Pizza Making Forum

Pizza Making => Neapolitan Style => Topic started by: Mmmph on February 20, 2011, 08:00:11 PM

Title: Pizza with Mmmph
Post by: Mmmph on February 20, 2011, 08:00:11 PM
A couple of weeks ago, I posted about my new experience with cake yeast on my LBE. I thought I'd post some pics from this weeks bake.

This week, I used 70% KABF and 30% Caputo. I could have reduced the hydration, because of the Caputo, but let it ride. Three hour room temp bulk rise, balled and planned on 36 hour fridge rise, but could not bake on Saturday, so I ended up with 60 hours in the refrigerator for a Sunday afternoon bake. The dough had spread out a bit in my Doughmate Artisan tray, and was bordering on overblown...Anyway the doughs were rather squarish to start the bake, so they finished squarish when done. Not the best looking pies I've made, but some of the tastiest!

Flour (100%):    977.08 g  |  34.46 oz | 2.15 lbs
Water (63%):    615.56 g  |  21.71 oz | 1.36 lbs
CY (.5%):    4.89 g | 0.17 oz | 0.01 lbs |
Salt (2.3%):    22.47 g | 0.79 oz | 0.05 lbs | 4.03 tsp | 1.34 tbsp
Total (165.8%):   1620 g | 57.14 oz | 3.57 lbs | TF = N/A
Single Ball:   270 g | 9.52 oz | 0.6 lbs

Sadly, I ran out of gas after the fourth pie, so here's the four I baked today.

Pie Pics
1. White pie. Truffled mushrooms with Asiago Vecchio, with a swirl of Aleppo chili oil. Grana Padano finish.
2. Margherita
3. Homemade fennel sausage, with red onion, fiore di latte. Grana Padano finish.
4. Truffled mushrooms, with provolone piccante on F.Berrio olive oil
Title: Re: Pizza with Mmmph
Post by: Mmmph on February 20, 2011, 08:01:15 PM
Pics of my set-up:

1. LBE Setup
2. Pizza stone.
Title: Re: Pizza with Mmmph
Post by: Pete-zza on February 20, 2011, 08:10:47 PM
Mmmph,

Great job with the pizzas. They look superb.

Peter
Title: Re: Pizza with Mmmph
Post by: Jackie Tran on February 20, 2011, 08:27:58 PM
Mmmph, very nice job on the pizzas and pictures.   Thanks for also posting the recipe you used as well.

Are you using any type of heat deflectors or additional stones under your hearth?   Where did you buy the stone?  I'm assuming it was already cut and you didn't have to cut it yourself.

Chau
Title: Re: Pizza with Mmmph
Post by: norma427 on February 20, 2011, 10:15:16 PM
Mmmph,

I can imagine how tasty your pies were with the longer ferment.  Your pies also look good.   :)

Norma
Title: Re: Pizza with Mmmph
Post by: Mmmph on February 21, 2011, 09:54:18 AM
Thanks for the kind words, all....

@Chau: For a heat deflector, I use an 10 inch old round cast iron griddle with the handle hacksawed off. It's placed on the charcoal grate directly above the Bayou Kitchen SP-10 burner. The stone I bought from amazon.com. It's an Old Stone baking stone 20.5x16x.75 in. Funny thing, though, I don't see that stone on amazon.com anymore. The carry "The Grilled Pizza Stone" which looks identical.

The stone rests on 4 squashed balls of heavy-duty aluminum foil on top of the grill. My dome is similar to yours and jasonmolinari's.

To bake, I  try to start the pies in with the stone in the low 600's F, because as soon as I place one on the stone, I crank the gas wide-open. My guests say it sounds like a jet engine. I lay the pies on the stone with a perforated peel, to help eliminate excess flour. I then use an aluminum pizza tray to turn the pie for more even baking....My technique is like the villa roma youtube video. I go 40 seconds, then turn, wait 15, turn wait 15 and so on. My pies are 1:40-2:10.
Title: Re: Pizza with Mmmph
Post by: Mmmph on February 27, 2011, 09:47:34 PM
Six pies this Sunday. All on the LBE...All made with my sourdough creation, Moby.
Named after Herman Melville's antagonist, Moby Dick, the white whale, who is a symbol for many things, including nature and those elements of life that are out of human control.

I've been searching for the white whale of sourdough for years. I've tried buying cultures, and making my own...Then I tried the Silverton method this winter, and (like Ahab) found that thing I've been looking for. Mmmm, Moby Pies!

16 hour room temp bulk rise, 24 hr refrigerated ball rise, 2.5 hour wake, then bake on my LBE. No commercial yeast at all.

I also created Umami Bomb #1...After reading about http://www.amazon.com/Taste-No-5-Umami-Paste-3pk/dp/B003XKKCO8/?tag=pizzamaking-20 (http://www.amazon.com/Taste-No-5-Umami-Paste-3pk/dp/B003XKKCO8/?tag=pizzamaking-20)

Umami Bomb #1 is made of a secret blend of tomato paste, shiitake and porcini mushrooms, kalamata olives, garlic, parmigiano reggiano, asiago vecchio, vincotto, white wine, anchovy paste, olive oil, salt, and sugar. All blended together into a squeezeable paste. Squisito!

#1: Truffled mushroom, red onion, fiore di latte
#2: Asparagus, asiago, aleppo chili oil, Umami Bomb #1
#3: Filetti with smoked mozz, fiore di latte, Umami Bomb #1, finished with fresh chives.
#4: Asparagus, smoked mozz, red onion, Umami Bomb #1 (Ack...Got stuck on the peel a little.)
#5: Margharita, fiore di latte, smoked mozz, basil, finshed with Grana Padano
#6: Asparagus, asiago, Umami Bomb #1

Title: Re: Pizza with Mmmph
Post by: Mmmph on February 27, 2011, 09:48:10 PM
#7: Upskirt #1
#8  Upskirt #2
Title: Re: Pizza with Mmmph
Post by: Ronzo on February 27, 2011, 10:15:24 PM
Those........................... are gorgeous!
Title: Re: Pizza with Mmmph
Post by: norma427 on February 27, 2011, 10:25:59 PM
Mmmph,

Wow, they sure are some beautiful pies!  :)  Great job.

Norma
Title: Re: Pizza with Mmmph
Post by: Mmmph on February 27, 2011, 10:38:20 PM
Sorry...Forgot this. 270g dough balls w/2% waste.

Total Formula:
Flour (100%):    999.64 g  |  35.26 oz | 2.2 lbs
Water (63%):    629.77 g  |  22.21 oz | 1.39 lbs
Salt (2.3%):    22.99 g | 0.81 oz | 0.05 lbs | 4.12 tsp | 1.37 tbsp
Total (165.3%):   1652.4 g | 58.29 oz | 3.64 lbs | TF = N/A
Single Ball:   275.4 g | 9.71 oz | 0.61 lbs

Preferment:
Flour:    82.62 g | 2.91 oz | 0.18 lbs
Water:    82.62 g | 2.91 oz | 0.18 lbs
Total:    165.24 g | 5.83 oz | 0.36 lbs

Final Dough:
Flour:    917.02 g | 32.35 oz | 2.02 lbs
Water:    547.15 g | 19.3 oz | 1.21 lbs
Salt:            22.99 g | 0.81 oz | 0.05 lbs | 4.12 tsp | 1.37 tbsp
Preferment: 165.24 g | 5.83 oz | 0.36 lbs
Total:    1652.4 g | 58.29 oz | 3.64 lbs  | TF = N/A
Title: Re: Pizza with Mmmph
Post by: TXCraig1 on February 27, 2011, 10:46:59 PM
Your Moby pies are truly stunning! They look incredible; the colors just pop, you got some nice leoparding going on, and the char is beautiful. I'd love to see the crumb next time. You also have some really interesting and exciting flavors going on that I have not seen before. If you would to share the secret recipe for your Umami Bomb#1, I'd love to try it.

Thank you very much for posting.

Craig
Title: Re: Pizza with Mmmph
Post by: Jackie Tran on February 27, 2011, 10:53:27 PM
Very Nice Mmmph.  Can you tell me how your current (favorite) starter "moby" differs from others you have tried in the past?  How is the leavening effect and flavor profile different? 

Also, this is the 2nd time I've read of umami and I'm very curious now.  How do you use it?  Do you just squirt drops of it here and there or is it used inplace of a sauce? 

Thx,
Chau
Title: Re: Pizza with Mmmph
Post by: Mmmph on February 28, 2011, 01:50:00 PM
Thanks all for the kind words....

@Ron; Your LBE pies are looking great...and with WW flour. Cool.

@Craig; the crumb as beautiful, light and picture perfect. I always ask my guests to judge my pies by the crust. One of them held up their slice to show me the crumb and said, "That's the money shot! He then ate it."

We're always busy eating the pies and forget some shots.

Your efforts are inspiring... all of your food.


@Norma; Your pies are beautiful. The Pizzarium thread is amazing. I actually use one of your Pizzarim crumb shots as my iPhone background. See below.

@Chau: Dude, your pies are completely droolworthy!

Moby has a great smell...Especially the hootch on top. It's has great oven spring and a light crumb. The flavor is mild, but with a bit of tang. My favorite aspect of this culture is it's extensibility. Too often, the cultures I've used are rather tight and don't want to open up. Or they're on the other end of that spectrum, and they have too much acid. The gluten starts to break down, leaving me with skins that tear too easily when trying to open them up.

Moby acts more like commercial yeasted dough, which I still prefer to bake, and eat.

Umami Bomb #1; With white pies, I draw a spiral on the skin, then top from there. On red pies, I sauce first, then draw the spiral. I generally go around three times from the cornicione.

I found a piece of clipart that sort of shows the pattern. See below.

I'll gladly post the Umami Bomb #1 recipe, once I type it up. It's all in a scrawl on looseleaf paper right now...But to which forum topic does it belong??
Title: Re: Pizza with Mmmph
Post by: TXCraig1 on February 28, 2011, 02:57:17 PM
I'll gladly post the Umami Bomb #1 recipe, once I type it up. It's all in a scrawl on looseleaf paper right now...But to which forum topic does it belong??

Right here in this thread is fine, or maybe start a new thread in "Off Topic Foods." If you put it someplace other than here, please drop a note here telling us where to look for it.

Craig
Title: Re: Pizza with Mmmph
Post by: Jackie Tran on February 28, 2011, 03:52:28 PM
The idea of an umami bomb sounds really esoteric but at the same time I could see it becoming really addictive!  Looking forward to it. 

