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Author Topic: one day at Marco's home  (Read 809 times)

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Offline solab

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one day at Marco's home
« on: October 02, 2017, 09:03:54 AM »
Hello to everyone. Yesterday I met my friend at home. Everyone took some dough and we spend all the time cooking pizza.

I attach some pictures to show you our work.

Have a nice day!

Solab (Marco)


« Last Edit: October 02, 2017, 09:11:33 AM by solab »
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Offline pizzarensen

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Re: one day at Marco's home
« Reply #1 on: October 02, 2017, 09:43:02 AM »
Beautiful!

Offline jsaras

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Re: one day at Marco's home
« Reply #2 on: October 02, 2017, 10:46:52 AM »
I'd like to visit Marco's home one day as well 👨‍
Things have never been more like today than they are right now.

Offline Minolta Rokkor

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Re: one day at Marco's home
« Reply #3 on: October 02, 2017, 05:08:24 PM »
Wow, great topping combinations.

Offline invertedisdead

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Re: one day at Marco's home
« Reply #4 on: October 02, 2017, 06:42:50 PM »
That second pizza looks amazing!

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Offline solab

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Re: one day at Marco's home
« Reply #5 on: October 03, 2017, 03:11:54 AM »
That second pizza looks amazing!

It's "cacio e pepe" in italy, cacio=caciocavallo ed pepe=pepper. It's made with ICE on the top when you place the pizza in the oven (see the attached picture). When you remove the pizza you add cacio and pepper...

Thank you for the comments and sorry for my bad english...

Marco

Edited: "caciocavallo" in "pecorino"
« Last Edit: October 12, 2017, 06:59:54 AM by norma427 »
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Offline invertedisdead

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Re: one day at Marco's home
« Reply #6 on: October 03, 2017, 10:43:25 AM »
It's "cacio e pepe" in italy, cacio=caciocavallo ed pepe=pepper. It's made with ICE on the top when you place the pizza in the oven (see the attached picture). When you remove the pizza you add cacio and pepper...

Thank you for the comments and sorry for my bad english...

Marco

Thank you!

I'm familiar with the pasta dish cacio e pepe, but never had the pizza version. Very nice!  :chef:

Offline Jackitup

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Re: one day at Marco's home
« Reply #7 on: October 05, 2017, 02:21:25 AM »
Nice work!!!
Jon

The two most important days in your life are the day you are born and the day you find out why.            -Mark Twain

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline bradtri

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Re: one day at Marco's home
« Reply #8 on: October 10, 2017, 11:06:39 AM »
It's "cacio e pepe" in italy, cacio=caciocavallo ed pepe=pepper. It's made with ICE on the top when you place the pizza in the oven (see the attached picture). When you remove the pizza you add cacio and pepper...

Thank you for the comments and sorry for my bad english...

Marco
English is not necessary when the universal language is pizza!

Please explain how long to cook this pizza.  Does the ice remain as a thin layer of hot water when the pizza is done?   Or do you cook until it is all evaporated?

Offline solab

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Re: one day at Marco's home
« Reply #9 on: October 10, 2017, 11:21:23 AM »


give a look to this video!

I use to cook for 1 min at 480C.

Marco
« Last Edit: October 10, 2017, 11:27:26 AM by solab »
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Offline bradtri

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Re: one day at Marco's home
« Reply #10 on: October 10, 2017, 02:06:12 PM »
Thank you!

Offline renchero

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Re: one day at Marco's home
« Reply #11 on: October 11, 2017, 09:45:08 AM »
Wow!  I am amazed at the yellow one.  How did you make that dough?  Would you mind sharing the ratios and technique?  It looks beautiful!  I would love to try that one at home. 

Offline solab

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Re: one day at Marco's home
« Reply #12 on: October 11, 2017, 05:32:10 PM »
that pizza is the work of my friend Paolo. He used two packets of saffron and technique no knead
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Offline renchero

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Re: one day at Marco's home
« Reply #13 on: October 11, 2017, 05:33:33 PM »
Incredible. Is that a regular pizza dough recipe or focaccia style bread?

Thanks!

Offline solab

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Re: one day at Marco's home
« Reply #14 on: October 12, 2017, 04:31:31 AM »
Incredible. Is that a regular pizza dough recipe or focaccia style bread?

Thanks!

24 hours (2h 20 - 20h 4 - 4h 20)
90% idro
W290
no knead

give a look here:
http://laconfraternitadellapizza.forumfree.it/m/?t=69617704
it's the 24h version

solab
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Offline Dangerous Salumi

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Re: one day at Marco's home
« Reply #15 on: October 14, 2017, 07:12:45 AM »
Pretty awesome looking pies
Have a Dangerous day!


They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.  - George Shea

Offline renchero

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Re: one day at Marco's home
« Reply #16 on: October 14, 2017, 09:23:16 AM »
24 hours (2h 20 - 20h 4 - 4h 20)
90% idro
W290
no knead

give a look here:
http://laconfraternitadellapizza.forumfree.it/m/?t=69617704
it's the 24h version

solab
Thanks! 

Ive never heard of saffron packets. Can you show me a link on amazon or somewhere for it?  Thank you so much!

Offline solab

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Offline renchero

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Re: one day at Marco's home
« Reply #18 on: October 14, 2017, 01:00:57 PM »
Thank you! 

Offline bradtri

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Re: one day at Marco's home
« Reply #19 on: October 15, 2017, 08:50:38 PM »


give a look to this video!

I use to cook for 1 min at 480C.

Marco

Marco - thank you for the link to the very helpful video.  Here is what we did tonight and it was very good:  https://www.pizzamaking.com/forum/index.php?topic=37836.msg501395#msg501395

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