L'Antica da Rig-Talk..... Pizza/Pizzeria/dough thread ^_^

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The~Kid

The~Kid

Well-known member
Come in and check out some cool stuff. Share your pizzas your fave places or whats cool in pizza today here. Share your recipes too for dough or what you use to cook.



Me I'm a big lover of solid pizza ovens from electric to WFOs and even gas. More into Neapolitan but hey every pizza is welcomed here.



Some of the cool stuff in pizza now IMO is the development of electric ovens and how hot they can get now as before they couldn't really reach 900+ degrees or 1000+ Fahrenheit. Mainly a WFO guy but yeah definitely been interested in this new stuff too and it's pretty awesome. My fave oven has got to be a Ferrara. Old school but they get the job done and are pretty amazing but yeah a lot of electric ovens coming out now look pretty amazing now too.




From portable affordable 600$ ovens from Ooni too or some pricey ones too at 3000$ like the Opalino making a solid pizza is becoming more accessible to everyone too and that's pretty cool IMO as an enthusiasts and someone who likes making a great pizza too. But yeah in general the latest development seems to be electric ovens but I feel WFOs still have their place. Check it out..... from Stefano Ferraras to Pizza Master or Moretti Forni, Sud Forni or even the mini portable ovens like Ooni changing the game and bringing 1000 degrees Fahrenheit to anyone anywhere.


Personally been doing this for 5 years, am a professional Pizzaiolo and it's one of my passions. Have worked services of up to 1000 pizzas a service, worked ovens at 1000 degrees Fahrenheit and learned from Pizzaiolos from Naples and different parts of Italy from people stemming from 3 generations of Pizzaiolos ^_^


Morreti Forni Neapolis



Stefano Ferrara



Pizza Master




Sud Forni Opale




Ooni Portable Ovens

 
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Cooking at 1000+ Faranheit....... Pesto base with fresh mozz, shredded mozzarella, fontina, goat cheese, parm, pep, sausage and basil topped with fresh NY style ricotta before and after cooking ^_^


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Who needs the fancy stuff when you got a Margherita ^_^


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thegame said:
You just outed yourself as Mark Cameron’s dealer
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Can Camerons dealer do this?!!?!? Well you got me.... not sure if it's an inside joke or whatever but yeah not sure what your talking about but yeah :LOL:


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Love the look of some of those pizzas, interested in dough recipe inc. maturing time. I do a basic dough, topped with par boiled waxy salad potatoes mixed with thyme, rosemary, lemon and olive oil as a topping then a wee bit of fresh mozzarella,....
 
pintspiller said:
Love the look of some of those pizzas, interested in dough recipe inc. maturing time. I do a basic dough, topped with par boiled waxy salad potatoes mixed with thyme, rosemary, lemon and olive oil as a topping then a wee bit of fresh mozzarella,....
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My basic for starters is this.



Per 1 Kilo of Flour 00 Caputo Blue


65% water/650 grams of cold water with ice per 1000 grams of flour.


3% salt/30 grams per 1000 grams of flour.


.5% Bakers Choice Red Label or Capute Dry Yeast or 5 grams of yeast per 1000 grams of flour.



If you don't have a mixer I suggest a Vevor or a Autentico 700. Mix for 20-25 min or less, knead additionally if needed folding and rolling up into ball over and over again until you get a bounce back from ball. Let it rest for a period of 45-60 min after. Then ball up into smaller dough balls at 295-300 grams for a 12-13 incher, let them rest for an hour and half or 2 hours or until dough rises 1.5 to 2 times as big and then let it rest for 24 hours in the fridge at 40 degree Faranheit.


Tip, use olive oil to help if it's sticky and plastic or latix gloves too.


Next day take it out 4-5 hours before use or longer, after 48 house 3-4 hours before use after 72 hours 1-2 hours before use. You can use after 72 hours but I don't and throw it away by that point as it gets funky IMO. 48 hours is best and 72 hours is great too. 24 hours isn't bad but make sure you take out well before use to ferment at Room Temp.


These are just guidelines and in the end do it your way and what works best. If 65% is too soft and hard to work with go down to 62% or 60%. If you feel you want a more crispy and airy dough add water my fave is 70% per Kilo or 700 grams per 1000 grams of flour hence 70% or where percent comes in with recipes in pizza making. It's all about balance and ratio. Temp you cook at matters too and if your cooking at home or lower temps recommend a flour with higher protein content such as Caputo Americana or Americana Super. Both are 00 and finely and slowly milled per tradition.
 
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Trying different foods out and making food have noticed more and more a common theme.....


