of mild calf lipase added along with the citric acid will really improve the flavor.  The quick fresh mozzarella I make with supermarket milk is always as good as any that I have ever bought.  However, if you're like me and hate it when stuff is easy, making it the traditional way with a thermophillic starter really takes it to a whole other level.
« Last Edit: January 27, 2010, 11:13:16 AM by jkb »

Offline Aldo

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Re: AH-BEETZ
« Reply #229 on: January 27, 2010, 11:13:22 PM »
Hey, Terry, question for you:

I regularly check back here (beautiful recent crust pictures, by the way ... once again!) and have been a fan/reader of your post for a long time now.  I too dream of a pizzeria, and have marveled at how you've turned your passion into a GREAT place.  I'm too far to visit it, but the pictures and website and you all seem to be really really cool!  Seriously, VERY well done, and I cannot wish you enough good and best wishes in the many years of success ahead!

Now, to my question.  On another pizza blog I came across another guy's story of what kind of things he considered before he opened his place: http://thinktank.pmq.com/viewtopic.php?f=6&t=8445.  Well, in particular, beside the dough, he talked about the other kind of dough and some of the issues you need to think out in preparing to open a place.

So, my question: did you approach opening your place with the same methodical dollar by dollar planning that the guy (at http://thinktank.pmq.com/viewtopic.php?f=6&t=8445) did?  I appreciate what yo can share.  Frankly, I think many of us here are lovers of pizza at home, AND ALSO dreamers of having a place one day as fine as your restaurant.

Thanks,as usual for all your great thoughtfulness and time!

Just one of your fans,
A

PS: I will definitely have to try making mozzarella at home with your recipe -- thank you so much for that, I think about it a lot!
« Last Edit: January 27, 2010, 11:14:56 PM by Aldo »

Offline tdeane

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Re: AH-BEETZ
« Reply #230 on: February 01, 2010, 01:27:16 AM »
Hey, Terry, question for you:

I regularly check back here (beautiful recent crust pictures, by the way ... once again!) and have been a fan/reader of your post for a long time now.  I too dream of a pizzeria, and have marveled at how you've turned your passion into a GREAT place.  I'm too far to visit it, but the pictures and website and you all seem to be really really cool!  Seriously, VERY well done, and I cannot wish you enough good and best wishes in the many years of success ahead!

Now, to my question.  On another pizza blog I came across another guy's story of what kind of things he considered before he opened his place: http://thinktank.pmq.com/viewtopic.php?f=6&t=8445.  Well, in particular, beside the dough, he talked about the other kind of dough and some of the issues you need to think out in preparing to open a place.

So, my question: did you approach opening your place with the same methodical dollar by dollar planning that the guy (at http://thinktank.pmq.com/viewtopic.php?f=6&t=8445) did?  I appreciate what yo can share.  Frankly, I think many of us here are lovers of pizza at home, AND ALSO dreamers of having a place one day as fine as your restaurant.

Thanks,as usual for all your great thoughtfulness and time!

Just one of your fans,
A

PS: I will definitely have to try making mozzarella at home with your recipe -- thank you so much for that, I think about it a lot!
Thanks for the kind words! I didn't have to worry too much about the money because I didn't have much. Luckily the place we bought had some decent equipment and all we had to do for reno's was clean(a lot) and paint. My brother in law is a gas fitter so he worked on the oven and got it running nice and hot. Everything else has been done bit by bit. Eventually I hope to have a sit down restaurant where there will be much more to take into consideration.

Offline tdeane

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Re: AH-BEETZ
« Reply #231 on: February 01, 2010, 01:39:20 AM »
This is something I'm working on. A white pie with a thyme and garlic infused bechamel sauce, fior di latte, Asiago, fresh Madagascar green peppercorns, apple wood smoked pancetta(made in house) and sauteed mushrooms. What do you guys think? I loved it but I may try it with some truffle oil next time. How does a little brandy in the sauce sound? I don't know, the chef in me always wants to tweak and improve but i want to stay true to Italian tradition and keep it simple.

