Forno Bravo Forum: The Wood-Fired Oven Community - Pizza http://www.fornobravo.com/forum/ Dough, recipes and techniques to make great pizza. en Fri, 20 Nov 2009 22:32:01 GMT vBulletin 60 http://www.fornobravo.com/forum/images/misc/rss.jpg Forno Bravo Forum: The Wood-Fired Oven Community - Pizza http://www.fornobravo.com/forum/ Italian Sourdough Starter http://www.fornobravo.com/forum/f10/italian-sourdough-starter-8923.html Fri, 20 Nov 2009 02:01:05 GMT I just received two different Italian sourdough starters in the mail from Sourdoughs International: sourdough bread starter, sourdough bread recipes, bread machine recipes (http://sourdo.com). I am wondering if anyone has any experience with these? I just received two different Italian sourdough starters in the mail from Sourdoughs International: sourdough bread starter, sourdough bread recipes, bread machine recipes. I am wondering if anyone has any experience with these? ]]> Pizza dsgreco http://www.fornobravo.com/forum/f10/italian-sourdough-starter-8923.html Leoparding (Leopard Spotting) http://www.fornobravo.com/forum/f10/leoparding-leopard-spotting-8916.html Fri, 20 Nov 2009 00:29:19 GMT I am looking at getting some info together about developing leoparding on the crust. Below is a quick explanation on the term (called leopard spotting).

Word Coinage: 'leopard spotting' | Slice Pizza Blog

I am interested to hear from anyone who can suggest ways of making this happen when cooking pizza in the WFO. It definitely seems to be temperature related, but could also have to do with yeast/fermentation...

Rossco ]]> Pizza heliman http://www.fornobravo.com/forum/f10/leoparding-leopard-spotting-8916.html ***Fresh Mozz Pizza*** http://www.fornobravo.com/forum/f10/fresh-mozz-pizza-8899.html Thu, 19 Nov 2009 12:49:24 GMT Hey all, I was making pizza over the weekend, and as usual started looking thru the fridge for toppings,,, two of which were, fresh mozz and prosciutto,,, so I put my pizza together as usual this one had the fresh mozz, broccoli rabe, and prosciutto....Image:... Hey all,
I was making pizza over the weekend, and as usual started looking thru the fridge for toppings,,, two of which were, fresh mozz and prosciutto,,, so I put my pizza together as usual this one had the fresh mozz, broccoli rabe, and prosciutto.... well it turned out later, Mom came over and told me it wasnt fresh mozz,, it was mozzarella curd.. All i can tell you is that it was one of the best pizzas i ever made and the curd turned itself into cheese perfectly. So now whenever I put fresh mozz on a pizza I just use the curd and it works great..... Accidental fresh mozz

Gotta love it
Mark
PS yes the pizza is in a to go box.... was sending it to my aunt, I made the same one for myself without the broccoli,,, Hers was prettier so I took a pic of it.. ]]> Pizza ThisOldGarageNJ http://www.fornobravo.com/forum/f10/fresh-mozz-pizza-8899.html Tomato sliced whole or sauced on Pizza? http://www.fornobravo.com/forum/f10/tomato-sliced-whole-sauced-pizza-8814.html Sat, 14 Nov 2009 17:53:22 GMT Does anyone use whole, thinly sliced tomatoes or mostly sauce made from cans of San Marzano's? I've mostly used the cans and made a barely cooked sauce.

I've got a nice crop of end of season tomatoes to use tonight and I plan on no sauce, just the sliced tomatoes.

Do they work better above the cheese or below, on the dough?

Is whole tomatoes DOP allowed or is Pizza Margarita always crushed tomato?

Just curious, maybe I'll do it both ways tonight and see how it goes. -Dino ]]> Pizza Dino_Pizza http://www.fornobravo.com/forum/f10/tomato-sliced-whole-sauced-pizza-8814.html margarita cooking in a p-70 http://www.fornobravo.com/forum/f10/margarita-cooking-p-70-a-8738.html Sun, 08 Nov 2009 22:07:56 GMT getting dark early in ohio .i was able to get in a few pizzas today getting dark early in ohio .i was able to get in a few pizzas today
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]]> Pizza thezaman http://www.fornobravo.com/forum/f10/margarita-cooking-p-70-a-8738.html Yeast http://www.fornobravo.com/forum/f10/yeast-8715.html Fri, 06 Nov 2009 23:54:47 GMT Most of the pizza recipes I have seen talks of using instant yeast when making dough.

I have been using some "Instant Dry Yeast" - Lowans Brand. Is this OK?

I'll be getting some fresh yeast today to see what the difference is in the texture. Maybe this will have an affect on the "thin patches" I am experiencing.

Rossco ]]> Pizza heliman http://www.fornobravo.com/forum/f10/yeast-8715.html How to get bigger cornicione puff? http://www.fornobravo.com/forum/f10/how-get-bigger-cornicione-puff-8639.html Sun, 01 Nov 2009 15:59:42 GMT I searched through the forum and it seems most people have the opposite problem I'm having. I'm looking for a bigger puff that I'm currently getting, something similar to the picture of the pizza on the Caputo Rosso Tipo 00 red bag.

Here's what I'm doing:

1) Following the FB recipe to the T (or so I believe)
2) Using 100% 00 flour (Caputo red bag)
3) I take the dough out of the refrigerator 60-90 minutes before baking
4) I'm not deflating the dough with a rolling pin; I'm not touching the edge at all when I'm forming the dough
5) I'm leaving 1" - 1.5" of space at the edge when I add the sauce
6) I'm cooking the pizzas when the hearth is 750-800 degrees (using my IR thermometer)

I am getting some puff, perhaps 60% of what I'd like, but I have a ways to go.

Any ideas?

Thanks,
Stephen ]]> Pizza sjmeff http://www.fornobravo.com/forum/f10/how-get-bigger-cornicione-puff-8639.html Caputo Flour http://www.fornobravo.com/forum/f10/caputo-flour-8449.html Mon, 26 Oct 2009 06:50:18 GMT I just tried Caputo flour for the first time. What a difference! This was the first time I was able to hand stretch and toss dough! My rolling pin now offically retired. It was almost like having sex for the first time....well not quite but its up there. Dont know how I was able to make pizza... I just tried Caputo flour for the first time. What a difference! This was the first time I was able to hand stretch and toss dough! My rolling pin now offically retired. It was almost like having sex for the first time....well not quite but its up there. Dont know how I was able to make pizza before..

Frank ]]> Pizza FrankF http://www.fornobravo.com/forum/f10/caputo-flour-8449.html Burnt Flour Problems? http://www.fornobravo.com/forum/f10/burnt-flour-problems-8362.html Fri, 23 Oct 2009 19:35:34 GMT I'm about to give up on Caputo flour. Every time I use it I get what I think is burnt flour on the bottom of the pizza and residue on the bottom of the oven (photos attached -- although it's been a lot worse than what's shown). It's really frustrating because I never have this problem with KABF-based dough.

The recipe I use is similar to the one's discussed here for Caputo with 60-65% hydration and no olive oil. I've tried everything from 8-12 hour countertop rises to 48 hour refrigerator rises with no impact on the burning flour issue. My floor temperature is anywhere from 750-900 degrees.

Since others have been able to get good results with just using Caputo flour to keep the dough from sticking to a wooden peel, I'd like to do that to (i.e. no semolina/rice/cornmeal etc.). I've tried different levels of peel flour too, using so little that I've made several calzones as of late.

Are there other causes I should consider?

Many thanks!
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