Chau
Title: Re: Pizza with Mmmph
Post by: sbxstr on February 28, 2011, 05:19:03 PM
Mmmph, I wonder if you would share design details of your LBE with me. I'd like to make one. I have a spare kettle down in the cellar. Your pies look great!
Title: Re: Pizza with Mmmph
Post by: Mmmph on February 28, 2011, 05:28:29 PM
@sbxtr:

I followed this post for most of my construction:
http://forums.egullet.org/index.php?/topic/133636-little-black-egg-pizza-oven-how-to-make-one-at-home/

I posted this last week:
http://www.pizzamaking.com/forum/index.php/topic,13057.0.html

This is the mother of all things LBE (Thanks Villa Roma):
http://www.pizzamaking.com/forum/index.php/topic,4753.0.html
Title: Re: Pizza with Mmmph
Post by: buceriasdon on February 28, 2011, 05:55:51 PM
Mmmph, I am also interested in your umami paste as I make a similar sauce I believe. Umami is the 5th. taste in Japanese meaning savory with sweet, sour, bitter and salty the most commonly known tastes. MSG was invented to create this taste. My experiments were inspired by a Japanese cookbook's reference which lead me to this recipe for ketchup.        
   http://www.saveur.com/article/Recipes/Umami-Ketchup                                                                                                                                                    which I changed to suit what I have available to me and my taste. I added dried mushrooms and Maggi sauce and used roasted tomato, seaweed........closer to this
http://www.vietworldkitchen.com/blog/2009/09/spicy-umami-ketchup-recipe.html
Don
Title: Re: Pizza with Mmmph
Post by: pizzablogger on March 01, 2011, 05:54:53 PM
Man, those are some sexy looking pies! Fantastic work.

Ran a couple of those photos through the Color Correction program and put the requisite depth-of-field blur on one as well.

This just in:

Quote
Sir, I must plead for you to hear me out. Anti grill agents Villa Roma, Jackie Tran, an even more anonymous person going by the code name "Mmmph" and similar malcontents are polluting your judgment with these pictures...which are fabrications and outright propaganda.  Please kind sir, refrain from succumbing to said propaganda, stop looking out of the window at me and step away from the hacksaw.

I look forward to being filled with charcoal and grilling a fish for you this summer. That is all and thank you for your consideration and ongoing generosity.

Sincerely,
Your pal Weber.

 :)
Title: Re: Pizza with Mmmph
Post by: Mmmph on March 01, 2011, 08:20:02 PM
Hah! pizzablogger...that's a hoot. Thanks.

The pics look great.

But, hey, Villa Roma started it here first. All hail!
Title: Re: Pizza with Mmmph
Post by: Jet_deck on March 01, 2011, 09:51:04 PM
Mmmph, your results are very good.  Please post some pics of the inside of your lid. If you think you would like some extra top heat, start reading here http://www.pizzamaking.com/forum/index.php/topic,11126.msg110685.html#msg110685 (http://www.pizzamaking.com/forum/index.php/topic,11126.msg110685.html#msg110685).  Down at reply 249 Don gives the 'nuts and bolts' of a vortex generator.  In essence, a wing to point the hot air in the dome down toward the pizza.  Keep us posted with pics, they look good.
Title: Re: Pizza with Mmmph
Post by: JConk007 on March 01, 2011, 09:52:03 PM
SWEET! great use of the Sprags ! (asparagus) What is your procedure for them? place on pie raw? blanch? peel? cold... Also where did you get your top of the line neapolitan peel (sq. 14"?)with the holes? thats my next toy but at $125 ??? 
thanks!
John
Title: Re: Pizza with Mmmph
Post by: Mmmph on March 02, 2011, 10:27:29 AM
@Jet_deck - I posted a pic of JMolinari's lid. Mine is almost identical. Chau's is similar, but pooched in a little (for clearance?) Mine has the pizza tray like Jmolinari's. I agree that more heat on the surface is needed. My corniciones are a little blonde inside the circumference.
I'm thinkink a slightly smaller pizza tray cut into a D shape and the flat edge folded to create a downdraft.

@JConk007 -  I bend each stalk until it breaks naturally. Freeze the broken ends for later use. Add an inch of water to a saucepan. Salt it well and drop in the asparagus. Put the spurs to the heat. As soon as the water bubbles, turn it down. 3-4 minutes later place the pan in the sink and run cold water in the pan until the asparagus is cool to the touch. Bright green and tender crisp! Refrigerate for later use.

I got the 13" and the 15" perforated GI.Metal peels from Brick Oven Baker http://store.brickovenbaker.com/peels (http://store.brickovenbaker.com/peels). At the time they were on sale...Boom, sold!
I think you can also get them from the GI.Metal website and eBay.

Title: Re: Pizza with Mmmph
Post by: Matthew on March 02, 2011, 10:36:25 AM
@Jet_deck - I posted a pic of JMolinari's lid. Mine is almost identical. Chau's is similar, but pooched in a little (for clearance?) Mine has the pizza tray like Jmolinari's. I agree that more heat on the surface is needed. My corniciones are a little blonde inside the circumference.
I'm thinkink a slightly smaller pizza tray cut into a D shape and the flat edge folded to create a downdraft.




From what I remember, when Jason was an active member, his LBE worked really really good & he made some stunning pies with it.

Matt
Title: Re: Pizza with Mmmph
Post by: Jackie Tran on March 02, 2011, 11:08:15 AM
My corniciones are a little blonde inside the circumference.
I'm thinkink a slightly smaller pizza tray cut into a D shape and the flat edge folded to create a downdraft.

Mmmph, I struggled with this problem for awhile in my MBE, until I made a heat/airflow deflector for the lid.  You can read about it here.  It created that downdraft you are referring to.

http://www.pizzamaking.com/forum/index.php/topic,11126.260.html (http://www.pizzamaking.com/forum/index.php/topic,11126.260.html)

I duplicated it for the LBE and it works great.

Chau
Title: Re: Pizza with Mmmph
Post by: Mmmph on March 02, 2011, 11:41:47 AM
I think I can accomplish this with another aluminum pie (smaller) pan attached under the lid. My LBE is a 22 inch weber. In the lid I have a 20" pie pan bolted through the center hole drilled in the lid, like the jmolinari pic above.

If I remove the ash bowl and add a smaller pan (15"?), drilled in the center for the bolt, then cut and folded like the image below...You think that may work??

Okay, I know it looks like I draw and print with my feet, but immediate inspiration clouds my mechanical skills.
Title: Re: Pizza with Mmmph
Post by: Jackie Tran on March 03, 2011, 07:23:01 AM
I like the design Mmmph.  I think it will work just fine.

Chau
Title: Re: Pizza with Mmmph
Post by: sbxstr on March 03, 2011, 04:48:49 PM
Mmmph, thanks for the link to build instructions. SBXSTR
Title: Re: Pizza with Mmmph
Post by: Mmmph on March 13, 2011, 10:04:51 PM
First time with 100% KAAP flour. Used my version of dellavecchia's Keste Clone dough.

I also changed the dome of my LBE after my last posting, due to the lightness of my cornicione inner circumference. Some improvement this week, but I'll tweak it some more.

24 hour room temp bulk rise.

Mixed for 5 min in my N28 mixer. Because I used AP flour, after 2 hours, one turn. After 12 hours, one turn. After 24 hours, one turn and ball...Some crazy puffy looking doughballs. 39 hour refrigerator rise, 2 hour wake and bake.

Flour (100%):    986.39 g  |  34.79 oz | 2.17 lbs
Water (65%):    641.15 g  |  22.62 oz | 1.41 lbs
CY (.02%):    0.2 g | 0.01 oz | 0 lbs | Salt (2.5%):    24.66 g | 0.87 oz | 0.05 lbs | 4.42 tsp | 1.47 tbsp
Total (167.52%):   1652.4 g | 58.29 oz | 3.64 lbs | TF = N/A
Single Ball:   275.4 g | 9.71 oz | 0.61 lbs

Pics:

1. Yellow tomato, truffled mushrooms, homemade hot fennel sausage (with Sriracha sauce, mmmm), fresh mozz
2. Crumb shot of pie #1
3. Upskirt of that pie, Cha-ching!
4. Red onion, hot sopressata, smoked gouda, basil. What a flavorful combo.
5. Crumb from pie #4
Title: Re: Pizza with Mmmph
Post by: Mmmph on March 13, 2011, 10:05:39 PM
6. Margherita
7. Upskirt from pie, #6
Title: Re: Pizza with Mmmph
Post by: ponzu on March 13, 2011, 10:14:33 PM
Great job.  The charring on the bottom looks really ideal.

How was the crumb?

AZ
Title: Re: Pizza with Mmmph
Post by: Jackie Tran on March 13, 2011, 10:22:04 PM
Mmmph, fantastic looking pies.  Very WFO-ish.  ;D  You are advancing so quickly.  Didn't you just build your LBE not long ago?  Since you are making such advancements, I'm gonna have to ask the hard questions.   Now for the crumb....it looks a bit dry to me.  Was it?  

Excellent photography work as well.  Job well done.  
Title: Re: Pizza with Mmmph
Post by: Tscarborough on March 13, 2011, 10:29:22 PM
Beautiful!
Title: Re: Pizza with Mmmph
Post by: Mmmph on March 13, 2011, 10:39:15 PM
Thanks all...

@Ponzu -  The crumb was good...I was putting the spurs to the heat pretty hard. The crumb wasn't as light as KABF pies, but it was still tender.

@Chau - I built my LBE in August of 2010. I used it through the Fall, and started again  a few weeks ago.
In re the crumb...Perhaps a couple were a little on the dry side, but very fermented and flavorful.
Stretch and fold baby!

I attached a couple of closer shot of the crumb.
Title: Re: Pizza with Mmmph
Post by: norma427 on March 13, 2011, 10:47:00 PM
Mmmph,

Fantastic looking pies!  :)

Norma
Title: Re: Pizza with Mmmph
Post by: dellavecchia on March 14, 2011, 07:28:25 AM
Fantastic crumb. I also love the bottom char - looks straight out of a wfo.

John
Title: Re: Pizza with Mmmph
Post by: hotsawce on March 15, 2011, 02:58:36 PM
Amazing looking pies. Wow!
Title: Re: Pizza with Mmmph
Post by: Mmmph on March 15, 2011, 04:27:21 PM
Thanks all.

I usually use KABF for my pies, but when I saw the pies by TXCraig1,
http://www.pizzamaking.com/forum/index.php/topic,13135.0.html
I had to try KAAP for the first time for pizza.

I like it a bunch, but prefer KABF.

However, 100% Caputo pies next! Muwhahhahhahah!  >:D
Title: Re: Pizza with Mmmph
Post by: pizzablogger on March 15, 2011, 06:14:15 PM
Excellent looking pies Mmmph!

Looks quite tasty on my end and the crumb looks pretty spot on for my tastes....it looks moist without being too moist. We all have our personal preferences. I like my pizzas to not be as moist as my breads, but that's just me.

Hot to trot pies on the LBE. Nice.   Another LBE coming......  :chef:
Title: Re: Pizza with Mmmph
Post by: chickenparm on March 15, 2011, 06:25:15 PM
Thanks all.

I usually use KABF for my pies, but when I saw the pies by TXCraig1,
http://www.pizzamaking.com/forum/index.php/topic,13135.0.html
I had to try KAAP for the first time for pizza.

I like it a bunch, but prefer KABF.

However, 100% Caputo pies next! Muwhahhahhahah!  >:D

I agree with your above statement.I too,made a few KAAP pies and I really do not like them as much as I do the KABF.The AP is a great flour though,worth for folks to experiment and compare to each other.

That said, I can taste a difference between the two flours types,and I'm going to stick with the BF for now,while trying other kinds down the road as well.The BF brings a taste and aroma that reminds me of childhood pizza shops in NY where I grew up.

