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Pizzas from today's baking... - Forno Bravo Forum: The Wood-Fired Oven Community

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Forno Bravo Forum Community,

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.

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.

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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Pizzas from today's baking...

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  • Pizzas from today's baking...

    1. Roma tomato, mozarella, bacon & mushroom

    2. Refried beans, corn chips & mozarella (optional chilli/sour cream)

    3. Anchovy, capers, mozarella and brie cheese.

    (not too happy with the results)
    / Rossco

  • #2
    Re: Pizzas from today's baking...

    They look pretty good to me.
    Makes me hungry.....roll on dinner.
    LoL
    Paul

    Comment


    • #3
      Re: Pizzas from today's baking...

      Tks for the comments Paul ...

      Things that I weren't happy with were: the fire and texture of the dough.

      Having said that, the pizzas didn't go to waste! Have got a few pieces left over for beakfast tomorrow.

      Here is the cross section of the crust

      BTW - still reckon that the Defiance Brand Bakers Flour available locally is the best and most cost effective flour I have come across so far. I am still hunting for Caputo flour here in Perth as I am not prepared to pay $140 /25 kg (without shipping) to get it from Sydney.

      Rossco
      / Rossco

      Comment


      • #4
        Re: Pizzas from today's baking...

        Hey Rossco,

        Have you tried mixing any flours? The pizzamaking forums are full of references to mixtures of AP and pastry flour to approximate an Italian 00 like Caputo. Mixing might be a viable option for folks like you who can't get Caputo locally. Just a thought.

        Stan

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        • #5
          Re: Pizzas from today's baking...

          Hi Stan - thanks for the tip...

          Currently I am working my way through a 25 kg bag of a local pizza flour and with only 2 people in the house to feed, this is taking quite a while.

          Will definitely explore a possible flour mix though - wasn't aware that this was a viable option.

          Rossco
          / Rossco

          Comment


          • #6
            Re: Pizzas from today's baking...

            Looking good, Rossco!

            Nice brownng on the pies. The crust looks pretty puffy and good. What's bothering you about the dough? Can you verbalize it? (sometimes that IS a challenge!)

            Bake On!
            Jay

            Comment


            • #7
              Re: Pizzas from today's baking...

              Thanks Jay - the dough remains rather soft and gassy and doesn't stretch properly. Maybe it just needs some additional kneading and a reduction in the amount of yeast. I'll continue to experiment...

              Rossco
              / Rossco

              Comment


              • #8
                Re: Pizzas from today's baking...

                they look great!

                My dough is a little bit different every time I make it.

                I make my dough by hand though (no mixer)
                and it's true that you "get a feel" for the dough after a while.
                -------------------------------------------
                My 2nd Build:
                Is here

                Comment


                • #9
                  Re: Pizzas from today's baking...

                  Hi Rossco!

                  I thought the finished dough looked pretty good.

                  My favorite pizzaria recently got a new spiral mixer that makes about 100 pounds of dough at a time. Their dough changed character dramatically with the new mixer. Same flour, same hydration, much silkier and sexier to the touch.

                  I am becoming convinced that most pizza dough is undermixed (but possibly overworked - which results in overheating and oxidation) and with less than optimal gluten development. Part of this conviction arises from the spiral mixer results and part from recent work on baguettes with a variety of mixing techniques ranging from 500 stretches and folds to 500 swipes with a plastic dough scraper. The tactility of the dough is more like the spiral and less like my "normal" pizza dough. I think I will try some alternative mixing on my next batch!

                  As an aside (for sourdough) I think you don't want to mix artisanal boules as much. I think they benefit from less thorough mixing and that the reduced mixing and working help get bigger bubbles! (Wetter too!)

                  I don't have any great ideas for you. Will let you know how my experiment comes out - but it will probably be December before I do it!

                  Jay

                  Comment


                  • #10
                    Re: Pizzas from today's baking...

                    Just putting another quick batch of pizza dough together which I will have for lunch. Have a lot of work to take care of today and tomorrow but I think a break around lunch time to make a few pizzas will be a good diversion...

                    Thanks Jay & Mitch for the info today...

                    Rossco
                    / Rossco

                    Comment


                    • #11
                      Re: Pizzas from today's baking...

                      Hi Mitchamus,

                      I like you making dough by hands not by mixer.. could you explain how you really able to do it?
                      Pizza Lieferservice

                      Lieferservice Nürnberg

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                      • #12
                        Re: Pizzas from today's baking...

                        there are a few ways to do it:

                        The no knead method

                        The Stretch n fold technique

                        and just plain old kneading!

                        It only takes about 5-10 minutes of kneading time - regardless of how big the batch is.
                        -------------------------------------------
                        My 2nd Build:
                        Is here

                        Comment


                        • #13
                          Re: Pizzas from today's baking...

                          I would like to try hand kneading one of these days. The are some useful FB videos on the method here: YouTube - fornobravo's Channel

                          Check the "hand kneading bread dough" and "boule shaping" vids which are also applicable to pizza dough preparation.

                          Rossco
                          / Rossco

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