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


Author Topic: The Doughs of My Life  (Read 97095 times)

0 Members and 1 Guest are viewing this topic.

Offline Icelandr

  • Supporting Member
  • *
  • Posts: 1731
  • Age: 75
  • Location: Gabriola Island, British Columbia
  • Infinite Monkey Theorem at work
Re: The Doughs of My Life
« Reply #1300 on: July 02, 2022, 09:35:36 AM »
Oh, Arne,  the changes made in use of technology, today the use of artificial intelligence where just a few years ago you had a different approach . . . . .
Hehehehehehehehehe
« Last Edit: July 02, 2022, 02:22:47 PM by Icelandr »
Greg
A very patient wife, PizzaParty 70x70, saputo floor, backup Ooni 16

Offline sk

  • Registered User
  • Posts: 916
  • Location: Marietta, GA
  • Belle Pizze!
Re: The Doughs of My Life
« Reply #1301 on: July 02, 2022, 02:39:11 PM »
The AI responses are too funny! :-D

I was making pizza in Italy one time and we had invited over a young Italian friend.  One of the American daughters requested we make her a pesto pizza.  I asked the young Italian friend if pesto was a popular pizza in Italy.  His response was "it is not normal".  I believe I feel the same way about Kale pizza!!
Pizza Party 70x70 WFO/Saputo Floor

Offline Arne_Jervell

  • Registered User
  • Posts: 1131
  • Location: Norway
  • Nonno della pizza
Re: The Doughs of My Life
« Reply #1302 on: July 03, 2022, 09:11:49 AM »
Oh, Arne,  the changes made in use of technology, today the use of artificial intelligence where just a few years ago you had a different approach . . . . .
Hehehehehehehehehe

Thanks for the reminder. So much fun with good old fashioned stunt photography.  :-D :-D

Admittedly I did give myself a new hairdo in Photoshop, and also the light and colors were fixed to darken the mood, but there was nothing digital about that ice cold show between my toes.

A less touched up version attached.

I've also included an attempt to recreate the same with a publicly available AI.  :-D

Offline Arne_Jervell

  • Registered User
  • Posts: 1131
  • Location: Norway
  • Nonno della pizza
Re: The Doughs of My Life
« Reply #1303 on: July 08, 2022, 05:09:05 AM »
I am Kale.

There is no ending in sight, so I tried a repeat of the popular kale pesto pie from last time. Still really tasty.

I also tried a "salsiccia and friarielli" inspired pie, but with kale instead of friarielli. No good, will not be making this one again.

Other than that, a very tasty diavola and of course a margherita.

The dough more or less the same as last time, 66% HR @ 21 C for 20 hours (12+8).

Cheers from the kale man.

Offline sk

  • Registered User
  • Posts: 916
  • Location: Marietta, GA
  • Belle Pizze!
Re: The Doughs of My Life
« Reply #1304 on: July 08, 2022, 03:11:23 PM »
Kale is for decoration, not Pizza!   ;D
Pizza Party 70x70 WFO/Saputo Floor

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


Offline Arne_Jervell

  • Registered User
  • Posts: 1131
  • Location: Norway
  • Nonno della pizza
Re: The Doughs of My Life
« Reply #1305 on: July 08, 2022, 05:10:00 PM »
Kale is for decoration, not Pizza!   ;D
A great quote for my next t-shirt!

If I keep this up, maybe soon I can make pineapple pizza without anybody noticing.

Offline Heikjo

  • Lifetime Member
  • *
  • Posts: 1254
  • Location: Oslo, Norway
  • Sour dough = happy me
Re: The Doughs of My Life
« Reply #1306 on: July 09, 2022, 04:12:11 AM »
Pinapple and kale on the same pizza. Then invite Scott.
Heine
Oven: Effeuno P134H

Offline Arne_Jervell

  • Registered User
  • Posts: 1131
  • Location: Norway
  • Nonno della pizza
Re: The Doughs of My Life
« Reply #1307 on: July 10, 2022, 09:19:11 AM »
Kale is for decoration, not Pizza!   ;D

A great quote for my next t-shirt!

Nothing beats sitting in the shade on a hot summer day sketching t-shirts ideas from ingenious forum comments.  :chef:

Offline sk

  • Registered User
  • Posts: 916
  • Location: Marietta, GA
  • Belle Pizze!
Re: The Doughs of My Life
« Reply #1308 on: July 10, 2022, 11:45:00 AM »
Hahahaha!    :-D  ^^^
Pizza Party 70x70 WFO/Saputo Floor

Online Jon in Albany

  • Lifetime Member
  • *
  • Posts: 3067
  • Location: Albany, NY
    • Jon In Albany Blog
Re: The Doughs of My Life
« Reply #1309 on: July 10, 2022, 12:36:23 PM »
I'll take one.

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


Offline Arne_Jervell

  • Registered User
  • Posts: 1131
  • Location: Norway
  • Nonno della pizza
Re: The Doughs of My Life
« Reply #1310 on: July 13, 2022, 02:46:51 AM »
No guests, no specials of the day, no sun even. Just a basic lunch menu on a pleasantly warm summer day.

Caputo Pizzeria, 63% water, 2.8% salt and 4.2% SD.
Fermented and matured for 24 hours (8+12).

