Author Topic: Pizzarium  (Read 169528 times)

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Offline giulio.fabris

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Re: Pizzarium
« Reply #1025 on: March 31, 2012, 07:39:05 PM »
You're welcome, and yes, that is correct: I stretch out the dough by hand a la Bonci.


parallei

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Re: Pizzarium
« Reply #1026 on: March 31, 2012, 11:16:07 PM »
A thick ragu of ground lamb, pancetta, rosemary, basil, tomato. Potato and leeks with time, a bit of cheddar and mozz. Asparagus with mozz and some prosciutto after the fact.  Shrooms with thyme and onion, a bit of ham, and creme fraiche after the fact. No crumb shots, it all got snarfed.


Offline dellavecchia

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Re: Pizzarium
« Reply #1027 on: April 01, 2012, 05:18:54 AM »
A thick ragu of ground lamb, pancetta, rosemary, basil, tomato. Potato and leeks with time, a bit of cheddar and mozz. Asparagus with mozz and some prosciutto after the fact.  Shrooms with thyme and onion, a bit of ham, and creme fraiche after the fact. No crumb shots, it all got snarfed.



Paul - I love the topping combos. And I know people are starting to get irritated at my place when they see the camera. It means they have to wait to eat while I analyze the crumb!

John

Offline dellavecchia

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Re: Pizzarium
« Reply #1028 on: April 01, 2012, 05:20:58 AM »
You're welcome, and yes, that is correct: I stretch out the dough by hand a la Bonci.

Giulio - Thank you for your detailed workflow. I am curious, where did you learn how to make this style of pizza, and have you been developing dough by hand with bread or other styles?

John

Offline giulio.fabris

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Re: Pizzarium
« Reply #1029 on: April 01, 2012, 08:03:14 AM »
A thick ragu of ground lamb, pancetta, rosemary, basil, tomato. Potato and leeks with time, a bit of cheddar and mozz. Asparagus with mozz and some prosciutto after the fact.  Shrooms with thyme and onion, a bit of ham, and creme fraiche after the fact. No crumb shots, it all got snarfed.

They look really scrumptious, well done.

Offline giulio.fabris

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Re: Pizzarium
« Reply #1030 on: April 01, 2012, 08:14:02 AM »
Giulio - Thank you for your detailed workflow. I am curious, where did you learn how to make this style of pizza, and have you been developing dough by hand with bread or other styles?

John

You're welcome John.
I've been kneading and baking bread for quite a while now, I definetely started from this (You can actually make some nice bread using these recipes).
Then, last year, I came to know Bonci and his way of making pizza. Fascinated, I began a self-taught process of trial and error, which led to gradually better and better results.

parallei

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Re: Pizzarium
« Reply #1031 on: April 01, 2012, 11:35:49 AM »
Giulio and John,

Thanks for the kind words.  The toppings were good, though a bit prep work intensive.  There is something to be said for just throwing a roast in the oven!

Paul

Offline Matthew

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Re: Pizzarium
« Reply #1032 on: April 03, 2012, 06:17:49 PM »
His book will be out tomorrow

parallei

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Re: Pizzarium
« Reply #1033 on: April 03, 2012, 06:20:14 PM »
Thanks for the heads-up Matthew!  I was wonder what to get my wife for "her" Birthday.....


Offline dellavecchia

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Re: Pizzarium
« Reply #1034 on: April 03, 2012, 06:24:19 PM »
His book will be out tomorrow

Very exciting! I wonder how much will be specifically for home baking, or if it will go into detail about his real workflow.

John

Offline dellavecchia

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Re: Pizzarium
« Reply #1035 on: April 03, 2012, 07:06:22 PM »
For those who would like to order it, it is available on Amazon.it:

http://www.amazon.it/gioco-pizza-magnifiche-ricette-Cucina/dp/8817055190

The book is in Italian. You can use your Amazon.com login information to check out - shipping is around 14 euro for 10-12 day delivery.

John

parallei

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Re: Pizzarium
« Reply #1036 on: April 03, 2012, 07:19:33 PM »
Thanks John.  Happily, we can deal with the Italiano around here.  My wife's is better than mine, and she enjoys reading the Italian papers everyday.  "But Honey, I thought you'd enjoy answering my translation question!".......I'm in.

Offline dellavecchia

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Re: Pizzarium
« Reply #1037 on: April 03, 2012, 08:07:44 PM »
Thanks John.  Happily, we can deal with the Italiano around here.  My wife's is better than mine, and she enjoys reading the Italian papers everyday.  "But Honey, I thought you'd enjoy answering my translation question!".......I'm in.

Paul - I am hoping my rusty Italian will get me through the texts. At least we can easily comprehend the recipes, since they will be easily identifiable with grams and obvious ingredients. Maybe a few of us can translate some of the recipes here - Peter might have to chime in about copyright though.

John

Offline jeff v

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Re: Pizzarium
« Reply #1038 on: April 03, 2012, 08:43:40 PM »
Thanks for the heads-up Matthew!  I was wonder what to get my wife for "her" Birthday.....

That is hilarious!  :-D
Back to being a civilian pizza maker only.

parallei

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Re: Pizzarium
« Reply #1039 on: April 03, 2012, 11:35:58 PM »
The Game of the Pizza. The Magnificent Recipes of the King of Pizza  (or pretty close)

is on its way!

Offline dellavecchia

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Re: Pizzarium
« Reply #1040 on: April 04, 2012, 06:29:32 AM »
The Game of the Pizza. The Magnificent Recipes of the King of Pizza  (or pretty close)

is on its way!

Mine too! It was only 4 euro extra for expedited shipping, so it should ship today and be here by the middle of next week.

