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Author Topic: The Doughs of My Life  (Read 79910 times)

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Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1180 on: October 17, 2021, 03:15:46 AM »
They all look great. Really, really great.
^^^ :drool:
Looking delicious as always.  We will miss those pictures as the sun sets low in the Northern sky!  Thank you for sharing them!
The poetry is a very nice touch considering the season for you, thanks for that, though I am Sorry this means there may not be many examples of your skills at making Neapolitan pizza in the coming months. Skills I am trying to learn from!
Nice pizza, great bake!

Thanks for the nice words! This time of the year I feel a little melancholy, the changing of seasons feels like a curse and a blessing at the same time. The song was playing on the radio as I was preparing the ingredients and I felt it captured the mood so perfectly.

The dough, by the way, was made with Pivetto Mimosa flour at 64% hydration. I used 11% SD and 2.8% salt. It was fermented for 23 hours at 21 C (1 hour bulk, 22 hours in balls). That gave an 80% volume expansion. All in all a much better dough than the one I posted last time.

I have to ask what the surprise was in the Margherita picture . . . .

As I was carrying the first margherita to the table, the wine bottle suddenly gushed over. With the pizza in one hand, I managed to pull out my phone and snap a quick photo of is. If you look closely, you will see a red torrent of wine spilling all over the floor, partially obscured by the chair. :-D

Spilling red wine means good luck in Italy, I believe.

Offline Wario

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Re: The Doughs of My Life
« Reply #1181 on: October 21, 2021, 04:28:02 AM »
If you are so sick of the Norwegian weather, why not move to Naples? I'm sure you can get a job as a pizzaiolo! Just point them out to your topic and you have the job!  :angel:

Stunning pizza's Arne! The end solution of you ask me! :chef:

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1182 on: October 22, 2021, 09:38:38 AM »
Thanks, Wario that's a nice thought.  :-D

Perhaps I won't move to Naples, but now it seems the possibility of travelling there again is in my not too distant future. Maybe next year.

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1183 on: November 02, 2021, 02:04:39 PM »
With my wood fired oven stowed for the winter, once again there is a void that needs filling.  :pizza: :pizza: :pizza:

Pizza Romana in teglia is a style I've wanted to try for quite some time, but have held back on -- probably a little intimidated by what looks like a rabbit hole I just might fall down into. After a few private exchanges with a couple of dear friends on this board, I got the nudge I needed to finally take the plunge and try to make a dough for this style of pizza.

(By the way, I realize "Focaccia Style" is probably the right section for this post, but since this is currently a digression and not an obsession, I'm tentatively posting my report here).

I got some very detailed instructions from Greg the Silly Icelandr (thank you!), and in the "Focaccia Style" section I found Antilife's magnificent sticky "Pizza alla Romana", which has been read and re-read. And of course, there is YouTube...

Distilled from this, my dough and process looked like this:

  • 100% Caputo Nuvola Super
  • 80% Water
  • 2.5% Salt
  • 2% EVO
  • 1% CY

Fermented for 24 hours (19 hours in at 4 C, 5 hours at 21 C).

To keep this first attempt as low-key as possible, I opted for a white pie, i.e. just olive oil on top.
It was baked for about 10 minutes at 270 C.

When it came out, it was clear that I have a way to go to get a more uniform look. But the cross section looked about right.
Tasting the trimmings,  :drool: I was blown away! Very soft and light and with a very attractive crunch to it.

I proceeded to sliced it in half and fill it with cheese.
This went back into the oven for about 4 minutes at 250 C.

Then I opened it again and stuffed it with ham and basil.
Oh boy!   ;D

I also made some variants with friarielli and some with nduja.
However, I found that the more delicate flavors appealed the most to me in this crust.

Next time: Margherita!

Some photos below. Unfortunately none of the final product, but maybe next time.  :chef:

Offline amolapizza

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Re: The Doughs of My Life
« Reply #1184 on: November 02, 2021, 02:35:35 PM »
Congrats, it's a great style.

I wonder if you haven't fallen down the rabbit hole.. :D :D ;D
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

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Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1185 on: November 02, 2021, 02:50:16 PM »


Congrats, it's a great style.

I wonder if you haven't fallen down the rabbit hole.. :D :D ;D

You may be right... I'm already fantasizing of a trip to Rome to sample the real deal. :D

Offline Icelandr

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Re: The Doughs of My Life
« Reply #1186 on: November 02, 2021, 02:52:17 PM »
Looks Good Arne and likely less dangerous than blowtorches!


Just a shout out to Pete_da_Bayer, who was a tremendous help when I tried the same style, I passed on that info to Arne, I tried to leave out my silliness! You may recall I found I was a direct descendent of Hraffn the Silly, which may explain some things . . . .
Greg
PizzaParty 70x70, saputo floor

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1187 on: November 02, 2021, 03:13:17 PM »


Just a shout out to Pete_da_Bayer, who was a tremendous help when I tried the same style, I passed on that info to Arne, I tried to leave out my silliness! You may recall I found I was a direct descendent of Hraffn the Silly, which may explain some things . . . .

Silly of me not to mention you, Pete. Sorry. And thank you for sharing your knowledge with us!

Offline amolapizza

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Re: The Doughs of My Life
« Reply #1188 on: November 02, 2021, 03:28:32 PM »
Can you watch this in Norway? https://trakt.tv/shows/pizza-hero/seasons/all
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1189 on: November 02, 2021, 05:42:11 PM »
Can you watch this in Norway? https://trakt.tv/shows/pizza-hero/seasons/all

Unfortunately, no. I've done a little digging but no luck. Seems like an interesting series though.

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Offline Pete_da_Bayer

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Re: The Doughs of My Life
« Reply #1190 on: November 03, 2021, 05:54:45 AM »
Hi Arne,
Id say the air for improvement in a regular home oven is pretty thin.
Never mind the uniform look; the crust, the crispy bottom with a nice airy crumb is the target, that you`ve hit spot on. it looks perfect to me.
I feel honored, that i could contribute indirectly, at least a little bit:)
Cheers
Peter

Offline sk

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Re: The Doughs of My Life
« Reply #1191 on: November 03, 2021, 01:37:46 PM »
Looks great Arne!  I will have to give it a try later in the winter here.
Pizza Party 70x70 WFO/Saputo Floor

Offline mmille24

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Re: The Doughs of My Life
« Reply #1192 on: November 06, 2021, 12:16:35 AM »
Looks great. One of my favorite videos on the subject:


Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1193 on: November 17, 2021, 11:56:47 AM »
Looks great Arne!  I will have to give it a try later in the winter here.

Cool, I'll see you in the Focaccia Style section. My new hangout for the winter.  ;D

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