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Author Topic: The Doughs of My Life  (Read 80347 times)

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Offline sk

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Re: The Doughs of My Life
« Reply #1140 on: August 27, 2021, 11:59:29 AM »
The deep ruby color of the glass of wine in in the picture looks suspiciously like Sangiovese!!   :'(
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Offline billg

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Re: The Doughs of My Life
« Reply #1141 on: August 27, 2021, 12:08:43 PM »
The deep ruby color of the glass of wine in in the picture looks suspiciously like Sangiovese!!   :'(

I'm guessing Burgundy or Pinot Noir

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1142 on: August 27, 2021, 12:20:20 PM »
The correct answer is: Grenache. :-)

Now can you guess by blood alcohol when the photo was taken?

Offline Komarzer

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Re: The Doughs of My Life
« Reply #1143 on: August 30, 2021, 03:26:40 AM »
"Arne Ananas"
With mozzarella, nduja and roasted pineapple as the main ingredients, I also added some sliced fresh chili and red onion pre-bake. Lime zest was added post bake.
I know I just lost a few readers now, but my guests were really excited about this one. I though it was good but that it could use a little tuning.

Wow, what an awesome idea. I was thinking about different recipes with 'nduja, this one seems awesome.

Offline Roberto_buonissimo

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Re: The Doughs of My Life
« Reply #1144 on: August 30, 2021, 04:50:33 AM »
Roberto,

You might want to take a look at these two items:

https://www.sourdoughhome.com/how-do-i-convert-a-regular-recipe-to-sourdough/

http://www.nyx.net/~dgreenw/howdoiconvertyeastbreadrec.html

As you may know, a packet of yeast, whether it is ADY or IDY, weighs 7 grams here in the U.S. So, the equivalent in fresh yeast is about three times that. Should you wish to be very accurate with the conversions, this table does a good job of that:

https://www.theartisan.net/convert_yeast_two.htm

What you would like to do will depend a lot on what kind of sourdough you will be using, especially the amounts of flour and water. The above articles try to walk you through the steps to do a conversion.

Peter

thank you Peter !  ;D :pizza:

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Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1145 on: August 31, 2021, 10:37:51 AM »
Wow, what an awesome idea. I was thinking about different recipes with 'nduja, this one seems awesome.
Thanks! On the topic of nduja, I highly recommend trying iLLEb's nduja pie (with the tomato sauce, mozzarella, olives, nduja and caramelized onions) of you haven't already. It's a great combo and a huge favorite here.

Offline Komarzer

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Re: The Doughs of My Life
« Reply #1146 on: September 01, 2021, 02:46:26 AM »
Thanks! On the topic of nduja, I highly recommend trying iLLEb's nduja pie (with the tomato sauce, mozzarella, olives, nduja and caramelized onions) of you haven't already. It's a great combo and a huge favorite here.

Sounds amazing. What's your caramelized onions recipe? Oil/butter in the pan, low heat, salt/sugar then deglaze with balsamic or something else? I'll try this one during my next pizza session.

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1147 on: September 01, 2021, 05:39:13 AM »
Sounds amazing. What's your caramelized onions recipe? Oil/butter in the pan, low heat, salt/sugar then deglaze with balsamic or something else? I'll try this one during my next pizza session.

I have been using Chef Jean-Pierre's recipe lately and like the results:


Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1148 on: September 01, 2021, 06:17:26 AM »
It seems like my dough experimentation has been put on the back burner for a while. These days it is all about trying out different flavor combinations.

The dough: 100% Caputo Pizzeria, 63% water, 2.8% salt, 4.5% SD.
Fermentation: 27 hours (9+18) @ 21.4 C.

In addition to the obligatory margherita, today's selection consisted of:

Pancetta
Tweaked slightly since my first version, I skipped the peppers and arugula and added some slices of spring onion instead.
  • Red onion compote
  • Mozzarella
  • Pancetta
  • Red onion
  • Spring onion

Anchovy
My most successful anchovy combination to date.
  • Mozzarella
  • Anchovies
  • Olives
  • Rosemary
  • Lemon zest
  • Conciato romano

"Quickfix"
Today's newcomer, it was ok.
  • Mozzarella
  • 'Nduja
  • Olives
  • Semi dried tomatoes
  • Basil
  • Olive oil

Though not pictured below, these pies were shared with a couple of our closest friends one unforgettable late summer evening in Lommedalen.

