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Author Topic: Capt. B's pizza journey.......  (Read 130580 times)

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Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #1400 on: July 12, 2019, 12:13:08 AM »
I donít have a lot to contribute any more but....this was kinda fun....
Caputo Pizzeria @64%....rolled thin with a wine bottle and baked at 750..thin and crispy...
Ezzo cup and char pepperoni....
« Last Edit: July 12, 2019, 10:14:05 AM by CaptBob »
Bob

Offline nboo

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Re: Capt. B's pizza journey.......
« Reply #1401 on: July 12, 2019, 01:04:29 AM »
Rolled thin with the wine bottle....empty of course.....

Crunchy crust....removed pie from Ardore....brushed rim with melted ghee....garnished with brown butter panko, grated parm, fresh garlic....back to the oven for about 30 seconds....

Bob, Youíve really inspired me. Iíve read through most of this thread over the last few years and have used many of your ideas to improve my own pies. Iíve been silent up until now, but this post piqued my interest. Curious to know how do you keep the pie from sticking to the peel when rolling it out?

Offline DreamingOfPizza

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Re: Capt. B's pizza journey.......
« Reply #1402 on: July 12, 2019, 06:04:31 AM »
Ezzo pep is a beautiful thing. Great looking pizzas!

Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #1403 on: July 12, 2019, 10:11:44 AM »
Bob, Youíve really inspired me. Iíve read through most of this thread over the last few years and have used many of your ideas to improve my own pies. Iíve been silent up until now, but this post piqued my interest. Curious to know how do you keep the pie from sticking to the peel when rolling it out?


Thanks!  The dough is opened first by hand like I normally would. I then roll the dough on the work surface....the time you reference was done on a wood cutting board......using a liberal amount of semolina. I then sprinkled the peel with semolina and transfered the skin to that and applied the toppings. For the pie above I used a pastry mat which was purchased at Bed Bath and Beyond. I also used semolina because it helps with the crispy thing that we like. Semolina on the peel as well......
Bob

Offline jvp123

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Re: Capt. B's pizza journey.......
« Reply #1404 on: July 13, 2019, 05:12:55 PM »
I donít have a lot to contribute any more but....this was kinda fun....
Caputo Pizzeria @64%....rolled thin with a wine bottle and baked at 750..thin and crispy...
Ezzo cup and char pepperoni....

Like the thin and crispy!  Even when you mix it up a little it's a home run, CB. :chef:
Jeff

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Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #1405 on: July 14, 2019, 11:41:00 AM »
Thank you Jeff!
Bob

Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #1406 on: July 16, 2019, 08:24:50 PM »
Loving this flour blend....70% Caputo Pizzeria, 20% KABF, 10% Arrowhead sprouted wheat...
« Last Edit: July 16, 2019, 08:31:42 PM by CaptBob »
Bob

Offline Chicago Bob

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Re: Capt. B's pizza journey.......
« Reply #1407 on: July 16, 2019, 09:26:58 PM »
Loving this flour blend....70% Caputo Pizzeria, 20% KABF, 10% Arrowhead sprouted wheat...

Hey Capt'in.... Could you please tell me what the hydro % and fermentation protocol was on this last beauty of yours?

Mucho appreciation and kind regards. 🤗
"Care Free Highway...let me slip away on you"

Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #1408 on: July 16, 2019, 10:22:03 PM »
Hey Capt'in.... Could you please tell me what the hydro % and fermentation protocol was on this last beauty of yours?

Mucho appreciation and kind regards. 🤗

Hey buddy! First of all I'm happy that you're hanging with the rest of us misfits again!

This one was 66%....14 hour poolish (with beer).....30 minute autolyse.....three hours bulk with stretch and folds (RT)....balled....three days in the fridge....2 hours on the counter .....then baked.....
Bob

Offline Chicago Bob

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Re: Capt. B's pizza journey.......
« Reply #1409 on: July 16, 2019, 11:13:16 PM »


This one was 66%....14 hour poolish (with beer).....30 minute autolyse.....three hours bulk with stretch and folds (RT)....balled....three days in the fridge....2 hours on the counter .....then baked.....

