I just ate...
Joined: Apr 2010
Posts: 349
Likes: 88
I might drink that oil right from the bottle, lol. Sounds good !
Today is day two of using the new pizza oven, I'm going with more a thin-crust pizza, my son doesn't like too much crust, I do, but want to try a different style today, more like Roman or NY pizza crust compared to Neapolitan done before.
Today is day two of using the new pizza oven, I'm going with more a thin-crust pizza, my son doesn't like too much crust, I do, but want to try a different style today, more like Roman or NY pizza crust compared to Neapolitan done before.
It is all in the way you stretch it. For a Neapolitan pizza you squish the air towards the outer crust, flattening the center with a specific pushing motion with the hands, then stretching it to the size you want, leaving a puffy crust. For a Roman or NY style pizza with a thin crust I will use a rolling pin over the entire pizza so the crust won't be as puffy. Same dough , just different stretching process. Most top notch pizzaiolos will use a dough that is fermented 24 hours or more, I don't have that time, I make mine in morning and use it for dinner, maybe 6-8 hours max.
Kind of, we make personal pizzas at our place, around 12 inches in size. So a smaller dough ball stretched to 12 inches will be thinner crust yes. A larger dough ball stretched to 12 inches will be thicker crust.
I have to be very careful not to create holes in the crust if stretched too much, a leaky pizza creates havoc when launching it into the oven from the pizza peel. It has happened before and it isn't fun.
I have to be very careful not to create holes in the crust if stretched too much, a leaky pizza creates havoc when launching it into the oven from the pizza peel. It has happened before and it isn't fun.
Yes either stretching the dough too thin or poking a hole in it during baking makes for a mess even in a big brick oven like I get access to at my job. Granted it's easier to clean up the mess in a big oven & we usually keep it around 650-700 degrees on the cooking surface. You can literally watch a pie back in like 2mins, it's pretty cool to watch.
My lunch/dinner today was a Buffalo chicken pizza w/sliced red onion. I've still got a ways to go to master this pizza stuff at my job, this was my 1st from start to finish. I also go to male.pzza dough today, easy when using a commercial sized mixer.
Joined: Apr 2010
Posts: 349
Likes: 88
I had to "fix" the foccacia bread at my job, easy fix because the water temp was only 70 degrees in the recipe for the yeast. First batch was nice & airy like it's supposed to be; my bosses step father had some & commented to the servers to tell the kitchen to keep doing what they were doing with the foccacia. My boss tasked me to fix the foccacia, proper temp water for the yeast & twice proofing before baking. Now it will be time to add some flavor to that foccacia.
Joined: Apr 2010
Posts: 349
Likes: 88
Joined: Apr 2010
Posts: 349
Likes: 88
Here is the bottle of regular Olio Verde
