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Shop Talk / Off-brand mixers
« Last post by JD on Today at 04:52:04 PM »
Iíve been mixing around 150lbs of dough a week by hand and Iím looking at buying a 30-40qt mixer to help with the work load. I was quoted $3000 for a used Hobart, ouch! You can buy new off-brand mixers for under $2000 but I have no idea the quality. Can anyone recommended something non-Hobart based on experience?
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General Pizza Making / Re: Pizza Tonda Romana
« Last post by Sandurz on Today at 04:51:20 PM »
Thanks, yes the mushroom was raw, it's my personal preference.

So when you put them raw they stay mostly raw?
I do eat mushroom raw, I have to experiment on pizza.

I drain my mozzarella for a few hours, I just leave the ball in a bowl and every once in a while I pour out the liquid.  For PTR I cut it in cubes, but relatively late as when they spend a long time already cut then they tend to stick to each other.  I guess it depends on the Mozzarella that one uses, and yes bufala is definitely wetter than normal fior di latte.

Tomorrow I will try to use some closer to best before date mozzarella, and see if it is somewhat better.
I'll slice it in the morning and leave it to drain in a colander.
The fact that the cubes stick together it's usually not a big issue and I thinks makes more liquid come out. (it makes putting it on the pizza trickier though so maybe I can slice it before and dice it after?)

I think if you can stretch a 180g ball to 30-31cm then that's perfect for this style.  There's even a roman pizzeria called 180g :D

I think 35-38 cm would be best.
I have not been to 180 yet, but as soon as things become a little more normal I'll have to go.

I think a bit of oil or strutto in the dough helps with crust.

I used to put 4% oil in the dough.
Then I lowered it to 2% and it seemed better.
I'll have to try 4% again to double check though.

Nice looking pizza you have there!

Thanks!
The orange parts bother me.

(attached a white four cheese pizza and broccoletti pizza)
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Hi All!

I have been working on making Neapolitan pizza's for some time now, but my dough balls always flatten out during the proofing phase.

I use Le 5 Stagioni - Pizza Napoletana tipo 00 flour (13% Protein | W300).

Recipe (Calculations made using PizzApp+):
4 Doughballs - 280g
- 675g flour (100%)
- 425g Water (63%)
- 20g Salt (3%)
- 0.23g IDY

Proofing at 20C for 24 hours.

The Dough Process:
- Dissolved the salt in the water. Added the flour and yeast on top of the water and started the stand mixer
- I used the intervals from Peter Reinhart for kneading as described in another post on the forum*. It basically entails "4 minutes knead at low speed, a rest period of 5 minutes, and 2 minutes at medium-low speed, for about 5 cups of flour"
- I then formed the balls into doughballs and put them in my proofing box. The balls looked somewhat like the first picture when initially put away (I didn't make a picture of my own since I didn't think this would be happening this time, but the balls looked the same but slightly more damp)
- Now approx. 5 hours in the balls look like the second picture, I am wondering what is causing this and what I am doing wrong. I have had this every time when making Neapolitan style pizza's.

If anyone knows what I can do to prevent this and if it is a big deal, I would love to hear it.
Thank you so much in advance!

* Link to forum post: https://www.pizzamaking.com/forum/index.php?topic=3204.0
4
I see a an easy way to make a launch on You Tube with a length of cloth, using your existing peel. I will have to find the right cloth for it but will give it a try.  If it works, no sense in shelling out the bucks for a dedicated super peel.
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by Gianni5 on Today at 04:07:43 PM »
Plain cheese in the WFO
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Home Ovens / Re: Little Black Egg
« Last post by MrP on Today at 03:57:31 PM »
Yup! Speaking from experience, it was a really fun project, and donít regret the time and money spent on it.  However, knowing what I know now I would just get a cheap Baking steel and save up for a real oven.  I moved on to an Uuni Pro ( now Ooni) after 3 years. Now after almost 4 years with the Pro, I am stepping up to a Gozney Dome.

Here is my BBE (Big Black Egg 22Ē);Ē:



Excellent Baking Steel deal:

1/4 x 16" x 16" Steel Plate, A36 Steel, 0.25" Thick https://www.amazon.com/dp/B081Z3FKQM/?tag=pmak-20
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I have 2 - the WFO version used first with my Pizza party and now with my Fontana gas oven and thin one that I cut down to use with my Breville Pizziaola. After struggling with launching with both metal and wooden peels, then having a piece of parchment catch on fire in my kitchen while trying to launch into the Breville, I just gave up and bought them. I generally don't make any extra dough and usually am only making one pizza so if I have a failed launch I either have to try to save the mucked up pizza, go hungry, or find something else to eat; I haven't had a failed launch since I started using the super peels.
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Neapolitan Style / Re: The Doughs of My Life
« Last post by Icelandr on Today at 03:24:19 PM »
Have to say, getting up this morning to check my dough for lunch today and looking at your post Arne caused a chill of regret . . . Nice timing Greg, you have to post next to THOSE!  Good Luck!


Very nice Arne!
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New York Style / Re: Essen1's NY-style pizza project
« Last post by FrankiesPizza on Today at 03:08:31 PM »
Peter,

That's what I thought. Hopefully one of the 'Scottsmen'  ;D will chime in.

Yesterday I treated my mother, who's a self-proclaimed pizza enthusiast, to a NY-style slice here in SF at Pizzeria Avellino. She travels frequently to NYC for business (Food industry) and has had authentic NY street & elite pizza a bazillion times. I've had slices from Avellino before and was very impressed. They rival my other NY-style spot, Marcello's. Anyway, she couldn't stop remarking how so very close Avellino comes to the real thing. I know from the owners that they all come from Brooklyn so I'm not surprised that the slices are great.

The crust was fantastic. The outer crust wasn't very large and puffy and the slice itself tapered off in thickness to maybe a couple of millimeters in the center, if not thinner. It was light, airy but crisp and foldable with a perfect cheese to sauce ratio. I took some pics with my mother's iPhone since I left mine in the car but the color of the cheese is off in those pics. It was not nearly as orange as it looks. Either way, the slices were dynamite, which prompted me to post a review on Yelp:

http://www.yelp.com/biz/pizzeria-avellino-san-francisco


On my way home, my mother kept asking me what I think what makes Avellino's crust so great? My thoughts were a low hydration, maybe around 59%, some salt, very small amount of oil and some sugar, combined with perhaps an overnight cold-rise. Baked at 600įF in a Baker's Pride. After thinking about their slices I had to put my thoughts into action and whipped up a batch for two dough balls at roughly 400gr each.

100% Flour
59% Water
.2% IDY
1.5% Sea Salt
.5% Oil
1% Sugar

Curious to see how it'll turn out tonight.

Pics from Avellino


When I worked in the city, I'd eat there all the time. I'd ask them lots of questions and got some pretty useful answers.
Cheese is Grande and they use "Mondako flour. Which is really good!. Had really good luck with it. You can pick it up at Chefs store in Santa Rosa.

Frank
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by erickso1 on Today at 03:08:21 PM »
The recipe was from below.  My wife found it and I made it. 

In all honesty, I think itís a really tasty alternative.  Carrot blends well with the fontina, and the slice has an overall lightness to it. Would definitely recommend as an alt to a tomato sauce based pie.  Leans to the sweeter side from carrots and onions, but not to sweet.

https://www.epicurious.com/recipes/food/views/carrot-pizza-with-fontina-and-red-onion-56389448
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