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Author Topic: Verace %70 hydro  (Read 5956 times)

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Offline pizzadaheim

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Re: Verace %70 hydro
« Reply #80 on: November 30, 2018, 06:16:45 AM »
 I sincerely thank you for your words  Guys

Carmine. I use fresh yeast. Water temp. 62,5F / 66F

Offline pizzadaheim

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Re: Verace %70 hydro
« Reply #81 on: November 30, 2018, 04:44:24 PM »
So Guys I sold my Pizzeria. Sunday I am going to open for the last time. It's probably the last pizza I made and ate. 🍕
« Last Edit: November 30, 2018, 04:57:43 PM by pizzadaheim »

Offline parallei

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Re: Verace %70 hydro
« Reply #82 on: November 30, 2018, 05:59:37 PM »
So Guys I sold my Pizzeria. Sunday I am going to open for the last time. It's probably the last pizza I made and ate. 🍕

Beautiful pizza! 

I trust it will not be the last pizza you eat and make. :o


Offline pizzadaheim

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Re: Verace %70 hydro
« Reply #83 on: December 01, 2018, 10:20:52 AM »
Beautiful pizza! 

I trust it will not be the last pizza you eat and make. :o

😁

Offline schold

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Re: Verace %70 hydro
« Reply #84 on: December 01, 2018, 05:25:10 PM »
I like the crust colour very much in that photo. Best of luck with your new pizza adventures.
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

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Offline novo

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Re: Verace %70 hydro
« Reply #85 on: December 02, 2018, 04:07:02 PM »
thanks for the info, Hope you had a fantastic last day of service  at your pizzeria.   I just have one more quick question. How much does your dough rise after the bulk fermentation?

Thanks again

Carmine

Offline pizzadaheim

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Re: Verace %70 hydro
« Reply #86 on: December 02, 2018, 05:49:01 PM »
Hi Novo.

It was a beautiful day. Pizzeria was like Emergency room. Everyone wanted to eat my Pizza for the last time. I had very emotional moments  :'(

Here is a picture taken at the end of the Bulk fermentation. When I cut the bulk dough mass, it looks like this

Offline pizzadaheim

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Re: Verace %70 hydro
« Reply #87 on: December 02, 2018, 05:50:18 PM »
I like the crust colour very much in that photo. Best of luck with your new pizza adventures.

Thank you Schold👍

Offline Jackitup

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Re: Verace %70 hydro
« Reply #88 on: December 02, 2018, 09:38:26 PM »
Hi Novo.

It was a beautiful day. Pizzeria was like Emergency room. Everyone wanted to eat my Pizza for the last time. I had very emotional moments  :'(

Here is a picture taken at the end of the Bulk fermentation. When I cut the bulk dough mass, it looks like this

Beautful!!!
Jon

“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline Don Luigi

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Re: Verace %70 hydro
« Reply #89 on: December 03, 2018, 11:34:00 AM »
Cengiz, super beautiful last Pie of Euerdorf! When will you open in Coburg? Any changes to your setup, i.e. woodfired oven?
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

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Offline pizzadaheim

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Re: Verace %70 hydro
« Reply #90 on: December 03, 2018, 02:27:41 PM »
Thank you guys.

Markus, I still don't know which type of pizza I should make.
Since the pizzeria located in the middle of Coburg, it's a good idea to make new York style pies (18") and sell per slice. Neapolitan pies is good idea too. Cause there is no wood fired oven in Coburg but as you know the people in Germany like crispy pies. They still don't know Neapolitan pizza  :-\
Maybe something like Lucali in Brooklyn?

Offline daCaMo

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Re: Verace %70 hydro
« Reply #91 on: December 04, 2018, 02:06:23 AM »
a few neapolitan pizzerias have openend in the last months in my Location (Ruhrpott / Düsseldorf / Münster) and they are they are well attended.
I think the Germans are getting familiar with this style of pizza. ;-)


Offline Icelandr

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Re: Verace %70 hydro
« Reply #92 on: December 13, 2018, 10:39:04 PM »
Although obviously not in the area . . . Hope you find a new home for your pizza talents and pursuit, I can’t try it, but I can enjoy the pictures!
All the best!

Offline pizzadaheim

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Re: Verace %70 hydro
« Reply #93 on: April 02, 2019, 10:47:45 PM »
Long time no post.

« Last Edit: April 02, 2019, 10:55:23 PM by pizzadaheim »

Offline Arne_Jervell

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Re: Verace %70 hydro
« Reply #94 on: April 04, 2019, 12:08:33 AM »
Wow! Very nice. Love the Browning, the vibrant colors and the way I want to eat them.

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Offline Satyen

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Re: Verace %70 hydro
« Reply #95 on: April 04, 2019, 12:57:27 AM »
Super!

Offline Icelandr

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Re: Verace %70 hydro
« Reply #96 on: April 04, 2019, 11:39:43 AM »
Welcome back! I hope you have found a new home for your pizza business and will thrive. Let us know what you have for an oven this time . . . Imported from Sardegna?
Oh, and nice pizza!
« Last Edit: April 04, 2019, 07:20:56 PM by Icelandr »

Offline Arne_Jervell

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Re: Verace %70 hydro
« Reply #97 on: April 17, 2019, 02:45:11 AM »


Long time no post.

I just re-read this entire thread and was blown away once again. Just pure excellence!

I wanted to ask a little about your dough. When I watch the video of your Zio Ciro opening up the dough, it looks to have that very particular consistently that I believe I am hunting for. Kind of "heavy" but not really heavy. Thick and soft, yet firm enough to tolerate some handling.

I have "been there" only once or twice myself, but the most important factors to recreate that keep escaping me.

Is the dough and consistency I am referring to above "standard" for you at this point? Would you mind sharing the details about your recipe and process?

Offline schold

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Re: Verace %70 hydro
« Reply #98 on: April 17, 2019, 07:54:54 AM »
Long time no post.

Great to see you postin' again. Sun-dried tomatoes on the first pie?
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline rdbedwards

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Re: Verace %70 hydro
« Reply #99 on: April 17, 2019, 02:49:29 PM »

I just re-read this entire thread and was blown away once again. Just pure excellence!

I wanted to ask a little about your dough. When I watch the video of your Zio Ciro opening up the dough, it looks to have that very particular consistently that I believe I am hunting for. Kind of "heavy" but not really heavy. Thick and soft, yet firm enough to tolerate some handling.

I have "been there" only once or twice myself, but the most important factors to recreate that keep escaping me.

Is the dough and consistency I am referring to above "standard" for you at this point? Would you mind sharing the details about your recipe and process?

I know what you mean by the special feel of the dough ball when handling.  I've only experienced it a few times, but one can tell from the feel that it's going to be a great pizza, provided that I bake it properly.  Still, there are other times when the dough doesn't feel special but the pies are still great.

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