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


Author Topic: San Antonio Bakes  (Read 8789 times)

0 Members and 1 Guest are viewing this topic.

Offline sk

  • Registered User
  • Posts: 866
  • Location: Marietta, GA
  • Belle Pizze!
Re: San Antonio Bakes
« Reply #60 on: November 03, 2020, 02:38:59 PM »
Those look great Dan. 

What is Rosa?  Can you tell us more about that one?
Pizza Party 70x70 WFO/Saputo Floor

Offline Icelandr

  • Supporting Member
  • *
  • Posts: 1635
  • Age: 74
  • Location: Gabriola Island, British Columbia
  • Infinite Monkey Theorem at work
Re: San Antonio Bakes
« Reply #61 on: November 03, 2020, 02:50:09 PM »
From Chris Bianco
Wow, now I have to do that Pie again! Lovely!
« Last Edit: November 03, 2020, 03:05:21 PM by Icelandr »
Greg
A very patient wife, PizzaParty 70x70, saputo floor, backup Ooni 16

Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 374
  • Age: 74
  • Location: Shavano Park, Tx
Re: San Antonio Bakes
« Reply #62 on: November 03, 2020, 02:54:55 PM »
Those look great Dan. 

What is Rosa?  Can you tell us more about that one?

Thanks Scott. Rosa is Chris Bianco in Phoenix signature pizza. It is parmesan, marinated red onions, rosemary needles, roasted and salted pistachios, evoo. You can google Chris Bianco for more info

Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 374
  • Age: 74
  • Location: Shavano Park, Tx
Re: San Antonio Bakes
« Reply #63 on: November 03, 2020, 08:30:23 PM »
What you do on election night!!!!

Offline Jon in Albany

  • Lifetime Member
  • *
  • Posts: 2895
  • Location: Albany, NY
    • Jon In Albany Blog
Re: San Antonio Bakes
« Reply #64 on: November 04, 2020, 09:28:42 AM »
Here's a good Rosa write up.

https://www.eater.com/2013/8/28/6383483/eater-elements-chris-bianco-on-his-pizza-rosa

I recently bought some pistachios to make one of these, but I ate all the nuts before I baked pizza....

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


Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 374
  • Age: 74
  • Location: Shavano Park, Tx
Re: San Antonio Bakes
« Reply #65 on: November 04, 2020, 09:58:40 AM »
Here's a good Rosa write up.

https://www.eater.com/2013/8/28/6383483/eater-elements-chris-bianco-on-his-pizza-rosa

Yes, this is excellent guide and adds some needed amplifications for best treatment of red onions, roasting and salting nuts, using rosemary needles whole , etc

Offline tkmcmichael

  • Registered User
  • Posts: 257
  • Age: 39
  • Location: Stevensville, Michigan
  • I Love Pizza!
Re: San Antonio Bakes
« Reply #66 on: November 04, 2020, 11:57:44 AM »
Yes, this is excellent guide and adds some needed amplifications for best treatment of red onions, roasting and salting nuts, using rosemary needles whole , etc
We make a very similar pizza to that but add prosciutto to it as well.

Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 374
  • Age: 74
  • Location: Shavano Park, Tx
Re: San Antonio Bakes
« Reply #67 on: November 12, 2020, 08:31:29 PM »
Caputo Blue, 63% water,2.8%salt, 1.8%SD. 36 hours bulk @ 65F, 12 hours in balls on wood @ 74F. PV 26 at bake time
1. Diana Margherita
2. Salami
3. Margherita Piennolo

Made 4 others but were duplicates
« Last Edit: November 12, 2020, 08:33:18 PM by crawsdaddy »

Offline Icelandr

  • Supporting Member
  • *
  • Posts: 1635
  • Age: 74
  • Location: Gabriola Island, British Columbia
  • Infinite Monkey Theorem at work
Re: San Antonio Bakes
« Reply #68 on: November 13, 2020, 12:03:59 AM »
Mature guys Rock!
Looking very nice! As I looked at your Sd % I gasped a bit then noticed the length of your ferment and felt more comfortable. I am still working with 24 hour dough and the temperature now that the heat is on is quite stable as opposed to summer, a bit easier to predict, 20-21° C. Keep baking, good fun to watch and enjoy!
Greg
A very patient wife, PizzaParty 70x70, saputo floor, backup Ooni 16

Offline sk

  • Registered User
  • Posts: 866
  • Location: Marietta, GA
  • Belle Pizze!
Re: San Antonio Bakes
« Reply #69 on: November 13, 2020, 03:08:44 PM »
Those look good Dan!  You always make me ask though.

Diana Margherita???

Margherita Piennolo ??

I may just e a copycat on Saturday.
Pizza Party 70x70 WFO/Saputo Floor

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


Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 374
  • Age: 74
  • Location: Shavano Park, Tx
Re: San Antonio Bakes
« Reply #70 on: November 13, 2020, 05:43:46 PM »
Those look good Dan!  You always make me ask though.

Diana Margherita???

Margherita Piennolo ??