In general feel some American produce is hard to beat like say CA rice or CA tomatoes, potatoes from Idaho and most Wisconsin or Californian cheese isn't bad but a lot of meats compared to imported meats from Italy aren't that good IME or even meats from Canada which are fantastic. Canadian meats and produce in general is pretty damn good compared to American stuff in general....... even imported produce from Argentina or Uruguay are better than a lot of American stuff......


Aside from Pepperoni America doesn't really offer any amazing meats IMO.......maybe some Porchetta rolls but that's pretty much rolled up bacon/ham and at least that is better than decent here..... American Prosciutto is a hit or miss but in general the Italian stuff is loads better too.


The cheese in America isn't bad but again feel Italian stuff is better especially when it comes to parm. The vegetables in America aren't bad IMO and yeah from CA rice to CA tomatoes or potatoes from Idaho and other states that make specialty produce to their state like Florida and avacocados and others these aren't so bad. Imo the difference in flour though derived from wheat is a lot better from Italy compared to any domestic/American flour.



Not sure if the differences are because in America we do a lot more GMO than Canada or Italy and other places but there is a difference in quality from that or maybe methods of farming and growing and refining the final product in general...... just have found in some cases the American stuff isn't bad such as in tomatoes and other produce but with meats, flour and cheese the Italian stuff is just worlds better and makes a difference.



I feel one can use a good CA tomato and decent cheese from Wisconsin for example or California and be good but as far as flour goes it has got to be Italian and I personally love using Caputo 00 Blue/Pizzeria. And always use real imported Italian parm..... other American cheeses made here aren't bad like Fontina or Mozz etc etc but when it comes to parm IMO it has to be Italian or even Italian and mix of other imported parms if you can't get 100% Italian parm.
 
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"Hobbies" is technically-correct, but we have a more-correcter option:

Moved to Food & Drink...
 
japetus said:
I got really into that style a few years back. I posted some pics here I think. I just settled into a nice cast iron pan crispy mid thin style these days.
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Can't go wrong there also check out the Ooni ovens if you want to elevate the pizza a bit or cook at higher temps but otherwise a cast iron isn't bad.
 
Thanks so much for taking the time to post that, I really appreciate it, managed to find some Caputo Blue here in Yorkshire!
 
pintspiller said:
Thanks so much for taking the time to post that, I really appreciate it, managed to find some Caputo Blue here in Yorkshire!
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Yeah start at 60% to be honest for your first batch. If it's your first one and your trying to figure it out you want to start with lower hydration and go from there.



My personal fave percentage is 69.16666666666666%. Pretty much 70% but with bigger batches the margins matter IME.
 
Made this for family meal last week..... tomato sauce, Italian oregeno, fresh mozzarella, shredded mozzarella, fontina, goat cheese, parm, NY style ricotta before and after cooking, sausage, nduja and basil ^_^


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Also can't stress enough you don't need fancy flour and yeah Caputo can be had easily anywhere.....



You don't need fancy cheese, good cheese in Wisconsin all day long....




You don't need fancy tomatoes or "San Marzanos". Quality tomatoes from CA, AZ, FL or other parts of America are as good or better. Plus nowadays you don't know if your actually getting "San Marzanos" quality aside and it's best to get local/domestic ingredients and more responsible when it comes to cheese and tomatoes in general IMO......



In it's simplest form pizza and food essentially at its core is derived from nature and we forget that sometimes. Nature is to be respected and to be admired for its beauty. In a sense that is what is great about pizza because it really is derived from nature.




In its purest form IMO pizza is about nature and making that incarnate in a slice......this goes for any food really but if you have that sort of mentality making food using ingredients whatever they may be from that perspective ImO it makes a difference in the end product and it makes a difference for those who take the food on the receiving end as much as those who make it.




Sometimes even well expert and top chefs go about making food in automatic and mundane fashion and one can’t be blamed we all have problems with our lives and things going on around us and yeah it’s just a job. But sometimes it’s essential ImO to just stop, take time to appreciate and respect whatever it is your doing and just smell the roses sometimes.



This works for me and well this is how I approach making pizza. Maybe I can apply it to other parts of my life but yeah it’s all about balance when it comes to making a good pizza as much as life requires balance too and that’s what nature shows as well if you take time to appreciate and observe nature as well.



I mean you don't need Caputo either and many use All-Trumps Flour or King-Arthur Flour MIA especially for American or even Neapolitan style pizza and those are not bad either but my preference are 00 Italian flours and can't go wrong with Caputo IME ^_^
 
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