Btw,Great pies you made! Nice work!
 :pizza:
Title: Re: Pizza with Mmmph
Post by: Mmmph on March 15, 2011, 07:51:05 PM
  Another LBE coming......  :chef:

Let it happen, cap'n!
Title: Re: Pizza with Mmmph
Post by: dzpiez on March 15, 2011, 07:58:01 PM
Great lookin' pies.  8)
Title: Re: Pizza with Mmmph
Post by: gtsum2 on March 17, 2011, 08:27:04 PM
very nice pies!
Title: Re: Pizza with Mmmph
Post by: TXCraig1 on March 17, 2011, 08:37:32 PM
Mmmph,

Beautiful pies, great flavors, nice charring, and a awesome crumb. That's just the look I like with the big bubbles made of smaller bubbles.

Very nice,
Craig
Title: Re: Pizza with Mmmph
Post by: Mmmph on March 20, 2011, 01:00:15 PM
Flour (100%):    1017.93 g  |  35.91 oz | 2.24 lbs
Water (60%):    610.76 g  |  21.54 oz | 1.35 lbs
CY (.03%):    0.31 g | 0.01 oz | 0 lbs |
Salt (2.3%):    23.41 g | 0.83 oz | 0.05 lbs | 4.19 tsp | 1.4 tbsp
Total (162.33%):   1652.4 g | 58.29 oz | 3.64 lbs | TF = N/A
Single Ball:   275.4 g | 9.71 oz | 0.61 lbs


100% Caputo this week. I'll never forget the first time I used this stuff. Soft, tender, beautiful dough.

Strange...Though I've used it in the past, I've never had results like this. The dough was loose, and difficult to open up, and it tore easily. It felt like 70%+ hydration dough.

I mixed it like I always do, but it seemed really wet. I'm guessing I didn't knead it long enough. 24hr room temp bulk rise, scaled and balled, 24hr refrigeration, 2.5hr wake, then bake.

This week had me making the statement, "Not all my pizzas are round". Tasted great, but for me it was a FAIL.

And, I'm still trying to tweak my heat distribution on the LBE...Sheesh!

Anyway,

1. Margherita
2. White clam, mozz, garlic, parsley butter
3. Filetti, with Umami Bomb #1
Title: Re: Pizza with Mmmph
Post by: Mmmph on March 20, 2011, 01:00:52 PM
4. Saffron shrimp balls with tomato-harissa sauce
5. Broccoli rabe, asiago fresco, smoked gouda, aleppo chili oil
6. Truffled mushroom, asiago vecchio, umami bomb #1
Title: Re: Pizza with Mmmph
Post by: Ronzo on March 20, 2011, 01:01:20 PM
Mmmph, those are gorgeous. Excellent job.
Title: Re: Pizza with Mmmph
Post by: flyboy4ual on March 20, 2011, 09:19:46 PM
They look good to me!

Scott D.

Title: Re: Pizza with Mmmph
Post by: R2-Bayou on March 22, 2011, 03:36:47 PM
Fired up the LBE last night and pushed out some deelish pies! Used 100% Caputo 00 and a San Francisco starter, here's my percentages..

Caputo 00   100%
Water   60%
Starter   3%
Salt   2.7%

20 hour room temperature bulk fermentation, balled and proofed room temperature for another 4 hours.

I topped these with a combination of red sauce (Nina's tomatoes and salt), fior di latte, Oregon Olive Oil, fresh basil, homemade peperone (Ruhlman and Polcyn's recipe), marinated kale (kale, olive oil, and salt), and some anchovies..

The LBE pre-heated for about a half hour, deck was 750ºF and dome was 850ºF. Pies cooked for about 90 seconds each...
Title: Re: Pizza with Mmmph
Post by: buceriasdon on March 22, 2011, 03:43:26 PM
Beautiful.
Don
Title: Re: Pizza with Mmmph
Post by: Jet_deck on March 22, 2011, 04:44:47 PM
Killer pizza R2B.  Got any crumb shots?
Title: Re: Pizza with Mmmph
Post by: TXCraig1 on March 22, 2011, 04:48:05 PM
Very nice.

Craig
Title: Re: Pizza with Mmmph
Post by: R2-Bayou on March 22, 2011, 04:51:25 PM
@Jet_deck
No crumb shots this time, these were taken on my phone and I always seem to take photos as an afterthought. I will say when you cut these you could hear that 'cruuunch' sound give way to a nice soft and chewy interior of the cornicione, great hole structure.. I'll post crumb shots next time!
Title: Re: Pizza with Mmmph
Post by: TXCraig1 on March 22, 2011, 04:51:32 PM
Mmmph,

You come up with some killer sounding flavor combinations.

Craig
Title: Re: Pizza with Mmmph
Post by: marietto87 on March 22, 2011, 05:37:09 PM
Hello I'm Mario from Cagliari (a big island in Italy,Sardinia)

Very nice pizzas! congratulation!
May I know wich kind of Caputo did you use?

Thank you

Regards
Title: Re: Pizza with Mmmph
Post by: R2-Bayou on March 22, 2011, 05:43:45 PM
@Mario, I use the Caputo Tipo 00 Pizzeria, the blue 25 kilo bag..
Title: Re: Pizza with Mmmph
Post by: pizzablogger on March 22, 2011, 06:43:02 PM
R2....very handsome looking pizzas there. Very nice!  :)

I can't wait to get started in ernest on my LBE. Just placed the order for the Bayou Classic SB-10. --K
Title: Re: Pizza with Mmmph
Post by: marietto87 on March 23, 2011, 08:32:23 AM
Wow I use the same flour but really different results, could you tell us something about mixing metod? all flour togheter or slowly? temperature of water? CY wich type of yeast is? How long fermentation was? room temperature? Is it cooked in a brick oven or electric?

Sorry for lots of questions but here in Italy (in the various forum regarding pizzas) I've never saw any similar results!

Thank you and sorry for my english :)

Title: Re: Pizza with Mmmph
Post by: R2-Bayou on March 23, 2011, 03:34:18 PM
Wow I use the same flour but really different results, could you tell us something about mixing metod? all flour togheter or slowly? temperature of water? CY wich type of yeast is? How long fermentation was? room temperature? Is it cooked in a brick oven or electric?

Mixing Method: There is a lot of discussion on this forum regarding mixing, I have experimented with autolyse (adding some flour and mixing, followed by a rest time, then adding the rest of the flour and completely mixing) but I now prefer just to add all of my ingredients and mix. I start by measuring warm water into a mixing bowl (I've used distilled water, but where I live in Oregon, USA, the regular tap water seems fine, I would guess around 90ºF), followed by adding my activated starter to the water and thoroughly mixing. I then measure the flour and blend the salt into the flour. The flour mixture is then added to the water and mixed using the dough hook on a KitchenAid mixer until the dough mass pulls away from the sides.

The yeast I use is a natural "starter", or poolish. Not cake yeast or instant dried yeast, but an activated starter. The type I used here is the San Francisco Sourdough Culture from Sourdoughs International http://sourdo.com/culture.htm (http://sourdo.com/culture.htm)
My favorite culture I've used is from Ischia island in Italy, I found a good source on eBay here: http://cgi.ebay.com/SOUTHERN-ITALIAN-SOURDOUGH-STARTER-ISCHIA-/150561793745?pt=LH_DefaultDomain_0&hash=item230e2ea6d1 (http://cgi.ebay.com/SOUTHERN-ITALIAN-SOURDOUGH-STARTER-ISCHIA-/150561793745?pt=LH_DefaultDomain_0&hash=item230e2ea6d1) .
I use a 100% hydration for my poolish, basically equal weights of water and flour that "feeds" the sourdough culture. I sometimes feed the culture for several days after taking it out of hibernation before it is adequately thriving.

The dough fermentation begins with a bulk fermentation of 20 hours at room temperature (about 65ºF), followed by balling into portions of 280 grams each, and proofing for an additional 4 hours, again at 65ºF.

Finally, the oven we keep referring to as the LBE, or Little Black Egg, was developed by users on this forum and pioneered by users such as Villa Roma, Essen1, and others. Its a converted charcoal grill using a high pressure propane burner and several pizza stones and modifications. The goal was to simulate a wood fired oven in an inexpensive way. Here's my take on it and a link to the original forum:
http://www.pizzamaking.com/forum/index.php/topic,4753.msg78060.html#msg78060 (http://www.pizzamaking.com/forum/index.php/topic,4753.msg78060.html#msg78060)
http://www.pizzamaking.com/forum/index.php/topic,4753.0.html (http://www.pizzamaking.com/forum/index.php/topic,4753.0.html)

Obviously, there are many, many opinions and methods to explore. GOOD LUCK!
Title: Re: Pizza with Mmmph
Post by: marietto87 on March 23, 2011, 05:17:28 PM
Thank you very much for your patience,Here in Italy we use an electric oven (first attachment) which reaches 470°C s but unfortunatly I've never replicated leoparding texture in my pizzas do you think it depends on temperature or dough?  :( I use Caputo blu,62% idratation.3% salt and 0.3% of cake yeast,8 hours  fermentation. Here in Italy don't sell any sourdough culters, have you ever used cake yeast? is it better cultures?
2nd attachment my last pizza of yesterday

Regards
Mario  
Title: Re: Pizza with Mmmph
Post by: Mmmph on March 23, 2011, 05:39:08 PM
Hey...I have one of those Ferrari G3 ovens. Great for wintertime pizza!
Title: Re: Pizza with Mmmph
Post by: R2-Bayou on March 23, 2011, 05:46:52 PM
@marietto87

I think your recipe is fine, but I think the difference between the pizzas is from the oven. The LBE forces very hot air over and across the pizza during the bake, whereas the Ferrari G3 is just ambient heat.... That's my guess anyway..

@Mmmph, do you have any comparison pointers since you also have the G3??
Title: Re: Pizza with Mmmph
Post by: Mmmph on March 23, 2011, 05:58:39 PM
@marietto87

Using the G3 oven: In the US, I've had better luck with bread flour or all-purpose flour. Here, there's malt added and helps with fermentation and browning.

With Caputo, use a little less cake yeast and a little more salt, then try for a longer bulk fermentation at room temperature. More gas bubbles in the dough can provide more leoparding.

When baking with this oven, I also run a small electric fan next to it to make sure the top element stays on and will not cycle off. This removes some of the steam created in the small space, and makes the top and sides char better.

Buona fortuna
Title: Re: Pizza with Mmmph
Post by: marietto87 on March 23, 2011, 06:10:58 PM
Thank you very much for advice,I'll try 20hrs fermentation using less CY
Tomorrow I will search an oven as your.
Is it more or less the same using charcoal instead of propane?
Title: Re: Pizza with Mmmph
Post by: Mmmph on April 03, 2011, 10:30:19 PM
Two doughs this week...All with KABF. I love this stuff. I also used CY that had been frozen for almost two months. I was told to use 2x the amount of CY after it has been frozen.

