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Author Topic: The Doughs of My Life  (Read 90987 times)

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Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1160 on: October 16, 2021, 10:23:03 AM »
The Last Good Day of the Year

All the leaves are turning
Autumn's fingers burnished
Furnished here in hope and in faith in the meantime
Kinda working my way through a dream I
Was having alone

There's something there
Among the fallen fruit and flowers, won't rest
Only minutes, only hours unless
Now the morning breaks in showers, I'm left
With the north wind breathing down my neck
On the last good day of the year

(Thanks, Cousteau)

Offline Jon in Albany

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Re: The Doughs of My Life
« Reply #1161 on: October 16, 2021, 12:51:29 PM »
They all look great. Really, really great.

Offline billg

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Re: The Doughs of My Life
« Reply #1162 on: October 16, 2021, 01:46:53 PM »
They all look great. Really, really great.

 ^^^ :drool:

Offline sk

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Re: The Doughs of My Life
« Reply #1163 on: October 16, 2021, 03:33:44 PM »
Looking delicious as always.  We will miss those pictures as the sun sets low in the Northern sky!  Thank you for sharing them!
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Offline Icelandr

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Re: The Doughs of My Life
« Reply #1164 on: October 16, 2021, 08:56:21 PM »
The poetry is a very nice touch considering the season for you, thanks for that, though I am Sorry this means there may not be many examples of your skills at making Neapolitan pizza in the coming months. Skills I am trying to learn from!
Nice pizza, great bake!
I have to ask what the surprise was in the Margherita picture . . . .


Thanks for the post
Greg
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Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1165 on: October 17, 2021, 03:15:46 AM »
They all look great. Really, really great.
^^^ :drool:
Looking delicious as always.  We will miss those pictures as the sun sets low in the Northern sky!  Thank you for sharing them!
The poetry is a very nice touch considering the season for you, thanks for that, though I am Sorry this means there may not be many examples of your skills at making Neapolitan pizza in the coming months. Skills I am trying to learn from!
Nice pizza, great bake!

Thanks for the nice words! This time of the year I feel a little melancholy, the changing of seasons feels like a curse and a blessing at the same time. The song was playing on the radio as I was preparing the ingredients and I felt it captured the mood so perfectly.

The dough, by the way, was made with Pivetto Mimosa flour at 64% hydration. I used 11% SD and 2.8% salt. It was fermented for 23 hours at 21 C (1 hour bulk, 22 hours in balls). That gave an 80% volume expansion. All in all a much better dough than the one I posted last time.

I have to ask what the surprise was in the Margherita picture . . . .

As I was carrying the first margherita to the table, the wine bottle suddenly gushed over. With the pizza in one hand, I managed to pull out my phone and snap a quick photo of is. If you look closely, you will see a red torrent of wine spilling all over the floor, partially obscured by the chair. :-D

Spilling red wine means good luck in Italy, I believe.

Offline Wario

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Re: The Doughs of My Life
« Reply #1166 on: October 21, 2021, 04:28:02 AM »
If you are so sick of the Norwegian weather, why not move to Naples? I'm sure you can get a job as a pizzaiolo! Just point them out to your topic and you have the job!  :angel:

Stunning pizza's Arne! The end solution of you ask me! :chef:

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1167 on: October 22, 2021, 09:38:38 AM »
Thanks, Wario that's a nice thought.  :-D

Perhaps I won't move to Naples, but now it seems the possibility of travelling there again is in my not too distant future. Maybe next year.

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1168 on: November 02, 2021, 02:04:39 PM »
With my wood fired oven stowed for the winter, once again there is a void that needs filling.  :pizza: :pizza: :pizza:

Pizza Romana in teglia is a style I've wanted to try for quite some time, but have held back on -- probably a little intimidated by what looks like a rabbit hole I just might fall down into. After a few private exchanges with a couple of dear friends on this board, I got the nudge I needed to finally take the plunge and try to make a dough for this style of pizza.

(By the way, I realize "Focaccia Style" is probably the right section for this post, but since this is currently a digression and not an obsession, I'm tentatively posting my report here).

I got some very detailed instructions from Greg the Silly Icelandr (thank you!), and in the "Focaccia Style" section I found Antilife's magnificent sticky "Pizza alla Romana", which has been read and re-read. And of course, there is YouTube...

