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Author Topic: My Al Taglio Pizza Making Journey  (Read 3911 times)

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Offline Pizzadoughjoe

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My Al Taglio Pizza Making Journey
« on: January 23, 2024, 06:58:45 PM »
I’m excited to share my Al Taglio pizza-making journey with all of you.

Here’s today’s pie:

Recipe:
* King Arthur Bread: 50.0%
* 00 Polselli Super: 37.5%
* 2 Mulino Marino: 12.5%
* Water: 85.0%
* Dry Yeast: 0.20%
* Salt: 2.5%
* Olive Oil: 2.5%

Fermentation:
* 78 hours (66 CF + 12 RT)

Toppings:
* Bianco DiNapoli tomatoes
* Mozzarella
* Roasted vegetables (zucchini, bell pepper, jalapeńo, mushroom, and red onion)
* Truffle honey
* Sesame seeds

Offline Andrew t

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Re: My Al Taglio Pizza Making Journey
« Reply #1 on: January 23, 2024, 07:05:38 PM »
very nice

Offline parallei

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Re: My Al Taglio Pizza Making Journey
« Reply #2 on: January 23, 2024, 08:15:52 PM »
I’m excited to share my Al Taglio pizza-making journey with all of you.

Here’s today’s pie:


Looks great!

Offline Pizzadoughjoe

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Re: My Al Taglio Pizza Making Journey
« Reply #3 on: January 24, 2024, 07:14:01 PM »
Second dough ball from the same batch as yesterday's pizza. It sat in the fridge for an extra 24 hours. The flavor on this crust is just incredible.

Recipe:
* King Arthur Bread: 50.0%
* 00 Polselli Super: 37.5%
* 2 Mulino Marino: 12.5%
* Water: 85.0%
* Dry Yeast: 0.20%
* Salt: 2.5%
* Olive Oil: 2.5%

Fermentation:
* 100 hours (90 CF + 10 RT)

Toppings:
* Bianco DiNapoli Tomatoes
* Mozzarella
* Vodka Sauce
* Basil Pesto

Offline Pirate99gs

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Re: My Al Taglio Pizza Making Journey
« Reply #4 on: January 29, 2024, 05:38:59 PM »
That looks great! Couple of questions for you:

- what was the total weight of your flour?
- what size of pan are you using?

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Offline Pizzadoughjoe

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Re: My Al Taglio Pizza Making Journey
« Reply #5 on: January 29, 2024, 07:34:05 PM »
That looks great! Couple of questions for you:

- what was the total weight of your flour?
- what size of pan are you using?

Thanks!

The dough balls are 700 grams each. They have 368 grams of flour in them. It's a 40 cm by 30 cm Lloyd pan.

Offline airmoses83

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Re: My Al Taglio Pizza Making Journey
« Reply #6 on: February 04, 2024, 08:47:18 AM »
What’s your oven temp and times? Are you cooking on a stone or just on the oven rack bottom/mid/or upper? Pizza has a great structure to it.

Offline Pizzadoughjoe

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Re: My Al Taglio Pizza Making Journey
« Reply #7 on: February 04, 2024, 09:08:54 AM »
What’s your oven temp and times? Are you cooking on a stone or just on the oven rack bottom/mid/or upper? Pizza has a great structure to it.

I'm cooking in a Lloyd pan at 550F on the middle rack. First I bake it with sauce only for about 15-20 minutes. Then I put cheese and toppings and bake it for another 5 - 10 minutes.

Offline airmoses83

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Re: My Al Taglio Pizza Making Journey
« Reply #8 on: February 04, 2024, 11:23:51 AM »
I cant get my oven that high only to 500, may try and do this in my gozney dome. But only way my tagline pan will fit is if i preheat the oven then turn off the gas and throw the door on, see how that works.

Offline Pizza-Face

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Re: My Al Taglio Pizza Making Journey
« Reply #9 on: February 05, 2024, 05:32:53 PM »
@Pizzadoughjoe You didn't mention any rise time. Did you stretch it into the pan and then let it rise? If so how long? Very artful pizza congrat's!  :chef:

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Offline Pizzadoughjoe

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Re: My Al Taglio Pizza Making Journey
« Reply #10 on: February 05, 2024, 07:12:28 PM »
@Pizzadoughjoe You didn't mention any rise time. Did you stretch it into the pan and then let it rise? If so how long? Very artful pizza congrat's!  :chef:

Thanks!