Flour (100%):    943.17 g  |  33.27 oz | 2.08 lbs
Water (63%):    594.2 g  |  20.96 oz | 1.31 lbs
CY (.1%):    0.94 g | 0.03 oz | 0 lbs |
Salt (2.3%):    21.69 g | 0.77 oz | 0.05 lbs | 3.89 tsp | 1.3 tbsp
Total (165.4%):   1560 g | 55.03 oz | 3.44 lbs | TF = N/A
Single Ball:   260 g | 9.17 oz | 0.57 lbs
- N28 mixer. Mixed all ingredients with 700g KABF for 2 min. 20 Min autolyse. Added remaining flour, mixed 8 minutes. 18 hr room temp bulk rise. Balled, 30 hour refrigeration, 3 hour wake, then bake.

and

Flour (100%):    427.63 g  |  15.08 oz | 0.94 lbs
Water (80%):    342.11 g  |  12.07 oz | 0.75 lbs
CY (.1%):    0.43 g | 0.02 oz | 0 lbs |
Salt (2.3%):    9.84 g | 0.35 oz | 0.02 lbs | 1.76 tsp | 0.59 tbsp
Total (182.4%):   780 g | 27.51 oz | 1.72 lbs | TF = N/A
Single Ball:   260 g | 9.17 oz | 0.57 lbs
- Hand mixed. Eight turns in 11 hours. Balled, 30 hour refrigeration, 3 hour wake, then bake.
This dough was like flour Jell-O. Amazing gluten development, but too much work for me.

Pies

1. 63% dough. Hot Coppa, fresh mozz, basil, 6 IN 1 All Purpose Ground Tomatoes, sea salt, basil, Umami Bomb #2.

Umami Bomb #2: http://www.pizzamaking.com/forum/index.php/topic,13361.0.html

2. 80% dough. Asparagus, provolone piccante, aleppo chili oil.

3. 80% dough. Brussels sprouts, garlic, fresh mozz, super-thin canadian bacon, EVOO.
.
4. 80% dough. Pizza Rosa. Super-thin red onions, EVOO, parmigiano reggiano, crushed pistachios.

5. 63% dough. Pizza Margherita. Tomatoes, fresh mozz, EVOO, basil, parmigiano reggiano.

6. Crumb shot. Nice looking guests in background.
 
Title: Re: Pizza with Mmmph
Post by: Ronzo on April 03, 2011, 11:11:45 PM
Nice work!!! I'm drooling! :)
Title: Re: Pizza with Mmmph
Post by: dellavecchia on April 04, 2011, 06:04:57 AM
Fantastic lookings pizzas. Your crumb looks great, and I love the topping combinations you do.

John
Title: Re: Pizza with Mmmph
Post by: parallei on April 04, 2011, 09:23:02 AM
Nice work Mmmph :chef:

Could you tell me about what temp/time your doing the KABF pies at?

Paul
Title: Re: Pizza with Mmmph
Post by: TXCraig1 on April 04, 2011, 09:25:49 AM
I love seeing what you come up with. These look great as always.

CL
Title: Re: Pizza with Mmmph
Post by: norma427 on April 04, 2011, 10:13:27 AM
Mmmph,

Fantastic looking pies!  :)

Norma
Title: Re: Pizza with Mmmph
Post by: Mmmph on April 04, 2011, 11:28:58 AM
Thanks all...

@parallei - I shoot for 650F at the stone, but it can go +-30F either way. My Bayou Kitchen SP-10 burner at it's lowest setting keeps the stone at this temperature.

When I slide the pie on the stone and replace the dome on my LBE, I crank the gas wide open. I don't know exactly how hot it gets, but it's wicked freaking hot...I'm guessing in the range of 900F-1000F.

Right now, 1:20 is my average bake time on a 260g 12" pizza.
I want to go to 245g-250g for a 12" pie
Title: Re: Pizza with Mmmph
Post by: pizzablogger on April 04, 2011, 11:52:55 AM
Great looking pies Mmmph!

I love the Rosa combination....big time favorite at my place.

1:20 is among the faster cooking times I have seen on an LBE.
Title: Re: Pizza with Mmmph
Post by: R2-Bayou on April 04, 2011, 12:23:52 PM
Mmmph,

Awesome looking pies!! :pizza:
Title: Re: Pizza with Mmmph
Post by: flyboy4ual on April 04, 2011, 02:08:47 PM
Great looking pies!

Scott D.
Title: Re: Pizza with Mmmph
Post by: Mmmph on April 17, 2011, 06:19:29 PM
Total Formula:
Flour (100%):    895.25 g  |  31.58 oz | 1.97 lbs
Water (72%):    644.58 g  |  22.74 oz | 1.42 lbs
Salt (2.3%):    20.59 g | 0.73 oz | 0.05 lbs | 3.69 tsp | 1.23 tbsp
CY (.02%):    0.18 g | 0.01 oz | 0 lbs |
Total (174.32%):1560.6 g | 55.05 oz | 3.44 lbs | TF = N/A
Single Ball:   260.1 g | 9.17 oz | 0.57 lbs

Preferment:
Flour:       288.71 g | 10.18 oz | 0.64 lbs
Water:       288.71 g | 10.18 oz | 0.64 lbs
Total:       577.42 g | 20.37 oz | 1.27 lbs

Final Dough:
Flour:       606.54 g | 21.39 oz | 1.34 lbs
Water:       355.87 g | 12.55 oz | 0.78 lbs
Salt:       20.59 g | 0.73 oz | 0.05 lbs | 3.69 tsp | 1.23 tbsp
CY:       0.18 g | 0.01 oz | 0 lbs |
Preferment:37%   577.42 g | 20.37 oz | 1.27 lbs
Total:       1560.6 g | 55.05 oz | 3.44 lbs  | TF = N/A


68/32 00/KABF this week @72% HR. Used 37% (of total dough weight) poolish made with .18g of CY. No additional yeast added when mixing the final dough, so total CY was .02%.
Poolish @ room temp for 12 hr, added to flour and water. Mixed for 22 min. and autolysed for 30 min. Added salt and mixed for 5 minutes. 12 hour room temp bulk rise with 4 turns. Balled and refrigerated for 24 hr. 3 hour wake, then bake.

THIS WEEKS PIES....

1: Truffled mushrooms, fresh mozz, Umami Bomb #2, finished with grated Fiscalini San Joaquin Gold
NOTE: I recommend this Fiscalini cheese. Available at Sam's Club. http://itscheese.com/cheeses/sanjoaquingold

2. Andouille, Piquillo peppers, tomatoes, fresh mozz, basil

3. Brussels sprouts, garlic, fresh mozz, mortadella, EVOO, Pecorino Romano

4. Portuguese chouriço, Iberico cheese, Piquillo peppers, red onion, finished with grated Manchego cheese
Title: Re: Pizza with Mmmph
Post by: ponzu on April 17, 2011, 07:27:03 PM
Great Work MMMph!

The final pie looks perfectly baked to me though they all look wonderful.

AZ
Title: Re: Pizza with Mmmph
Post by: JConk007 on April 17, 2011, 09:07:41 PM
Damn those LBE s work great ! Nice work MMMph could you give us the  stone temp , bake times ? thanks
John
Title: Re: Pizza with Mmmph
Post by: Jackie Tran on April 17, 2011, 09:21:05 PM
Mmmph, you and Tom come up with some really creative topping combinations.  Nice work.  How was the crust and crumb?
Title: Re: Pizza with Mmmph
Post by: norma427 on April 17, 2011, 10:07:17 PM
Mmmph,

Fantastic looking pies with delicious toppings!  :)

Great job all around.

Norma
Title: Re: Pizza with Mmmph
Post by: Mmmph on April 18, 2011, 12:52:36 PM
Thanks all...I really need to go back to 100% KABF with 24hr room temp bulk rise.

@JConk007: Stone temp 650-680F, with bake times in the 1:20-1:30 range. I drop the pie on the stone, drop the lid and crank the gas to "11". At 38-40 seconds, I rotate the pie, and rotate it every 10 seconds. I do this 3-4 times for a total of 1:20-1:30 bake.

@chau: The crust and crumb were great! Beautiful spotted charring underneath. While the cornicione was more blond than usual for me, which I attribute that to the addition of 68% Caputo 00, the crumb was right on.

When prepping the two tomato pies I pressed the hell out of the rim while opening the skin. I tried to stretch it as far as I could and used the "move to the peel and stretch it again" technique. http://www.youtube.com/watch?v=QQW2iEVl9kw
Title: Re: Pizza with Mmmph
Post by: pizzablogger on April 18, 2011, 05:04:56 PM
@JConk007: Stone temp 650-680F, with bake times in the 1:20-1:30 range. I drop the pie on the stone, drop the lid and crank the gas to "11". At 38-40 seconds, I rotate the pie, and rotate it every 10 seconds. I do this 3-4 times for a total of 1:20-1:30 bake.

Very nice looking pies!

Are you putting the lid back on after every rotation or do you leave it off once the rotations begin (meaning there is no lid on it once the first rotation starts and until the pie is done). I would imagine it has to be the former, but just checking.

Figure it takes 4-5 seconds to take the lid off (and that's pretty fast), rotate the pie and put the lid back on. That's a total of 12-15 to 16-20 seconds of the lid being off (depending on whether you rotate 3-4 times)...or about as much as 22% of the time during a 90 second bake. Man, these LBEs must be throwing some massive heat up to get that level of cooking when considering the lid is off for what seems to be a meaningful amount of time.

My oven door is easily open that long when doing a broiler only bake, but then again the heat source is 2.5 inches above the pizza, not below it. Can't wait to see for myself.....damned tax season!



Title: Re: Pizza with Mmmph
Post by: forzaroma on April 18, 2011, 05:09:44 PM
When I did broiler method on my latest attempt it seems the cheese was being melted way quicker than the crust, which resulted in a pool of milky mozz in the middle resembling more of a shredded mozz look. I did use fresh mozz that was still warm as the deli where I got it just finished making the cheese. Could this be a reason why?
Title: Re: Pizza with Mmmph
Post by: pizzablogger on April 18, 2011, 05:12:15 PM
When I did broiler method on my latest attempt it seems the cheese was being melted way quicker than the crust, which resulted in a pool of milky mozz in the middle resembling more of a shredded mozz look. I did use fresh mozz that was still warm as the deli where I got it just finished making the cheese. Could this be a reason why?

That could be the reason....try cooling it down next time by putting it in the fridge for a bit. Or you could try using thicker pieces of mootz.

As an aside, how did any of it wind up on the pizza? Whenever I score a still warm ball or two of fior-di-latte from the local Italian market, it always seems like it vanishes very quickly...usually with lots of olive oil being dribbled all over the counters and my shirt ;)
Title: Re: Pizza with Mmmph
Post by: forzaroma on April 18, 2011, 05:19:22 PM
yeah it almost evaporates on the pizza but yes i took some crusty Italian bread the warm cheese and prosciutto and that is absolute heaven.
Title: Re: Pizza with Mmmph
Post by: Mmmph on April 18, 2011, 05:27:50 PM
@pizzablogger: I use a 15" pizza pan to turn the pie. With the pan in my right hand, I lift the dome with my left hand, quickly slide the pan under the pie and turn it clockwise. I drop the dome back down. 3-4 seconds tops.  I then count to 10 and do it again and again until it's done.

I got the idea from Villa Roma. All hail Villa Roma!
Here's a video he made. http://www.youtube.com/watch?v=T1maPZLe_zo&feature=related

At 1:55, he turns a pie. I timed it twice from when he lifts the lids until he drops it back down. he does it in 3.4 seconds...I'm faster.

The gas is wide open. 180,000 BTUs. When I drop the dome back down, theres a ton of heat pounding on that pie and the stone is getting hotter to boot. No prob.
Title: Re: Pizza with Mmmph
Post by: Mmmph on September 11, 2011, 02:20:18 PM
My first chance to fire up the LBE since April.
I moved in May and don't quite have the space I used to have, so I'm mobile now, setting where I can.
Had a little party and made 12 pies, was really busy for a couple of hours and photos weren't a priority. I did snap a few though.


