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Author Topic: The Doughs of My Life  (Read 33861 times)

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Offline Yael

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Re: The Doughs of My Life
« Reply #620 on: October 14, 2019, 10:18:59 PM »
Sadly, this wraps up the season for me.

Come on Arne!

You can turn anything into a WFO/GFO if you're addicted enough  :-D

(but be careful don't do anything dangerous!!)
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Online schold

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Re: The Doughs of My Life
« Reply #621 on: October 15, 2019, 03:08:37 PM »
It seems to be a demand that Arne gets himself a winter oven! :D
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

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Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #622 on: October 15, 2019, 04:08:15 PM »
Thank you so much for back nudges and shoulder pats, guys. If not an indoor oven is imminent, at least I am warm inside.

Offline Icelandr

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Re: The Doughs of My Life
« Reply #623 on: October 16, 2019, 04:52:08 PM »
AHAA!
Pizza Fritte Napoletana!
Come on Arne!
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Offline Chicago Bob

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Re: The Doughs of My Life
« Reply #624 on: October 16, 2019, 09:52:04 PM »
Fritte

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Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #625 on: October 18, 2019, 12:21:40 PM »
What a great idea, and a wonderful example.

I did a few montanara last summer and found it very good indeed. Thanks for the tip, this is very doable without any special equipment.

Offline Icelandr

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Re: The Doughs of My Life
« Reply #626 on: October 25, 2019, 08:07:30 PM »
While I don’t have to put my oven to bed . . . . .I am thinking I should have printed sweatshirts, not T shirts!
Cool and 48 KM winds here now, think I will hold off on the bake for a couple of days!
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Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #627 on: November 01, 2019, 12:25:16 PM »
I was fortunate enough to find myself in Milan last weekend where I got to taste som real Neapolitan style pizza again.

It was magical.
It was also a bit melancholy. I miss the stuff.
Then, as if out of the blue, a thought struck me: Didn't Craig post something about making pizza with a blowtorch a while back? As soon as I got back to the hotel, I poured over the forum and sure enough.

This I had to try.

I already have a decent blowtorch and a sack of Caputo Pizzeria. Time to make dough again.

The dough: 100% Caputo Pizzeria, 66% tap water, 2.9% salt, 0.058% CY.
Fermentation: 24 hours at 18-19°C.
Final rise: 1,8x

After shaping the crust, I spread it out in a frying pan pre-heated to 250°C and immediately started dressing it. Then I fired up the torch and blasted away until it looked finished.

The result was not bad. The taste was very good, but the consistency was a little chewy and stiffer than the real thing. I'm hoping that this can be remedied with a little trial and error. Here's to more testing!

Some photos below.
A little video here:

Offline Icelandr

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Re: The Doughs of My Life
« Reply #628 on: November 01, 2019, 02:21:50 PM »
Do I see a modified CNC Plasma Cutter in your future?
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Offline rdbedwards

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Re: The Doughs of My Life
« Reply #629 on: November 01, 2019, 02:58:52 PM »
Wow, that looks like it came out of a wood fired oven.  Could have fooled me!
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Offline sk

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Re: The Doughs of My Life
« Reply #630 on: November 01, 2019, 05:18:21 PM »
Great job Arne!  What an innovative way to make a pizza.  And the cheese melt, just perfect!

PS, love the Sorbillo plates!
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Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #631 on: November 21, 2019, 12:28:21 PM »
Thanks a lot, guys!

Sorry for being a little "off" lately, it's hard to keep up the pace out of season.  :-D Greg nudged me the other day and I was inspired to bake again.

My previous blowtorch attempt gave decent results. I was happy with taste, but the consistency could need some improvement. The bottom was a little crisp/hard, and the cornicione was a little dense too, I thought.

This time I decided to up the water percentage to 70%. Also, rather than cooking the bottom completely in the pan, I kept it in just long enough to allow it to "set", and then I finished it off with the blowtorch.

Recipe
  • 100% flour (1/3 Caputo Cuoco, 2/3 Caputo Pizzeria)
  • 70% tap water
  • 2.9% salt
  • 0.055% CY

Making dough
Mixed in Kenwood with spiral hook at slowest speed for 10 minutes.
Then about five minutes of stretch and fold to get the dough together.
Rest 10 minutes, then a sequence of 4-5 stretch and folds.
Another rest, and 4-5 SFs.
At this point, the dough had come together beautifully and it went to bulk.

