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Author Topic: Matt's Pizza Bianca  (Read 5242 times)

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Offline pizapizza

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Re: Matt's Pizza Bianca
« Reply #20 on: May 25, 2017, 08:19:36 PM »
are you using a mixer? i feel like i never build up enough gluten when i make pizza al taglio

Offline Matthew

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Re: Matt's Pizza Bianca
« Reply #21 on: May 27, 2017, 08:12:17 PM »
The finished product.

Offline Matthew

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Re: Matt's Pizza Bianca
« Reply #22 on: May 27, 2017, 08:15:38 PM »
are you using a mixer? i feel like i never build up enough gluten when i make pizza al taglio


Yes, a spiral.




Offline parallei

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Re: Matt's Pizza Bianca
« Reply #23 on: May 27, 2017, 09:11:07 PM »
The finished product.

Very nice, Matt. :chef:

Offline Matthew

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Re: Matt's Pizza Bianca
« Reply #24 on: May 28, 2017, 05:59:29 AM »
Very nice, Matt. :chef:


Thanks Paul.  It amazes me how something so simple tastes so fantastic. 


Matt

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Offline TXCraig1

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Re: Matt's Pizza Bianca
« Reply #25 on: May 28, 2017, 09:08:46 AM »
That crumb is phenomenal. The culinary equivalent of an engineering marvel.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Matthew

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Re: Matt's Pizza Bianca
« Reply #26 on: May 28, 2017, 09:27:03 AM »
That crumb is phenomenal. The culinary equivalent of an engineering marvel.


Thanks brother; appreciate the kind words.




Offline hotsawce

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Re: Matt's Pizza Bianca
« Reply #27 on: May 28, 2017, 10:07:11 AM »
Matt,

Unbelievable looking pizza Bianca. What is your bake setup?

Offline TXCraig1

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Re: Matt's Pizza Bianca
« Reply #28 on: May 28, 2017, 10:48:32 AM »
This is one of those threads where I can't help myself to keep coming back and staring at the pictures.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Matthew

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Re: Matt's Pizza Bianca
« Reply #29 on: May 28, 2017, 12:50:34 PM »
Matt,

Unbelievable looking pizza Bianca. What is your bake setup?


Thanks Lou. I am using a small 220v bakers pride double deck oven.  Went in at about 575 for 10-12 minutes.


Matt

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Offline jeff v

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Re: Matt's Pizza Bianca
« Reply #30 on: May 28, 2017, 02:25:28 PM »
This is one of those threads where I can't help myself to keep coming back and staring at the pictures.

Same. That last one looks so good.

Offline Matthew

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Re: Matt's Pizza Bianca
« Reply #31 on: May 29, 2017, 07:08:24 AM »
Same. That last one looks so good.


Thanks Jeff!

Offline Antilife

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Re: Matt's Pizza Bianca
« Reply #32 on: May 31, 2017, 05:14:51 PM »
Hi Matthew, Great Pizza! Do you use pan or do you bake directly on stone like Pala? I ask because the shape of pizza seem not squared but with irregolar shape

Offline Matthew

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Re: Matt's Pizza Bianca
« Reply #33 on: May 31, 2017, 05:27:22 PM »
Hi Matthew, Great Pizza! Do you use pan or do you bake directly on stone like Pala? I ask because the shape of pizza seem not squared but with irregolar shape


Hi, thank you.  Directly on the stone.


Matt

Offline Antilife

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Re: Matt's Pizza Bianca
« Reply #34 on: June 01, 2017, 11:01:44 AM »

Hi, thank you.  Directly on the stone.


Matt

Baking on the stone is completely different in the final result.  If you want to simulate the  Pizza of Forno Riscioli o Teglia Romana you should bake on a pan. There are different consistencies between the pan and stone.Are you interested only in aesthetic or even flavor factors compared to Forno Riscioli?

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Offline Matthew

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Re: Matt's Pizza Bianca
« Reply #35 on: June 01, 2017, 01:53:50 PM »
Baking on the stone is completely different in the final result.  If you want to simulate the  Pizza of Forno Riscioli o Teglia Romana you should bake on a pan. There are different consistencies between the pan and stone.Are you interested only in aesthetic or even flavor factors compared to Forno Riscioli?


Yes I am well aware of the difference between the 2. The pictures at the beginning of the thread are in teglia like Roscioli & the last pizza Bianca is directly on the stone like Campo di Fiori.


Matt
« Last Edit: June 01, 2017, 02:13:34 PM by Matthew »

Offline Rolls

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Re: Matt's Pizza Bianca
« Reply #36 on: June 01, 2017, 02:45:16 PM »
If you want to simulate the  Pizza of Forno Riscioli o Teglia Romana you should bake on a pan.

Quote from: Matthew
Yes I am well aware of the difference between the 2. The pictures at the beginning of the thread are in teglia like Roscioli & the last pizza Bianca is directly on the stone like Campo di Fiori.

I'm confused. I thought that the pizza bianca from both Campo de' Fiori and Roscioli was baked directly on the oven floor.


Rolls
Getting old, memory is the second thing to go......Can't remember the first.

Offline corkd

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Re: Matt's Pizza Bianca
« Reply #37 on: June 01, 2017, 06:23:27 PM »

Yes, a spiral.


do you think this style can be successful without a mixer? If so, how; if not, why not?

Offline Antilife

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Re: Matt's Pizza Bianca
« Reply #38 on: June 01, 2017, 07:01:00 PM »


do you think this style can be successful without a mixer? If so, how; if not, why not?
With right techniques you can reach 75% hydros mixing with hands. Over 75% you can't give enough strenght to dough.

Offline hotsawce

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Re: Matt's Pizza Bianca
« Reply #39 on: June 01, 2017, 07:15:08 PM »
They are baked on the floor, no pan, along with Sullivan Street Bakery.

The pizza al taglio is generally baked in an unoiled pan.

I'm confused. I thought that the pizza bianca from both Campo de' Fiori and Roscioli was baked directly on the oven floor.


Rolls

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