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New Pizzaioli in deep study and in need of help - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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New Pizzaioli in deep study and in need of help

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  • New Pizzaioli in deep study and in need of help

    Hello FB member and thank you for any welcomes in advance as well as advice!

    I recently applied at a new restaurant not yet opened to the public . I am a Sous Chef and have worked as well as a professional baker but wound up with full control of a Wood Fired Oven and its kitchen with no previous knowledge of this art and its form ..

    Long story short I have been a busy guy the last week with dough R&D
    I was given some great books about this art and the Napo Pizza with recipes , but to be honest they were streamlined for back yard oven owners and the dough recipes were poorly written and executed ..

    I am now making a standard dough with a 60% water content and I do know that I ll need to adjust due to variables ..Finally today I learned in my study that I should be kneading the dough three times longer than I was .

    My problem is the company will not provide me with Caputto flour due to cost and its availability in our area .. I know I ll never make a AUTHENTIC Pie thanks to this alone and my informal training but low and behold I will get by with the pizza parlor flour provided but I sure appreciate any help or tips .. Links to the best info for one in my shoes would be much appreciated as I am overwhelmed now with infor here and am serving pies in less than a week ..

    Here is my other dilemmas for those reading this far and willing to help me out .. I am limited as well on cooler space and hope to incorporate a 48 hour cold forment in due time , but for now I need to streamline my dough production and figure out a sure fire way to succeed even without a cooler for proofing .

    Luckily I am fluent with cooking and baking so I am doing ok but again I reiterate - Help me lol ..

    Thanks for reading my rambles , I look forward to learning all I can from the master pizzaiolis here .. I plant to take this art to the finest form I can while using this brick oven to cook and bake all night once I learn more and train a crew of guys to cook pizza in a brick oven . I will only be cooking lunches and maybe spending 20 hours doing that , otherwise I am in control of all production . So I reiterate any and all help is appreciated
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