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Re: It's been too long! Pizza!

Posted: March 1st, 2019, 3:40 pm
by mike pobega
Here is my latest Taglio
10 minute autolyse. Delayed oil. Mixer for 14 minutes. 3 hours rest/48 first (refrigerator) & 24 hours second (refrigerator) but I think I will stop this first step at 36 hours as I see many bubbles. (tomorrow morning) do the 6 fold and ferment for another 24.
900 grams Anna 00 flour
50 grams Farro flour
50 grams rice flour
770 grams cool water
5 grams fresh yeast
24 grams sea salt
20 grams olive oil

I am very happy with the results.
Next time I go with 30grams sea salt.

Re: It's been too long! Pizza!

Posted: March 2nd, 2019, 6:40 pm
by AlexS
^ just beautiful

Re: It's been too long! Pizza!

Posted: March 3rd, 2019, 4:33 am
by Sherri S h a p i r o
Looks awesome, Mike! (And having tasted Mike's pizza before, I am sure it tastes even better than it looks.)

Re: It's been too long! Pizza!

Posted: April 1st, 2019, 2:59 pm
by mike pobega
My latest high hydration (about 78%) dough is awesome and perfect for my Sicilian pie. It's also good for taglia and pinsa.
675 gm Mulino Marino Manitoba flour
125 gm Maiorca ancient Sicilian flour
50 gm Spelt flour
590 gm/ml room temp water
4.5 gm fresh yeast
20 gr sea salt
16 gm olive oil

Re: It's been too long! Pizza!

Posted: April 2nd, 2019, 4:03 pm
by Sean Devaney
But what did you "Pobega" with it [cheers.gif]

Looks awesome.

Re: It's been too long! Pizza!

Posted: April 3rd, 2019, 2:42 pm
by mike pobega
lol. Sandler Pinot that arrived the day before.

Re: It's been too long! Pizza!

Posted: April 13th, 2019, 6:09 am
by mike pobega
Made a bunch of pies for friends yesterday but in my mind the Detroit (a new style for me) was the star. New Detroit pan just arrived the day before and I could not nor try it.

Re: It's been too long! Pizza!

Posted: April 13th, 2019, 6:13 am
by mike pobega
Here's the others

Re: It's been too long! Pizza!

Posted: April 13th, 2019, 10:26 am
by ClarkstonMark
Detroit Pizza is good if you want the thick crust (your's looks awesome btw) .... where did you get the pan?

Re: It's been too long! Pizza!

Posted: April 13th, 2019, 12:29 pm
by mike pobega

Re: It's been too long! Pizza!

Posted: April 13th, 2019, 12:53 pm
by Anton D
mike pobega wrote:
April 13th, 2019, 6:09 am
Made a bunch of pies for friends yesterday but in my mind the Detroit (a new style for me) was the star. New Detroit pan just arrived the day before and I could not nor try it.
"Cupped" pepperoni, well done!

Looks delicious.

Re: It's been too long! Pizza!

Posted: April 13th, 2019, 5:26 pm
by Kenneth Brown
Big fan of pizza night here. Very thin crust on bottom.

Margherita with fresh buffalo mozzarella.
IMG_20190412_220223.jpg
Italian sausage, Kalamata Olives, and Mushrooms with shredded mozzarella.
IMG_20190412_224013.jpg
Made on the bottom of a cast iron skillet on a normal oven. Very happy with the results.

Re: It's been too long! Pizza!

Posted: May 16th, 2019, 5:33 pm
by stevetimko
Would using a Kitchenaid Mixer and its dough hook to mix the flour for pizza dough be allowed or is that too pedestrian for serious pizza makers?

Re: It's been too long! Pizza!

Posted: May 16th, 2019, 6:17 pm
by cjsavino
stevetimko wrote:
May 16th, 2019, 5:33 pm
Would using a Kitchenaid Mixer and its dough hook to mix the flour for pizza dough be allowed or is that too pedestrian for serious pizza makers?
I have done this, but still proof the dough overnight in the fridge.

Re: It's been too long! Pizza!

Posted: June 3rd, 2019, 9:46 pm
by Larry P
stevetimko wrote:
May 16th, 2019, 5:33 pm
Would using a Kitchenaid Mixer and its dough hook to mix the flour for pizza dough be allowed or is that too pedestrian for serious pizza makers?
I use the one with the spiral hook. The only thing "pedestrian" IMO is that you're limited in scale to the amount of dough you can do in a batch. Planning a party with ~20 pizzas you need to do 2-3 batches.

Re: It's been too long! Pizza!

Posted: June 12th, 2019, 2:50 am
by Victor Hong

Re: It's been too long! Pizza!

