Author Topic: Pizzarium (Read 91603 times)

dellavecchia · « **Reply #940 on:** January 16, 2012, 07:45:25 AM »

Quote from: DianeSF on January 15, 2012, 09:18:34 PM

I have fallen in love with Piedro's pizzas photos posted a year ago in January. I've read through the all the postings that follow and can't figure out what is what and which is which! Is there a recipe?
Many thanks,
Diane

Hi Diane - Each couple of pages or so you will find a recipe and workflow, usually in percentages. Use the dough calculator on this site to get the size of your batch and fit to your pan. I would just pick a post that has something that you like visually and use that recipe. We have experimented with so many different approaches that this thread can become confusing, but follow along over the next couple of months and we will be posting our newest efforts. And have fun with the toppings!

John

norma427 · « **Reply #941 on:** January 16, 2012, 09:02:58 AM »

Quote from: Matthew on January 16, 2012, 06:11:53 AM

Thanks all.

Norma,
It's a 70% room temp fermented dough using a biga naturale. I have learned to realize that the handling is everything with this type of dough.

Matt

Matt,

Thanks for telling me your formulation.

I still haven't gotten down exactly what to do to get consistent Pizzarium pies, but might give it another try in a little while.

Norma

RamirOk · « **Reply #942 on:** January 20, 2012, 12:28:43 AM »

Matt,
That look amazing, do you bake the pizza like bonci do then separate and add more ingredients or just cut in half and put that half on top?
Because when bonci do this style of pizza the top did not rise very much.

Also if you can share your toppings would be nice.

---

After watching again the Layover episode I was wondering what pan size Bonci use?
I also saw that he rarely uses that size in one pizza.

Matthew · « **Reply #943 on:** January 20, 2012, 06:20:19 AM »

Quote from: RamirOk on January 20, 2012, 12:28:43 AM

Matt,
That look amazing, do you bake the pizza like bonci do then separate and add more ingredients or just cut in half and put that half on top?
Because when bonci do this style of pizza the top did not rise very much.

Also if you can share your toppings would be nice.

---

After watching again the Layover episode I was wondering what pan size Bonci use?
I also saw that he rarely uses that size in one pizza.

Thank you. They are baked as 2 individual layers with fresh raw spinach in between. Once it's baked, I open it up and add fresh sliced hot sopressata & mortadella. I do not allow it to rise once it's in the pan, it goes right into the oven. He just uses a standard size 1/2 sheet pan.

Matt

norma427 · « **Reply #944 on:** January 20, 2012, 09:16:39 AM »

pizzeriabosco uploaded another video on Youtube about Pizza in Teglia con biga, but since I don’t understand Italian, I can’t understand what he is saying.

<a href="http://www.youtube.com/watch?v=ac0UuwPshU4&context=C3096d96ADOEgsToPDskJMjxR0Sw8sGS30kGLr3xo5" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=ac0UuwPshU4&context=C3096d96ADOEgsToPDskJMjxR0Sw8sGS30kGLr3xo5</a>

Norma

Matthew · « **Reply #945 on:** January 20, 2012, 03:19:35 PM »

Quote from: norma427 on January 20, 2012, 09:16:39 AM

pizzeriabosco uploaded another video on Youtube about Pizza in Teglia con biga, but since I don’t understand Italian, I can’t understand what he is saying. http://www.youtube.com/watch?v=ac0UuwPshU4&context=C3096d96ADOEgsToPDskJMjxR0Sw8sGS30kGLr3xo5

Norma

He's saying that the dough is made using 30% biga & the dough is 95% hydration. It will be ready to use the day after tomorrow after is cold ferments at 4 degrees. He also references that the dough is like velvet.

Matt

dellavecchia · « **Reply #946 on:** January 20, 2012, 03:27:14 PM »

Quote from: norma427 on January 20, 2012, 09:16:39 AM

pizzeriabosco uploaded another video on Youtube about Pizza in Teglia con biga, but since I don’t understand Italian, I can’t understand what he is saying. http://www.youtube.com/watch?v=ac0UuwPshU4&context=C3096d96ADOEgsToPDskJMjxR0Sw8sGS30kGLr3xo5

Norma

Here is the flour he is using - notice it has semola as an ingredient:

http://www.molinoiaquone.com/index.php?p=archnews&sub_menu=cosafacciamo&s_sub_menu=prodotti&prod=Pizza&pop=PopGalleryPizza&id=15

John

Matthew · « **Reply #947 on:** January 20, 2012, 04:21:23 PM »

Quote from: dellavecchia on January 20, 2012, 03:27:14 PM

Here is the flour he is using - notice it has semola as an ingredient:

http://www.molinoiaquone.com/index.php?p=archnews&sub_menu=cosafacciamo&s_sub_menu=prodotti&prod=Pizza&pop=PopGalleryPizza&id=15

John

This is the same flour that I used in my last 2 posts.

dellavecchia · « **Reply #948 on:** January 20, 2012, 04:58:18 PM »

Quote from: Matthew on January 20, 2012, 04:21:23 PM

This is the same flour that I used in my last 2 posts.

Do you have an internet source, or are you getting it through a distributor?

John

norma427 · « **Reply #949 on:** January 20, 2012, 06:05:00 PM »

Quote from: Matthew on January 20, 2012, 03:19:35 PM

He's saying that the dough is made using 30% biga & the dough is 95% hydration. It will be ready to use the day after tomorrow after is cold ferments at 4 degrees. He also references that the dough is like velvet.

