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Author Topic: Pizza Party Adore // my latest Pizzas  (Read 2882 times)

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Offline daCaMo

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Pizza Party Adore // my latest Pizzas
« on: September 19, 2019, 04:17:11 PM »
These are my latest Pizzas from the Adore.
I have used Caputo Pizzeria and 65% Hydration.
Fermentation time was 24 h (mostly 12/12).

I made a switch from the Roccbox to the Adore.
I like the oven a lot but the heat from above is really hardcore.  ;D

Offline Gene in Acadiana

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Re: Pizza Party Adore // my latest Pizzas
« Reply #1 on: September 19, 2019, 04:48:51 PM »
These all look beautiful. Great job! Did you use a starter or yeast?

Offline Icelandr

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Re: Pizza Party Adore // my latest Pizzas
« Reply #2 on: September 19, 2019, 05:21:40 PM »
Wow! Excellent Pizza!
PizzaParty 70x70, saputo floor

Offline crawsdaddy

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Re: Pizza Party Adore // my latest Pizzas
« Reply #3 on: September 19, 2019, 06:48:54 PM »

Offline rdbedwards

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Re: Pizza Party Adore // my latest Pizzas
« Reply #4 on: September 19, 2019, 07:45:26 PM »
The browning on every pizza is very even and uniform, I love it.  Can you tell us how you rotate, temps, and bake times?  Thanks!
Sunjoy Killington (aka Member's Mark) WFO
Pizza Party Ardore (propane with Saputo)

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Offline daCaMo

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Re: Pizza Party Adore // my latest Pizzas
« Reply #5 on: September 20, 2019, 04:07:51 PM »
Next round... CAPUTO Pizzeria // 65 % Hydration // 0,035% Yeast // 24h fermentation

Offline daCaMo

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Re: Pizza Party Adore // my latest Pizzas
« Reply #6 on: September 20, 2019, 04:09:06 PM »
....

Offline amolapizza

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Re: Pizza Party Adore // my latest Pizzas
« Reply #7 on: September 20, 2019, 04:37:43 PM »
Absolutely stunning!
Jack

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

Offline Arne_Jervell

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Re: Pizza Party Adore // my latest Pizzas
« Reply #8 on: September 20, 2019, 06:05:39 PM »
Very very nice! Beautiful. I can almost feel the tenderness just by looking at the photos.

Offline daCaMo

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Re: Pizza Party Adore // my latest Pizzas
« Reply #9 on: September 21, 2019, 01:10:15 AM »
Thank you arne and amolapizza!!

I am a big fan of your Thread @Arne!! Because of your Thread I found the pluviometer / lilla napoli technique which helps me a lot!!! 💪

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Offline Arne_Jervell

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Re: Pizza Party Adore // my latest Pizzas
« Reply #10 on: September 21, 2019, 08:24:51 AM »
Thanks, that's great to hear! I see markings on your cylinder but not sure how to understand them. Do you have a preferred rise value that you aim for?

Offline p.d.clue

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Re: Pizza Party Adore // my latest Pizzas
« Reply #11 on: September 21, 2019, 12:28:35 PM »
Great looking pies! 

What is dough ball weight and diameter?

Offline daCaMo

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Re: Pizza Party Adore // my latest Pizzas
« Reply #12 on: September 21, 2019, 01:26:51 PM »
Thanks, that's great to hear! I see markings on your cylinder but not sure how to understand them. Do you have a preferred rise value that you aim for?

Yes, I haven't found a good pluviometer. The German ones are conical.

I made a mark for the starting point, then 115% (balling) and 158% (baking)...

Offline daCaMo

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Re: Pizza Party Adore // my latest Pizzas
« Reply #13 on: September 21, 2019, 01:28:22 PM »
Quote
What is dough ball weight and diameter?

Ball weight is 250 - 260 g. Diameter....... Hmmm.... I haven't measured yet. 😉

Offline Yael

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Re: Pizza Party Adore // my latest Pizzas
« Reply #14 on: September 21, 2019, 08:25:05 PM »
Very very nice!!
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

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Offline ButteredPizza

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Re: Pizza Party Adore // my latest Pizzas
« Reply #15 on: September 23, 2019, 12:53:19 AM »
Yes, I haven't found a good pluviometer. The German ones are conical.

I made a mark for the starting point, then 115% (balling) and 158% (baking)...
A pluviometer is nothing more than a graduated cylinder meetings certain specifications for measuring rainfall.  The Italians use this same idea with dough, but call it a spyglass.  Much better word :)  No need to buy one, even if they are cheap.. you are on the right track with making your own!  If you want to get something more like a graduated cylinder, ust find a skinny jar, and you can create graduations yourself by weighing room-temp water at various, select weights.  Here in the USA, jalapeno jars work perfectly, or other similar condiment jars :)  I put solid lines at increments of 30g (30, 60, 90), dotted lines at 15g intervals (45, 75).  These lines then correspond to milliliters (1g RT water is roughly 1mL).  But this is probably pointless since you've already marked off your key points.

Offline daCaMo

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Re: Pizza Party Adore // my latest Pizzas
« Reply #16 on: September 28, 2019, 02:16:56 AM »
Pizzas from last week. All made with Caputo Pizzeria // 65% Hydration // 0,03% Yeast // 24 Hour at RT (12/12)


Offline Icelandr

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Re: Pizza Party Adore // my latest Pizzas
« Reply #17 on: September 28, 2019, 10:05:42 AM »
Wonderful looking Pizza, WellDone! I love the colour!
PizzaParty 70x70, saputo floor

Offline daCaMo

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Re: Pizza Party Adore // my latest Pizzas
« Reply #18 on: September 28, 2019, 04:06:43 PM »
Today's Pizza was not really good.

I have used the same recipe. I have only changed the time in balls from 12 to 6 hours - 18 h bulk /6 h in balls
 
The balls didn't stretch very well. They were almost hard to stretch. The final Pizza was really puffy and a bit too tough... Not my favourite. Is it because of the shorter time in balls? Could it be a mixing / kneading problem? I have a spiral kneading machine. I usually knead the dough for 10 minutes....too short / too long??

Caputo Pizzeria // 65% hydro // 3 % Salt // 0,03 % Fresh yeast.


Offline daCaMo

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Re: Pizza Party Adore // my latest Pizzas
« Reply #19 on: September 28, 2019, 04:15:22 PM »
Oops

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