Pizza Making Forum

Pizza Making => Neapolitan Style => Topic started by: norma427 on July 14, 2013, 12:48:34 PM

Title: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 14, 2013, 12:48:34 PM

I had watched Craig and Scot make the dough on Friday night at the Pizza Summit.  I think I have a pretty good idea of how to make Craig's dough using his methods from watching Scot and Craig.  I decided yesterday to give his dough methods a try to see if I can get anywhere near his dough, but I know my BBQ setup won't be able to produce the great pizzas I tasted from Craig's oven.  I didn't use his exact formulation.  The formulation I used with the Ischia starter is below.  My dough balls are only 216 grams because my BBQ grill setup is small in the area that can bake. 

I also have some of the new GM flour that I want to give a try.

The dough and dough balls did feel nice. 

I have to take everything out of my grill whenever I want to grill something and since it has been awhile since I gave that setup a try, and thought I would try it one more time.  Hopefully I can remember how I set it up before.

The styrofoam box where the dough balls are fermenting is between 60-65 degrees F. 

I did purchase a new kind of mozzarella last evening at the Giant supermarket.  I don't know how that mozzarella will work because I never tried it before.  I also picked some San Marzano tomatoes from my garden this morning along with a few peppers.  I am going to use the San Marzanos to try and add to the kind of Centro product I purchased at Giant.  Giant didn't have the kind of Cento I wanted to purchase.

Will post photos whether the pizzas turn out good or bad.

Norma 
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 14, 2013, 12:51:23 PM
Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 14, 2013, 07:27:45 PM
These are the photos of the pizzas I made with the new GM flour and using Craig's methods to make the dough.  The pizzas turned out decent in my opinion for only using a BBQ mod.  The dough balls opened very easily and the pizzas baked well except the second one got a little dark on the sides that were too close to the fire. I could tell these were sourdough pizzas which I really like.

Three San Marzono tomatoes were cooked until the skins came loose and then I used the food processor to blend those and to make the Centro product a little thinner.  I thought the new mozzarella I tried tasted good and melted okay.

I used some of Diana's Aleppo Chile Peppers she gave me at the pizza summit on the last two pizzas.  I thought the Aleppo peppers tasted very good on those two pizzas.  Thanks Diana and Craig!

Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: TXCraig1 on July 14, 2013, 07:28:28 PM
Very pretty and vibrant little pizza.
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 14, 2013, 07:29:45 PM
Very pretty and vibrant little pizza.

Thanks so much Craig!  There are more to come.  I am glad I got to watch you and Scot make your dough.  It helped me a lot.   ;D

Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 14, 2013, 07:32:33 PM
Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 14, 2013, 07:35:18 PM
Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 14, 2013, 07:37:53 PM
Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: TXCraig1 on July 14, 2013, 07:47:27 PM
Those are all gorgeous. You don't know how much I wish I was there to eat them with you right now!
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: thezaman on July 14, 2013, 07:57:58 PM
 beautiful pies, beautiful presentation!!!!
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 14, 2013, 08:29:36 PM
Those are all gorgeous. You don't know how much I wish I was there to eat them with you right now!

Thanks so much Craig.  I wish you could have been here to eat them with me too.  8) I was going to try other different dressings, but wasn't sure how the BBQ grill would bake the pizzas.

Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 14, 2013, 08:30:10 PM
beautiful pies, beautiful presentation!!!!

Thanks Larry!

Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: deb415611 on July 14, 2013, 08:33:57 PM
those look great Norma  :)
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: Qarl on July 14, 2013, 08:34:03 PM
If course ANYTHING Norma makes comes out awesome looking!  (And I bet tasting too!)
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 14, 2013, 08:45:25 PM
those look great Norma  :)

Thanks Deb!

Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 14, 2013, 08:49:01 PM
If course ANYTHING Norma makes comes out awesome looking!  (And I bet tasting too!)

Qarl,

That isn't always true.  I had my share of flops.  :-D  These were good tasting, but sure not as good as Craig's pizzas.  I have to first let the bottom set about 15 seconds with the lid closed, then put the pizza on the upside down pan so the bottom doesn't burn.  At least then I can keep the lid open and just keep turning near the fire. 

Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: parallei on July 14, 2013, 09:12:38 PM
Those pies look great Norma. :chef:

I've got a Craig dough in the cooler as I write this.  I'm going to have to torch off the 2Stone's stone before I bake them.  I had a bit af a thin skin, cheese meets stone accident the other day! :(

Paul
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 14, 2013, 10:10:56 PM
Those pies look great Norma. :chef:

I've got a Craig dough in the cooler as I write this.  I'm going to have to torch off the 2Stone's stone before I bake them.  I had a bit af a thin skin, cheese meets stone accident the other day! :(

Paul

Paul,

Thanks!  Great to hear you also have a Craig's dough in the cooler.  Looking forward to seeing your pies.  Sorry to hear you have to torch off the 2Stone's stone before you bake the pizzas.  Those accidents with thin skins are no fun.  I had those kind of accidents before too.  I even had smoke alarms going off from burnt cheese on the coil of my home oven.  :-D

Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: Serpentelli on July 15, 2013, 11:55:16 AM
Norma,

You're the greatest! Your attention to detail and persistence in trying to achieve "as perfect a product as possible" within the constraints of your environment is inspiring! It is further motivation for me to stop doing things in a "half-a$$" manner in many areas of my life!

Beautiful (and I am sure tasty!) examples of BBQ-fired NP pizza!

John K
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: tinroofrusted on July 15, 2013, 12:03:50 PM
Great looking pizzas Norma. Well done! 

Regards,

TinRoof
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 15, 2013, 05:24:21 PM
Norma,

You're the greatest! Your attention to detail and persistence in trying to achieve "as perfect a product as possible" within the constraints of your environment is inspiring! It is further motivation for me to stop doing things in a "half-a$$" manner in many areas of my life!

Beautiful (and I am sure tasty!) examples of BBQ-fired NP pizza!

John K

John,

Thanks!  Sometimes I do things in a half-a$$ manner too.  :-D I just like to experiment and since I saw Craig and Scot makes Craig's dough and I didn't have any other high temperature oven at home, I used the BBQ mod I tried before.  I liked Craig's dough with the GM flour much better than other doughs I tried in my BBQ mod.   

Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 15, 2013, 05:24:54 PM
Great looking pizzas Norma. Well done! 

Regards,

TinRoof

Thanks TinRoof!

Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: Bert on July 24, 2013, 07:18:40 PM
very nice job Norma, looks very tasty.
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: f.montoya on July 24, 2013, 08:56:47 PM
The crumb and undersides are perfect, Norma! The tops so rustically colorful and temptingly delicious looking. And great assortment of pictures! You might be as good a photographer as you are pizzaioli. Nah, your pizzas still are better! I'd rather pay for one of your pies than buy the photo.  :-D

EDIT: BTW, how did that new cheese work for you?
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 24, 2013, 09:42:53 PM
very nice job Norma, looks very tasty.

Bert,

Thank you for then nice comments!

Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 24, 2013, 09:51:31 PM
The crumb and undersides are perfect, Norma! The tops so rustically colorful and temptingly delicious looking. And great assortment of pictures! You might be as good a photographer as you are pizzaioli. Nah, your pizzas still are better! I'd rather pay for one of your pies than buy the photo.  :-D

EDIT: BTW, how did that new cheese work for you?

Fidel,

Thanks for your nice comments too!  I never would be a good photographer because I can't even figure out how to use the different settings on the camera I have now.   :-D

The new cheese worked out well for these pizzas and the pizza I made at http://www.pizzamaking.com/forum/index.php/topic,26385.0.htm (http://www.pizzamaking.com/forum/index.php/topic,26385.0.htm) but it was not as flavorful as some fresh mozzarella’s.  I can't find too many really good fresh mozzarella’s in my area.   

Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: f.montoya on July 24, 2013, 10:03:22 PM
... I can't find too many really good fresh mozzarella’s in my area.   

Norma

Same here(Japan) regarding cheese. I've since started using the Eurotrading website, which is a restaurant supplier of foods from Europe, as the name implies. They have a wide variety of cheeses that I am just now starting to try.  :)
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: pizza dr on July 24, 2013, 11:13:59 PM
Hey Norma! 


Those pizzas look wonderful.  "Fresh" is the word I would use to describe them. 

How do you like the GM flour as compared to others you have used (Caputo ??).  Personally I really couldn't tell much of a difference between the GM and Caputo taste wise but I'm sure there are some subtle differences that Craig could comment on.

Where did you get your GM flour from?

Scot

 

Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: Qarl on July 25, 2013, 12:22:27 AM
Great job.  Nice balance top and bottom
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 25, 2013, 10:43:32 AM
Same here(Japan) regarding cheese. I've since started using the Eurotrading website, which is a restaurant supplier of foods from Europe, as the name implies. They have a wide variety of cheeses that I am just now starting to try.  :)

Fidel,

I hope you find some good fresh mozzarella's that you really like.  ;D  Steve (Ev) my friend here on the forum uses Grande fresh mozzarella and it is good, but I have to travel to get it and really I don't make a lot of Neapolitan pizzas.  When I get time to go to Philly again I am also going to look at fresh mozzarella's.

