Pizza!! Show Us Your Pies, Ovens, And Ingredients

Tomfoolery said:
Mamma Mia, sembra delizioso! Did you find that Favuzzi flour locally? I grind my own flour generally but would try that one for fun!
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Derby said:
where do you find this?
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I too grind my own flour for bread but haven't yet for pizza. I'm gonna definitely try it too though.

I get the Caputo from Amazon and the Favuzzi from:

www.favuzzi.com

Home | Favuzzi | Olive oils and fine Italian products | Delivery across Canada

Favuzzi has become one of the leading importers and distributors of specialty food products in Canada. Find our products in : Fine food store, cheese shops, Delis, Bakeries, organic and natural, food stores , gift shops, bookstores, hotel. Favuzzi is a specialty food distributor with all the...
www.favuzzi.com www.favuzzi.com
 
Chasin' Dreams said:
I too grind my own flour for bread but haven't yet for pizza. I'm gonna definitely try it too though.

I get the Caputo from Amazon and the Favuzzi from:

www.favuzzi.com

Home | Favuzzi | Olive oils and fine Italian products | Delivery across Canada

Favuzzi has become one of the leading importers and distributors of specialty food products in Canada. Find our products in : Fine food store, cheese shops, Delis, Bakeries, organic and natural, food stores , gift shops, bookstores, hotel. Favuzzi is a specialty food distributor with all the...
www.favuzzi.com www.favuzzi.com
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Thanks for the link. Nice to see a fellow grinder on here. Once you grind, you never go back!
 
Tomfoolery said:
Nice to see so many grains and a few I haven't tried like the Emmer and Einkorn. I have started grinding my Kamut quite fine and I absolutely love the results in baked goods.Kamut is my favorite. It has such nice complex sweet flavor and unique color and makes very smooth dough. Also like the Emmer and Einkorn too. They are both mildly sweet and nutty.
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Derby said:
Ya Im scared to fire it :) :)
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Spark it up man!!
 
Chasin' Dreams said:
Kamut is my favorite. It has such nice complex sweet flavor and unique color and makes very smooth dough. Also like the Emmer and Einkorn too. They are both mildly sweet and nutty.
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Where are you sourcing your berries? I have gotten mine here and there over the years. I try and buy in 50lb bags. The mill in Port Alberni is good too when they have stock and there are a few buy clubs around. I would like to try the Emmer and Einkorn.
 
Tomfoolery said:
Where are you sourcing your berries? I have gotten mine here and there over the years. I try and buy in 50lb bags. The mill in Port Alberni is good too when they have stock and there are a few buy clubs around. I would like to try the Emmer and Einkorn.
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I've gotten berries from several places over the years. In Vancouver I had got some from Famous Foods. In Chilliwack at Anita's Mill. In Agassiz Cedar Isle Farm. They are a co op and you have to get on the list and pre order.

On the Island Vancouver Island Grain and Milling Port Alberni.

Online from Fieldstone, Storehouse, 1847. There's quite a few more online suppliers too. When you have to pay for shipping it can suck so look for free shipping if you spend a certain amount. I sold sourdough for a little while too before moving to the island and I did a wholesale purchase from Snow Cap once.

My next quest is to try to source some berries from Italy.

Check this site out too..
organicbc.org

Organic Directory - Organic BC

Use Organic BC's online directory to find local organic food, farms, and businesses throughout British Columbia.
organicbc.org organicbc.org
 
Chasin' Dreams said:
I've gotten berries from several places over the years. In Vancouver I had got some from Famous Foods. In Chilliwack at Anita's Mill. In Agassiz Cedar Isle Farm. They are a co op and you have to get on the list and pre order.

On the Island Vancouver Island Grain and Milling Port Alberni.

Online from Fieldstone, Storehouse, 1847. There's quite a few more online suppliers too. When you have to pay for shipping it can suck so look for free shipping if you spend a certain amount. I sold sourdough for a little while too before moving to the island and I did a wholesale purchase from Snow Cap once.

My next quest is to try to source some berries from Italy.

Check this site out too..
organicbc.org

Organic Directory - Organic BC

Use Organic BC's online directory to find local organic food, farms, and businesses throughout British Columbia.
organicbc.org organicbc.org
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Thank you for the info! I will look into some of those options.
 
Got my Gozney pizza book in the mail the other day. Their Neapolitan dough recipe calls for double the amount of yeast that I was previously using in the Neapolitan recipe I used last. So curious to see how the difference will be. Just made a new batch yesterday with Caputo flour. Right away I noticed the dough rose quicker and had bubbled forming quicker.

Also I'm gonna try a new batch made with the addition on a poolish (pre fermented starter). I made the poolish yesterday so will add it to the new test batch today.

I also resurrected my sourdough starter a few days ago. It's been dehydrated for over two years and it came back to life right away so should be good to use as a pizza dough pre ferment and for bread making in a few days.

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Pizza night.

We experimented today with two different dough recipes. One using the addition of a "poolish" pre ferment. We both agreed the poolish dough does make a bit firmer bottom of the pie and it is very nice but it doesn't have the wonderful nutty Nan like Neapolitan flavor of our regular recipe.

I have experimented a lot with homemade pizza sauce. We've now agreed we love concentrating down hand crushed San Marzano tomatoes, adding a bit of salt and a bit of freshly grated pure Mexican cane sugar. Just adds a little extra sweetness that we are now addicted to. Yup, I like a lot of sauce on mine 😋

We both had a couple pies that didn't want to shape into rounds as the others did but that doesn't affect the amazing taste. Loving the pizza oven! 🍕

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the force said:
The peel is the most frustrating part for me haha. Lots of flour required, and then I end up with it burning on the bottom! I bought anodized slotted aluminum one but almost frustrated enough to try a second wood one (if it wasn’t for taking up so much dang storage space). Ha, ok rant over.

More pie pics please. 😃
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I forgot to mention the temp of the dough makes a big difference in if it sticks to the peel or not. The warmer the dough the more it will want to stick to the peel. I proof my dough balls, put them into the fridge then make my pies after the dough is nice and cold. The longer you take to prep your pizza on the counter, the warmer the dough will get.
 
I had made too much dough for a sourdough boule, and ended up with 250g left over. Perfect for a margherita. I've never done neapolitan style with sourdough before, but I was kind of blown away by it. The yogurt-like tang is amazing. With plain ol' Roger's bread flour nonetheless. 75% hydration and 10% inoculated. 50/50 fiordilatte/provolone piccante.
 

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