Author Topic: Pizza Party Passione - New Year Eve  (Read 518 times)

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Online italdream

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Pizza Party Passione - New Year Eve
« on: January 02, 2017, 04:50:31 PM »
I got to experiment with my new PP Passione over New Year Eve. Admittedly I have been out of the game for a while and it shows. But I love the oven and its potential, especially with the Saputo.

Caputo Chef (arghh)
62.0% Hydration;
3.0% Salt
2.0% an Italian SD (tasty but with some problems - I'll describe later).
More or less a VPN formulation with Craig's workflow influence.

68F fermentation for 48 hours (too long for that dough) of which 42 in bulk and the rest in balls. Bake time varied with some fluctuation in the oven temperature, from a minimum of 875F (Biscotto saputo temp) to a max  960F (Biscotto saputo temp). Approximately 50 seconds. I was shooting for very high temperatures.

The single balls were 260 g. (the hot salami below was a mini pizza of 180g), while the metro were 600 g.

The metro were extremely challenging to launch.

Here is a photo compilation from the afternoon/evening (forgot pics of underskirt, but with Saputo, bottom looks great).


General observations:

- In my BS days, I had better leoparding using Caputo Pizzeria. It was a mistake to try the small Caputo chef's bags, I think.

- There was generally more oven spring than I wanted. I used a supermarket SD starter that I bought in Italy, which allegedly has a bit of beer yeast in it. Too much, I think.

- It was challenging launching the metro pies. It was my first time. I was trying to change the launching angle, but the PP opening gets narrower at the top so I could go only as high.

- For the first time, I did not cut the mozzarella in cubes but in small logs (I have seen many on the forum doing this, of Da Michele and other documentaties). I like the way the mozzarella melts way better than when it is cut in cubes.

- You can see in one of the pics that one side of the metro is burned. That was entirely my fault. I wanted to get a few seconds of extra heat on one side and I held the pie on the peel (probably not needed, but I thought why not). But 2 seconds when the top/side of the oven is 1000F means the pie gets burned.

All in all, It was a fun session.




« Last Edit: January 02, 2017, 05:22:08 PM by italdream »
Pizza Party Passione | Alive and Kicking
Blackstone | Semiretired
Kettle Grill Insert | Dumped
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Online italdream

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Re: Pizza Party Passione - New Year Eve
« Reply #1 on: January 02, 2017, 04:55:38 PM »
A few more pics...

Edit: the second one is imported buffalo mozzarella. You can see it is watery, but was very tasty.
« Last Edit: January 02, 2017, 05:11:40 PM by italdream »
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Offline pascom

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Re: Pizza Party Passione - New Year Eve
« Reply #2 on: January 02, 2017, 05:48:15 PM »
The Saputo is extra!

Yeah, it's fun!  :D

Offline robertscalchi

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Re: Pizza Party Passione - New Year Eve
« Reply #3 on: January 02, 2017, 05:52:05 PM »
It's that a gas fired pizza party? When did they come out with that? I really need to order the saputo floor for mine. The stock tiles are way too conductive. Check out Don luigi'S threads on the PP here very helpful. You want the fire back left with wood and the flames rolling. Pick a spot on the floor that is no less that 800 and no more than 950 deg you should get a 40 second pie if you open and close the door twice with rotation and pull.  Try upping your hydration to 65 to 70 % range it shold help you deal with the high heat. It takes a litype getting used to handling dough that wet. PM me if you have any other questions with the p.p. happy to help

Online italdream

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Re: Pizza Party Passione - New Year Eve
« Reply #4 on: January 02, 2017, 05:59:20 PM »
Yep. The new ovens do both gas or wood. The burner can be easily removed to accept firewood.
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Offline pizza party

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Re: Pizza Party Passione - New Year Eve
« Reply #5 on: January 07, 2017, 08:19:28 AM »
Simone
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Online italdream

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Re: Pizza Party Passione - New Year Eve
« Reply #6 on: January 07, 2017, 09:26:38 AM »
Grazie Simone!! I would love to see more people here getting into the Neapolitan metro, and the Pizzone/Passione have a great surface for the longer pizzas.
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Offline pizza party

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Re: Pizza Party Passione - New Year Eve
« Reply #7 on: January 11, 2017, 11:41:06 AM »
 ;D
Simone
UK/US site: Wood fired oven Pizza Party
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Offline SAUZER.ITALY

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Re: Pizza Party Passione - New Year Eve
« Reply #8 on: January 11, 2017, 01:24:56 PM »
wow.. very nice Pizza ! Bravo Ital. :pizza:

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Re: Pizza Party Passione - New Year Eve
« Reply #9 on: January 11, 2017, 06:26:50 PM »
wow.. very nice Pizza ! Bravo Ital. :pizza:

Grazie Sauzer. I might need to showcase them a little bit better  :D :D Next time I'll put them on a plate, they would look better than on the metal peel.