That mozzarella a tried on these pizzas really melted well. 

Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 25, 2013, 10:49:47 AM
Hey Norma! 


Those pizzas look wonderful.  "Fresh" is the word I would use to describe them. 

How do you like the GM flour as compared to others you have used (Caputo ??).  Personally I really couldn't tell much of a difference between the GM and Caputo taste wise but I'm sure there are some subtle differences that Craig could comment on.

Where did you get your GM flour from?

Scot

Scot,

Thanks!  I like the word fresh.  ;) I will see how using maybe the same formulation will work in my BS when it is put together.  I can imagine it might make better pizzas, but will see what happens.

For me, I do like the new GM flour as good as the Caputo Pizzeria flour.  Maybe Craig can comment more since he has used Caputo Pizzeria flour more than I have. 
   
I posted Joe Kelley's cell phone number on this thread. http://www.pizzamaking.com/forum/index.php/topic,25618.msg258278.html#msg258278 (http://www.pizzamaking.com/forum/index.php/topic,25618.msg258278.html#msg258278)  Joe is the rep for the new GM flour in this area.  Trenton Bill just called Joe and Bill was truthful that he just makes pizzas at home and Joe is sending him a 50 lb. sample bag of the new GM flour to try.  I told Trenton Bill about the BS ovens too and he did just purchase one on Monday.  I caught heck from Bill though because I didn't tell him about the BS before, but I said I was watching how those BS performed and what was going on with them before I told him about them.  I told Bill to follow the forum more too.   :-D

Maybe Joe can give you a contact number for a rep for the new GM flour in your area.

Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 25, 2013, 10:51:20 AM
Great job.  Nice balance top and bottom

Qarl,

Thank you!

Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: TXCraig1 on July 25, 2013, 10:54:02 AM
You can find your GM sales rep here: http://www.professionalbakingsolutions.com/find-sales-representative (http://www.professionalbakingsolutions.com/find-sales-representative)

I need to use the flour more, but so far, I have not noticed a material difference as compared to Caputo. The only subtle difference I've noted is that it needs abut 1% additional water vs. Cauto.
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: Serpentelli on July 25, 2013, 11:50:47 PM
You can find your GM sales rep here: http://www.professionalbakingsolutions.com/find-sales-representative (http://www.professionalbakingsolutions.com/find-sales-representative)

I need to use the flour more, but so far, I have not noticed a material difference as compared to Caputo. The only subtle difference I've noted is that it needs abut 1% additional water vs. Cauto.

My rep was very nice when I contacted her initially. Said she was going to send a sample but it never arrived :( I've tried a couple of times to re-initiate request but to no avail. mmmph was kind enough to share some of his  so I was fortunate enough to try some. It performed very well. So I guess the next question is how to go about getting a regular supply at a reasonable price. Anyone have ideas there? (Obviously asking from the perspective of a non-professional/low volume consumer)

John K
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 26, 2013, 12:14:40 AM

Anyone have ideas there? (Obviously asking from the perspective of a non-professional/low volume consumer)

John K

John,

I haven't talked to Joe Kelley in a little while, but Trenton Bill did.  Joe told Trenton Bill that the new GM flour should soon be at distributors in Trenton, NJ.   I don't even know where I can purchased some of the GM flour when I run out.  I also would be a low volume user. 

Maybe some other members can comment if they found distributors for the new GM flour in the areas where they live. 

Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: parallei on July 26, 2013, 12:37:19 AM
You can find your GM sales rep here: http://www.professionalbakingsolutions.com/find-sales-representative (http://www.professionalbakingsolutions.com/find-sales-representative)

I need to use the flour more, but so far, I have not noticed a material difference as compared to Caputo. The only subtle difference I've noted is that it needs abut 1% additional water vs. Cauto.

About two weeks ago I contacted the rep for Colorado on the link you've shown above.  He told me the GM Neapolitan was the same flour as their Better for Bread!  I said I thought not, and asked if he'd check it out for me.  Never heard back from the guy............great service, and he had no idea that I was not in the business.
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: TXCraig1 on July 26, 2013, 12:46:19 AM
About two weeks ago I contacted the rep for Colorado on the link you've shown above.  He told me the GM Neapolitan was the same flour as their Better for Bread!  I said I thought not, and asked if he'd check it out for me.  Never heard back from the guy............great service, and he had no idea that I was not in the business.

