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

  • Thread starter Thread starter The~Kid
  • Start date Start date
I call this one "Little Italy"......


Tomato sauce, shredded cheese, pepperoni, sausage and ricotta with basil and parm ^_^


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But for reals here's a classic Fungi style..... Rosemary Olive oil base, shredded cheese, shitaki, mushrooms, fontina and goat cheese sprinkled with parm and basil......


The oven was hard to work with this past week as the wood was more moist than usual but still managed to make beauties like this..... it's just that classic Napoli/Naples look...... you never want to make these things look perfectly round but you still want some uniformity and a wild look.....


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I call this one President Trump/The President... focusing on Red, White and Blue as the theme ^_^




Its a three way pizza/calzone hybrid. The sides are pizza and the middle is calzone.....



From left to right.....


The left is tomato sauce, shredded mozzarella, nduja.... Red.


The middle is ricotta, mushroom, shiitaki, fontina, fresh mozz, fenel sausage.... White.


The right is blue cheese/gorgonzola, shredded cheese, and bacon with fresh arugula and basil..... Blue.




And a dash and sprinkle of parm/pecorino on everything....

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Only the best........... ^_^



Garlic Oil/Shredded Moz/Gorgonzola/Pear and Bacon with freshly grated parm with basil.

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Tomato Sauce/Shredded Moz/Pep/Sausage/Ricotta and freshly grated parm with basil.

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Also iMO a Neopolitan Pizza always comes out best using as many Italian ingredients as you can most importantly being the flour and cheese...... the parm has to be real parm from Italy too and from a wheel....


Use an Italian mixer if possible too..... and another must for me is use Italian tools..... the stuff made here or nvm China doesnt compare to Italian Metal and GI Metal.


It makes a real difference and affects the end product IME. It doesnt have to be a fancy Evoluzione, Gold or a Napoli peel either and their regular Azzura models are fantastic too.




 
I call this one la bandiera which is Italian and translates to the flag in english representing the three colors of the Italian flag using Fresh Mozz, tomato sauce, crushed roasted pistachios and cherry tomatoes with three drizzles of pesto and ricotta with shredded parm ^_^





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I call this one California Diavolo....... which is Italian for California Devil ^_^


Tomato sauce, fresh mozz, mushroom, red pepper and pepperoncini and both peppers added before and after, ricotta and shredded basil with freshly grated parm ^_^


In the morning the oven isn't too hot so you don't get a lot of those cheetah spots as you normally do when its hot.


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I've noticed that you tend not to spread the toppings as close to the crust edges as I prefer brother.

I'm guessing it's an M.O. that harkens back to the traditional way of doing things?
 
Monkey Man said:
I've noticed that you tend not to spread the toppings as close to the crust edges as I prefer brother.

I'm guessing it's an M.O. that harkens back to the traditional way of doing things?
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Yeah its part of the technique used in opening, one hand method and slapping. I try to incorporate other techniques too but mainly its all the traditional way combined.


The way you open up the pizza further when putting on the peel by spreading the bottom vs pulling the crust also helps along with some other techniques.


These are kind of like a cross between contemporary and traditional but I always lay down the traditional as the foundation. Some more traditional stuff is all in the middle pretty much come to think of it.


Contemporary kind of is even bigger crust and more evenly spread out but still rather caved in looking given the much bigger crust. In either sense if you pay attention both pizzaiolos grab from the bottom vs pulling much from the crust/edges. In either way its just the old way of doing things.


I also like more room fermentation and have grown to like it more over the years so I don't slap the shit out of a pizza as much and IMO the added gasses make for a better more natural pizza vs straight out of the fridge or just cold fermentation.


In the end though that's the traditional way in look in general and something I was taught in just doing and seeing from two different families and a combined 7 generations of Pizzaiolos before me. People do it differently too and everyone has their way and quirks but in the end its all about the end product and delivering the best one can for the guest.


Typically the higher water hydration percentage and fermentation the better for me either/or ^_^



Traditional




Contemporary


 
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This isn't me...... but from my boys and how I taught them to make em..... the way they should be made.......


Could not be more proud of my boys..... again not me and from the boys..... how it should be made...... passing on a tradition ^_^


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It's nothing fancy.......


Anyone can do it......



And the secret is......... there is no secret.......



There is no perfection........ ever........ but if you strive for perfection...... you can catch excellence..... and that is what its all about IMO damn anything and everything else or those who have a fancy for anything other than that ^_^



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pintspiller said:
Cheers kid, still practicing, getting a wee bit better each time, the wife'n kids enjoy it too.....keep on posting the pics!
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Thanks man..... probably the best investment if your doing it at home is a small spiral mixer check em out.


Here is my Recipe using Caputo Blue but if your making American style stuff use Caputo Red or Caputo 00 Americana with higher gluten and protein content.




1 kilo flour.



5 grams dry yeast per kilo.




650 grams of water or 65% hydration of cold water preferably use some ice and 50% ice to water ratio or use discretion depending on day with more or less.




30 grams of salt or 3% salt.




Let it mix for 25-30 minutes at lowest speed and towards the end to spats of faster speed 10-20 seconds from time to time and your set. Mainly always use the slowest speed on the mixer but towards the end just give a few 10-20 seconds at a faster speed every 1-2 minutes of the end. Some micers have only one speed or two speeds and adjust accordingly.



Remember mix 10% flour with 10% water of your ingredients to start along with all of the yeast and gradually add about half of water and flour 50% of the way through then add all the salt 7-10 minutes after initial mix. After the salt has mixed for 1-2 minutes begin adding the rest of the water and flour to mix gradually. Add flour and water grually, and save a bit for last to mix to the end.




Rest for an hour after handling by hand into a big dough ball. After an hour break up into 265-270 gram balls and let rest for 30 minutes before putting in fridge for 20-24 hours. Use olive oil to make it easier…….Take out two to three hours before use and your set. Cook at 800 degrees Fahrenheit or higher.




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@pintspiller my results using 65% hydration and said recipe..... I typically like 70% hydration now adays but yeah......


Porcelain and nice and soft like a peach bottom ^_^

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