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Re: AH-BEETZ
« Reply #232 on: February 01, 2010, 04:58:40 AM »
Terry, that looks and sounds very tasty indeed! i'm not sure about the Brandy though..
Ship both pizzas to England and i'll try them and let you know :-D

Paul

Offline norma427

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Re: AH-BEETZ
« Reply #233 on: February 01, 2010, 07:00:00 AM »
This is something I'm working on. A white pie with a thyme and garlic infused bechamel sauce, fior di latte, Asiago, fresh Madagascar green peppercorns, apple wood smoked pancetta(made in house) and sauteed mushrooms. What do you guys think? I loved it but I may try it with some truffle oil next time. How does a little brandy in the sauce sound? I don't know, the chef in me always wants to tweak and improve but i want to stay true to Italian tradition and keep it simple.

Terry,

Your new pie sounds delicious and quite elegant!  You are very creative.  :) 

Thanks for sharing what you are working on,

Norma
Always working and looking for new information!


Offline jeff v

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Re: AH-BEETZ
« Reply #234 on: February 01, 2010, 09:13:45 AM »
This is something I'm working on. A white pie with a thyme and garlic infused bechamel sauce, fior di latte, Asiago, fresh Madagascar green peppercorns, apple wood smoked pancetta(made in house) and sauteed mushrooms. What do you guys think? I loved it but I may try it with some truffle oil next time. How does a little brandy in the sauce sound? I don't know, the chef in me always wants to tweak and improve but i want to stay true to Italian tradition and keep it simple.

Definitely on the white truffle oil. Nay on the brandy. Mybe swap out the fior di latte for something w/ a little more punch-robiolla, fontina, or how about a green peppercorn marscapone?
Back to being a civilian pizza maker only.

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Re: AH-BEETZ
« Reply #235 on: February 01, 2010, 10:24:16 AM »
Terry,

Can you update us on what method you are currently using to make your dough? That is, are you using a straight (direct) dough method, a commercially leavened poolish or other type of preferment, or a natural starter? Also, are you still operating at around 65% hydration?

Thanks.

Peter

Offline tdeane

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Re: AH-BEETZ
« Reply #236 on: February 01, 2010, 02:55:37 PM »
Definitely on the white truffle oil. Nay on the brandy. Mybe swap out the fior di latte for something w/ a little more punch-robiolla, fontina, or how about a green peppercorn marscapone?
The asiago has a lot of punch. I think I'll try it with chanterlles next time.

Offline tdeane

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Re: AH-BEETZ
« Reply #237 on: February 01, 2010, 03:06:36 PM »
Terry,

Can you update us on what method you are currently using to make your dough? That is, are you using a straight (direct) dough method, a commercially leavened poolish or other type of preferment, or a natural starter? Also, are you still operating at around 65% hydration?

Thanks.

Peter
I am using a sourdough starter. I was at about 67% hydration but now that I am blending Caputo 00 with my regular flour I have lowered the hydration to 63% and It still feels slightly wetter than my previous un-blended dough.

Offline WestCountry

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Re: AH-BEETZ
« Reply #238 on: February 01, 2010, 03:13:01 PM »
Terry - that pie looks great - love the idea of bechamel with pancetta and mushroom. We love white pizza and that one seems very creative. One out of every two pies I make now is a white pie here at home. Keep it up!

Chris

Offline Aldo

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Re: AH-BEETZ
« Reply #239 on: February 02, 2010, 12:43:38 AM »
Once again, you prove that you truly rock!  You are so kind, so generous, so creative, so inspiring.  Thank you so much for all your thoughts on this blog.  As for the new pizza, it looks pretty neat.  How's that cheese combo?  Is it a good texture?  The cheese toward the middle looks like it might be a little gooey -- how does it taste?  Oh, and I like that truffle oil idea.  Brandy, I'm not sure.  But definitely worth the experimentation.  Frankly, your creativity is a magnificent asset.  That combintion is really interesting.  Wish I could try it -- looks really good!

