It's been too long! Pizza!

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mike pobega
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Re: It's been too long! Pizza!

#1201 Post by mike pobega » 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.
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AlexS
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Re: It's been too long! Pizza!

#1202 Post by AlexS » March 2nd, 2019, 6:40 pm

^ just beautiful
s t e w @ r t

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Sherri S h a p i r o
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Re: It's been too long! Pizza!

#1203 Post by Sherri S h a p i r o » March 3rd, 2019, 4:33 am

Looks awesome, Mike! (And having tasted Mike's pizza before, I am sure it tastes even better than it looks.)

mike pobega
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Re: It's been too long! Pizza!

#1204 Post by mike pobega » April 1st, 2019, 2:59 pm

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
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Sean Devaney
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Re: It's been too long! Pizza!

#1205 Post by Sean Devaney » April 2nd, 2019, 4:03 pm

But what did you "Pobega" with it [cheers.gif]

Looks awesome.

mike pobega
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Re: It's been too long! Pizza!

#1206 Post by mike pobega » April 3rd, 2019, 2:42 pm

lol. Sandler Pinot that arrived the day before.

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Re: It's been too long! Pizza!

#1207 Post by mike pobega » 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.
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mike pobega
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Re: It's been too long! Pizza!

#1208 Post by mike pobega » April 13th, 2019, 6:13 am

Here's the others
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ClarkstonMark
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Re: It's been too long! Pizza!

#1209 Post by ClarkstonMark » April 13th, 2019, 10:26 am

Detroit Pizza is good if you want the thick crust (your's looks awesome btw) .... where did you get the pan?
Mark Cronmiller
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Anton D
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Re: It's been too long! Pizza!

#1211 Post by Anton D » April 13th, 2019, 12:53 pm

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.
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Kenneth Brown
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Re: It's been too long! Pizza!

#1212 Post by Kenneth Brown » April 13th, 2019, 5:26 pm

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.

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Re: It's been too long! Pizza!

#1213 Post by stevetimko » 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?
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Re: It's been too long! Pizza!

#1214 Post by cjsavino » May 16th, 2019, 6:17 pm

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.
Chris
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Re: It's been too long! Pizza!

#1215 Post by Larry P » June 3rd, 2019, 9:46 pm

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.
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Mike Davila
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Re: It's been too long! Pizza!

#1217 Post by Mike Davila » October 13th, 2019, 10:51 am

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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Christine Huang
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Re: It's been too long! Pizza!

#1218 Post by Christine Huang » 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.

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Re: It's been too long! Pizza!

#1219 Post by mike pobega » October 13th, 2019, 2:15 pm

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.
Last edited by mike pobega on October 15th, 2019, 3:48 am, edited 1 time in total.

Christine Huang
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Re: It's been too long! Pizza!

#1220 Post by Christine Huang » October 14th, 2019, 4:51 pm

I am! Thanks for the tip - I'll give it a go!

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Re: It's been too long! Pizza!

#1221 Post by Magnus Solhjell » October 16th, 2019, 3:07 am

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]

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