Distilled from this, my dough and process looked like this:

  • 100% Caputo Nuvola Super
  • 80% Water
  • 2.5% Salt
  • 2% EVO
  • 1% CY

Fermented for 24 hours (19 hours in at 4 C, 5 hours at 21 C).

To keep this first attempt as low-key as possible, I opted for a white pie, i.e. just olive oil on top.
It was baked for about 10 minutes at 270 C.

When it came out, it was clear that I have a way to go to get a more uniform look. But the cross section looked about right.
Tasting the trimmings,  :drool: I was blown away! Very soft and light and with a very attractive crunch to it.

I proceeded to sliced it in half and fill it with cheese.
This went back into the oven for about 4 minutes at 250 C.

Then I opened it again and stuffed it with ham and basil.
Oh boy!   ;D

I also made some variants with friarielli and some with nduja.
However, I found that the more delicate flavors appealed the most to me in this crust.

Next time: Margherita!

Some photos below. Unfortunately none of the final product, but maybe next time.  :chef:

Offline amolapizza

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Re: The Doughs of My Life
« Reply #1169 on: November 02, 2021, 02:35:35 PM »
Congrats, it's a great style.

I wonder if you haven't fallen down the rabbit hole.. :D :D ;D
Jack

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Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1170 on: November 02, 2021, 02:50:16 PM »


Congrats, it's a great style.

I wonder if you haven't fallen down the rabbit hole.. :D :D ;D

You may be right... I'm already fantasizing of a trip to Rome to sample the real deal. :D

Offline Icelandr

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Re: The Doughs of My Life
« Reply #1171 on: November 02, 2021, 02:52:17 PM »
Looks Good Arne and likely less dangerous than blowtorches!


Just a shout out to Pete_da_Bayer, who was a tremendous help when I tried the same style, I passed on that info to Arne, I tried to leave out my silliness! You may recall I found I was a direct descendent of Hraffn the Silly, which may explain some things . . . .
Greg
A very patient wife, PizzaParty 70x70, saputo floor, backup Ooni 16

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1172 on: November 02, 2021, 03:13:17 PM »


Just a shout out to Pete_da_Bayer, who was a tremendous help when I tried the same style, I passed on that info to Arne, I tried to leave out my silliness! You may recall I found I was a direct descendent of Hraffn the Silly, which may explain some things . . . .

Silly of me not to mention you, Pete. Sorry. And thank you for sharing your knowledge with us!

Offline amolapizza

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Re: The Doughs of My Life
« Reply #1173 on: November 02, 2021, 03:28:32 PM »
Can you watch this in Norway? https://trakt.tv/shows/pizza-hero/seasons/all
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1174 on: November 02, 2021, 05:42:11 PM »
Can you watch this in Norway? https://trakt.tv/shows/pizza-hero/seasons/all

Unfortunately, no. I've done a little digging but no luck. Seems like an interesting series though.

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Offline Pete_da_Bayer

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Re: The Doughs of My Life
« Reply #1175 on: November 03, 2021, 05:54:45 AM »
Hi Arne,
Id say the air for improvement in a regular home oven is pretty thin.
Never mind the uniform look; the crust, the crispy bottom with a nice airy crumb is the target, that you`ve hit spot on. it looks perfect to me.
I feel honored, that i could contribute indirectly, at least a little bit:)
Cheers
Peter

Offline sk

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Re: The Doughs of My Life
« Reply #1176 on: November 03, 2021, 01:37:46 PM »
Looks great Arne!  I will have to give it a try later in the winter here.
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Offline mmille24

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Re: The Doughs of My Life
« Reply #1177 on: November 06, 2021, 12:16:35 AM »
Looks great. One of my favorite videos on the subject:


Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1178 on: November 17, 2021, 11:56:47 AM »
Looks great Arne!  I will have to give it a try later in the winter here.

Cool, I'll see you in the Focaccia Style section. My new hangout for the winter.  ;D

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1179 on: March 11, 2022, 12:51:02 PM »
It's funny how winter has laster for an eternity, yet it blew past in an instant.

Spring is in the air and I am getting mentally ready for season 2022. What a blast it will be.

I started waking up Salvatore, my trusted sourdough. I must have lost the touch, however. He dies on me. Zero activity. What to do what to do.

Fortunately I have one backup. I will review my rehydration procedure and commence carefully.
« Last Edit: March 11, 2022, 01:02:31 PM by Arne_Jervell »

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