web analytics
Tony Gemignani - Pizza Making Fundamentals - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
See more
See less

Tony Gemignani - Pizza Making Fundamentals

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Tony Gemignani - Pizza Making Fundamentals

    I found this 5 part video by Tony Gemignani quite interesting:

    Part 1

    Part 2

    Part 3

    Part 4

    Part 5
    Last edited by heliman; 10-29-2011, 05:18 PM.
    / Rossco

  • #2
    Re: Tony Gemignani - Pizza Making Fundamentals

    Thanks for the links

    I enjoyed watching them and learning as he went along.
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.

    Comment


    • #3
      Re: Tony Gemignani - Pizza Making Fundamentals

      Cheers Rossco, some points to take when I try my first 3 day cold ferm. Good to watch too!

      Comment


      • #4
        Re: Tony Gemignani - Pizza Making Fundamentals

        Looks really great Doug... I think I'll give the recipe a go sometime too. Interesting to see the results with such a low hydration - definitely seems to produce a different texture when compared to my usual 66% mix.
        / Rossco

        Comment


        • #5
          Re: Tony Gemignani - Pizza Making Fundamentals

          Sounds good ...

          One observation - there seems very little charring under the base .. could that be due to the low hydration?? At anything over 400 C I get lots of charing with my 66% brew...
          / Rossco

          Comment


          • #6
            Re: Tony Gemignani - Pizza Making Fundamentals

            Doug and Rossco, it's the protein in flour that traps water. The less protein in your flour, the less water you should be using. Even though Caputo pizzeria flour has a protein level in the vicinity of your Allied flours (11%ish), it's milled under extremely careful conditions to produce less heat/less protein damage, so it acts like a much higher protein flour. Even though Tony Gemignani is not that knowledgeable about Neapolitan pizza (78 hour fermentation?!), he's right on the money when he talks about the 00 acting like a much higher protein flour in the way that it absorbs all the water and isn't tacky.

            If the Neapolitans are working with a flour that acts like it contains 12-13% protein and using a range of hydration from 56-62%, then, with your 11% flours, you should be using less water than they are. Either that, or you might want to think about giving the 12.5% protein Perfection Bakers Flour a try. That should give you much more Caputo-ish results, imo. Even with 12.5%, to achieve the leoparding that you're looking for, you never want to exceed 62% for Neapolitan pizza. And you want to be working with a hearth temp of at least 455 C. and a dome temp of 550, assuming you're working with a traditional firebrick hearth.

            Comment

            Working...
            X