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Author Topic: Artisan pizza at home ala Franco Manca  (Read 270 times)

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Offline vdempsey

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Artisan pizza at home ala Franco Manca
« on: June 06, 2019, 09:38:36 AM »
Chanced upon this book, Franco Manca Artisan Pizza, To Make Perfectly at Home, by Giuseppe Mascoli & Bridget Hugo in my local bookstore.

Never heard of him or his pizza place.

Thought it was a good experiment to do as a newbie making pizza at home. Book had recipe versions for yeast and/or sourdough.

The book recommended making pizza on iron pan on a stove top set to medium heat. After opening your ball via stretching with your fingers and opening further with back of your fists after gently picking it up, drop it on to hot pan. Allow dough to start rising. Dress with toppings. Transfer to oven on broil in hi setting.  About 6 minutes total.

The recipe didn't give baker's percentage. I did half of the published recipe.

Sourdough Version
250 ml lukewarm water (22C)
30g Starter
8g olive oil
380g flour (I used 00)
10g salt

Book has a lot of varieties for pizza toppings. I thought it was a good pizza book for home pizza makers. I recommend it.

Vida



Vida - Naturally leavened pizza made at home electric oven, iron pan too.

Offline vdempsey

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Re: Artisan pizza at home ala Franco Manca
« Reply #1 on: June 06, 2019, 09:57:33 AM »
Crumb shot
Vida - Naturally leavened pizza made at home electric oven, iron pan too.

Offline Pete-zza

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Re: Artisan pizza at home ala Franco Manca
« Reply #2 on: June 06, 2019, 10:40:00 AM »
Vida,

Franco Manca is a chain of around fifty pizzerias in the London area:

https://www.francomanca.co.uk/

Giuseppe Mascoli is an owner of the chain, and is mentioned at the Franco Manca website cited above.

One of our members, pizzanapoletana (Marco Parente), created the dough formulation (including a natural starter) used by Franco Manca although as the chain grew it apparently has altered its dough formulation and methods to reflect the larger chain. If you do a forum search using the terms Franco Manca, you will get about 180 hits, including many posts by Marco and several by me. Here are a couple of my posts:

Reply 24 at https://www.pizzamaking.com/forum/index.php?topic=52559.msg529597#msg529597, and

Reply 54 at https://www.pizzamaking.com/forum/index.php?topic=50889.msg512603#msg512603.

It's a small world ;D.

Peter


Offline vdempsey

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Re: Artisan pizza at home ala Franco Manca
« Reply #3 on: June 06, 2019, 10:48:38 AM »
Hello Peter,

Yes, now I realize Franco Manca is quite a big star in the UK pizza world after doing a google search on his name.

And, I do believe I have come across pizzanapoletana's name in the forum threads whilst doing my research here. I shall read further on the links you have posted to get myself more acquainted with Franco Manca pizza style. Thank you for sharing them.

Indeed, it's a small world after all :-D.

Vida
Vida - Naturally leavened pizza made at home electric oven, iron pan too.

Offline hammettjr

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Re: Artisan pizza at home ala Franco Manca
« Reply #4 on: June 07, 2019, 08:02:32 PM »
I wouldn't think you'd need to parbake your crust in a pan, given your oven setup. But your pizza does look good!

Matt

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Offline vdempsey

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Re: Artisan pizza at home ala Franco Manca
« Reply #5 on: June 07, 2019, 08:29:40 PM »
I wouldn't think you'd need to parbake your crust in a pan, given your oven setup. But your pizza does look good!

Hi Matt,

Thank you.  I actually don't parbake my pizzas.  As per the Franco Manca recipe in the book, just wanted to follow his method to see how it compared to my straight to oven method. 
Vida - Naturally leavened pizza made at home electric oven, iron pan too.

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