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


Author Topic: Minolta Rokkor's Pizza Crusade.  (Read 12373 times)

0 Members and 1 Guest are viewing this topic.

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 21209
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Minolta Rokkor's Pizza Crusade.
« Reply #200 on: January 08, 2017, 09:40:47 PM »
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 27706
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Minolta Rokkor's Pizza Crusade.
« Reply #201 on: January 08, 2017, 10:00:50 PM »

Offline Minolta Rokkor

  • Registered User
  • Posts: 950
  • Location: Virginia 757, Hampton Roads
  • I Do It For The Guests.
Re: Minolta Rokkor's Pizza Crusade.
« Reply #202 on: January 17, 2017, 08:33:10 PM »
Here is another pizza I made, same formula.

Baked for 8 mins.

I'm going to have to try cold fermented dough sooner or later.

But first I need try try out the 50% semolina dough.

Offline PizzaManic

  • Registered User
  • Posts: 454
  • Location: South Africa
Re: Minolta Rokkor's Pizza Crusade.
« Reply #203 on: January 18, 2017, 03:05:54 AM »
Hey Minolta

Nice looking pie  :drool:

Did you bake this one on the steel?

I remember you doing some 3 to 4 minute bakes - any reason why you now on 8 minute bakes?

Thanks
Regards Mo

Offline Minolta Rokkor

  • Registered User
  • Posts: 950
  • Location: Virginia 757, Hampton Roads
  • I Do It For The Guests.
Re: Minolta Rokkor's Pizza Crusade.
« Reply #204 on: January 18, 2017, 06:48:14 AM »
Hey Minolta

Nice looking pie  :drool:

Did you bake this one on the steel?

I remember you doing some 3 to 4 minute bakes - any reason why you now on 8 minute bakes?

Thanks
This was baked on stone.  So bake times increased.
I prefer stone bakes, sometimes I prefer steel. If I had one choice it would be stone.  I like a crisp and firm crust. However tastes differ.

I always ask my friends "Do you like your crust soft or on the crisper firmer side?"
Steel for soft, stone for crisp firm crust.

Steel is a wonderful thing, I'm able to cook food I would of botched on stone.
Shrimp, pineapple, and pastrami cook wonderfully in 3:30 +/-.

In a way I miss the steel pies, the crazy oven spring, the VERYsoft moist airy crumb, and the striking charring.
Sometimes a very small spot in crust would catch fire for 1 sec, looks REALLY cool seeing it come out the oven like that imo.
The small flame, smoke and bubbling cheese is something to behold. However it only happened once.

For some reason I would give my steel pies a big rim, because I took inspiration from Neapolitan.
Huge rims on stone just look weird but on steel with a broiler it's just stunning.

Also my most creative pizzas where done on steel. I'll put the steel back in and see what we get.

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


Offline Minolta Rokkor

  • Registered User
  • Posts: 950
  • Location: Virginia 757, Hampton Roads
  • I Do It For The Guests.
Re: Minolta Rokkor's Pizza Crusade.
« Reply #205 on: January 23, 2017, 08:25:20 AM »
I'd like to add in I'll be going to some higher end supermarket to see what they have available. I'm mainly in search for higher quality mozzarella.

Offline Minolta Rokkor

  • Registered User
  • Posts: 950
  • Location: Virginia 757, Hampton Roads
  • I Do It For The Guests.
Re: Minolta Rokkor's Pizza Crusade.
« Reply #206 on: February 22, 2017, 09:31:06 AM »
This will be my last bit of experimenting.

I'm making malt bomb pizzas.

One dough being at 3% malt syrup and another being at 6%+.

I've always wanted to try out malt syrup, especially ones used in beer making.
After that honestly, I'm just going to hone in and master two of my favorite dough formulas.

Hone in as in, get the fermentation nailed down.
I just forgot, I need to try Norma's dough formula with a RT ferment.

Right now there are two malt syrup dough balls on the table, might have to make a third today.

Offline Minolta Rokkor

  • Registered User
  • Posts: 950
  • Location: Virginia 757, Hampton Roads
  • I Do It For The Guests.
Re: Minolta Rokkor's Pizza Crusade.
« Reply #207 on: April 23, 2017, 08:49:40 PM »
So a member by the name of Khune, wanted to know how I make my pizzas.


I'll shoot a video sometime tomorrow detailing every step of the process, loaded with details on my procedure.

The filming will begin sometime tomorrow.

Hopefully this video helps him get the results he wants and I also hope it can help others in the future as well.

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


 

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

wordpress