Author Topic: Pizzarium  (Read 169541 times)

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Offline norma427

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Re: Pizzarium
« Reply #1225 on: January 17, 2013, 06:00:24 PM »
I saw what I thought were amazing pictures of pizza in teglia from Massino Bosco on facebook different times.  He just uploaded a video of his dough.  It is 95% hydration.  I think Bosco also used the same flour as Gabrielle Bonci uses sometimes.



This is another video that Bosco uses 100% hydration.  I find it interesting that neither doughs stick to his hands or fingers.



This is another video from Bosco of Teglia romana



Norma


Offline sub

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Re: Pizzarium
« Reply #1226 on: February 15, 2013, 03:53:55 PM »
Anthony Bourdain visits Rome and try the best pizza at Pizzarium




« Last Edit: March 13, 2013, 04:39:55 PM by Steve »

Offline giulio.fabris

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Re: Pizzarium
« Reply #1227 on: February 27, 2013, 02:40:40 PM »
There's nothing particularly new in my workflow or in my dough but tonight I've tried a topping I hadn't tried at home yet: 4 formaggi!

My personal take at this classic includes gorgonzola, smoked caciocavallo, stracchino and some seasoned goat cheese.

The result was really tasty so I thought I'd post a couple of pictures.  :)

Offline tinroofrusted

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Re: Pizzarium
« Reply #1228 on: February 27, 2013, 02:45:15 PM »
That looks scrumptious!  Well done, and nice photos too! 

Regards,

TinRoof

Offline norma427

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Re: Pizzarium
« Reply #1229 on: February 27, 2013, 04:53:12 PM »
That looks scrumptious!  Well done, and nice photos too! 

Regards,

TinRoof

 ^^^ 

Norma

Offline bakeshack

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Re: Pizzarium
« Reply #1230 on: March 01, 2013, 03:03:32 PM »
Made these last night inspired by this wonderful thread:

50% 5Stagioni 00
20% Semola
30% Central Milling Spelt 85
84% Water
5% Culture
2.8% Salt

24 hrs bulk fermented @ 60F + 6 hrs balled @ 68-70F. 





Offline giulio.fabris

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Re: Pizzarium
« Reply #1231 on: April 07, 2013, 03:24:08 PM »
I think this might be my best one so far.
Two differences from my usual workflow:

1. The flour: I used "Caputo 00" flour (I bought a good quantity of the red packaging one last week). It's a strong flour, about W 300 I think.
2. Sourdough: in addition to the usual amount of yeast, I added a dry sourdough mix which I bought together with the Caputo flour. I added 5% of the weight of the flour, so about 5g in this case.

I'll have to repeat this same recipe a couple of times but I think these new additions made the difference!

Offline pizzablogger

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Re: Pizzarium
« Reply #1232 on: April 10, 2013, 01:35:21 PM »
Bakeshack and Guilio......very nice looking pies!

We have another Pizzarium fan.

Paulie is in Rome right now and Tweeted that Pizzarium is "Rome's best pizza".

Egg & Potato, Sliced Zucchini with Smoked Sturgeon, Tomato Sauce (plain) and Cherry Tomatoes were among the offerings on display.

Sowrdfish and spinach was also a big hit. --K
« Last Edit: April 10, 2013, 01:42:38 PM by pizzablogger »
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Offline dmcavanagh

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Re: Pizzarium
« Reply #1233 on: April 10, 2013, 03:55:58 PM »
Wow, haven't been in this thread in a while, gotta say that those pies look awesome. Definitely an inspiration to try some high hydration doughs as much as a I hate working with them!
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Offline Johnny the Gent

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Re: Pizzarium
« Reply #1234 on: April 13, 2013, 08:21:22 AM »
Great thread - I enjoy making (and eating) this type of pizza a lot.  One of my favorites: pizza topped with boiled potato (with salt and saffron), mozzarella, pecorino and EVOO. And little bits of bacon or sausage.

Pizza con le patate:
Il miglior fabbro

Offline hotsawce

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Re: Pizzarium
« Reply #1235 on: April 15, 2013, 12:01:03 PM »
I'm really looking to try making this pizzarium style pizza, but there's so many different versions here I don't even know where to begin.