Fermentation
21 hours (11+10) at 20.5°C.
While I was aiming for about 1.8x expansion, I under estimated the temperature in mu basement, resulting in a skyrocketing pluviometer. It showed 35 when I was ready to cook, which means I actually got 2.3x expansion.

Results
Despite having a somewhat over fermented dough on my hands, it actually held together nicely. It was very soft, airy and extensible, but with a light touch things went reasonably well. While I had some difficulty getting the shape just right, overall I was pleased with the results. I though I got acceptable coloring and melt on most of the pies.

The taste was excellent. And the consistency was great, a big improvement since my last attempt: Very soft and tender. Just what I had hoped for.
The following video shows me tearing the pizza with one hand (clumsily holding the camera with the other). This was a very digestible pizza.



Edit: Added some photos.
« Last Edit: November 21, 2019, 12:40:19 PM by Arne_Jervell »

Online schold

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Re: The Doughs of My Life
« Reply #632 on: November 21, 2019, 03:04:38 PM »
Well done! I remember Craig also got good results with this approach a while back. If you lose the plastic handle, maybe putting it under a glowing red broiler would be easier? Anway, it is great to see you cooking :pizza:
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline Icelandr

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Re: The Doughs of My Life
« Reply #633 on: November 21, 2019, 11:28:25 PM »
Man, I'm looking at these first BS pies, and thinking, Craig could make a great pizza using a Bic lighter!


I tried to find the origins of the somewhat oft used comment that Craig could make a pizza with a Bic lighter. I believe there maybe a legend in the making here. The determination to make the best pizza using a blowtorch takes some drive and skill,  OK, some admirable skill.

I can picture the round of guests gathered, the host in his Caputo T shirt, oven in the background, wine poured, asbestos plates on the table as the Pizzaioli moves carefully from plate to plate nursing a blonde dough into a Neapolitan pizza . . . More leoparding sir? Cheese melt OK? So sorry about your tie! Be right back with a new canister!

OK, perhaps it was a good wine tonight but my congratulations once again Arne, well done!
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Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #634 on: November 22, 2019, 07:28:38 AM »
Thank you both. And please, Greg, if the wine is good then keep drinking it! (disclamer: responsibly) The pictures in your head that you so aptly put into words make me laugh out loud. Very inspiring. I think this is a challenge for another t-shirt!

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Offline sk

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Re: The Doughs of My Life
« Reply #635 on: November 26, 2019, 09:38:30 PM »
It takes a very good dough and a lot of skill to make a pie like that with a blow torch!  Great job Arne!!
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Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #636 on: November 30, 2019, 04:06:03 AM »
It takes a very good dough and a lot of skill to make a pie like that with a blow torch!  Great job Arne!!

Thank you Scott, I'm surprised at how well it actually works. Obviously not comparable to working a WFO, but it does go a long way in satisfying my craving for pizza in the cold months.  :pizza: :pizza: :pizza: :pizza:

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #637 on: December 04, 2019, 11:38:03 AM »
Today I made just a couple of Margheritas. It was the same recipe as last time, fermented at ~20°C for 16+4 hours.

I was trying for more even browning and fewer black areas this time, by dialing back the gas flow a bit and also keeping a little more distance when operating the burner. I think it worked as intended, but the downside was that it took about 8 minutes to finish one pie.

The first pizza was cooked just like last time: Gently heated in a skillet until the bottom has "set" partially, then blasted with fire on all sides until finished.

The second pie was handled a little differently, on a "turntable" setup inspired by the Presto Pizzazz Plus  :-D (thanks, Greg). It was an interesting experiment, kind of silly and documented in the video below.

Next time, maybe get away from the skilet and use a warm pizza stone combined with a rotating table? At least I'm getting comfortable with this method and I believe a Scarpetta is soon in order.

Cheers!






Offline Jon in Albany

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Re: The Doughs of My Life
« Reply #638 on: December 04, 2019, 12:12:00 PM »
It is amazing that you can make a pizza that looks that good this way. Really, really impressive.

Offline Icelandr

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Re: The Doughs of My Life
« Reply #639 on: December 04, 2019, 12:14:22 PM »
Sharon and I are sitting in the car waiting for a ferry laughing our heads off! What a hoot! Well done as always, but you know, there are easier ways to make a pizza. Perhaps less creatively so, but simpler. There may have to be a new forum set up for you! Perhaps “Welder Style”?
« Last Edit: December 04, 2019, 12:43:24 PM by Icelandr »
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