A D V E R T I S E M E N T


Author Topic: 3 dough for Sunday's Pizza!!!!  (Read 45863 times)

0 Members and 1 Guest are viewing this topic.

Offline Antilife

  • Registered User
  • Posts: 503
  • Age: 40
  • Location: Modena
  • Pizza ..... or Bakery?
Re: 3 dough for Sunday's Pizza!!!!
« Reply #520 on: December 04, 2017, 03:24:32 AM »
Is that parmesan cream something you make or buy?  If you make it, can you elaborate on the recipe?  Thanks!
I make it. Ricotta cheese, milk, a lotnof parmisan, salt and black pepper

Offline yarbrough462

  • Registered User
  • Posts: 211
  • Location: San Quirino, Italy
  • An American in Italy
Re: 3 dough for Sunday's Pizza!!!!
« Reply #521 on: December 04, 2017, 06:05:22 AM »
Thanks.  I'll try that as a base for some of my pizzas.  I have been using panna made in to a type of bechamel, parmesan and a slight touch of garlic to get the same effect.

Offline Antilife

  • Registered User
  • Posts: 503
  • Age: 40
  • Location: Modena
  • Pizza ..... or Bakery?
Re: 3 dough for Sunday's Pizza!!!!
« Reply #522 on: December 04, 2017, 06:20:45 AM »
Thanks.  I'll try that as a base for some of my pizzas.  I have been using panna made in to a type of bechamel, parmesan and a slight touch of garlic to get the same effect.
Garlic and milk-based ingredients in my opinion is a terrible mix togheter. Try this cream... Easy and simple... Don't cook tjis cream

Offline yarbrough462

  • Registered User
  • Posts: 211
  • Location: San Quirino, Italy
  • An American in Italy
Re: 3 dough for Sunday's Pizza!!!!
« Reply #523 on: December 04, 2017, 09:55:22 AM »
Garlic and milk-based ingredients in my opinion is a terrible mix togheter. Try this cream... Easy and simple... Don't cook tjis cream

I guess that's an American thing  ;D  Approximately what proportions are you using of each ingredient?  BTW, I may be interested in coming over your way to do a pizza class.  Do you have any details you can PM me?  Thanks, Chris

Offline Antilife

  • Registered User
  • Posts: 503
  • Age: 40
  • Location: Modena
  • Pizza ..... or Bakery?
Re: 3 dough for Sunday's Pizza!!!!
« Reply #524 on: December 04, 2017, 10:03:58 AM »
I guess that's an American thing  ;D  Approximately what proportions are you using of each ingredient?  BTW, I may be interested in coming over your way to do a pizza class.  Do you have any details you can PM me?  Thanks, Chris
I hate who make a receipt without % , but this cream is so simply that i make      it without a concept but searching the right  softliness  to use on pizza.

A D V E R T I S E M E N T


Offline thezaman

  • Lifetime Member
  • *
  • Posts: 2620
  • Age: 64
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: 3 dough for Sunday's Pizza!!!!
« Reply #525 on: December 24, 2017, 06:03:15 PM »
nothing new ?

Offline Antilife

  • Registered User
  • Posts: 503
  • Age: 40
  • Location: Modena
  • Pizza ..... or Bakery?
Re: 3 dough for Sunday's Pizza!!!!
« Reply #526 on: December 25, 2017, 04:31:12 AM »
nothing new ?

As you wish THEZAMAN ;D ;D ;D

Dough 1
Denti Zero+ w340
75% hydro
5% sourdough
0,1% fresh yeast
3% lard
3% salt
48h( 38CF,10RT)

Dough 2:
10% Poolish with Denti infibra w38o
90% Anima verace
60% hydros
0,1% fresh yeast
2% Lard
3% Salt
24 (14+10) all RT

Giorilli receipt for Panettone

More informations and pizza photos at: http://www.0059.it/2017/12/25/santo-natale/
Facebook: www.facebook.com/0059StefanoCiccarelli


« Last Edit: December 25, 2017, 11:49:30 AM by Antilife »

Offline Antilife

  • Registered User
  • Posts: 503
  • Age: 40
  • Location: Modena
  • Pizza ..... or Bakery?
Re: 3 dough for Sunday's Pizza!!!!
« Reply #527 on: January 01, 2018, 03:44:26 PM »
3 Days of Neapolitan Pizza, Panettone and Teglia Romana

Usual Neapolitan Dough for Private Event:
90% Denti Anima Verace
10% Semolina
63% Hydro
0,18% fresh yeast
3% Lard
3% Salt
48h(39CF+9RT)

for Teglia Romana you find in "Focaccia Style"
Giorilli recipe for Panettone

All photos and info at: http://www.0059.it/2018/01/01/2930-31-auguri/
Facebook: www.facebook.com/0059StefanoCiccarelli

« Last Edit: January 01, 2018, 03:52:26 PM by Antilife »

Offline amolapizza

  • Registered User
  • Posts: 16
  • Location: Luxembourg
  • I Love Pizza!
Re: 3 dough for Sunday's Pizza!!!!
« Reply #528 on: January 07, 2018, 10:41:17 AM »
Magnifico!