First, where can I find Bonci's book, and has it been translated into English?
Secondly, what pans? I see some use blue steel with great results, but thin aluminum pans are also recommended.
Finally, is a levain necessary, or do you guys think I could use some old dough as a percentage of the water weight? Just interested in trying something a little different.

Offline giulio.fabris

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Re: Pizzarium
« Reply #1236 on: April 15, 2013, 01:03:24 PM »
You could read my reply 1023 and try that recipe, adapting it to your needs.
You can find Bonci's book on Amazon but I don't think it has been translated.
I'm happy with my aluminum pans but I know blue steel ones are very good too.

I'm really looking to try making this pizzarium style pizza, but there's so many different versions here I don't even know where to begin.

First, where can I find Bonci's book, and has it been translated into English?
Secondly, what pans? I see some use blue steel with great results, but thin aluminum pans are also recommended.
Finally, is a levain necessary, or do you guys think I could use some old dough as a percentage of the water weight? Just interested in trying something a little different.

Offline hotsawce

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Re: Pizzarium
« Reply #1237 on: July 05, 2013, 08:38:58 AM »
Made my first attempt this weekend. 75% hydration, 24 hr cold ferment, topped and baked straight away on the middle rack for about 15 minutes. 00 flour.

Not sure if it should have went longer but very different from any square I've made. Bottom was as crisp as it could get without getting heat from a stone, and though cooked through and very airy the crumb had a different texture than any square I've made... Soft and tender but still kind of "bread-like."

Normal, or am I looking for something stiffer? Any additional tips or suggestions welcome

BTW: Neapolitan basil we grew on the pie.
« Last Edit: July 05, 2013, 08:43:58 AM by hotsawce »

Offline parallei

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Re: Pizzarium
« Reply #1238 on: July 05, 2013, 03:17:56 PM »
Quote
Bottom was as crisp as it could get without getting heat from a stone, and though cooked through and very airy the crumb had a different texture than any square I've made... Soft and tender but still kind of "bread-like."

Normal, or am I looking for something stiffer? Any additional tips or suggestions welcome

Looks pretty tasty to me.  I've mostly used a bread  flour for these pies, so I can't comment on the use of 00 (I'm assuming Pizzeria) directly. I'm not sure what you mean by stiffer.  I've gone into the 90's for an HR.  Maybe the bread flour gives a bit more "chew".

Looks great.

Offline sub

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Re: Pizzarium
« Reply #1239 on: August 30, 2013, 06:29:00 AM »
toppings


Offline CopperTop

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Re: Pizzarium
« Reply #1240 on: September 04, 2013, 08:38:14 PM »
I just posted on Events Calendar...an opportunity to meet Grabriele Bonci in NYC at Eataly -strictly demo and tasting, not a hands-on class. Should be a fun time.  I'm sure it's coinciding his US book release (English edition)...

Offline sub

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Re: Pizzarium
« Reply #1241 on: November 01, 2013, 05:36:31 AM »


Offline thezaman

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Re: Pizzarium
« Reply #1242 on: November 01, 2013, 11:12:54 AM »
 i know coppertop went,not sure she is going to post.  i am going to visit my son who attended the professional session in the morning on 10 /21. i am going to get all of the material from him,11/11/13. what he had told me so far  is that the method is very interesting.lots of well know pizza and bread people attended. bonci made a 200 pound batch of dough.

Offline jayl65

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Re: Pizzarium
« Reply #1243 on: November 02, 2013, 11:35:28 PM »
Hi all, Im new to this site and am so excited to find some information about Pizzarium.

My partner and I were in Italy a few months ago and spent time in Rome and Naples/Sorrento. We had pizza at Pizzarium after and long tour of the Vatican. We were exhausted and would have loved to have sat a cafe and rested, but made the hike back around the Vatican to Pizzarium to have a break and eat.

 The pizza case was mesmerizing with all of the choices. My favorite was a potato pizza. The suppli were pretty amazing as well. As there is no place to sit inside the small space of Pizzarium we took our treasure outside to the street to eat sitting on a concrete wall. What might sound horrible was one of our most memorable dining experiences in Rome. Despite our tired feet, cultural overload and lack of American style dining amenities: we wondered back to the subway trying to articulate what had just happened.