  "You've come a long way baby" 🤯

Compliments out to the flight deck... Appreciate your fine instructiooon..🙃
"Care Free Highway...let me slip away on you"

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Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #1410 on: July 18, 2019, 11:26:43 AM »
It's been fun making these old (8 days) dough balls in to thin and crispys. Chorizo and shrimp.....
Bob

Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #1411 on: August 31, 2019, 11:51:26 PM »
First time using Caputo Nuvola flour.... 64% hr, 2.8% kosher salt, .20% Red Star sourdough/yeast. 16 hour 30% poolish, stretch and folds, 3 hours balled then in to the Ardore @750.
Bob

Offline foreplease

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Re: Capt. B's pizza journey.......
« Reply #1412 on: September 01, 2019, 02:30:05 AM »
Beauty, Captain. I know these are the ones I commented on in another thread. They are excellent, probably my favorites from those I have seen you make.
-Tony

Offline Minolta Rokkor

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Re: Capt. B's pizza journey.......
« Reply #1413 on: September 01, 2019, 10:29:47 AM »
I could only imagine if you opened a shop! Well, I'm going to work in Marine Coatings at a local shipyard, so after I fix my car and get some tools/roller tool box I might do something crazy.

Possibly acquiring some sort of small gas deck oven and shove it in the backyard, a USED GP51/GP61 is perfect for my needs.  Convert it to propane and buy and fill a 40lb propane tank and have at it.

50,000 BTU burner will expend 40lb propane tank in 10 hours, I factored in that tanks are only filled at 80% capacity for expansion and factored in refilling at 20% capacity (not running it dry). The GP61 uses 45,000 BTU max at 650*F so it should last 10 hours minimum.

Pizza is about balance, nothing more nothing less

Offline quietdesperation

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Re: Capt. B's pizza journey.......
« Reply #1414 on: September 01, 2019, 10:30:04 AM »
Beautiful pies bob! Wondering if you have the saputo tiles in your oven, 750 in my bollore with the saputo seems to leave the bottom of my pies undercooked.
"Is that a pie fit for a king
A wondrous sweet
And most particular thing?" - sweeney todd

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Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #1415 on: September 01, 2019, 11:30:03 AM »
Beauty, Captain. I know these are the ones I commented on in another thread. They are excellent, probably my favorites from those I have seen you make.

 Thank you so much Tony!!
Bob

Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #1416 on: September 01, 2019, 11:30:56 AM »
I could only imagine if you opened a shop! Well, I'm going to work in Marine Coatings at a local shipyard, so after I fix my car and get some tools/roller tool box I might do something crazy.

Possibly acquiring some sort of small gas deck oven and shove it in the backyard, a USED GP51/GP61 is perfect for my needs.  Convert it to propane and buy and fill a 40lb propane tank and have at it.

50,000 BTU burner will expend 40lb propane tank in 10 hours, I factored in that tanks are only filled at 80% capacity for expansion and factored in refilling at 20% capacity (not running it dry). The GP61 uses 45,000 BTU max at 650*F so it should last 10 hours minimum.

Thanks MR!!
Bob

Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #1417 on: September 01, 2019, 11:44:39 AM »
Beautiful pies bob! Wondering if you have the saputo tiles in your oven, 750 in my bollore with the saputo seems to leave the bottom of my pies undercooked.

Thanks QD!!

I have the stock refractory floor in the Ardore.

Even with that, I've found that I need to launch at floor temps that are 30 to 50 degrees higher than I did in the Blackstone in order to get proper browning on the bottom. After launch, the flame needs to be turned down to low to keep from torching the top of the pizza. The Ardore is certainly more challenging than the Blackstone was but I enjoy that part of it...!
Bob

Offline jvp123

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Re: Capt. B's pizza journey.......
« Reply #1418 on: September 01, 2019, 07:40:01 PM »
Late to the party here, but FANTASTIC pizza, CB!  :chef:
Jeff

Offline Jersey Pie Boy

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Re: Capt. B's pizza journey.......
« Reply #1419 on: September 02, 2019, 01:41:49 AM »
First , Bob, that is a wonderful pie! A Capt Bob classic!


What did you think of the Nuvola How long was the bake?


Why is the Ardore more challenging? Is it because the flames are so close to the pie in the Ardore?  Is it because of the dome height?

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