Posted: October 13th, 2019, 10:51 am
by Mike Davila
Finally cooled off enough in south Florida to use the wood fired oven for some pizza.
Wife was inspired by some pie she had in Italy earlier this year.
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42390132-F107-4E79-A331-5E1E33167CF2.MP4
(1.57 MiB) Downloaded 1 time

Re: It's been too long! Pizza!

Posted: October 13th, 2019, 11:49 am
by Christine Huang
mike pobega wrote:
March 1st, 2019, 3:40 pm
Here is my latest Taglio
10 minute autolyse. Delayed oil. Mixer for 14 minutes. 3 hours rest/48 first (refrigerator) & 24 hours second (refrigerator) but I think I will stop this first step at 36 hours as I see many bubbles. (tomorrow morning) do the 6 fold and ferment for another 24.
900 grams Anna 00 flour
50 grams Farro flour
50 grams rice flour
770 grams cool water
5 grams fresh yeast
24 grams sea salt
20 grams olive oil

I am very happy with the results.
Next time I go with 30grams sea salt.
I made the Al Taglio Dough at 80% Hydration from Marc Vetri's Mastering Pizza in both 100% King Arthur Bread Flour and 75% KA Bread Flour + 25% Farmer Ground Flour (local NY mill) Organic Whole Wheat Bread Flour and the results were spectacular.

For the Whole Wheat Dough, I had to add more water to compensate, so it was far more than 80%. It was the best WW crust I've ever had - the only one that had the airy, crispy, soft, chewy qualities of a white dough while adding more flavor.

I'm dying to try the Pinsa version and the Farro flour you posted.

Re: It's been too long! Pizza!

Posted: October 13th, 2019, 2:15 pm
by mike pobega
Christine Huang wrote:
October 13th, 2019, 11:49 am
mike pobega wrote:
March 1st, 2019, 3:40 pm
Here is my latest Taglio
10 minute autolyse. Delayed oil. Mixer for 14 minutes. 3 hours rest/48 first (refrigerator) & 24 hours second (refrigerator) but I think I will stop this first step at 36 hours as I see many bubbles. (tomorrow morning) do the 6 fold and ferment for another 24.
900 grams Anna 00 flour
50 grams Farro flour
50 grams rice flour
770 grams cool water
5 grams fresh yeast
24 grams sea salt
20 grams olive oil

I am very happy with the results.
Next time I go with 30grams sea salt.
I made the Al Taglio Dough at 80% Hydration from Marc Vetri's Mastering Pizza in both 100% King Arthur Bread Flour and 75% KA Bread Flour + 25% Farmer Ground Flour (local NY mill) Organic Whole Wheat Bread Flour and the results were spectacular.

For the Whole Wheat Dough, I had to add more water to compensate, so it was far more than 80%. It was the best WW crust I've ever had - the only one that had the airy, crispy, soft, chewy qualities of a white dough while adding more flavor.

I'm dying to try the Pinsa version and the Farro flour you posted.
Hi Christine, hope you're well.
I am getting spot-on results with 50 grams of spelt these days (6.5%). Try working that in. I may back off 25g of the KA and 25g of the WW to start.

Re: It's been too long! Pizza!

Posted: October 14th, 2019, 4:51 pm
by Christine Huang
I am! Thanks for the tip - I'll give it a go!

Re: It's been too long! Pizza!

Posted: October 16th, 2019, 3:07 am
by Magnus Solhjell
Christine Huang wrote:
October 13th, 2019, 11:49 am
mike pobega wrote:
March 1st, 2019, 3:40 pm
Here is my latest Taglio
10 minute autolyse. Delayed oil. Mixer for 14 minutes. 3 hours rest/48 first (refrigerator) & 24 hours second (refrigerator) but I think I will stop this first step at 36 hours as I see many bubbles. (tomorrow morning) do the 6 fold and ferment for another 24.
900 grams Anna 00 flour
50 grams Farro flour
50 grams rice flour
770 grams cool water
5 grams fresh yeast
24 grams sea salt
20 grams olive oil

I am very happy with the results.
Next time I go with 30grams sea salt.
I made the Al Taglio Dough at 80% Hydration from Marc Vetri's Mastering Pizza in both 100% King Arthur Bread Flour and 75% KA Bread Flour + 25% Farmer Ground Flour (local NY mill) Organic Whole Wheat Bread Flour and the results were spectacular.

For the Whole Wheat Dough, I had to add more water to compensate, so it was far more than 80%. It was the best WW crust I've ever had - the only one that had the airy, crispy, soft, chewy qualities of a white dough while adding more flavor.

I'm dying to try the Pinsa version and the Farro flour you posted.
Let me guess, you're a member of Food52's cookbook club?
[cheers.gif]