Offline schold

  • Registered User
  • Posts: 569
  • Location: Norway
Re: 3 dough for Sunday's Pizza!!!!
« Reply #529 on: January 07, 2018, 11:47:27 AM »
They look very nice!
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

A D V E R T I S E M E N T


Offline Antilife

  • Registered User
  • Posts: 503
  • Age: 40
  • Location: Modena
  • Pizza ..... or Bakery?
Re: 3 dough for Sunday's Pizza!!!!
« Reply #530 on: January 08, 2018, 05:26:11 PM »
Thanks Guys! i'm testing the new fashion of the moment:

High Idratation Neapolitan Pizza

100% Denti Zero+ W340
75% hydros
0,1% fresh yeast
3% Lard
3% Salt
48h(36CF+12RT)

and in this period i'm using a lot sourdough for Panettone ...so i mix a second dough:

90% Denti Anima Verace
10% Denti Infibra W300
65% hydro
5% sourdough
2% Lard
3% Salt
17(4+13) all RT

More informations and photos at: http://www.0059.it/2018/01/08/alta-idratazione-lievito-madre/
Facebook: www.facebook.com/0059StefanoCiccarelli
« Last Edit: January 08, 2018, 05:28:34 PM by Antilife »

Offline Zymurgist

  • Registered User
  • Posts: 12
  • Location: Canyon Lake, TX
  • I Love Pizza!
Re: 3 dough for Sunday's Pizza!!!!
« Reply #531 on: January 08, 2018, 09:36:51 PM »
Thanks Guys! i'm testing the new fashion of the moment:

High Idratation Neapolitan Pizza

100% Denti Zero+ W340
75% hydros
0,1% fresh yeast
3% Lard
3% Salt
48h(36CF+12RT)

and in this period i'm using a lot sourdough for Panettone ...so i mix a second dough:

90% Denti Anima Verace
10% Denti Infibra W300
65% hydro
5% sourdough
2% Lard
3% Salt
17(4+13) all RT

More informations and photos at: http://www.0059.it/2018/01/08/alta-idratazione-lievito-madre/
Facebook: www.facebook.com/0059StefanoCiccarelli

Those are gorgeous.

Offline invertedisdead

  • Registered User
  • Posts: 3567
  • Rest In Pizza
Re: 3 dough for Sunday's Pizza!!!!
« Reply #532 on: January 11, 2018, 11:47:15 AM »
Nice pizza marinara!

Offline Antilife

  • Registered User
  • Posts: 503
  • Age: 40
  • Location: Modena
  • Pizza ..... or Bakery?
Re: 3 dough for Sunday's Pizza!!!!
« Reply #533 on: January 11, 2018, 12:00:25 PM »
Nice pizza marinara!
Thanks Guys... Next week i will stay in Neaples for 5 days ( I lead a course of Teglia Classica and Romana) so i can taste my last  neapolitan  pizzerias and on sunday i will make pizza with other friends pizzamakers . I will try to share this fantastic experience

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 23228
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: 3 dough for Sunday's Pizza!!!!
« Reply #534 on: January 11, 2018, 01:48:04 PM »
Beautiful.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

A D V E R T I S E M E N T


Offline Antilife

  • Registered User
  • Posts: 503
  • Age: 40
  • Location: Modena
  • Pizza ..... or Bakery?
Re: 3 dough for Sunday's Pizza!!!!
« Reply #535 on: January 12, 2018, 02:36:42 PM »
Beautiful.
Thanks TXCraig1!! Do you know www.openpizza.it ? The site maintainer and the developers are my friends. The engine of the site use your yeast/temp tables.Really great job!!

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 23228
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: 3 dough for Sunday's Pizza!!!!
« Reply #536 on: January 12, 2018, 03:51:34 PM »
Thanks TXCraig1!! Do you know www.openpizza.it ? The site maintainer and the developers are my friends. The engine of the site use your yeast/temp tables.Really great job!!

Thank you. I'm happy to hear it's a help. I haven't seen the site before. How do I get a user id / password?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Antilife

  • Registered User
  • Posts: 503
  • Age: 40
  • Location: Modena
  • Pizza ..... or Bakery?
Re: 3 dough for Sunday's Pizza!!!!
« Reply #537 on: January 12, 2018, 04:26:50 PM »
Thank you. I'm happy to hear it's a help. I haven't seen the site before. How do I get a user id / password?
Sen a Mail to [email protected] .
Giovanni Demuro
I inform him immediately

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 23228
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: 3 dough for Sunday's Pizza!!!!
« Reply #538 on: January 12, 2018, 07:37:57 PM »
Sen a Mail to [email protected] .
Giovanni Demuro
I inform him immediately

I tried to send him an email, but it didn't go through.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Antilife

  • Registered User
  • Posts: 503
  • Age: 40
  • Location: Modena
  • Pizza ..... or Bakery?
Re: 3 dough for Sunday's Pizza!!!!
« Reply #539 on: January 12, 2018, 07:43:27 PM »
I tried to send him an email, but it didn't go through.
It's not automatic, is manual cause Spam users. I  send him message. I hope read it soon

A D V E R T I S E M E N T


 

wordpress