Preferment

[halfprice]

oh, I'm curious about your typical pizza, I should check the post a pic of your pie's board sometimes.

I haven't posted pics in a while.  Not sure I have any of vitos recipe.   I made dough last week and frozen 6 balls.   Plan to cook a couple this weekend.  If I remember I'll take a couple pics

Jerry

[robertofrog01]

In my experience Vito's various Poolish recipe's work great, and produce very tasty Neopolitan style pizzas in the 'Neo' style.

Some frown on the high hydration as being unnecessarily difficult to work, but if you get comfortable with the Bertinet principles for mixing, and slap and fold, then they produce some impressive results.

I tend to prefer his Biga approaches for the thinner, Bari style pizzas that his dad makes.  Again, a preferment adds a sourdough type flavour that for me sets a decent pizza apart.  And of course he's a big promoter of Roberto Susta, whose Biga Neo pizzas look just awesome.

I'm largely working with Poolish though, and trying to maximise flavour through experimenting with longer ferments.  Vito uses a huge, almost explosive amount of yeast which definitely gives him impressive results.  But I want to see if I can generate more flavour from the long ferment, plus my relatively small gas oven is very unforgiving in terms of temperature distribution so the big bubbles and blisters he's getting I find a problem.

[Smokedham]

I'm eager to see the results of your bari style with biga.
That's so true, susta's pizzas are beyond great.

[robertofrog01]

I'm eager to see the results of your bari style with biga *_*
That's so true, susta's pizzas are beyond great.

Aha, I'm on a mission with my poolish at the moment. Recreating Mr Susta's masterpieces will be my next project!

[Smokedham]

fingers crossed ^_^

[Smokedham]

This forum is an art museum. people can see real art here. ʕ⁠っ⁠•⁠ᴥ⁠•⁠ʔ⁠っ

[kori]

This forum is an art museum. people can see real art here. ʕ⁠っ⁠•⁠ᴥ⁠•⁠ʔ⁠っ

I agree!

[Timpanogos Slim]

This forum is an art museum. people can see real art here. ʕ⁠っ⁠•⁠ᴥ⁠•⁠ʔ⁠っ

You should try making some of your own art.

The first sketch does not have to be perfect. Unglazed tiles in your oven for a surface. NY style dough with whatever bread flour you can get. Mix fresh tomatoes and tomato paste in a blender or with a mortar and pestle. Put a salty, pale cheese on top. See how it comes out - and share a picture with us.

[Smokedham]

Actually a question from those who have tried different L'industrie pizzas: do they make all of their pizzas with the same dough?

[Pete-zza]

What happened to this user? Omid
Just curious
https://www.pizzamaking.com/forum/index.php?topic=43479.msg435298#msg435298

Smokedham,

This thread covers some of the last things that I saw posted about Omid:

https://www.pizzamaking.com/forum/index.php?topic=49548.msg497875#msg497875

Peter