Author Topic: Pizzarium  (Read 168755 times)

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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.


Offline 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 »
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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.  :-[
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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


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
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Ev

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Re: Pizzarium
« Reply #1160 on: November 01, 2012, 02:40:41 PM »
Looks wonderful, Craig! So was that sauce added post bake?

Offline TXCraig1

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Re: Pizzarium
« Reply #1161 on: November 01, 2012, 03:15:36 PM »
Looks wonderful, Craig! So was that sauce added post bake?

Thanks Steve, Yes, the sauce was added post bake.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Skee

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Re: Pizzarium
« Reply #1162 on: November 01, 2012, 03:17:44 PM »
Looks wonderful, Craig! So was that sauce added post bake?
I was wondering the same thing - at first glance I though it was a slice of dessert pizza with a strawberry sauce.  And the quality of the picture is amazing!

Offline bakeshack

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Re: Pizzarium
« Reply #1163 on: November 01, 2012, 03:22:46 PM »
Nice work, Craig!  This just proves that if you really know what you are doing, you can do any style of pizza with excellent results.

Marlon

Offline bakeshack

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Re: Pizzarium
« Reply #1164 on: November 05, 2012, 03:35:30 AM »
My contribution to this wonderful thread: 

50% CM ABC
50% CM Spelt Type 85
82% Water
20% Leaven
2% Salt

3 hrs bulk, 16 hrs in the fridge + 2 hrs RT

Marlon




Offline giulio.fabris

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Re: Pizzarium
« Reply #1165 on: November 05, 2012, 05:05:57 AM »
Well done Marlon, that is very nice.

Offline Ev

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Re: Pizzarium
« Reply #1166 on: November 05, 2012, 08:43:28 AM »
I agree. Looks great!


Offline norma427

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Re: Pizzarium
« Reply #1167 on: November 05, 2012, 10:33:41 AM »
Marlon,

Wow, beautiful!  The crumb looks excellent!  ;D

Norma


Offline s_gilou

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Re: Pizzarium
« Reply #1168 on: November 05, 2012, 11:14:18 AM »
Amazing pizza!
How much flour did you use please ?
And what size was your pan ?
Thanks
Gilles

Offline bakeshack

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Re: Pizzarium
« Reply #1169 on: November 05, 2012, 11:55:02 AM »
Thank you everyone!  This style is really winning me over.  I love it. 

Amazing pizza!
How much flour did you use please ?
And what size was your pan ?
Thanks
Gilles

Thank you!  The dough was about 800 grams (total flour around 436 gr).  I just used a regular half sheet pan (18 x 13 in). 

Marlon


Offline dellavecchia

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Re: Pizzarium
« Reply #1170 on: November 05, 2012, 02:13:36 PM »
Bonci has nothing on you Marlon!

John

Offline giulio.fabris

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Re: Pizzarium
« Reply #1171 on: November 05, 2012, 02:47:37 PM »
This is my usual mixed grain dough, only this time I left it in the fridge for about 50 hours instead of the usual 24.
It's easier to work with and a bit lighter.
It tastes good, not really much different from the one I usually bake, but it's slightly less chewy.

Offline totally_baked

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Re: Pizzarium
« Reply #1172 on: November 05, 2012, 04:13:23 PM »
Does anyone know why I'm having trouble with my dough sticking to the baking sheet?  I tried it a few times (more oil, less oil, no oil on the sheet) and each time it sticks really badly - so badly that I have to scrape the bread off with a metal spatula.  So, I've ditched the pan and have been cooking it straight on the oven hearth.  

However, this thread is filled with gorgeous photos of beautiful pies baked in pans and it just makes me wonder what I'm doing wrong.  Does anyone have any suggestions?  I'm using between 80 and 90% hydration dough with a few little variations here and there but nothing major.  

Thanks to you all for making this thread happen.  It's truly epic!

Offline scott r

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Re: Pizzarium
« Reply #1173 on: November 05, 2012, 04:19:15 PM »
Have you seasoned your pan?   Even if you have you might need to wipe it down with oil and let it sit in a hot oven a few more times.  

Offline TXCraig1

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Re: Pizzarium
« Reply #1174 on: November 05, 2012, 04:20:50 PM »
Have you tried Crisco or another solid shortening? Don't overdo it, but leave enough that you can see a white film.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


 

pizzapan