62 % KABF with fresh yeast.  12hr RT bulk, balled with 24hr refrigeration, 4 hour RT wake...and bake.
Dough was really easy to work with, but was out of practice with regulating the heat on the LBE.

Flour (100%):    1860.18 g  |  65.61 oz | 4.1 lbs
Water (62%):    1153.31 g  |  40.68 oz | 2.54 lbs
CY (.10%):    1.86 g | 0.07 oz | 0 lbs |
Salt (2.4%):    44.64 g | 1.57 oz | 0.1 lbs | 8 tsp | 2.67 tbsp
Total (164.5%):   3060 g | 107.94 oz | 6.75 lbs | TF = N/A
Single Ball:   255 g | 8.99 oz | 0.56 lbs 

Pics:
1. Tomato, fennel pollen, fresh mozz, homemade hot (sriracha) fennel sausage, razor thin red onion, Misto Classico
2. Fresh mozz, garlic, brussels sprouts, andouille sausage, aleppo chili flakes, olive oil, Grana Padano.
3. Tomato, smoked mozz, coppa, Pecorino Romano
4. Fresh basil, and my friend Scarlette's scooter.
Title: Re: Pizza with Mmmph
Post by: dellavecchia on September 11, 2011, 02:51:32 PM
Outstanding. I love your topping combinations as well. Is that a Vespa in the background?

John
Title: Re: Pizza with Mmmph
Post by: parallei on September 11, 2011, 03:11:49 PM
Those sure look great.  Nice job.  I really need to try the brussels sprouts one day......
Title: Re: Pizza with Mmmph
Post by: Mmmph on September 12, 2011, 01:01:29 PM
Thanks all... Haven't fired it up in five months. Used CY from a new source and it's not like what I was using in the spring.

@John - It's a Honda

@parallei - That was the 3rd brussels sprouts pie I made that day. The addition of a smoked pork product makes it sing.
Title: Re: Pizza with Mmmph
Post by: TXCraig1 on September 12, 2011, 02:17:39 PM
Awesome looking pies and flavor combinations. I recently discovered how good Brussels sprouts are on pizza. Now I can't get enough of them. With bacon and tomatoes, the remind me of the fried cabbage I ate growing up.

CL
Title: Re: Pizza with Mmmph
Post by: norma427 on September 12, 2011, 08:45:20 PM
Mmmph,

Great choice of toppings and awesome looking pies!  :)

Norma
Title: Re: Pizza with Mmmph
Post by: Mmmph on October 09, 2011, 05:50:16 PM
My LBE and Pies 10/08/11

100% wild yeast this time with 75/25 00/KABF.
My sourdough, Moby, makes its return. I didn't tell anyone, and received numerous compliments on the crust flavor and texture. It was good.

Mixed the water, Moby preferment, and salt with 70% of the flour for 2 minutes. Rested 40 minutes. Slowly added remaining flour while mixing for 6 minutes. Gave it 3 turns over first 3 hours.

16 hour room temp bulk rise, then scaled, divided, balled.
20 hour refrigerated, 6 hour room temp wake, then bake.

This was the first time I tried 10lb of dough in my N28 mixer. It handled the load well, but with 60% hydration, I had to use the dough hook, rather than the roller/scraper. It crawled up the hook a bit and I used a butter knife to push it down...so a bit of babysitting for 10lb.

I made 18 balls, but only baked 12. There was a local festival that took some of my guests away. Again, I get so busy that I forget to take pics. Between baking and partying and sampling, I get distracted. 


Total Formula:
Flour (100%):    2824.62 g  |  99.63 oz | 6.23 lbs
Water (60%):    1694.77 g  |  59.78 oz | 3.74 lbs
Salt (2.5%):    70.62 g | 2.49 oz | 0.16 lbs | 4.22 tbsp | 0.26 cups
Total (162.5%):   4590 g | 161.9 oz | 10.12 lbs | TF = N/A
Single Ball:   255 g | 8.99 oz | 0.56 lbs

Preferment: (5% of total Dough Weight)
Flour:    114.75 g | 4.05 oz | 0.25 lbs
Water:    114.75 g | 4.05 oz | 0.25 lbs
Total:    229.5 g | 8.1 oz | 0.51 lbs

Final Dough:
Flour:    2709.87 g | 95.59 oz | 5.97 lbs
Water:    1580.02 g | 55.73 oz | 3.48 lbs
Salt:    70.62 g | 2.49 oz | 0.16 lbs | 4.22 tbsp | 0.26 cups
Preferment:    229.5 g | 8.1 oz | 0.51 lbs
Total:    4590 g | 161.9 oz | 10.12 lbs  | TF = N/A

Pics:

1. Asparagus, Asiago, Aleppo chili oil, Aleppo chili flakes, Speck
2. Filetti w/ grape tomatoes, basil, Fontina, Muenster, Pecorino Romano, smoked salt
3. Clams, Fresh Mozz, Parmigiano Reggiano, Andouille sausage, parsley butter
4. Pizza Rosa...Parmigiano Reggiano, red onion, crushed pistachios
Title: Re: Pizza with Mmmph
Post by: TXCraig1 on October 10, 2011, 10:15:57 AM
They all look great, but I'm ready to dive into the clam pie right now!

CL
Title: Re: Pizza with Mmmph
Post by: JConk007 on October 10, 2011, 10:42:58 AM
Mmm,Mmm, Mmmph
They look great !!
Title: Re: Pizza with Mmmph
Post by: Barry on October 10, 2011, 03:54:19 PM
Hi Mmmph,

All your pies look very tasty !

I did notice that very few have a tomato sauce to start with. Is this your taste, or do you feel that "unusual/gourmet" combo pies are better without tomato sauce?

I like your combinations!  Send some pics!

Kind regards

Barry in Cape Town
Title: Re: Pizza with Mmmph
Post by: Mmmph on October 11, 2011, 10:27:57 AM
Thanks, all...

@Craig, I baked two clam pies. They disappeared quickly. I was lucky to get a picture.

@Barry, I just didn't snap any sauced pizze this week. In reviewing all my pics in this thread, I can see how it may seem as though I make more "white" pizza, than red.

Lately, I've been making 12 pizzas each time, and I take pictures of the pizze as I can. This weeks pictures were 100% "white" pies. I made about 50/50 red/white.

I just have too much fun baking (and eating) to remember to take pictures.


Title: Re: Pizza with Mmmph
Post by: pizza dr on October 11, 2011, 07:57:58 PM
Oh yeah those look awesome

Were those clams fresh? 
Title: Re: Pizza with Mmmph
Post by: Mmmph on October 11, 2011, 08:54:57 PM
@pizza dr,  the clams were steamed that morning and refrigerated in the briny clam liquor.

I baked them on the pizzas 5 hours later.

They were salty, sweet, and tender.

edit - They were mahogany clams. The shells were about 2" across. They cost me $10 for two pies... :-[
Title: Re: Pizza with Mmmph
Post by: Mmmph on April 29, 2012, 02:54:21 PM
First time firing up the LBE this spring...A beautiful warm (really) day for a dozen pizze.

61% HR KAAP, 2.5% Sea Salt, .02% IDY.
48 Hr. Bulk rise at 54F.
Balled 16Hr and refrigerated
3hr wake, then bake

1. Asparagus, Asiago, Aleppo Chili Flakes
2. Manchego, Red Onion, Roasted Red Pepper
3. Mushroom, Mozz, Boschetto White Truffle Cheese
4. Asparagus, Asiago, Aleppo Chili Flakes. Guanciale
5. Chorizo Soria, Manchego, Red Onion, Roasted Red Pepper
6. Mushroom, Mozz, Boschetto White Truffle Cheese, Guanciale
7. Tomato, Mozz, Hot Soppressata, Jalapeno, Honey
8. Cacio e Pepe - Vantina, Locatelli Romano, Mozz, Black Pepper
9. Rosa - Parm, Red Onion, Olive Oil, Pistachio, Rosemary
10. Margharita w/Mushrooms
11. Tomato, Mozz, Hot Soppressata, Mushroom, Jalapeno, Honey
12. Hot and sweaty, greetings from Wilmington NC. Cane Rosso? Hellzyeah.
Title: Re: Pizza with Mmmph
Post by: Mmmph on April 29, 2012, 02:58:21 PM
Cont'd
Title: Re: Pizza with Mmmph
Post by: Mmmph on April 29, 2012, 02:58:58 PM
Last
Title: Re: Pizza with Mmmph
Post by: TXCraig1 on April 29, 2012, 03:06:18 PM
Look good? Hellzyeah!
Title: Re: Pizza with Mmmph
Post by: norma427 on April 29, 2012, 03:08:42 PM
Mmmph,

Awesome..Great job on all your pizzas!  :chef: I really like your different toppings.  The smile says it all.

Norma
Title: Re: Pizza with Mmmph
Post by: Jet_deck on April 30, 2012, 01:41:41 PM
Great looking spread of pizzas.  Gotta love that cane Rosso shirt!
Title: Re: Pizza with Mmmph
Post by: toddster63 on May 01, 2012, 01:37:57 AM
Aahh, Mmmph, that Rosa makes my eyes water with joy—I think that's the best pie you've posted yet... It's delicate, earthy, easily composed and splashed with married colors like an Andrew Wyeth painting—stunning! That pie makes such a strong statement about LBE's like very few have in term of lapping at the heels of WFO's.

I just made pies last night, and now I'm starving for that damn Rosa....   :(
Title: Re: Pizza with Mmmph
Post by: Mmmph on May 01, 2012, 08:49:44 AM
Thanks all. I made an effort to photograph as many as possible. I'm usually having too much fun to worry about it.

I'm going to attempt some new styles/forms as the weather warms and cannot (will not) fire up the LBE.
Title: Re: Pizza with Mmmph
Post by: pizza dr on May 01, 2012, 10:01:08 AM
Mmmph

The toppings for your pizzas are all very creative.  How do you come up with them?  Do you do it on the fly or do you plan it out in advance?  All those ingredients  must cost a fortune no?

Anyway... they all look awesome. 

Scot
Title: Re: Pizza with Mmmph
Post by: Mmmph on May 01, 2012, 11:49:19 AM
Scot,

I generally use what's on sale in Wednesday's grocery circular. However...I enjoy reading recipes and rethinking them in terms of pizza.

I took a class with Peter Reinhart and he really twisted my mind about how to think about food and recipes. His class was really was a game changer for me. He said that when cooking, to use the "flavor rules". Rule number one is, "Flavor rules!". Try not to be stuck up, or get caught up in a static way of thinking about food...rather think how it could be different. Not necessarily better, but different. Most importantly is that it doesn't have to be different, sometimes it is at its best the moment you taste it.


The asparagus pies came from a risotto dish I once had.
The mushrooms are based on a duxelles (Google it), I just leave them sliced.
The Jalapeno/soppressata/honey combo, I kinda stole from TXCraig1. It's a dyn-o-mite pie.
The Cacio e Pepe came from America's Test Kitchen on PBS. It's a pasta dish that I re-imagined as a pizza.
The Spanish Pies are just cuz I love Spanish food.