My sourdough starter is at its very best this year.
The garden basil: spot on.
Still at hand: A healthy stock of my favorite brand of tomatoes.
Even the ever elusive marinara got thumbs up from the table.

Happy summer!

Offline Icelandr

  • Supporting Member
  • *
  • Posts: 1731
  • Age: 75
  • Location: Gabriola Island, British Columbia
  • Infinite Monkey Theorem at work
Re: The Doughs of My Life
« Reply #1311 on: July 13, 2022, 11:53:11 AM »
Absolutely beautiful Pizza Arne!
I learn from every post . . . . . I never would have thought of plating on such small plates so the pizza looks larger . . .  .hehehehehehe
OK jealousy strikes deep!
Greg
A very patient wife, PizzaParty 70x70, saputo floor, backup Ooni 16

Offline Arne_Jervell

  • Registered User
  • Posts: 1131
  • Location: Norway
  • Nonno della pizza
Re: The Doughs of My Life
« Reply #1312 on: July 13, 2022, 02:18:20 PM »
Absolutely beautiful Pizza Arne!
I learn from every post . . . . . I never would have thought of plating on such small plates so the pizza looks larger . . .  .hehehehehehe
OK jealousy strikes deep!
Thanks Greg, but I think you are mistaking about the plates. In these days, as I'm sure you're aware, re-use is vital and so I have only one plate size: my enormous red coffe-plate. Works for pizza, works for coffee!

Offline Icelandr

  • Supporting Member
  • *
  • Posts: 1731
  • Age: 75
  • Location: Gabriola Island, British Columbia
  • Infinite Monkey Theorem at work
Re: The Doughs of My Life
« Reply #1313 on: July 14, 2022, 09:01:50 PM »
Quick and classy response Arne.
Greg
A very patient wife, PizzaParty 70x70, saputo floor, backup Ooni 16

Offline Icelandr

  • Supporting Member
  • *
  • Posts: 1731
  • Age: 75
  • Location: Gabriola Island, British Columbia
  • Infinite Monkey Theorem at work
Re: The Doughs of My Life
« Reply #1314 on: July 25, 2022, 11:37:14 PM »
One hopes the Kale plants have not consumed you rather than the other way around!
Quiet on the board, I guess people lollygagging, holiday making as the dough rises. There must be a new chapter in the works!
Greg
A very patient wife, PizzaParty 70x70, saputo floor, backup Ooni 16

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


Offline Arne_Jervell

  • Registered User
  • Posts: 1131
  • Location: Norway
  • Nonno della pizza
Re: The Doughs of My Life
« Reply #1315 on: July 26, 2022, 10:04:20 AM »
Thankfully the kale has not gotten to me. Yet. I've been to Spain for a while, doing kale Kahoot by the pool and singing kale karaoke at night. On my way home now, dreading a full kale takeover of the garden. Will see, but that would certainly make a new chapter...

Offline Arne_Jervell

  • Registered User
  • Posts: 1131
  • Location: Norway
  • Nonno della pizza
Re: The Doughs of My Life
« Reply #1316 on: July 30, 2022, 12:21:20 PM »
After a couple of wonderful weeks in Spain, it's finally pizza time again. As we brought with us home some delicious iberico ham, a few slices had to be added to one of the margheritas post bake. Apart from that little new: Caputo Pizzeria, 65% water, 2.8% salt and 6.1% SD. Fermented and matured for 21 hours (12+9) at 21 C.

Inspired by Greg I did a couple of doughs in individual container. These balls came out a little more "coherent"; maybe slightly stronger, and at the very least somewhat easier to flatten into a circular shape.

The summer vacation is coming to an end but fortunately the pizza season is far from over yet.  :chef:

Offline sk

  • Registered User
  • Posts: 916
  • Location: Marietta, GA
  • Belle Pizze!
Re: The Doughs of My Life
« Reply #1317 on: July 31, 2022, 03:48:50 PM »
Trading in the prosciutto for jamon Arne?  No Italy trip this year?

The pizza looks delicious.  Well done!
Pizza Party 70x70 WFO/Saputo Floor

Offline Icelandr

  • Supporting Member
  • *
  • Posts: 1731
  • Age: 75
  • Location: Gabriola Island, British Columbia
  • Infinite Monkey Theorem at work
Re: The Doughs of My Life
« Reply #1318 on: August 02, 2022, 04:53:49 PM »
Consistent!
Well crafted and presented.
Greg
A very patient wife, PizzaParty 70x70, saputo floor, backup Ooni 16

Offline foobar34

  • Registered User
  • Posts: 77
  • Location: Seattle
  • I Love Pizza!
Re: The Doughs of My Life
« Reply #1319 on: August 06, 2022, 05:29:33 PM »
After a couple of wonderful weeks in Spain, it's finally pizza time again. As we brought with us home some delicious iberico ham, a few slices had to be added to one of the margheritas post bake.
[...]
The summer vacation is coming to an end but fortunately the pizza season is far from over yet.  :chef:
Next time you have prosciutto crudo or iberico ham to add post bake (never before), try also adding a bit of young arugula (also post bake, on top of the prosciutto/iberico)

The fat of the prosciutto melts slightly, and the arugula provides a fresh peppery contrast that works amazingly well together. Of all the pizzas I make, that one usually gets the highest praise, and it's one of the easiest to make: margherita base, prosciutto and arugula post bake

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