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1149 on: September 06, 2021, 08:10:32 AM »
I finally got a hold of fresh porcini.

A little wetter dough this time at 67% HR.
Still 2.8% salt and 100% Caputo Pizzeria.
I went with 6.9% SD for a total fermentation time of 23 hours (16 in bulk @ 21 C + 7 in balls at 23 C).
This resulted in a 90% volume increase, or 29.5 mm in the pluviometer.

My kids opted for something simpler and safer: The marinara. For the first time this year they made it themselves, and I was only acting as fornaio.


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Offline Komarzer

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Re: The Doughs of My Life
« Reply #1150 on: September 06, 2021, 10:46:34 AM »
They're pretty good already. They had the chance to get free live sessions :chef:

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1151 on: September 09, 2021, 10:04:34 AM »
I've spent quite some time in the 63% HR range, and I like the results very much. But as I now have returned to 66-67% for a few bakes, I love that too, but for different reasons. I find it easier to produce the softer and airier cornicione with more water in the dough, but at the cost of more challenging handling. This is especially true for my more overloaded pies.... Of which I made a few this time around. :)

Dough: Caputo Pizzeria, 66% water, 2.8% salt, 4.9% SD
Fermentation: 27 hours at 21 C (balled after 16 hours)
Spy report: 100% volume expansion, that's a doubling.

In short: a dough on the wet side, slightly undermixed and slightly over fermented.  :chef:

The star of the show was the pulled pork pizza with personal whisky spritzers.  >:D

Leading up to this, we had margherita (of course), friarielli & salsiccia, and a new variety made from 50% own produce (eggplant, tomatoes and basil) and 50% Italian quality (mozzarella, parmigiano, olive oil and balsamic vinegar).

The meal was finished off with our most recent favorite combo: red onion compote and pancetta. Sweet enough to be called a dessert we thought.

Not pictured: Pinot Noir. 

Offline Icelandr

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Re: The Doughs of My Life
« Reply #1152 on: September 09, 2021, 10:33:16 AM »
Great looking pizza Arne and interesting combinations!

In lieu of the fire restrictions here, I have been trying out atomizer variants . . . . .
« Last Edit: September 09, 2021, 10:48:42 AM by Icelandr »
Greg
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Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1153 on: September 09, 2021, 10:47:06 AM »
Wow yeah those look really efficient! :-D

Offline Icelandr

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Re: The Doughs of My Life
« Reply #1154 on: September 09, 2021, 10:44:46 PM »
Sorry to obfuscate your thread, sometimes the silliness takes over . . . . OK, often, perhaps incorrigible
Greg
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Offline Roberto_buonissimo

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Re: The Doughs of My Life
« Reply #1155 on: September 10, 2021, 01:25:33 AM »
wow Arne the Pizzas look absolutley stunning !!

The pulled pork one especially with those smoky Whisky sprinkles and fresh parsley ist just amazing.  :drool: :drool: :drool:

love your thread !

all the best from Austria
Robert

PS: i have a 67% hydration dough (Caputo Pizzeria) on the go for tonight ;)
cheers

Offline 9slicePie

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Re: The Doughs of My Life
« Reply #1156 on: September 10, 2021, 10:33:58 AM »
Could you post pics of a cross-section of your corniciones from a couple* of pies?




*to increase the sample size.

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1157 on: September 10, 2021, 11:42:48 AM »


wow Arne the Pizzas look absolutley stunning !!

The pulled pork one especially with those smoky Whisky sprinkles and fresh parsley ist just amazing.  :drool: :drool: :drool:

love your thread !

all the best from Austria
Robert

PS: i have a 67% hydration dough (Caputo Pizzeria) on the go for tonight ;)
cheers

Thanks Robert. The pulled pork pizza is a fun one! Liberal spritzing adds flavor and is great entertainment.

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1158 on: September 10, 2021, 11:46:22 AM »
Sorry to obfuscate your thread, sometimes the silliness takes over . . . . OK, often, perhaps incorrigible
Thanks for livening things up.
As often is the case, you are putting some quite outrageous pictures in my head. Here we spritz, on Gabriola they chug. I bet there are hoses involved.

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1159 on: September 10, 2021, 11:46:43 AM »
Could you post pics of a cross-section of your corniciones from a couple* of pies?




*to increase the sample size.
Sure!

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