The simplest of ingredients  had been transformed beyond their individual characteristics into something that transcended the components themselves. This was our overall food take away from our trip aside from the cultural and artistic aspect. Perfect simple ingredients combined in a way that transcends the individual components themselves. 

We had pizza in Naples and Sorrento also and back in the states dreamed of the Italian foodscape. Im still searching for eggs like the ones in Italy.

I'm by no means a skilled pizza maker. But these memories have inspired my search for a WFO and a chance to recreate the spirit of those food memories at home.

I'll be combing over the post here and look forward to trying some the the recipes.

Please check out my post in the wood fired oven section and help me make an oven decision.

Offline giulio.fabris

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Re: Pizzarium
« Reply #1244 on: November 03, 2013, 10:03:45 AM »
Welcome to the forum, I liked the story of your trip to Italy. Good luck with your experiments!

I have not posted anything recently, so I thought I'd post a photo of the pizza I made today.
The only change to my usual recipe is the addition of a little bit of sour dough (which lately I've been doing). It gives me a more flavorful dough.  :)

Offline jsaras

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Re: Pizzarium
« Reply #1245 on: November 05, 2013, 05:43:57 PM »
I tried the "white flour" recipe (for bread flour) given in Bonci's book, which I translated into the following formulation:

Flour (100%):
Water (70%):
IDY (.7%)
Salt (2%):
Oil (4%):  TF=.103 (thickness factor was calculated from the info given in the book)

Mix yeast and flour in a bowl with wooden spoon.  Add water.  After everything is well mixed add the salt and oil.  The dough will be soft and shaggy at this point. 

Transfer to another well-oiled bowl and let it rest for 1 hour while covered.

Perform a total of three stretch-and-folds separated by 15-20 minutes.

Place the dough into an oiled bowl and drizzle some oil on top of the dough and rub it over the surface.  Cover the bowl  and refrigerate for 24 hours.

Remove dough from refrigerator and let it sit for 10 minutes.  Divide the dough into desired size and perform a single stretch-and-fold.  Let the dough rest for 1.5 hours.

Stretch dough on floured work surface until it is roughly the shape of the pan.  Place the dough in an oiled pan.  Cook at 450-475 degrees for about 25 minutes.

I made the dough in a round 16.25-inch PSTK pan from Lloyd Pans and I used GM Better For Bread Flour.  It turned out quite well.  What I like about this dough is that it can be baked in your friend's anemic home oven using just a pan. 

On the next go around I think I'm going to do one less stretch-and-fold and/or increase the hydration a bit as I had difficulty stretching the dough to fill the pan.
« Last Edit: November 05, 2013, 05:46:28 PM by jsaras »
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Offline norma427

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Re: Pizzarium
« Reply #1246 on: November 07, 2013, 07:04:26 AM »
An article from Food & Wine about Gabriele Bonci taking a six-pizzeria tour though Manhattan and Brooklyn.  Between bites, Gabriele Bonci dished on the ins and outs of pizza making and revealed why passion can trump tradition.  http://www.foodandwine.com/blogs/2013/11/6/italys-most-famous-pizzaiolo-judges-new-yorks-top-pies 

Norma

Offline norma427

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Re: Pizzarium
« Reply #1247 on: November 08, 2013, 09:01:38 AM »
From bloggers Kitty's Kitchen “The new courses of pizza by Gabriele Bonci”.

http://www.kittyskitchen.it/i-nuovi-corsi-di-pizza-di-gabriele-bonci.html


 

Norma

Offline norma427

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Re: Pizzarium
« Reply #1248 on: November 15, 2013, 08:06:40 AM »
Gabriele Bonci posted these photos of his starter culture on his facebook page.  I am curious if anyone can tell by the photos how much the ratio of flour to water is. 

Norma

Offline totally_baked

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Re: Pizzarium
« Reply #1249 on: November 15, 2013, 03:07:31 PM »
Hi Norma.  Looks like a pretty wet starter to me.  If I had to guess, I'd say it's about a 100% hydration starter, so the ratio would be about 1:1.  That's also the hydration level he calls for in his book, of course.  Any reason to think it might be different?