Author Topic: Pizzarium  (Read 121088 times)

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Offline andreguidon

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Re: Pizzarium
« Reply #1140 on: July 30, 2012, 07:26:57 PM »
TinRoof, its flour, and from what i understood its from his mill that mills all the flour by stone.... the book was right there on the counter, but i had allot of extra weight in my backpack, so i did no buy it... i am regretting it allot...
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Online giulio.fabris

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Re: Pizzarium
« Reply #1141 on: August 07, 2012, 02:35:51 PM »
@Greenline: your latest effort is fantastic, what a crumb!  :)

I've been making the mixed dough a lot during these last months but tonight I felt like going back to a 0 flour only dough.
I can really tell the difference in taste by now: this is delicate and smooth compared to the mixed dough crumb, which is tastier and crispier in my esperience.

Offline Matthew

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Re: Pizzarium
« Reply #1142 on: October 21, 2012, 05:13:52 PM »
I started a levain on Tuesday & it was ready to go by Friday.  I decided to test it out today.

50% White Flour
50% Light Spelt
20% Levain

80% Hydration

Offline norma427

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Re: Pizzarium
« Reply #1143 on: October 21, 2012, 06:27:51 PM »
Matt,

Wow, that looks great!  :chef:  Could you explain what kind of levain you used?

Norma
Always working and looking for new information!

Offline dellavecchia

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Re: Pizzarium
« Reply #1144 on: October 21, 2012, 06:28:30 PM »
Unbelievable! They should be in Bonci's case, ready for sale.

Did you do the workflow from the book? If not, can you give more detail?

John

Offline tinroofrusted

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Re: Pizzarium
« Reply #1145 on: October 21, 2012, 08:45:38 PM »
Fantastic crumb!  Really beautiful. Well done! 

Regards,

TinRoof

Offline Matthew

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Re: Pizzarium
« Reply #1146 on: October 22, 2012, 05:14:08 AM »
Thanks all.

Norma,
It was a wild yeast levain that I began last Tuesday from organic yogurt.

John,
It was a double hydrated mix in my spiral mixer.  I let it bulk at room temp for 4 hours & then individual rise for 5 hours.  I was working with a TF of .13. 
I will give the book method a go once the levain matures.

Matt

Offline norma427

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Re: Pizzarium
« Reply #1147 on: October 22, 2012, 09:32:36 AM »
Thanks all.

Norma,

It was a wild yeast levain that I began last Tuesday from organic yogurt.

Matt

Matt,

The wild yeast levain with organic yogurt sure sounds interesting.  ;D  Thanks!

Norma
Always working and looking for new information!

Offline P-TSAR

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Re: Pizzarium
« Reply #1148 on: October 22, 2012, 01:55:07 PM »
Great looking "al Taglio".

Are these cooked in a regular domestic oven??

Offline Matthew

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Re: Pizzarium
« Reply #1149 on: October 22, 2012, 03:17:09 PM »
Great looking "al Taglio".

Are these cooked in a regular domestic oven??

Thank you; yes they are.

Matt


Offline CopperTop

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Re: Pizzarium
« Reply #1150 on: October 29, 2012, 01:46:39 PM »
To Jose Piedra who started the "Pizzarium" and everyone's contribution - thank you!!  Now I don't have to translate Bonci's book using Google Translate!!

I was in Florence in April 2012 for a bread course, and had met someone who had just taken his class the previous week.  We were leaving out of Rome and decided to pick up some Marino Mulino flour from his store.  Luck would have it that he was in the Pizzarium that night...picked up his book and got to meet him.  Sadly, my husband and I were too stuffed from dinner to try one of his pizzas. Though I did take a lot of pictures.

I was scheduled to take his course next month, but had to cancel...so finding this link is the next best thing to being there.

Online giulio.fabris

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Re: Pizzarium
« Reply #1151 on: October 29, 2012, 04:02:55 PM »
Matthew your last results are awesome, nice one man.

This is what I've just eaten. ;D
"0" flour and some spelt flour, two layers baking, stuffed with broccoli, caciotta cheese and mortadella.

Offline Matthew

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Re: Pizzarium
« Reply #1152 on: October 29, 2012, 04:04:09 PM »
Matthew your last results are awesome, nice one man.

This is what I've just eaten. ;D
"0" flour and some spelt flour, two layers baking, stuffed with broccoli, caciotta cheese and mortadella.

Thanks & Bravo!

Matt

Offline TXCraig1

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Re: Pizzarium
« Reply #1153 on: October 31, 2012, 03:31:19 PM »
100% KABF
80% HR
3.5% Ischia
2.5% salt
2.0% evoo

24 hours at 71F.
« Last Edit: October 31, 2012, 03:33:05 PM by TXCraig1 »
I love pigs. They convert vegetables into bacon.

Offline andreguidon

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Re: Pizzarium
« Reply #1154 on: October 31, 2012, 03:35:38 PM »
Craig, that looks GREAT!!
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline TXCraig1

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Re: Pizzarium
« Reply #1155 on: October 31, 2012, 03:38:49 PM »
Craig, that looks GREAT!!

Thanks Andre. I'm afraid I'm starting to really like this style.  :-[
I love pigs. They convert vegetables into bacon.

Offline andreguidon

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Re: Pizzarium
« Reply #1156 on: October 31, 2012, 03:42:40 PM »
Its a good variant! i also like this style, i make it once in a while... If i lived in Rome, Pizzarium would see me all the time, the pizza there was delicious...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline dellavecchia

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Re: Pizzarium
« Reply #1157 on: October 31, 2012, 03:43:15 PM »
Wow Craig - Very nicely done. Now get adventurous with the toppings!

John

Offline norma427

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Re: Pizzarium
« Reply #1158 on: October 31, 2012, 03:45:54 PM »
Craig,

I agree, very nicely done.  :)

Norma
Always working and looking for new information!

Offline TXCraig1

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Re: Pizzarium
« Reply #1159 on: October 31, 2012, 04:01:10 PM »
Wow Craig - Very nicely done. Now get adventurous with the toppings!

John

Thanks John and Norma. Just making it was pretty adventurous for me.  :-D
I love pigs. They convert vegetables into bacon.


 

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