A D V E R T I S E M E N T


Author Topic: Pizza Camp  (Read 2406 times)

0 Members and 1 Guest are viewing this topic.

Offline StateofMind

  • Registered User
  • Posts: 147
  • Location: Palo Alto, CA
Pizza Camp
« on: April 18, 2017, 09:59:47 PM »
Just got my copy of Joe Beddia's new book Pizza Camp. I've only had the chance to flip through the first few pages but it looks really detailed and very interesting.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 28213
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Pizza Camp
« Reply #1 on: April 18, 2017, 10:32:29 PM »
StateofMind,

There was a book signing of “Pizza Camp” with Joe Beddia tonight at Horse Inn in Lancaster tonight.  My friend Katt Hull invited me to go.  Had a lot of fun.  Wasn't even going to go.

The book does look good, although I didn't read it yet.

Norma

Offline StateofMind

  • Registered User
  • Posts: 147
  • Location: Palo Alto, CA
Re: Pizza Camp
« Reply #2 on: April 19, 2017, 01:03:00 AM »
That is awesome Norma! While I haven't had the opportunity to get out to his shop in Philly, his choice of a deck oven instead of a WFO and style of pie has been inspiring to me for a while now.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 28213
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Pizza Camp
« Reply #3 on: April 19, 2017, 07:38:02 AM »
That is awesome Norma! While I haven't had the opportunity to get out to his shop in Philly, his choice of a deck oven instead of a WFO and style of pie has been inspiring to me for a while now.

StateofMind,

I haven't been to Pizzeria Beddia either.  The owner of the Horse Inn said maybe someday we can go there on the train.  Matt has been friends with Joe since they were in school.  Hempfield was the school Joe and Matt went to.  I asked Matt what year he graduated since I also went to Hempfield.  Matt said in 1994.  We had a laugh when I said I graduated in 1964.  Matt said at least we had the same last number.  :-D  I found it interesting that Matt told me Joe was going to open a pizzeria in Lancaster but couldn't find the right location.  Joe is from the Lancaster area.

Norma

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 2549
  • Age: 63
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Pizza Camp
« Reply #4 on: April 19, 2017, 08:08:36 AM »
got the book tried the dough. 70 percent hydration with bread flour,it was quite messy. i hand mixed and now in the refrigerator.i think that is part of his method. once refrigerated it has structure to work with.
 the salt level with fine sea salt at a tablespoon and teaspoon is well over 3 percent. going to proceed and then recheck my measurements to see if i made some mistakes.
 

A D V E R T I S E M E N T


Offline 30grantw

  • Registered User
  • Posts: 9
  • Location: PA
Re: Pizza Camp
« Reply #5 on: April 19, 2017, 10:16:25 AM »
Interesting that there is no volume measurement for the non water/flour ingredients. Have no doubt that his dough is really good but kinda disappointing to not have volume measurements for every ingredient. If it did, I'd be more into buying the book. I've seen pictures from Bon Appetite with Beddia, Frank Pinello, Anthony Falco, and Mark Iancono. The pizzas they made from the book do look really good.
Grant Williams

Offline StateofMind

  • Registered User
  • Posts: 147
  • Location: Palo Alto, CA
Re: Pizza Camp
« Reply #6 on: April 19, 2017, 10:25:46 AM »
I was also surprised with how wet the dough recipe is and that not all the ingredients are listed by weight. But honestly I am more interested in reading about the cream sauces he does and the composed pizzas.

Offline vtsteve

  • Supporting Member
  • *
  • Posts: 1059
  • Location: Vermont, USA
Re: Pizza Camp
« Reply #7 on: April 19, 2017, 01:13:45 PM »
Maybe he'll post an errata on his website, with bakers % formulas...   :-D
In grams we trust.
My wood-fired NY thread: Pizza Thursday

Offline rrpizza

  • Registered User
  • Posts: 73
  • Location: asdasd
  • I Love Pizza!
Re: Pizza Camp
« Reply #8 on: April 20, 2017, 07:51:44 PM »
so whats actually the book about... is it dough recipes mainly and how to knead the dough or different toppings/combos he likes? The amazon kindle sample didnt show much.