If we do not get sub-zero temps, I am hoping to make some adjustments to the recipe and give the PP a new try this weekend.
« Last Edit: January 11, 2017, 06:28:44 PM by italdream »
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Re: Pizza Party Passione - New Year Eve
« Reply #10 on: Yesterday at 07:14:06 AM »
When did a little snow ever stop anybody? New pizza session with the PP dusted in snow.

New recipe for me tonight:

Caputo Chef
65.0% Hydration;
3.0% Salt
0.08% IDY (Italian Brand Pane Angeli Mastro Fornaio, beer-yeast based).
48h fermentation: 40hCF (30h + 10h) and 8h (RF)

Pictures to follows
 
« Last Edit: Yesterday at 07:25:16 PM by italdream »
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Re: Pizza Party Passione - New Year Eve
« Reply #11 on: Yesterday at 07:19:13 AM »
More pics
« Last Edit: Yesterday at 07:22:05 AM by italdream »
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Re: Pizza Party Passione - New Year Eve
« Reply #12 on: Yesterday at 11:52:48 AM »
 :chef: :pizza: :drool: :drool: :drool:
Simone
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Online Icelandr

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Re: Pizza Party Passione - New Year Eve
« Reply #13 on: Yesterday at 04:55:33 PM »
Very fine looking pizzas indeed, the even light colouring I am unsuccessfully trying to achieve. I will keep watching, perhaps you will drop some hints . . . . .

Online italdream

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Re: Pizza Party Passione - New Year Eve
« Reply #14 on: Yesterday at 06:48:00 PM »
Very fine looking pizzas indeed, the even light colouring I am unsuccessfully trying to achieve. I will keep watching, perhaps you will drop some hints . . . . .

Thank you Icelandr. It is a bit of a journey and a fun one. I followed yours for a while and you are doing a great job.

The short answer to your question is I used gas (no wood - so virtually no oven management during bake), there was no wind outside and the new, larger propane tank performed beautifully. This all helped get consistent results.

The longer answer is this last batch was lower yeast (0.08%) for my usual style and CF for the first 40 hours. This allowed for a slow and stable fermentation.
I worked each 1kg batch for a good 20 minutes. Started with a wet mix with 70% of flour, then gradually adding the remaining flour.
I "slapped" the dough about 6-7 times before the bulk, and then again before balling, to get some extra air and structure.
As a result, the dough was especially easy to work with. I used a bit of oil in the containers instead of flour.
The oven was high temp (floor around 950F) and Saputo performance was super. At that high temperature, after the first 25 seconds, I was rotating the pie constantly to allow for the even bake.

My guests loved the results. One of my friends from Caserta was with us and he thought that there was a certain a Da Michele finish to the pies (funny since DM does not do anything but Margherita and Marinara).

I did an extra metro pie for the children using a Whole Food dough and the different color and results are shown in the picture below.
« Last Edit: Yesterday at 07:06:44 PM by italdream »
Pizza Party Passione | Alive and Kicking
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Re: Pizza Party Passione - New Year Eve
« Reply #15 on: Yesterday at 07:13:51 PM »
Italdream, thanks so much for the much more than hints. For the last year my choice has been room temperature ferment but yes,I am dealing with vagaries of a wood fire turning perhaps less often, likely 3 times per bake. My floor temp is about 520-530° C (appx 985°F) so not that much of a difference in heat. There are so many variables it is a bit like whack-a-mole and I am thinking experience is the teacher here, perhaps another 100 pies or so . . . .


To try to entrap more air I have started "dimpling" the surface as I stretch and fold, not perhaps a time proven technique as yet but I will continue a few more times.


Thanks for the post, much appreciated