The lady I talked to with GM, Katie Fleming, was extremely professional and delivered everything she promised as promised. She followed up and seemed to be genuinely interested in what I thought of the product - good or bad, and she knew that I don't own a pizzeria. I'd love to have the opportunity to help GM sell this flour to NP pizzerias. Given what I've seen so  far,  I believe it is a very good product.
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: parallei on July 26, 2013, 12:52:49 AM
The lady I talked to with GM, Katie Fleming, was extremely professional and delivered everything she promised as promised. She followed up and seemed to be genuinely interested in what I thought of the product - good or bad, and she knew that I don't own a pizzeria. I'd love to have the opportunity to help GM sell this flour to NP pizzerias. Given what I've seen so  far,  I believe it is a very good product.

Glad you had better luck than me!  I'll try again.  When I went sniffing after some Bay State Contadino, they had a 50# sample at my door two days later!
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: TXCraig1 on July 26, 2013, 12:57:50 AM
When I went sniffing after some Bay State Contadino, they had a 50# sample at my door two days later!

That was my experience with GM on this flour.

Having been a Foodservice sales rep and worked with many foodservice sales reps. I can say for sure that all reps are not created equal.
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 26, 2013, 01:26:39 AM
About two weeks ago I contacted the rep for Colorado on the link you've shown above.  He told me the GM Neapolitan was the same flour as their Better for Bread!  I said I thought not, and asked if he'd check it out for me.  Never heard back from the guy............great service, and he had no idea that I was not in the business.

Paul,

I will send Joe an email to see if he knows if anyone can get you a sample of the new GM flour, or find a place you might be able to purchase a bag.  Joe has been very helpful and even said he was going to send Bill that bag and Bill was truthful that he didn't own a pizzeria.  Joe also sent Steve another sample bag and asked if I wanted another sample bag.  I said no, I didn't want another sample bag, but I have been contacting Joe about how members here on the forum do like the new GM flour.  I also asked Joe to help Tin Roof to find the flour where he lives.  I don't know if Tin Roof was then able to get a bag or not, but Joe was going to contact reps to help Tin Roof.

Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: TXCraig1 on July 26, 2013, 01:33:09 AM
We should all keep in mind that GM has been extremely generous with us. The flour doesn't cost them much, but the shipping is not insignificant.
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 26, 2013, 01:36:26 AM
We should all keep in mind that GM has been extremely generous with us. The flour doesn't cost them much, but the shipping is not insignificant.

I agree Craig. 

Norma
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: dhorst on July 26, 2013, 09:12:01 AM
We should all keep in mind that GM has been extremely generous with us. The flour doesn't cost them much, but the shipping is not insignificant.
+1
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: Jackie Tran on July 26, 2013, 10:18:37 AM
Anyone interested in sending me a small bag?  Something that fits into a $10 priority mail box.  I would be happy to reimburse cost of shipping.
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: parallei on July 26, 2013, 10:34:42 AM
We should all keep in mind that GM has been extremely generous with us. The flour doesn't cost them much, but the shipping is not insignificant.

I agree.  But this guy wouldn't even tell me if I could buy some in Denver!  I'll get over it. ;D
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: parallei on July 26, 2013, 10:38:25 AM
Anyone interested in sending me a small bag?  Something that fits into a $10 priority mail box.  I would be happy to reimburse cost of shipping.

When I shipped some Contidina to some folks here, that is the method I used.  Two 1 gallon zip lock bags (a lb of flour each) ship for the same price as one bag........or maybe it was 15lb.  Anyway, it was a deal.
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: Jackie Tran on July 26, 2013, 10:42:28 AM
There is a GM plant in Albuquerque but they only produce cereal here. 
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: parallei on July 26, 2013, 10:55:13 AM
I'd love to have the opportunity to help GM sell this flour to NP pizzerias. Given what I've seen so  far,  I believe it is a very good product.

There's a thought.  With your skills you cold probably make sample pies that are better than many of the shops themselves make.  You'd need to study up on less esoteric fermentation methods though!  However, you'd have to keep a low profile if you ever visit Napoli. >:D

Your success would lead to a high profile job @ GM as their Neapolitan Pizza Consultant.......just dreaming for you Craig. I bet you could do it.

 
Title: Re: GM Neapolitan flour dough to try in my old BBQ setup
Post by: norma427 on July 26, 2013, 11:16:37 AM
Anyone interested in sending me a small bag?  Something that fits into a $10 priority mail box.  I would be happy to reimburse cost of shipping.

Chau,

I will send you some of the new GM flour if you want to try it.  Just send me your address and name in a PM.

Norma