I may just e a copycat on Saturday.
Diana-- Margherita but adding canned plum (piennolo) tomatoes and after bake dousing with calabrian infused olive oil
Margherita Piennolo--used piennolos as a substitute for red sauce

Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 374
  • Age: 74
  • Location: Shavano Park, Tx
Re: San Antonio Bakes
« Reply #71 on: December 05, 2020, 08:33:22 PM »
I have been inspired by Icelander to handmix dough after years of contemplating doing that. Here is my first attempt. Picture 1 is dough in mixing bowl after final mix. Picture 2 is after first rest period and about 5 stretch and fold. Picture 3 is after second final rest period and 2 or 3 stretch and folds.
« Last Edit: December 05, 2020, 08:41:19 PM by crawsdaddy »

Offline Icelandr

  • Supporting Member
  • *
  • Posts: 1635
  • Age: 74
  • Location: Gabriola Island, British Columbia
  • Infinite Monkey Theorem at work
Re: San Antonio Bakes
« Reply #72 on: December 05, 2020, 11:12:55 PM »
Cool! I hope it was fun and that you, too, will be surprised with the softness and a fantastic bake! Looking forward to seeing the final outcome! How many pizza this time? We have to ferry our kids in to serve them, but family gathering this Christmas is on hold. I look forward to your bake!
« Last Edit: December 05, 2020, 11:14:29 PM by Icelandr »
Greg
A very patient wife, PizzaParty 70x70, saputo floor, backup Ooni 16

Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 374
  • Age: 74
  • Location: Shavano Park, Tx
Re: San Antonio Bakes
« Reply #73 on: December 07, 2020, 08:53:39 PM »
Yes Ice ,  the dough turned out much better hand mixed than using the Kitchenaid. This not only my opinion but also the opinions of my "official tasters"
1. Coals at end of heat up
2. Game on
3. Margarita Piennolo
4. Marinara Piennolo
5. Quattro Formaggi
« Last Edit: December 07, 2020, 09:00:12 PM by crawsdaddy »

Offline Icelandr

  • Supporting Member
  • *
  • Posts: 1635
  • Age: 74
  • Location: Gabriola Island, British Columbia
  • Infinite Monkey Theorem at work
Re: San Antonio Bakes
« Reply #74 on: December 07, 2020, 11:36:47 PM »
Thanks for the nod, I found the dough softer and more tender, but found it difficult to understand, I wasn’t actually beating it to death on the mix setting of my Kitchen Aid. There is I have to say some inate satisfaction with building by hand, though I cannot imagine making enough for 20 pizzas, let alone 1000 pizza. The pizza looks great, glad the texture was good - thanks for the post!
Fun, this pizza thing . . . .
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 crawsdaddy

  • Lifetime Member
  • *
  • Posts: 374
  • Age: 74
  • Location: Shavano Park, Tx
Re: San Antonio Bakes
« Reply #75 on: December 08, 2020, 09:59:15 AM »
Thanks for the nod, I found the dough softer and more tender, but found it difficult to understand, I wasn’t actually beating it to death on the mix setting of my Kitchen Aid. There is I have to say some inate satisfaction with building by hand, though I cannot imagine making enough for 20 pizzas, let alone 1000 pizza. The pizza looks great, glad the texture was good - thanks for the post!
Fun, this pizza thing . . . .

I agree with all these comments, particular about the softness and tenderness--and my tasters raved about the dough. I think Arne is probably right about why the dough texture is different; the kitchen aid mixer is good but just doesn't imitate hand mixing exactly. By the way, I went a little more native this time with smaller balls, more cornicione , and used the wooden peel I was given several years ago for the first time.

Dan

Offline sk

  • Registered User
  • Posts: 866
  • Location: Marietta, GA
  • Belle Pizze!
Re: San Antonio Bakes
« Reply #76 on: December 08, 2020, 12:56:12 PM »
Pizzas look great Dan.  I started hand mixing due to laziness.  It was easier than getting out the KA and then cleaning it up.  Then, my bride liked the dough better so you know what that means!

I would like to get a bet more cornicione as you and Greg have pictured.

Scott
Pizza Party 70x70 WFO/Saputo Floor

Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 374
  • Age: 74
  • Location: Shavano Park, Tx
Re: San Antonio Bakes
« Reply #77 on: December 12, 2020, 02:04:58 PM »
Pizzas look great Dan.  I started hand mixing due to laziness.  It was easier than getting out the KA and then cleaning it up.  Then, my bride liked the dough better so you know what that means!

I would like to get a bet more cornicione as you and Greg have pictured.

Scott
Try leaving a larger rim , say 1/4" --1/2", push all the air to rim and be sure no sauce, etc. is on rim.

Offline crawsdaddy

  • Lifetime Member
  • *
  • Posts: 374
  • Age: 74
  • Location: Shavano Park, Tx
Re: San Antonio Bakes
« Reply #78 on: December 13, 2020, 06:10:35 PM »
Had another bake using hand mix and result was clearly better than Kitchen Aid mix. These were baked with my Adore due to bad weather and the bakes not quite as even as I would have liked.
1. Diana Margarita
2. Cherry Jones
3. Salami
4. Marinara Piennolo
« Last Edit: December 13, 2020, 06:20:48 PM by crawsdaddy »

Offline Icelandr

  • Supporting Member
  • *
  • Posts: 1635
  • Age: 74
  • Location: Gabriola Island, British Columbia
  • Infinite Monkey Theorem at work
Re: San Antonio Bakes
« Reply #79 on: December 13, 2020, 06:42:16 PM »
Nice to see another great looking bake from you and glad you still feel the hand kneaded dough is better! The pizzas look great and makes me wish I could sneak in another bake soon!


I was just about to post another video showing another had kneaded dough . . . .coming right up
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