Author Topic: Neapolitan Pizza in Marietta, Georgia (Read 19880 times)

sk · « **Reply #300 on:** November 29, 2020, 03:23:48 PM »

I am about out of good, 3 year old dried oak and can't quite get the fire where I want it. ~825-850 for 80 seconds.

Icelandr · « **Reply #301 on:** November 29, 2020, 08:32:46 PM »

Sitting, a wee scotch in hand, thinking of your Quattro Formaggi. Thank you, now I need to make one!

sk · « **Reply #302 on:** November 30, 2020, 12:02:03 PM »

We may need a bit of scotch tonight as we go below freezing for the first time.

I need one of your wonderful inspirations for a creation as I seem to be stuck in a rut making the same pizza over and over again. We do love the Quattro Formaggi though!

Icelandr · « **Reply #303 on:** November 30, 2020, 12:12:47 PM »

We haven’t hit zero yet, you beat us I guess. My “inspiration” is stealing ideas. Sharon reads books I read pizza menus!
Really like Ciro Salvo on FaceBook

sk · « **Reply #304 on:** December 06, 2020, 07:53:42 AM »

Pizza by the fire pit on a December night! 43f or about 6c.

Old school hand mixed. I gradually put the flour in the water with the SD and mix with the end of a wooden spoon forming a soup, a thick pancake batter and then on the counter to knead. Along the way, I add the salt. Following a good knead are 3 S/F folds 10-15 minutes apart.

Caputo Blue, 5% Ischia, 63% water, 2% salt. Makes a very tasty, tender dough.

Different pizzas tonight. Pulled pork, caramelized onions, smoked mozzarella, drizzled with BBQ sauce. Not a winner with my very traditional wife. Margarita with red and yellow cherry tomatoes, mushrooms and red peppers. A definite winner with her!

Icelandr · « **Reply #305 on:** December 06, 2020, 08:08:23 PM »

Like the fire pit! And the BBQ and oven beside, I have to roll mine out each time!

Your method of making dough certainly seems neater than mine! The Italian masters somehow manage to use one hand for mixing, one for adding ingredients, seems that only lasts a few moments for me, then it just gets messy!

Like the combination with the pulled pork, perhaps I will give that a go.

sk · « **Reply #306 on:** December 08, 2020, 01:00:53 PM »

I weigh out the flour and water in separate bowls. I add the SD to the water. Then, slowly pour the flour in with my left hand and stir with the handle of my wooden spoon with the right. My left stays clean until I dump everything on the counter. Somewhere along the way, the salt go's in as well.

sk · « **Reply #307 on:** December 20, 2020, 06:26:24 PM »

Sunday afternoon bake with friends, socially distanced of course. Sat outside around the fire pit in sweaters 6 feet apart. A bit of Chianti and good conversation.

Standard Ischia, 63% hydro and 2% salt. 24 hours.

2 white, 2 red

Icelandr · « **Reply #308 on:** December 20, 2020, 06:35:47 PM »

Great, Scott, great looking Pizza and warm enough to still be outside, sweaters are OK . . . Anoraks not so much. Hope you can have some family around for a safe Christmas.

Reefkeep · « **Reply #309 on:** December 20, 2020, 09:32:07 PM »

Quote from: sk on December 20, 2020, 06:26:24 PM

Sunday afternoon bake with friends, socially distanced of course. Sat outside around the fire pit in sweaters 6 feet apart. A bit of Chianti and good conversation.

Standard Ischia, 63% hydro and 2% salt. 24 hours.

2 white, 2 red

That’s a wok of art!

sk · « **Reply #310 on:** December 21, 2020, 09:39:26 PM »

Quote from: Icelandr on December 20, 2020, 06:35:47 PM

Great, Scott, great looking Pizza and warm enough to still be outside, sweaters are OK . . . Anoraks not so much. Hope you can have some family around for a safe Christmas.

Thank you Greg! Lucky to have a decent day to cook some pizzas and hang out around the fire pit.

Have a safe and wonderful Christmas. Hopefully, you will see family!!

sk · « **Reply #311 on:** December 21, 2020, 09:40:15 PM »

Quote from: Reefkeep on December 20, 2020, 09:32:07 PM

That’s a wok of art!

Thank you Reefkeep!

Arne_Jervell · « **Reply #312 on:** December 24, 2020, 04:47:52 AM »

Fantastic selection. Sounds like a treat sitting around a warm fire and being served a few slices of these. Mmmm.

Merry Christmas!

sk · « **Reply #313 on:** January 04, 2021, 10:48:31 AM »

A good friend had a huge red oak go down in a storm. This is my reward for two weekends of cutting, hauling and splitting. This was just a small dent in the total amount of wood from this tree.

02ebz06 · « **Reply #314 on:** January 04, 2021, 11:38:05 AM »

Quote from: sk on January 04, 2021, 10:48:31 AM

A good friend had a huge red oak go down in a storm. This is my reward for two weekends of cutting, hauling and splitting. This was just a small dent in the total amount of wood from this tree.

One man's trash is another man's treasure...

sk · « **Reply #315 on:** January 04, 2021, 04:59:46 PM »

Quote from: 02ebz06 on January 04, 2021, 11:38:05 AM

One man's trash is another man's treasure...

I should have pizza oven firewood for a long, long time!

sk · « **Reply #316 on:** January 16, 2021, 09:41:27 PM »

Another Saturday night in lockdown. Near 0c outside so why not make pizza. Nothing special, just a few old favorites.

Salami and mushroom.
Quattro Formaggi with Prosciutto after bake.
Sausage and mushroom.

Caputo pizzeria with Ischia SD. Makes for a very soft and tender crust. 63% hydro and 2% salt. Hand mixed, 18 hours bulk, 8 hours balled.

Reefkeep · « **Reply #317 on:** January 18, 2021, 07:11:59 PM »

Might I ask were you get your ingredients? Asking for a friend

sk · « **Reply #318 on:** January 19, 2021, 01:16:30 PM »

Quote from: Reefkeep on January 18, 2021, 07:11:59 PM

Might I ask were you get your ingredients? Asking for a friend

Pizzeria Lucca in Roswell will sell you Caputo Pizzeria in 55lb bags and Grande Cheese in tubs. Ask for Vic, the owner. International Foods by the airport will sell Caputo Pizzeria cash and carry. E. 48th St. Market in Dunwoody carries a nice selection of meats and cheeses. They also carry Caputo in the red bag. Kroger at Parkaire carries Murray's Cheeses from NYC.

Good luck to your friend!!

sk · « **Reply #319 on:** February 07, 2021, 09:24:46 AM »

I am more of a “wing it” type but inspired by Icelander, I decided to compare my usual mix and timing with the pluviometer. I don’t normally use that and just go with the flow. Hand mixed, 5% Ischia 26 hour planned ferment. Surprise, 6 hours before planned bake time, pluviometer at 25. I put the dough in the garage to slow it down. At bake time the pluviometer was at 31. Who knows what it would have been without slowing it.

Adding to my challenge now. At bake time it was 33 degrees and sleeting. The Pizza Party oven did not mind and performed nicely. As steam rolled off the outer skin, it was a toasty 875 degrees inside!

In the end, the pizzas were very tasty but don’t look much different than any of my previous over fermented doughs. The doughs opened nicely but I still am not a master at perfect cornicione by a long shot.