John

Offline JimmyG

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Re: Pizzarium
« Reply #1041 on: April 04, 2012, 08:55:48 AM »
Giulio and Paul,
I must have missed your posts while I was gone but two truly fantastic looking pies. I don't think Bonci could have made one any better.

Mathew,
Thanks for the heads up about the book! With all the press he has been receiving, I was wondering how long it would take before Bonci had a book to his name.

Jim
Discovery consists of seeing what everybody has seen and thinking what nobody has thought.


Offline giulio.fabris

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Re: Pizzarium
« Reply #1042 on: April 05, 2012, 10:45:32 AM »
His book will be out tomorrow

Thanks for the info Matthew, I had missed the publishing date!

Offline giulio.fabris

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Re: Pizzarium
« Reply #1043 on: April 05, 2012, 10:48:32 AM »
Giulio and Paul,
I must have missed your posts while I was gone but two truly fantastic looking pies. I don't think Bonci could have made one any better.

Mathew,
Thanks for the heads up about the book! With all the press he has been receiving, I was wondering how long it would take before Bonci had a book to his name.

Jim

Thanks Jim!

I expect a pizza rush when the book arrives.  :-D

Offline Matthew

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Re: Pizzarium
« Reply #1044 on: April 05, 2012, 12:09:21 PM »
No problem guys


Offline Pete-zza

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Re: Pizzarium
« Reply #1045 on: April 05, 2012, 08:36:56 PM »
Paul - I am hoping my rusty Italian will get me through the texts. At least we can easily comprehend the recipes, since they will be easily identifiable with grams and obvious ingredients. Maybe a few of us can translate some of the recipes here - Peter might have to chime in about copyright though.

John,

From the forum's perspective, the main prohibition is that members not post copyrighted material of others on the forum. I have seen a few instances where entire books were put on the web, with potential copyright infringement implications, but that is not about to happen on this forum. More likely is the posting of copyrighted articles of others. Steve, the owner of this forum, has instructed the Moderators to remove any such articles if they are posted on the forum. However, links can be provided to copyrighted material hosted by others on other websites.

On the specific matter of recipes, it is extremely difficult to protect recipes, although the books within which they appear can, and almost always are copyrighted. Most cookbook authors, and especially those who are widely recognized, realize that recipes that appear in their cookbooks will eventually be posted on the Internet, and in some cases even go viral, and that there is very little that they can do about it, since the miscreants are almost always individuals. The authors themselves might even let loose a free recipe or two in order to promote their cookbooks, usually through articles and interviews where they can hype their cookbooks. Also, increasingly, cookbooks form a piece of a much larger "package". For example, celebrity chefs not only write cookbooks but they might also have cable shows, appear as guests on other outlets, teach, have their own blogs and presences on Facebook and Twitter, own or invest in food related businesses, and have licensing, marketing and merchandizing arrangements to sell all kinds of products bearing their names and images. Think Mario Batali, Wolfgang Puck, Guy Fieri and Emeril Lagasse, just to name some of the best at this sort of thing. I doubt that they are losing sleep that their recipes are all over the Internet. Their objective is to get as many eyeballs on them and their products as possible. These opportunities themselves usually translate into higher book sales.

Peter


Offline dellavecchia

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Re: Pizzarium
« Reply #1046 on: April 06, 2012, 05:17:10 PM »
It's here! I will post more later tomorrow after I have read through it.

John

Offline dellavecchia

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Re: Pizzarium
« Reply #1047 on: April 07, 2012, 02:19:35 PM »
Some initial thoughts...

I am still going through the book, finding words that I need to translate, but overall I just love this book. There is a wealth of information, and some of our experiments have been dead on in terms of technique, workflow, and percentages. There is even a generous amount of information on creating your own "madre", which takes 10 days and uses yogurt for the inoculation.

The book is broken down into 3 different doughs:

1. a white flour (type 0 Buratto) using dry yeast,
2. a "mixed" flour (50% type 2 Buratto, 25% white flour, and 25% whole spelt [farina di farro integrale]) using dry yeast OR natural starter,
3. a 50% spelt, 50% whole spelt using only natural yeast natural.

All the recipes reference one of these doughs as a base. The first two are 70% hydration and the third is 80%. All use 4% oil and 2% salt. The natural yeast is used at 10% and the third dough using 15%, the dry at .7% and .4%. The book has some amazing photography of the crumb structure of each of the 3 dough types, the second one being the most open. They are all developed by hand.

I love that NONE of the pictures of crumb show an even height - they are decidedly uneven with lots of peaks and valleys. I get the sense that this is a good thing - pockets for the filling to fall into.

I will post more as I get through. I have never read an entire book in Italian, so it is going slowly to make sure I am understanding things correctly.

John
« Last Edit: April 11, 2012, 10:59:34 AM by dellavecchia »

Offline JimmyG

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Re: Pizzarium
« Reply #1048 on: April 07, 2012, 06:45:27 PM »
John,
Thanks for posting your interpretations of Bonci's books. I do have a question I hope you can clarify. In the third formula, is Bonci referring to a 50/50 mix of bolted (white) spelt and integrale spelt or 50% buratto and 50% integrale spelt?
Discovery consists of seeing what everybody has seen and thinking what nobody has thought.

Offline giulio.fabris

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Re: Pizzarium
« Reply #1049 on: April 07, 2012, 07:06:45 PM »
John,
Thanks for posting your interpretations of Bonci's books. I do have a question I hope you can clarify. In the third formula, is Bonci referring to a 50/50 mix of bolted (white) spelt and integrale spelt or 50% buratto and 50% integrale spelt?

The third formula indicates 50% Buratto spelt and 50% whole spelt if I'm not mistaken.
« Last Edit: April 07, 2012, 07:13:31 PM by giulio.fabris »