Offline tdeane

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Re: AH-BEETZ
« Reply #240 on: February 02, 2010, 03:20:18 AM »
Once again, you prove that you truly rock!  You are so kind, so generous, so creative, so inspiring.  Thank you so much for all your thoughts on this blog.  As for the new pizza, it looks pretty neat.  How's that cheese combo?  Is it a good texture?  The cheese toward the middle looks like it might be a little gooey -- how does it taste?  Oh, and I like that truffle oil idea.  Brandy, I'm not sure.  But definitely worth the experimentation.  Frankly, your creativity is a magnificent asset.  That combintion is really interesting.  Wish I could try it -- looks really good!
The cheese combination was really good. Creaminess of the fresh mozzarella combined with the sharpness of the asiago definitely worked. It wasn't gooey at all.

Offline Aldo

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Re: AH-BEETZ
« Reply #241 on: February 02, 2010, 11:45:23 PM »
Cool!  I will go try some Asiago -- as usual, you are za man!


Offline tdeane

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Re: AH-BEETZ
« Reply #242 on: February 10, 2010, 03:05:25 AM »
I am trying a new flour this week. An organic Canadian hard red spring wheat flour by Anita's Organics which is a local company. Protein is around 13.5%. I made dough today and it seemed to be very wet for 64% hydration. I'll let you know how it works out.

Offline s00da

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Re: AH-BEETZ
« Reply #243 on: February 10, 2010, 11:34:53 AM »
Hi Terry, I also tried an organic bread flour a while ago and I didn't like the results much. It couldn't absorb much of water, not much fermentation expansion or oven spring and the crust had a lot of sweetness to it!

Offline tdeane

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Re: AH-BEETZ
« Reply #244 on: February 11, 2010, 01:13:20 AM »
Has anyone else tried organic four? I have heard that Chris Bianco uses an organic high protein 00 flour. Anyone have any idea why the dough was so wet?

Offline andreguidon

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Re: AH-BEETZ
« Reply #245 on: February 11, 2010, 01:02:07 PM »
Ive tested organic here in Brazil... my results were very different... the dough was dry, i added more water... around 66% to get the same results i get whit 60-61%.... ??? ???
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Offline Crider

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Re: AH-BEETZ
« Reply #246 on: February 11, 2010, 03:55:01 PM »
I've heard that hard spring wheat is supposed to taste pretty good. Most high-protein flours are usually winter wheat. I'm not surprised that your hydration needs are different. Also, organic flours usually don't have that small amount of malted barley flour like conventional does, so your browning may be different, too.

Offline ninapizza23

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Re: AH-BEETZ
« Reply #247 on: February 12, 2010, 10:56:41 PM »
Tdeanne,
Chris uses organic all purpose from Giusto. I have an idea why it is so hydrated and I will be testing it as soon as the weather gets better so I can use my WBO, right now I cannot comment on it. :)

Offline Matthew

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Re: AH-BEETZ
« Reply #248 on: February 13, 2010, 06:51:11 AM »
Tdeanne,
Chris uses organic all purpose from Giusto. I have an idea why it is so hydrated and I will be testing it as soon as the weather gets better so I can use my WBO, right now I cannot comment on it. :)

There'a a little more to it than that as noted in Reply#90 http://www.pizzamaking.com/forum/index.php/topic,389.80.html
Are you unwilling to comment because you don't know or you prefer not to share?

Matt

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Re: AH-BEETZ
« Reply #249 on: February 21, 2010, 02:05:17 PM »
Hey Terry,
I have a couple of questions for you and any other experts out there... 1) I think you have said before that you use a blend of 50/50 bread and '00' flour, what does adding the 00 add to the finished pizza? 2) I use a strong bread flour, 58-62% water, 2% salt and 0.5% idy and I bake on a stone in my oven at 220 degrees C and then finish under the broiler. I have noticed lately that even though my crust has colour it never has crunch (always just soft and chewy like bread ) any tips?
That's why I asked about the 50/50 blend.. Thank you all for your time.

Paul