These proofed in balls for 7-8 hours and then were stretched into the pan. I bake them right after stretching.

Offline Pizzadoughjoe

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Re: My Al Taglio Pizza Making Journey
« Reply #11 on: February 07, 2024, 04:08:17 PM »
Last night’s bake, inspired by the “Joy of Pizza” book:

Recipe:
* King Arthur Bread: 50.0%
* 00 Polselli Super: 35%
* 2 Mulino Marino: 15%
* Water: 85.0%
* Dry Yeast: 0.20%
* Salt: 2.5%
* Olive Oil: 2.5%

Fermentation:
* 3 Hour RT Bulk
* 67 Hour CF Bulk
* 7 Hour RT Ball

Toppings:
* Bianco DiNapoli Tomatoes
* Mozzarella
* Aleppo Pepper
* Thinly Sliced Garlic
* Kalamata Olives
* Raisins
* Pine Nuts
* Parsley

Offline TXCraig1

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Re: My Al Taglio Pizza Making Journey
« Reply #12 on: February 07, 2024, 04:32:31 PM »
Really pretty.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Pizza-Face

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Re: My Al Taglio Pizza Making Journey
« Reply #13 on: February 07, 2024, 06:21:30 PM »
Must be a good book

Offline Pizzadoughjoe

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Re: My Al Taglio Pizza Making Journey
« Reply #14 on: February 08, 2024, 06:41:31 PM »
Used another dough ball from the last batch of dough. I let it cold ferment for an extra 24 hours and made pizza bianca with it. Then, I turned it into a sandwich inspired by Chris Bianco, which I saw on the menu at Pane Bianco in LA.

It features goat cheese aioli, mortadella, and arugula.

I'm visiting pizzeria Bianco in LA in a couple weeks and can't wait!

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Offline nanometric

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Re: My Al Taglio Pizza Making Journey
« Reply #15 on: February 08, 2024, 06:48:47 PM »
I'm visiting pizzeria Bianco in LA in a couple weeks and can't wait!

Pourquoi? That looks incr-edible.

Offline Andrew t

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Re: My Al Taglio Pizza Making Journey
« Reply #16 on: February 08, 2024, 07:18:30 PM »
really nice work

Offline bronxtrader

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Re: My Al Taglio Pizza Making Journey
« Reply #17 on: March 11, 2024, 06:19:25 PM »
I'm cooking in a Lloyd pan at 550F on the middle rack. First I bake it with sauce only for about 15-20 minutes. Then I put cheese and toppings and bake it for another 5 - 10 minutes.

Your bottom is impressive. I have a Lloyds pan as well and the base gets very browned after 7 minutes at 550F. Perhaps the hydration needs to be really high to compensate?

Offline Pizzadoughjoe

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Re: My Al Taglio Pizza Making Journey
« Reply #18 on: March 11, 2024, 08:28:39 PM »
Your bottom is impressive. I have a Lloyds pan as well and the base gets very browned after 7 minutes at 550F. Perhaps the hydration needs to be really high to compensate?

The higher hydration definitely makes for a longer bake time. Also, I think it's my crappy oven. It takes everything longer to cook in there.


Offline Pizzadoughjoe

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Re: My Al Taglio Pizza Making Journey
« Reply #19 on: March 11, 2024, 08:34:18 PM »
This bad boy has a vodka sauce base and is topped with guanciale and red onion. I dolloped a little more vodka sauce over the top for good measure ;D

Recipe:
* King Arthur Bread: 50.0%
* 00 Polselli Super: 35%
* 2 Mulino Marino: 15%
* Water: 85.0%
* Dry Yeast: 0.20%
* Salt: 2.5%
* Olive Oil: 2.5%

Fermentation:
* 3 Hour RT Bulk
* 62 Hour CF Bulk
* 7 Hour RT Ball

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