Author Topic: VPN Brazil (Read 6434 times)

andreguidon · « **on:** November 30, 2009, 06:15:07 PM »

Hey Guys, last minute news... VPN is here in Sao Paulo, and I'm in the crash course.... today was a introduction, and getting to know Brazilian flour e etc... we have maestro pizzaiolo Giulio Adriani as a teacher (http://www.pizzanapoletana.org/showassoc.php?id=11). ill post some pics, i forgot my camera today...

thezaman · « **Reply #1 on:** December 02, 2009, 05:19:58 PM »

hi ,any up dates on your pizza school . i did the one at antica pizzeria and would love to compare methods.

andreguidon · « **Reply #2 on:** December 02, 2009, 06:15:27 PM »

Hi... its very good ! i dint have any chances to take pics yet... its all day long, and its allot of work... for sure ill post some pics tomorrow...

the first day, we had allot of theory and some dough making and dough opening... the second day and third day (today) we went to a pizzeria and practice allot of dough opening and oven management... tomorow will be the same again... oh yea today we had more theory...

andreguidon · « **Reply #3 on:** December 02, 2009, 06:18:33 PM »

he explained why leoparding happens... VPN says there should not be allot and should be small... Giulio said that its because of humidity in the dough... the weter the more you have....

thezaman · « **Reply #4 on:** December 02, 2009, 09:43:13 PM »

looks like you are learning a lot. can you share anything with us?

andreguidon · « **Reply #5 on:** December 03, 2009, 11:54:59 AM »

pics...

vrumvrum · « **Reply #6 on:** December 03, 2009, 02:08:54 PM »

HI andre, im from Brazil as well, and would love to talk about neapolitan pizza.
Can I add you on my messenger ?

thanks.

Vinicius Campos.

andreguidon · « **Reply #7 on:** December 03, 2009, 02:13:12 PM »

sure Vinicius !

where are you from ?

vrumvrum · « **Reply #8 on:** December 03, 2009, 06:31:37 PM »

Im from Brasilia.

As far as im concerned there is only one place in brasilia that claims to be doing neapolitan pizza.

thezaman · « **Reply #9 on:** December 03, 2009, 10:00:27 PM »

vpn needs to eat more pizza !! all skin and bones!! actually i am envious . what hydration level ,salt level,yeast level does vpn recommend?

andreguidon · « **Reply #10 on:** December 04, 2009, 04:55:18 AM »

Hi Vinicius, Welcome to the board !

thezaman,

well, the go by eye... believe it or not, there are some guide lines, but the final product is done by eye....
10L water
16 to 18 kg of flour (depends on the absorsion)
.5 to .6 Kg of salt (depends also how flour takes the water and how the final product elasticity and temp)
30 to 35 grams of yeast (depends on outside temp)

thezaman · « **Reply #11 on:** December 06, 2009, 08:07:53 AM »

andre, what sauce method have you learned, type of tomatoes ect. ?

andreguidon · « **Reply #12 on:** December 06, 2009, 08:32:33 AM »

well, the sauce is only Italian canned tomatoes, they are drained, than processed trough a vegetable mill (http://ecx.images-amazon.com/images/I/51PEW65ZE5L._SL500_AA280_.jpg) than salt to taste and some basil leafs....

what was interesting was wen i ask about san marzano tomatoes.... the answer was, the san marzano tomato dont exist any more, they where extinguished by a Prague, and that what is selling now is a tomato build from the DNA of the original... so they to taste the same anymore... you should used very high quality italian canned tomatoes...

andreguidon · « **Reply #13 on:** December 06, 2009, 08:36:24 AM »

<a href="http://www.youtube.com/watch?v=9H6UpMtR898" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=9H6UpMtR898</a>

one short video....

widespreadpizza · « **Reply #14 on:** December 06, 2009, 09:38:50 AM »

Andre, that oven looks like it has some issues. At least on that bake. The dome and door seem very high, is that the case? -marc

andreguidon · « **Reply #15 on:** December 06, 2009, 09:45:17 AM »

yea... he complained allot about that....the organization was not very helpful... they did not get info from VPN, so he played along...

we had allot of issues whit the flour too.... so it was good, but not perfect... Ive learned much more here in pizzamaking, then at the class...

thezaman · « **Reply #16 on:** December 06, 2009, 10:38:09 AM »

andre, thank you for all of the information. it seems that all vpn uses the standard recipe that anyone can get off of the internet. i like the fact he adds basil to his sauce. that is different from the standard .

andreguidon · « **Reply #17 on:** December 06, 2009, 05:46:05 PM »

what was fun, was that we learned how to open the dough as the Neapolitan pizzaiolo... but it only works well when used whit italian pizza flour...

vrumvrum · « **Reply #18 on:** December 07, 2009, 08:16:38 AM »

And what flour did you guys actually used ? How did VPN go about the fact that it is nearly impossible to get Caputo 00 flour here in Brazil ?

The only 00 flour i could get my hands here in Brasilia was colavita 00 flour

vrumvrum · « **Reply #19 on:** December 07, 2009, 08:20:26 AM »

when using this flour , I get very little elasticity , dough tears easily. I have knead the dough several different ways. And used hydration levels from 58 to 65 % . The less the better, or else im getting a super sticky dough.