I continue to work on:
alla amatriciana pizza, paella pizza, eggs benedict pizza, monte christo pizza, eggplant caponata pizza, gremolata pizza

I work a recipe and serve it on crackers to folks at a local pub, eliciting their opinions. They don't hold back their criticism.  :-X

HTH
Title: Re: Pizza with Mmmph
Post by: pizza dr on May 01, 2012, 12:20:56 PM
Got it!

I never thought of it that way.  I always think of pizzas in terms of the classics and then putting my spin on them.  I think ( at least for me right now) that is limiting.  But if you think in terms of dishes that can be translated into pizzas that opens another huge door.  

Thanks for sharing!

In the mean time I'm stealing that cacio e pepe >:D

Scot

Title: Re: Pizza with Mmmph
Post by: Mmmph on June 18, 2013, 08:03:13 PM
New Blackstone Pizza oven and six Margherita pizze....

Cool new oven...Crappy BelGioioso cheese.
Title: Re: Pizza with Mmmph
Post by: norma427 on June 18, 2013, 10:21:31 PM
Mmmph,

Great looking pizzas made in your Blackstone Pizza oven!   8)

Norma
Title: Re: Pizza with Mmmph
Post by: Tscarborough on June 18, 2013, 10:54:10 PM
Impressive.  And I bet delicious.
Title: Re: Pizza with Mmmph
Post by: toddster63 on June 19, 2013, 12:37:46 AM
Wow, Mmmph, that is impressive! Looks great with those to die for leopard spots—and this from an oven you can buy for less than $400! I think I'm ordering one and letting go of my LBE...!

THanks for posting, very, very nice....
Title: Re: Pizza with Mmmph
Post by: jeffereynelson on June 19, 2013, 12:54:07 AM
Wow, Mmmph, that is impressive! Looks great with those to die for leopard spots—and this from an oven you can buy for less than $400! I think I'm ordering one and letting go of my LBE...!

THanks for posting, very, very nice....

I'd also recommend it. Having you seen the long thread in the pizza equipment section?
Title: Re: Pizza with Mmmph
Post by: toddster63 on June 19, 2013, 01:39:42 PM
I'd also recommend it. Having you seen the long thread in the pizza equipment section?

No. I thought there might be one... I did a general search on "Blackstone" and got nothing... Which I found odd...

I'll go look, thanks...!
Title: Re: Pizza with Mmmph
Post by: Pete-zza on June 19, 2013, 04:05:02 PM
No. I thought there might be one... I did a general search on "Blackstone" and got nothing... Which I found odd...

I'll go look, thanks...!
You should try this page for your searches: http://www.pizzamaking.com/forum/index.php?action=search (http://www.pizzamaking.com/forum/index.php?action=search)

Peter
Title: Re: Pizza with Mmmph
Post by: TXCraig1 on June 19, 2013, 11:23:33 PM
Fine pies there brother!
Title: Re: Pizza with Mmmph
Post by: corkd on June 20, 2013, 10:20:25 PM
New Blackstone Pizza oven and six Margherita pizze....

Cool new oven...Crappy BelGioioso cheese.
Those pies look great-- nicely done
Why do you think Bel Gioioso cheese is crappy?
What do you like better?

--clay
Title: Re: Pizza with Mmmph
Post by: Mmmph on June 21, 2013, 08:43:34 AM
The Bel Gioioso doesn't melt very well.

I prefer Lioni (available at Costco), or the handmade cheese from a local Italian market. I just didn't have time to go across town and pick any up.

http://www.lionimozzarella.com/ (http://www.lionimozzarella.com/)
Title: Re: Pizza with Mmmph
Post by: Mmmph on July 28, 2013, 07:42:13 PM
More Blackstone pies this weekend.

60%HR made with Roma 00 Flour

1. White Sausage and Red Onion
2. Margherita
3. Margherita w/Pepperoni
4. Sausage and Red Onion
5. Two Cheese w/Chives
Title: Re: Pizza with Mmmph
Post by: deb415611 on July 28, 2013, 07:52:25 PM
wow, very nice Mmmph
Title: Re: Pizza with Mmmph
Post by: toddster63 on July 28, 2013, 11:36:38 PM
Looks Grreat! How fast are those pies baking, Mmmph?
Title: Re: Pizza with Mmmph
Post by: Mmmph on August 12, 2013, 05:50:24 PM
These were all baked under 1:30.

Still have to work on these damned brown cheese spots.
Title: Re: Pizza with Mmmph
Post by: toddster63 on August 12, 2013, 05:53:40 PM
These were all baked under 1:30.

Still have to work on these damned brown cheese spots.

Ha--that's a GOOD problem to have! Same problem many of the wood oven guys have! I'm always working on browning the center in the LBE, quite the opposite. I would think of it as "dairy leopard spots"...!
Title: Re: Pizza with Mmmph
Post by: norma427 on August 12, 2013, 06:57:45 PM
I agree, great looking pizzas Mmmph!  ;D

Norma
Title: Re: Pizza with Mmmph
Post by: Mmmph on August 18, 2013, 03:11:13 PM
More Blackstone Oven Pizze. Using a new style of deflector...Mmmphlector V 1.0.

Just trying to balance the heat across the top of the pie.

PICS
1-3; Margheritas
4-5; Upskirts...No prob with this aspect
6. The just rewards
Title: Re: Pizza with Mmmph
Post by: Jackie Tran on August 18, 2013, 03:31:24 PM
Mmmph, I like the new leoparded look.  Anything different about the dough other than the addition of the Mmmphlector? 

And how did these pies eat compared to your normal pies?  Any difference in taste or texture?
Title: Re: Pizza with Mmmph
Post by: Mmmph on August 18, 2013, 06:42:48 PM
This dough was something special. A riff on the Keste Clone dough of John DellaVecchia.
http://www.pizzamaking.com/forum/index.php/topic,12606.0.html (http://www.pizzamaking.com/forum/index.php/topic,12606.0.html)

-I used only .02% IDY.
-Minimally mixed. 24 hr RT bulk rise with two turns
-Balled for 24 hr RT
-Refrigerated for 24 hr
-2 hr wake, then bake.

Quite light, beautiful crumb. Very delicate, Quite good.

Still the cheese is an issue. I folded a kitchen towel on a plate. placed two layers of paper towels on the kitchen towel. Sliced the cheese into one inch slabs. Placed them on the paper towels. Covered the cheese with two more layers of paper towel. Placed another plate on top of all this, and put it in the fridge with a gallon of milk pressing down on it all for 18 hours. The cheese was really dry and pulled apart like string cheese. Still it doesn't melt like I want. Sheesh.

I want the tomato, cheese and oil to merge with less defined edges. That to me, with a perfectly light baked crust is the beauty of a proper NP.

Flour (100%):    828.12 g  |  29.21 oz | 1.83 lbs GM Hearth Style Flour
Water (60%):    496.87 g  |  17.53 oz | 1.1 lbs
IDY (.02%):    0.17 g | 0.01 oz | 0 lbs | 0.05 tsp | 0.02 tbsp
Salt (3%):    24.84 g | 0.88 oz | 0.05 lbs | 4.45 tsp | 1.48 tbsp
Total (163.02%):   1350 g | 47.62 oz | 2.98 lbs | TF = N/A
Single Ball:   270 g | 9.52 oz | 0.6 lbs
Title: Re: Pizza with Mmmph
Post by: Mmmph on August 31, 2013, 05:57:32 PM
This weekend's bake...Caputo Pizzeria flour

Flour (100%):    1039.9 g  |  36.68 oz | 2.29 lbs
Water (56%):    582.34 g  |  20.54 oz | 1.28 lbs
IDY (.1%):    1.04 g | 0.04 oz | 0 lbs | 0.35 tsp | 0.12 tbsp
Salt (2.8%):    29.12 g | 1.03 oz | 0.06 lbs | 5.22 tsp | 1.74 tbsp
Tot (158.9%):   1652.4 g | 58.29 oz | 3.64 lbs | TF = N/A
Single Ball:   275.4 g | 9.71 oz | 0.61 lbs

24hr bulk @60F
36hr balled @54F
Two hour wake @72F, then bake

Played around with the temps and deflector settings trying to balance the heat for a properly baked cornicione and properly melted, but not browned cheese.
I totally blackened one cornicione and tossed it...Sorry, no pic.

Finally, making headway on my cheese. Geeting the look I want with minimal/no browning. Almost there.


Pics;

1. Margherita
2. Margherita with Calabrian chli oil
3. Margherita with VT Smoked pepperoni
4. VT Smoked Pepperoni with fresh Calbrian chilis, swirl of wildflower honey post-bake
5. Another Margherita with VT Smoked Pepperoni
6. Upskirt
7. Upskirt
Title: Re: Pizza with Mmmph
Post by: communist on August 31, 2013, 06:57:09 PM
 Very nice pies! :)
Title: Re: Pizza with Mmmph
Post by: Tscarborough on August 31, 2013, 09:59:10 PM
Very sweet, I would say you have the Blackstone dialed in quite well.
Title: Re: Pizza with Mmmph
Post by: toddster63 on September 01, 2013, 12:20:41 AM
Those pies, those leopard spots, are quite enviable! >:D
Title: Re: Pizza with Mmmph
Post by: Mmmph on September 01, 2013, 11:36:06 AM
Thanks all...
Title: Re: Pizza with Mmmph
Post by: unasemplicepizza on September 03, 2013, 09:04:09 AM
ciao Mmmph,

I'm really impressed with your pizzas.
can you tell me how is  'done your oven?

thanks again and congratulations for your work.
Title: Re: Pizza with Mmmph
Post by: Mmmph on September 03, 2013, 09:40:46 AM


I'm really impressed with your pizzas.
can you tell me how is  'done your oven?



I'm currently using the Blackstone Patio Oven
http://griddleguru.com/labor-day-special-patio-oven-with-free-pizza-peel.html (http://griddleguru.com/labor-day-special-patio-oven-with-free-pizza-peel.html)

Gas fired, two stones. It can get hot as hell.
Title: Re: Pizza with Mmmph
Post by: Serpentelli on September 03, 2013, 12:15:38 PM
You have got both your oven and dough in a very good place, my friend....

John K
Title: Re: Pizza with Mmmph
Post by: Mmmph on September 08, 2013, 04:19:35 PM
Been working on dough with less hydration. Too hot and humid here lately.

Flour (100%):  1044.7 g  |  36.85 oz | 2.3 lbs  (Caputo)
Water (55%):  574.58 g  |  20.27 oz | 1.27 lbs
IDY (.17%):  1.78 g | 0.06 oz | 0 lbs | 0.59 tsp | 0.2 tbsp
Salt (3%):  31.34 g | 1.11 oz | 0.07 lbs | 5.62 tsp | 1.87 tbsp
Total (158.17%): 1652.4 g | 58.29 oz | 3.64 lbs | TF = N/A
Single Ball: 275.4 g | 9.71 oz | 0.61 lbs

Mixed 70% of flour with water
Autolyse 20 min
Added yeast and salt, then remainder of flour by the spoonful over 8 minutes
4 hour bulk room temp
Balled 24 hours at 54F
2 hour wake then bake in the Blackstone (Stock)

Pics:
1. White mushroom and red onion (Blackstone roasted mushrooms)
2. Margherita with red onion
3. Bianco Rosa
4. Red mushroom
5. White mushroom and red onion
6. Pepperoni
Title: Re: Pizza with Mmmph
Post by: pacdunes on September 08, 2013, 06:31:44 PM
mmmph - absolute fantastic pizza.  Might have to try the deflector.
Title: Re: Pizza with Mmmph
Post by: Serpentelli on September 10, 2013, 08:21:11 AM
There is no room for improvement!!!!

