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Author Topic: My progress thread  (Read 3637 times)

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Offline amolapizza

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Re: My progress thread
« Reply #40 on: June 19, 2021, 05:08:26 PM »
FWIW, I'm normally at 60-70 seconds with my F1 (for Napoletana), and very happy with the result.

One thing to notice is that different mozzarella bakes differently!

For the sauce I use Mutti Pelati with some salt (0.5%).
Jack

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

Offline typicalsam

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Re: My progress thread
« Reply #41 on: June 21, 2021, 09:50:37 AM »
FWIW, I'm normally at 60-70 seconds with my F1 (for Napoletana), and very happy with the result.

One thing to notice is that different mozzarella bakes differently!

For the sauce I use Mutti Pelati with some salt (0.5%).
yeah! i get a my cheese from a local farm in scotland and its a very creamy mozzarella and its darker in colour. i was thinking of buying some galbani to see how it differs, it could well be the cause. does your sauce bubble or boil much when you bake?

Offline Sandurz

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Re: My progress thread
« Reply #42 on: June 21, 2021, 10:13:07 AM »
It tends to leave a black residue on the floor which builds up over the bake.

Edit: but maybe not a problem if it's a minimal amount.

I use semolina too and have the black residue but... is that bad?
The idea behind using semolina (or at least that's what I have been told initially) is that it should stick less to the pizza, leaving the burnt taste in the oven.
That black stuff could be a good thing.

Offline amolapizza

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Re: My progress thread
« Reply #43 on: July 03, 2021, 08:42:29 AM »
yeah! i get a my cheese from a local farm in scotland and its a very creamy mozzarella and its darker in colour. i was thinking of buying some galbani to see how it differs, it could well be the cause. does your sauce bubble or boil much when you bake?

As far as I can remember, the sauce and cheese always bubble no matter what style I make.  Maybe less so for Napoletana where they cheese is normally less melted than in other styles that go for a longer time.
Jack

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

Offline amolapizza

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Re: My progress thread
« Reply #44 on: July 03, 2021, 08:56:17 AM »
I use semolina too and have the black residue but... is that bad?
The idea behind using semolina (or at least that's what I have been told initially) is that it should stick less to the pizza, leaving the burnt taste in the oven.
That black stuff could be a good thing.

I find that when it builds up, then it can start attaching to the pizza base and leave a bad taste.

IMO, the best is to keep practicing until one hardly needs any flour at all.
Jack

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

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Offline Heikjo

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Re: My progress thread
« Reply #45 on: July 03, 2021, 11:01:13 AM »
Nice to see another P134H user! I will read through the topic later, but your pies looks great!

In the first post you write that you did the stage in balls on a wooden chopping board, is that still the case? If so, how do they feel when opening? I ferment in a plastic box, but with a piece of pine under the balls. The top of the balls get a sticky surface, but the bottom dries out and makes it a lot easier to open and launch without needing too much bench flour. When they are perfect I donít need any at all. The top of the balls I dry out a little before opening by holding them in front of the fan exhaust on the right side of the oven. I used to take them out 20 minutes before, but found this method quite effective.
Heine
Oven: Effeuno P134H

Offline typicalsam

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Re: My progress thread
« Reply #46 on: October 19, 2021, 05:15:54 PM »
Wow I haven't posted here all summer! I was in Sweden for a bit and then got a new obsession, surfing!

Hmm so I changed from the local mozzarella to galbani and the melt is a lot "nicer" as in it holds its shape and texture a bit more instead of melting into flat bits like the reduced moisture stuff does.

Nice to see another P134H user! I will read through the topic later, but your pies looks great!

In the first post you write that you did the stage in balls on a wooden chopping board, is that still the case? If so, how do they feel when opening? I ferment in a plastic box, but with a piece of pine under the balls. The top of the balls get a sticky surface, but the bottom dries out and makes it a lot easier to open and launch without needing too much bench flour. When they are perfect I donít need any at all. The top of the balls I dry out a little before opening by holding them in front of the fan exhaust on the right side of the oven. I used to take them out 20 minutes before, but found this method quite effective.

Thanks! I actually moved away from using the chopping board as I had to put bowls and stuff on top of the dough balls then they stuck to the bowls when lifting them off. I now use a glass rectangular oven dish and use the chopping board as a lid. It means I can quite easily fit up to 6 balls in a siminal fashion to the plastic dough trays, but without having more specialist equipment to store in the kitchen!

Offline typicalsam

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Re: My progress thread
« Reply #47 on: October 19, 2021, 05:30:38 PM »
Couple of bakes since I got back have gone pretty well. Doing the "pull back" method to launch the pies like I did in Italy as im a bit more confident they won't stick. Start by putting the peel all the way to the back of the oven as a precaution (it's deeper than it is wide so there's some leeway).

Interestingly I did two bakes and when all I changed was the fermentation length (and time in balls I guess) between 24 and 48 I think the end product was significantly better. First two pics are 24 and others are 48.


Offline typicalsam

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Re: My progress thread
« Reply #48 on: October 28, 2021, 12:11:43 PM »
Some more pizzas a couple of days ago. Overall the launching technique is fairly consistent, I do a small jiggle and then a quick pull. Just need to make sure to start from the very back of the oven. Funnily enough, after observing how important that was last week, I forgot to do it for one pizza and the edge was hanging off the stone so I had to push it back into the oven with the peel. Somehow, it survived.

Lots of pizzas have a different coloured 'tint' to them depending on which lighting source I use to take a picture. Warm lights in the kitchen, cold LEDs on the worktop / countertop where we prep food, I think I found one more 'neutral' coloured lamp so I'll try and take all my pics there in future for some consistency.

Online Wario

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Re: My progress thread
« Reply #49 on: November 03, 2021, 06:55:47 AM »
Great looking pies! I 'll try the pull back form the back of the oven tomorrow when i eat pizza!  :)

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