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forbidden dialectics
Jul 26, 2005



Alright I think I've got my technique down. Very close to my "grail" pizza.

1000g Caputo 00
650g Water
30g Salt
1 g IDY

No autolyse, I've found it didn't make any difference. Just mix the salt and water, use the paddle attachment, and add flour until a very thick batter has formed. Sprinkle in the yeast while the mixer runs to distribute it (this seemed to make a huge difference). Then swap to the hook and add the rest of the flour. Pour out, let it rest, and do a 4-way stretch and fold. Cover, rest 10 mins, stretch and fold. Repeat until the dough looks silky smooth. Rise at room temp 12 hrs, ball, proof for 12 hrs, checking every now and then to see if the balls have over-risen. In my proofing tray, the balls will just start to touch each other when they've hit their peak rise. If they look like they're going too quickly, retard a bit in the fridge.

This batch I sliced the basil into ribbons and mixed it into the sauce before topping - half my guests liked it, half (including myself) liked the whole leaves better.

In the PP oven, I had significantly underestimated how much flame I needed. The floor should be at 800+ with a roaring fire.



forbidden dialectics fucked around with this message at Sep 19, 2018 around 02:57

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KRILLIN IN THE NAME
Mar 25, 2006

goku i won't do what u tell me


god drat

Gwaihir
Dec 8, 2009



Hair Elf


That's like my platonic ideal looking neapolitan pie, drat. That tomato sauce looks spicy and delicious especially.

ogopogo
Jul 16, 2006
Remember: no matter where you go, there you are.

forbidden dialectics posted:

Alright I think I've got my technique down. Very close to my "grail" pizza.

In the PP oven, I had significantly underestimated how much flame I needed. The floor should be at 800+ with a roaring fire.





This is a very choice pizza and it looks stunning, bet it tasted just as good!
In the PP oven, you really do have to manage the proper deck heat while making sure to pump the top heat when cooking. Anthony from Una Pizza Napoletana used to (still does?) use wood shavings/bark to dump on the fire right before cooking pizzas to give a burst of heat. The trick is keeping the deck from getting too hot and burning pies on the bottom before the top cooks. But honestly it looks like you've nailed it so now it's all just tweaking this or that every time you cook!

EDIT:
What kind of wood are you burning? All good, clean hardwood?

ogopogo fucked around with this message at Sep 19, 2018 around 05:06

forbidden dialectics
Jul 26, 2005



ogopogo posted:

This is a very choice pizza and it looks stunning, bet it tasted just as good!
In the PP oven, you really do have to manage the proper deck heat while making sure to pump the top heat when cooking. Anthony from Una Pizza Napoletana used to (still does?) use wood shavings/bark to dump on the fire right before cooking pizzas to give a burst of heat. The trick is keeping the deck from getting too hot and burning pies on the bottom before the top cooks. But honestly it looks like you've nailed it so now it's all just tweaking this or that every time you cook!

EDIT:
What kind of wood are you burning? All good, clean hardwood?

I'm using kiln-dried apple from a local guy that makes wood specifically for cooking (http://www.cookingwoods.com). After preheating and moving the coal bed to the side and putting in the heat separator, I usually put a couple logs on the right side away from the fire. They get hot and smoulder, so when I plop them on the coals they ignite instantly. This helps a lot in the lulls between pies when the flames tend to die down a bit, but the floor is still plenty hot.

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Heners_UK
Jun 1, 2002


If you want more toppings that piss off people who are not eating the pizza: sweetcorn.

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