Offline StateofMind

  • Registered User
  • Posts: 147
  • Location: Palo Alto, CA
Re: Pizza Camp
« Reply #9 on: April 20, 2017, 08:02:36 PM »
so whats actually the book about... is it dough recipes mainly and how to knead the dough or different toppings/combos he likes? The amazon kindle sample didnt show much.
I have only just flipped through it but it seems to be a nice mix of technique, recipes, and his philosophy on pizza.

A D V E R T I S E M E N T


Offline thezaman

  • Lifetime Member
  • *
  • Posts: 2549
  • Age: 63
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Pizza Camp
« Reply #10 on: April 20, 2017, 10:15:37 PM »
Followed the recipe to the T. Once the dough was cold fermented overnight the 70 percent hydration was manageable. Working with the cold dough and using flour on the surface helps. I used jersey fresh tomatoes, fresh garlic,Romano cheese , Italian olive oil, and Sicilian oregano. This was a delicious pizza! I do not think he restructured the recipe for home oven. Judging from his video all of the book ingredients are in his pizzeria's dough.and a 8 minute bake time was what I got using a baking steel. I did stop at 3 percent on salt. It was perfect and brought out the malt flavor in the flour. Pictures to following

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 2549
  • Age: 63
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Pizza Camp
« Reply #11 on: April 20, 2017, 10:17:35 PM »
Pictures

Offline StateofMind

  • Registered User
  • Posts: 147
  • Location: Palo Alto, CA
Re: Pizza Camp
« Reply #12 on: April 20, 2017, 10:23:12 PM »
That looks great.

Offline 30grantw

  • Registered User
  • Posts: 9
  • Location: PA
Re: Pizza Camp
« Reply #13 on: April 20, 2017, 11:19:59 PM »
Wow, I have to say that looks very good. Very similar to his. What flour did you use?
Grant Williams

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 2549
  • Age: 63
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Pizza Camp
« Reply #14 on: April 21, 2017, 12:48:58 AM »
I use harvest king bread flour.

A D V E R T I S E M E N T


Offline werty20

  • Registered User
  • Posts: 136
  • I Love Pizza!
Re: Pizza Camp
« Reply #15 on: April 21, 2017, 03:59:00 PM »
so its just dough recipe and topping

Offline Jersey Pie Boy

  • Supporting Member
  • *
  • Posts: 3191
  • Location: New Jersey
Re: Pizza Camp
« Reply #16 on: April 21, 2017, 04:04:58 PM »
uh. that would be: pizza  :-D

Offline StateofMind

  • Registered User
  • Posts: 147
  • Location: Palo Alto, CA
Re: Pizza Camp
« Reply #17 on: April 21, 2017, 04:13:40 PM »
so its just dough recipe and topping
As I previously wrote it is a nice mix of technique, recipes, and his pizza philosophy. I've been in the pizza business for 13 years and am finding it very interesting. 

Offline Jersey Pie Boy

  • Supporting Member
  • *
  • Posts: 3191
  • Location: New Jersey
Re: Pizza Camp
« Reply #18 on: April 21, 2017, 04:26:56 PM »
Sounds like a great book...I may have to lose my skepticism..I  appreciate a craftsman and it seems that he's certainly one 

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 28213
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Pizza Camp
« Reply #19 on: April 21, 2017, 09:08:03 PM »
Article about Joe Beddia (from EATER Philadelphia), and if Joe will continue making pizzas.  Also why he wrote “Pizza Camp”.

http://philly.eater.com/2017/4/10/15245826/pizzeria-beddia-philly-pizza-camp-cookbook

Norma

A D V E R T I S E M E N T


 

A D V E R T I S E M E N T