How was the 55% to work with? Noticeably tighter?

Well done!

John K
Title: Re: Pizza with Mmmph
Post by: Mmmph on September 10, 2013, 08:47:18 AM
John,

Once it gets to room temp, it's great to work with. Plenty soft, very extensible.
Title: Re: Pizza with Mmmph
Post by: Mmmph on September 15, 2013, 05:09:22 PM
This week's bake...90% GM Hearth Style Four/10% Caputo (Finishing off the last of a bag)

Used my sourdough, Fear.

Mixed sourdough with room temp purified water. Whipped for 60 sec to froth it up.
Added half the flour and started mixing in Electrolux N28.
Once batter-like, sprinkled in salt.
Added half of remaining flour, mixed until incorporated.
Added remaining flour, a spoonful at a time.
Mixed until homogeneous...approx 5 min.
Rested on counter, under plastic wrap, for 20 min. Slap and fold.
20 min rest. Slap and fold.
Last 20 min rest. Slap and fold.
Bulk rise 24 hr @ 59F
Scaled and balled, then 17 hr @ 59F.
Two hour wake, then bake.


Total Formula:
Flour (100%):    1027.61 g  |  36.25 oz | 2.27 lbs
Water (58%):    596.01 g  |  21.02 oz | 1.31 lbs
Salt (2.8%):    28.77 g | 1.01 oz | 0.06 lbs | 5.16 tsp | 1.72 tbsp
Total (160.8%):   1652.4 g | 58.29 oz | 3.64 lbs | TF = N/A
Single Ball:   275.4 g | 9.71 oz | 0.61 lbs

Preferment (10% total Flour):
Flour:       51.38 g | 1.81 oz | 0.11 lbs
Water:       51.38 g | 1.81 oz | 0.11 lbs
Total:       102.76 g | 3.62 oz | 0.23 lbs

Final Dough:
Flour:       976.23 g | 34.43 oz | 2.15 lbs
Water:       544.63 g | 19.21 oz | 1.2 lbs
Salt:       28.77 g | 1.01 oz | 0.06 lbs | 5.16 tsp | 1.72 tbsp
Preferment:    102.76 g | 3.62 oz | 0.23 lbs
Total:       1652.4 g | 58.29 oz | 3.64 lbs  | TF = N/A



Pics;
1. Mushroom, Boschetto Al Tartufo, Black Pepper
2. Asparagus, Andouille, Asiago
3. Tomato, Mushroom, Andouille
4. Margherita
5. Mushroom, Boschetto Al Tartufo, Andouille
6. Mushroom, Andouille, Calabrian Chili Oil
Title: Re: Pizza with Mmmph
Post by: TXCraig1 on September 15, 2013, 05:13:54 PM
Beautiful pies. Do you like the Boschetto Al Tartufo on the mushroom pie? I love the cheese itself, but it's too strong for me on that pie.
Title: Re: Pizza with Mmmph
Post by: Pete-zza on September 15, 2013, 05:22:32 PM
Mmmph,

Masterful job. I imagine the pizzas tasted as good as they look.

Peter
Title: Re: Pizza with Mmmph
Post by: Mmmph on September 15, 2013, 06:13:57 PM
I don't use too much of the Boschetto al Tartufo. I think it's strong flavor comes from the sheep's milk half.

The last pie with the Andouille and Calabrian Chili Oil was a knockout.
Title: Re: Pizza with Mmmph
Post by: TXCraig1 on September 15, 2013, 06:27:26 PM
I bet. Looks awesome.
Title: Re: Pizza with Mmmph
Post by: Serpentelli on September 15, 2013, 07:52:52 PM
 GREAT looking pies! Especially love the charring on the tips of the handcut Andouille!

John K
Title: Re: Pizza with Mmmph
Post by: Mmmph on October 06, 2013, 05:00:05 PM
Pizza 10/05/13
I was invited over to Serpentelli's house again for another pizza gathering. The oven was at 886F on the floor an hour before we started...Cool. I brought a big pan of Mortadella appetizer (à la Motorino), which we roasted near the mouth of the oven to start things off. It disappeared quickly.

Got to meet member Surffisher2A and his wife. They brought homemade beer and a big jug of homemade red wine that was amazing (STRONG, too!). Lots of pizzas went in John's oven, which is totally dialed in when using dry wood. That thing is a well balanced beast. I'm guessing 20+ pies baked, and we were all in a pizza coma in a few hours. First time I ever made pizza outdoors at night.

...................

Flour (100%):    1026.18 g  |  36.2 oz | 2.26 lbs
Water (58%):    595.18 g  |  20.99 oz | 1.31 lbs
IDY (.025%):    0.26 g | 0.01 oz | 0 lbs | 0.09 tsp | 0.03 tbsp
Salt (3%):    30.79 g | 1.09 oz | 0.07 lbs | 5.52 tsp | 1.84 tbsp
Total (161.025%):   1652.4 g | 58.29 oz | 3.64 lbs | TF = N/A
Single Ball:   275.4 g | 9.71 oz | 0.61 lbs

GM Neapolitan Hearth Style Flour. 270G balls
24 hr bulk @61F. 19 hr balled @62F.
3 hour room temp wake, then bake.

Was having a bunch o'fun
Shoulda took more pics.

1. Pistacchio e Salsiccia (à la Don Antonio Starita) (Roasted Pistachio Pesto, Fennel Sausage Crumble, Basil, Fresh Mozzarella)
2. Pistacchio e Salsiccia w/smoked mozzarella (Please excuse the slicing indent)
3. Mast'Nicola (à la Roberto Caporuscio) (Frewsh Mozzarella, Pecorino Romano, Guanciale, Olive Oil)
4. Mast'Nicola Redux
5. Calzone (à la Roberto Caporuscio) Sausage and Ricotta on the inside, Margherita on top
6. Pizza Rosa (à la Chris Bianco)
7. Upskirt (à la Mmmph)
8. Gramma Pizza (à la Serpentelli) (Vegetarian) made w/John's dough


Title: Re: Pizza with Mmmph
Post by: Mmmph on October 06, 2013, 05:00:37 PM
9. Bloody Hell!
Title: Re: Pizza with Mmmph
Post by: Serpentelli on October 06, 2013, 05:40:43 PM
I was waiting for mmmph to post because I wouldn't have done justice in my descriptions of the pies he made! It was great meeting the surffisher2A family! What a couple of talented brewers and winemakers! And they fit in like we've known them forever!

I am using kiln-dried firewood. It is  night-and-day difference. I think most of the "seasoned" firewood I've been buying has had minimal true seasoning.

I hope to get more and more local + regional talent over for the next one!

FYI:  mmmph left my house at about 10 pm last night so that he could cook tapas for a group of restaurant workers downtown!!!! He is truly a maniac, and I mean that with all the respect in the world!

John K

PS Pic #3 is "Gambas al Ajillo" 1/2 shrimps (cut lengthwise) with roasted garlic, EVOO, chorizo, and sprinkled with manchego
Title: Re: Pizza with Mmmph
Post by: Serpentelli on November 23, 2013, 06:44:26 PM
Uhhhhh....

Hello?

Someone being lazy about posting last night's STELLAR pie pics?

Spoiler Alert:        They were awesome 19 inch NY (Apizza Scholls) style. We were cooking for my son's Lacrosse team so we needed BIG PIES!!!!

John K
Title: Re: Pizza with Mmmph
Post by: Mmmph on November 23, 2013, 09:57:55 PM
Sorry, been away from a computer.

ASAP...Promise.
Title: Re: Pizza with Mmmph
Post by: Tampa on November 24, 2013, 06:40:38 AM
I'm a little late to this party, but those pies look amazing.  I especially like that they are a mess on top and I can't pronounce most of the ingredients.  Your creativity is a new level for me.  Let me know when the NC pizza party is scheduled.
Dave
Title: Re: Pizza with Mmmph
Post by: Mmmph on November 24, 2013, 10:57:14 AM
Pizza at Serpentelli's house this weekend. He's a gracious host with a beast of a wfo.
I hadn't tossed an 18"-20" pie in 25 years...Until Saturday night.
Lots of pizzas made...and eaten! We had 600g and 325g doughballs.

I brought some Apizza Scholls dough from the recipe here;
http://www.pizzamaking.com/forum/index.php/topic,11994.msg124161.html#msg124161 (http://www.pizzamaking.com/forum/index.php/topic,11994.msg124161.html#msg124161)

Just a few pics:
1. Mortadella, Hot Coppa, Aged Mozzarella, Parmigiano Reggiano, Pistachio Pesto (Apizza Scholls dough)
2. Pizza Bianca; Garlic Oil, Fresh Mozzarella, Aged Mozzarella, Fresh Ricotta, Ricotta Salata, Parmigiano Reggiano and Basil (Apizza Scholls dough)
3. White Clam Pizza; Garlic Oil, Sicilian Oregano, Parmigiano Reggiano, Diced Pancetta and Clams
Title: Re: Pizza with Mmmph
Post by: tinroofrusted on November 24, 2013, 01:49:44 PM
Those look fantastic, Mmmph.  Must have been a fun evening.  I'm a big fan of the Apizza Scholls recipe too. 

Regards,

TinRoof
Title: Re: Pizza with Mmmph
Post by: TXCraig1 on November 24, 2013, 01:57:23 PM
You boys knocked it out of the park!
Title: Re: Pizza with Mmmph
Post by: Serpentelli on November 24, 2013, 05:29:23 PM
It says a lot about a guy's dedication to and passion for pizza when he agrees to cook pizza for 15 lacrosse players and their families, none of whom he's ever met!

Two "givens" when mmmph shows up at your house for pizza night:

1. His dough is going to be perfect
2. His topping selection (and prep) is going to be artisinal

I sure am glad to have him as a friend, neighbor, and yes, mentor!

Hopefully the ratio of adults:kids will be greater at the next gathering! But those boys sure did put down a few LARGE pies!!

John K
Title: Re: Pizza with Mmmph
Post by: TXCraig1 on November 24, 2013, 05:40:33 PM
Shrimp and chorizo will be on my next menu. Perhaps with some sorrel oil.
Title: Re: Pizza with Mmmph
Post by: Serpentelli on November 24, 2013, 08:08:54 PM
Shrimp and chorizo will be on my next menu. Perhaps with some sorrel oil.

Can you tell me about sorrel oil?
Title: Re: Pizza with Mmmph
Post by: TXCraig1 on November 24, 2013, 08:17:20 PM
Can you tell me about sorrel oil?

Some time ago, I made a dish with octopus and chorizo sauteed with lots of garlic and then finished with sorrel oil - it was really good.

It's been a while, but I think I flash-blanched the sorrel then pureed it with evoo and some sea salt then strained it out.

Title: Re: Pizza with Mmmph
Post by: Serpentelli on November 24, 2013, 08:49:33 PM
Some time ago, I made a dish with octopus and chorizo sauteed with lots of garlic and then finished with sorrel oil - it was really good.