Matt

Matt,

Thanks for the translation!

Norma

Matthew · « **Reply #950 on:** January 20, 2012, 07:03:23 PM »

Quote from: dellavecchia on January 20, 2012, 04:58:18 PM

Do you have an internet source, or are you getting it through a distributor?

John

A local distributor carries it. If you contact them, they will call you back & let you know of distributors in your area. It's a combo of Bread Flour, semola & soy flour. If all else fails you can make your own blend. I would do 60% bread, 30% semola rimacinata & 10% soy.

I would also consider doing 50/10/30/10
Bread/WW/Semola/Soy

Matthew · « **Reply #951 on:** January 20, 2012, 07:04:39 PM »

Quote from: norma427 on January 20, 2012, 06:05:00 PM

Matt,

Thanks for the translation!

Norma

No problem

dellavecchia · « **Reply #952 on:** January 21, 2012, 09:43:53 AM »

Quote from: Matthew on January 20, 2012, 07:03:23 PM

A local distributor carries it. If you contact them, they will call you back & let you know of distributors in your area. It's a combo of Bread Flour, semola & soy flour. If all else fails you can make your own blend. I would do 60% bread, 30% semola rimacinata & 10% soy.

I would also consider doing 50/10/30/10
Bread/WW/Semola/Soy

Thanks very much Matt. In the meantime I found Marino flour at my local Williams-Sonoma. I am going to attempt a 50/50 buratto/spelt with a stiff 20% madre next weekend.

John

JimmyG · « **Reply #953 on:** January 21, 2012, 02:45:14 PM »

John,
I'm glad you found the Buratto at your William Sonoma. I look forward to your thoughts about this flour. BTW did you pick up their 00 flour? I have been kind of curious if their is any noticeable difference between the MM 00 and Caputo Pizza Flour.
Jim

dellavecchia · « **Reply #954 on:** January 21, 2012, 06:05:12 PM »

Quote from: JimmyG on January 21, 2012, 02:45:14 PM

John,
I'm glad you found the Buratto at your William Sonoma. I look forward to your thoughts about this flour. BTW did you pick up their 00 flour? I have been kind of curious if their is any noticeable difference between the MM 00 and Caputo Pizza Flour.
Jim

I didn't buy the 00 because I read somewhere it was low protein. Caputo Pizzeria is generally high, near 12%.

John

norma427 · « **Reply #955 on:** January 22, 2012, 07:14:27 AM »

I don’t know if any members on the forum follow Massimo Bosco Pizzeria’s Facebook page, but in my opinion there are many interesting pictures of his biga, dough, and Pizza in Teglia on his Facebook page

I can't get a link to work from Bosco's Facebook page, but if members have a Facebook page, they can just type in Massimo Bosco Pizzeria, and it should come up.

These are a few pictures copied from Massimo Bosco Pizzeria’s Facebook page. If older posts are clicked on there are more pictures. The last picture is a picture of Bosco’s biga. Does anyone know what kind of flour would have been used in the biga to make it so dark?

Norma

JimmyG · « **Reply #956 on:** January 22, 2012, 09:40:26 AM »

Norma,
Well... you stumped me. I saw from this video he is using Caputo flour for his pizza

<a href="http://www.youtube.com/watch?v=QSGzslUrqmQ&list=UUyPMDCM0d7EaAVRo5RYlkqw&index=15&feature=plcp" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=QSGzslUrqmQ&list=UUyPMDCM0d7EaAVRo5RYlkqw&index=15&feature=plcp</a>

I have no clue about the biga. I don't have a Facebook account, but if you do, maybe try asking him on his Facebook page. I would be kind of curious what he responds with.

John,

Quote

I didn't buy the 00 because I read somewhere it was low protein. Caputo Pizzeria is generally high, near 12%.

John

That is good to know.
Jim

norma427 · « **Reply #957 on:** January 22, 2012, 10:38:04 AM »

Quote from: JimmyG on January 22, 2012, 09:40:26 AM

Norma,
Well... you stumped me. I saw from this video he is using Caputo flour for his pizza http://www.youtube.com/watch?v=QSGzslUrqmQ&list=UUyPMDCM0d7EaAVRo5RYlkqw&index=15&feature=plcp I have no clue about the biga. I don't have a Facebook account, but if you do, maybe try asking him on his Facebook page. I would be kind of curious what he responds with.

Jim

Jim,

I do have a Facebook page, but all Bosco’s posts and replies are in Italian. I can see some of the translations, but don’t know if I asked him the question about why the biga is so brown, if he would reply. Maybe, a member that does have a Facebook page that speaks and writes Italian can ask Bosco the question. If no one that speaks Italian wants to, I will ask Bosco’s why his biga is so brown.

Norma

P-TSAR · « **Reply #958 on:** January 22, 2012, 04:58:52 PM »

Quote from: Matthew on January 16, 2012, 06:11:53 AM

Thanks all.

Norma,
It's a 70% room temp fermented dough using a biga naturale. I have learned to realize that the handling is everything with this type of dough.

Matt

Care to elaborate? Your pizza's look perfect to me. Are they baked in a domestic oven?

norma427 · « **Reply #959 on:** January 23, 2012, 09:05:02 AM »

Judy (divinacucina) posted in her blog, (“over a tuscan stove”) she took another pizza workshop with Gabrielle Bonci.

http://www.divinacucina-blog.com/2012/01/passion-for-pizza-bonci.html

It would be interesting to hear from Judy what she learned in this current pizza workshop, in addition to what she posted on her blog.

Norma