Pizza Making Forum

Pizza Making => Sicilian Style => Topic started by: dellavecchia on June 11, 2011, 07:15:30 PM

Title: "Palam" in the WFO - Farinella
Post by: dellavecchia on June 11, 2011, 07:15:30 PM
I still want to work on this pizza, but it was fun enough to post my first try.

I had never heard the word "palam" until I read the About page on the Farinella Bakery website. They are doing roman style pizza, and "palam" is the 4-foot board they use to place the pizza in the oven. I wanted to try this style, which is very close to Pizzarium dough but not cooked in teglia. Matt did one in another Farinella thread and it came out spectacular. I do not have a suitable stone, so I just tried it in the WFO. It was done after a NP temp bake - the coals were removed and the temps dropped to around 550 on the floor. The dough was Tartine start to finish, 20% levain at 9 hours ferment, 75% hydration. Flour was 85/15 Central Milling 00 Normal/KABF. I will continue to try and get the temps right and a more uniform bake. The texture was feather light inside with a crisp, crunchy exterior. Everyone devoured it.

John
Title: Re: "Palam" in the WFO - Farinella
Post by: Jackie Tran on June 11, 2011, 07:22:36 PM
Great job John.  It looks delicious and looks like you did a fantastic job on your first try. 

Chau
Title: Re: "Palam" in the WFO - Farinella
Post by: wheelman on June 11, 2011, 07:56:53 PM
that looks great John!  i tried the potato fococcia from Tartine with some baguette dough last week and it ended up being way too thick and bready.  i cooked it at too high a temp too on the backside of pizza bake.  your picture is what i was hoping for...
Title: Re: "Palam" in the WFO - Farinella
Post by: buceriasdon on June 11, 2011, 08:08:30 PM
John, I have to keep going back for a look at your "Palam", so much air! I love 75% and above, it's a different world. Ya done good. I look forward to the cough, improvements, cough. Oh, hey, BTW list your toppings for us please.
Don
Title: Re: "Palam" in the WFO - Farinella
Post by: Matthew on June 11, 2011, 08:31:24 PM
Bravo John!

Title: Re: "Palam" in the WFO - Farinella
Post by: norma427 on June 11, 2011, 08:43:03 PM
John,

Your "Palam" looks like one of the lightest pizzas I have seen!  Great job!  :) I love the open crumb structure.

Norma
Title: Re: "Palam" in the WFO - Farinella
Post by: JConk007 on June 11, 2011, 09:31:22 PM
SWEET ! and where did you get the Palam?
John
Title: Re: "Palam" in the WFO - Farinella
Post by: dellavecchia on June 11, 2011, 09:34:56 PM
John, I have to keep going back for a look at your "Palam", so much air! I love 75% and above, it's a different world. Ya done good. I look forward to the cough, improvements, cough. Oh, hey, BTW list your toppings for us please.
Don

I appreciate all the kudos from everyone. It's funny, I finally got the height I was searching for in the Pizzarium thread, but the Farinella pizzas do not have that much puffiness. I want to find a good balance. I may try and get the temps to 600 and see how it goes.

Don - The topping for the 1st pie was SM tomatoes, grilled eggplant, smoked mozz that refused to melt, garnished with hot peppers held in vinegar. Second was braised swiss chard and pancetta.

John - The palam is actually a cutting board my father made 40 years ago. It is walnut and cherry wood.

John
Title: Re: "Palam" in the WFO - Farinella
Post by: parallei on June 11, 2011, 09:50:56 PM
Great John! 

When I do those pizza bianca/pizzarium pies directly on the stone, I get a much larger spring than in the pan.  Usually to much spring! I'm a light weight though, I launch and start them on parchment paper.
Title: Re: "Palam" in the WFO - Farinella
Post by: dellavecchia on June 12, 2011, 06:42:36 AM
Great John! 

When I do those pizza bianca/pizzarium pies directly on the stone, I get a much larger spring than in the pan.  Usually to much spring! I'm a light weight though, I launch and start them on parchment paper.

Paul - that makes perfect sense. This TF was .15, next time I will go .12. Have you ever placed the pan directly on the stone?

John
Title: Re: "Palam" in the WFO - Farinella
Post by: dellavecchia on July 01, 2011, 07:43:15 AM
Same formulation. I cooked at a higher temp and got more color, which is what I was after. I also dropped the TF. Farinella's pies are more pale in comparison, but I like the taste better with a darker crust. Alot of fun to bake and eat.
Title: Re: "Palam" in the WFO - Farinella
Post by: wheelman on July 01, 2011, 07:56:40 AM
that looks really good John. after seeing the second one, i'm going to try again the next time i bake bread. 
bill
Title: Re: "Palam" in the WFO - Farinella
Post by: Matthew on July 01, 2011, 08:33:27 AM
Same formulation. I cooked at a higher temp and got more color, which is what I was after. I also dropped the TF. Farinella's pies are more pale in comparison, but I like the taste better with a darker crust. Alot of fun to bake and eat.

Love it Johnny!  Meraviglioso

Matt
Title: Re: "Palam" in the WFO - Farinella
Post by: Jackie Tran on July 01, 2011, 08:36:51 AM
That looks incredibly good John.   Great job!
Title: Re: "Palam" in the WFO - Farinella
Post by: norma427 on July 01, 2011, 11:13:24 AM
John,

If I could jump though the screen and taste your Palam, I would!  Great job!  :)

Norma
Title: Re: "Palam" in the WFO - Farinella
Post by: Tman1 on July 01, 2011, 12:28:47 PM
I agree... looks great and tasty!! 
Title: Re: "Palam" in the WFO - Farinella
Post by: teglia on July 26, 2011, 12:57:05 PM
Those pies look awesome, wish i could try it.
Title: Re: "Palam" in the WFO - Farinella
Post by: Mick.Chicago on August 20, 2011, 08:03:51 PM
Do you put the Eggplant on raw or cooked?   Looks beautiful!  
Title: Re: "Palam" in the WFO - Farinella
Post by: dellavecchia on August 21, 2011, 06:58:10 AM
Do you put the Eggplant on raw or cooked?   Looks beautiful!  

Thank you everyone! The eggplant was grilled with olive oil and salt before topping the pie.

John
Title: Re: "Palam" in the WFO - Farinella
Post by: chrisf on October 30, 2011, 04:24:42 PM
Hi John,

When you say 9 hr. ferment what temperature was that?

chris
Title: Re: "Palam" in the WFO - Farinella
Post by: dellavecchia on October 30, 2011, 05:23:20 PM
Hi Chris - it was probably around 80 for the bulk ferment, and then 70 for the final proof. I use a warmed oven for the bulk to accelerate the natural yeast activity.

John
Title: Re: "Palam" in the WFO - Farinella
Post by: P-TSAR on November 23, 2011, 08:39:32 AM
This is the exact result I am trying to achieve.

Do you think its possible in a home oven or just a WFO?
Title: Re: "Palam" in the WFO - Farinella
Post by: dellavecchia on November 23, 2011, 08:43:26 AM
This is the exact result I am trying to achieve.

Do you think its possible in a home oven or just a WFO?

I would think if you had the correct stone, you could easily do this in the home oven cranked to 550.

John