It's been a while, but I think I flash-blanched the sorrel then pureed it with evoo and some sea salt then strained it out.

Is it a lemony flavor? I've never had it and there's zero % chance I'll get it here in Wilmington!

Oh jeez Brady just fumbled. Our O-Line Suuuuuuuuuks!!! 6 minutes in.....17 points down :(

John K
Title: Re: Pizza with Mmmph
Post by: TXCraig1 on November 24, 2013, 09:07:50 PM
Is it a lemony flavor? I've never had it and there's zero % chance I'll get it here in Wilmington!

Oh jeez Brady just fumbled. Our O-Line Suuuuuuuuuks!!! 6 minutes in.....

John K

Sort of - bitter - a bit citrusy. I planted some in the garden a few weeks back. Hopefully I didn't eat it all in salads.
Title: Re: Pizza with Mmmph
Post by: mbrulato on November 24, 2013, 09:38:12 PM
My husband and two of his buddies are at that game, John. I bet they're freezing their a$$e$ off  :-X
Title: Re: Pizza with Mmmph
Post by: Serpentelli on November 24, 2013, 09:45:39 PM
My husband and two of his buddies are at that game, John. I bet they're freezing their a$$e$ off  :-X

I was at the playoff game vs Baltimore 2 or 3 years ago when it was just about as cold, and they were down by just as many points as they are now. And they lost.... :(

Nice and warm here inside in NC!
Title: Re: Pizza with Mmmph
Post by: mbrulato on November 24, 2013, 10:34:02 PM
Warm inside in NJ too.  I sent them packing with some hand warmers and I heard that the 3 of them had a blanket.  But I'm sure hubby won't admit that to me.  Glad this seems to be a good game for your Pats.  And I'm happy my boys beat the G-aints >:D

Mary Ann
Title: Re: Pizza with Mmmph
Post by: Mmmph on December 26, 2013, 09:17:49 PM
LAST PIZZA PARTY OF THE YEAR WITH SERPENTELLI

Well, John (Serpentelli) decided to have one last pizza event at his house on Christmas eve.
There was a good crowd and we made 18 pizzas, including two gluten free that John made for a guest.
There was all kinds of food, drinks and sweets. A good time was had by all.

It was in the low forties, but John had couple tall patio heaters, as well as his fire pit.
I wore shorts....

Pizza pics in no particular order. Again, apologies for the crappy iPhone pics.

1. Pepperoni
2. Pepperoni 2
3. Pepperoni Jalapeno
4. Ham, Onion, Oregano
5. Two Cheese

Title: Re: Pizza with Mmmph
Post by: Mmmph on December 26, 2013, 09:18:43 PM
More Pics;

6. Cacio e Pepe
7. Rosa
8. Girella
9. Girella 2
10. Random Table Shot
Title: Re: Pizza with Mmmph
Post by: Tampa on December 27, 2013, 07:31:48 AM
Pure artistry right there!  Nicely done.

I've got a party tomorrow night and may borrow some of those creatives.  Thx.

Dave
Title: Re: Pizza with Mmmph
Post by: TXCraig1 on December 27, 2013, 09:11:43 AM
apologies for the crappy iPhone pics.

It would seem that great looking pizza makes even crappy iPhone pics look good  ;D
Title: Re: Pizza with Mmmph
Post by: communist on December 27, 2013, 09:12:55 AM
Very nice pies!  Type of oven used?  Thanks  Mark
Title: Re: Pizza with Mmmph
Post by: Mmmph on December 27, 2013, 09:35:33 AM
Very nice pies!  Type of oven used?  Thanks  Mark

Sorry...It's Serpentelli's Volta 120, which is situated nicely on his patio out back.
Title: Re: Pizza with Mmmph
Post by: TomN on January 16, 2014, 12:18:21 AM
Nice looking pies. Would love to try a bite.  Thanks for sharing the photos.

TomN
Title: Re: Pizza with Mmmph
Post by: thezaman on January 16, 2014, 04:25:40 PM
nice pizzas. i like the orange sauce color, is a stick blender and oil used in making the sauce?
Title: Re: Pizza with Mmmph
Post by: sainte_pizza on January 19, 2014, 12:44:50 PM
What's on the cacio e pepe pizza? Looks fantastic
Title: Re: Pizza with Mmmph
Post by: Mmmph on July 05, 2014, 03:32:24 PM
Pizza today 07/05/14

Fired up the Blackstone for the first time in over 7 months. First NP pizzas made since Christmas. Tasty!

Flour (100%):    1007.31 g  |  35.53 oz | 2.22 lbs
Water (58%):    584.24 g  |  20.61 oz | 1.29 lbs
IDY (.025%):    0.25 g | 0.01 oz | 0 lbs | 0.08 tsp | 0.03 tbsp
Salt (2.8%):    28.2 g | 0.99 oz | 0.06 lbs | 5.05 tsp | 1.68 tbsp
Total (160.825%):   1620 g | 57.14 oz | 3.57 lbs | TF = N/A
Single Ball:   270 g | 9.52 oz | 0.6 lbs

24hr bulk, 24 hr balled, both at 60F.
One hour wake, then bake

Pizze
1. Pepperoni, homegrown jalapeno, with post-bake local honey drizzle
2. Pizza Rosa
3. Girella pizza
4. Mushroom, red onion
5. Pizza con herbe
6. Margherita
Title: Re: Pizza with Mmmph
Post by: Pete-zza on July 05, 2014, 03:39:23 PM
Mmmph,

You clearly did not lose your touch during the interregnum. Well done.

Peter
Title: Re: Pizza with Mmmph
Post by: norma427 on July 05, 2014, 05:17:01 PM
Great looking pies Mmmph!

Norma
Title: Re: Pizza with Mmmph
Post by: vandev on July 06, 2014, 10:19:30 AM
really nice looking pies....great leoparding ...  did you do any mods to your blackstone?  I ask as i have a newer on with a 5psi regulator and am getting pretty good results..  always looking to fine tune it more.. ;D

Thanks Chris
Title: Re: Pizza with Mmmph
Post by: TXCraig1 on July 06, 2014, 12:27:10 PM
Good looking pies! For a second there I thought you put cinnamon rolls on one  :-D
Title: Re: Pizza with Mmmph
Post by: Serpentelli on July 07, 2014, 09:48:17 AM
Great looking pies (as always!)

Incredible how much time can go by without a firing of the WFO!!!! >:(

But looking forward to more great pies with Mmmph as the year progresses.

BTW I can vouch for the awesomeness of the girella (aka Cinnabon) pizza!

John K
Title: Re: Pizza with Mmmph
Post by: Mmmph on July 07, 2014, 12:40:43 PM
Thanks all.

No mods on the oven. I just play with the temp knob
Title: Re: Pizza with Mmmph
Post by: Tonio on July 08, 2014, 01:30:31 AM
wow, looks great.

58 % hydration, I'll give that a shot. Been doing 60-62.5% since its easier spoon/hand mix/ kneading.


T
Title: Re: Pizza with Mmmph
Post by: Mmmph on August 11, 2014, 03:48:26 PM
Pizza this weekend

Flour (100%):    630.23 g  |  22.23 oz | 1.39 lbs
Water (62%):    390.74 g  |  13.78 oz | 0.86 lbs
IDY (.02%):    0.13 g | 0 oz | 0 lbs | 0.04 tsp | 0.01 tbsp
Salt (3%):    18.91 g | 0.67 oz | 0.04 lbs | 3.39 tsp | 1.13 tbsp
Total (165.02%):   1040 g | 36.68 oz | 2.29 lbs | TF = N/A
Single Ball:   260 g | 9.17 oz | 0.57 lbs

24 hour blk. 20 hour balled all at 64F.
Room temp for 2 hours, then bake in the Blackstone.
All sub 90 second pies

Pics
1. Guanciale, Mozz, Grana Padano, Purple Basil
2. Another one of those, as it was a flavor bomb
3. Another one of those with dabs of tomato
4. Finocchiona, Mozz and Tomato, Purple Basil
5. Upskirt

Title: Re: Pizza with Mmmph
Post by: TXCraig1 on August 11, 2014, 04:45:04 PM
Fine looking pies.
Title: Re: Pizza with Mmmph
Post by: Serpentelli on August 11, 2014, 05:12:09 PM
Don't be using up all that Guanciale now!!!

Those look great. I'll bet they were great eating.
Title: Re: Pizza with Mmmph
Post by: Mmmph on August 11, 2014, 05:26:16 PM
I have more guanciale curing as we speak.
Just a few more weeks.
Title: Re: Pizza with Mmmph
Post by: norma427 on August 11, 2014, 06:59:40 PM
Great looking pies Mmmph!

Stop that man from hitting his head against that wall.  It is giving me a headache.   :-D

Norma
Title: Re: Pizza with Mmmph
Post by: TXCraig1 on August 11, 2014, 08:00:15 PM
Maybe this will help.
Title: Re: Pizza with Mmmph
Post by: vandev on August 12, 2014, 07:28:36 AM
beautiful pies...  really nice a light ...whow...  i need to focus more  ;D
Title: Re: Pizza with Mmmph
Post by: Mmmph on September 28, 2015, 11:35:54 AM
Been a while since I posted here. I've used the Blackstone, but haven't posted any NP pies. Seems like it's raing every weekend I want to bake.

It wqas raining as I baked these, but I have a shelter.

Pics...

1. Spicy Margherita
2. Crème Fraîche, Fresh Mushrooms, Salsiccia Abruzzese (Killer Tarte Flambée or Flammkuchen-like pizza)
3. Crème Fraîche, Fresh Mushrooms, Diced Pancetta
4. Tomato, Fresh Mozzarella, Red Onion, Salsiccia Abruzzese, Basil
5. Filetti - Fresh Tomatoes, Fresh Mozzarella, A Touch of Red Onion, Basil, EVOO
6. Tomato, Fresh Mozzarella, Red Onion, Salsiccia Abruzzese
Title: Re: Pizza with Mmmph
Post by: tinroofrusted on September 28, 2015, 11:51:53 AM
Great looking pizzas, Mmmph.  The rain didn't slow you down a bit! 
Title: Re: Pizza with Mmmph
Post by: hodgey1 on September 28, 2015, 12:34:01 PM
Great looking pizzas, Mmmph.  The rain didn't slow you down a bit!
^^^
Title: Re: Pizza with Mmmph
Post by: TXCraig1 on September 28, 2015, 01:04:10 PM
Sweet.
Title: Re: Pizza with Mmmph
Post by: Pete-zza on September 28, 2015, 01:09:42 PM
JJ,

Very nice.

Peter
Title: Re: Pizza with Mmmph
Post by: mitchjg on September 28, 2015, 02:21:53 PM
JJ,

Very nice.

Peter

As always.......... :chef:
Title: Re: Pizza with Mmmph
Post by: Mmmph on September 29, 2015, 03:19:35 PM
Thanks all. The mushroom pies were great.
Title: Re: Pizza with Mmmph
Post by: jvp123 on September 29, 2015, 03:53:36 PM
Wow!  Glad I saw this!  :chef:
Title: Re: Pizza with Mmmph
Post by: Don Luigi on September 29, 2015, 05:16:46 PM
Great Pies!