The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Something about me and my pizza :D

ealiel's picture
ealiel

Something about me and my pizza :D

Hi all! 

My name is Guido and i'm a pasionate italian pizzamaker and Bread Lover :D. I have a gas fired oven , Pizza Party Passione, it's my best friend. 

Here you can see some of my Pizzas and Breads .

Ford's picture
Ford

They look great!  I wish I could taste them.

Ford

ealiel's picture
ealiel

Thanks!

guido

isand66's picture
isand66

How high does your oven go?  Are you using SD crust or yeast and what flour are you using?

ealiel's picture
ealiel

Hello! I cooked between 460 and 470°c for napoletan Pizza and 310°C For the white pizza with open crumb. 

I use yeast, fresh yeast and a flour with about 10/12% proteins

 

Sorry if i reply just today but i'm on vacations with my family :)

 

Guido

leslieruf's picture
leslieruf

they look really good!

Leslie

ealiel's picture
ealiel

Thanks a lot! :D

 

Guido

Floydm's picture
Floydm

Man those look fantastic. Now I want pizza for lunch.

ealiel's picture
ealiel

I will send you it via airmail :D

 

Guido

merlie's picture
merlie

 Just love your pictures - would you share your formula  for a pizza with that beautiful open crumb ? 

Merlie.

ealiel's picture
ealiel

Oh yes Merlie! 

In italian is 

Farina di mais fioretto 5%,5% farina di soia, farina 00 debole 90% . 70 % di idratazione circa. 2% sale, 0.4% lievito , 2% olio Poolish di due ore con la famosa acqua e sale . Impastato , riposo 24 ore in frigo in massa. Staglio, 4 ore e cottura 320 sotto 330 sopra. Sopra spento durante la cottura e acceso solo per colorare . Panetti da 260 circa . Potete utilizzare tranquillamente il forno di casa al massimo della potenza è scaldato per almeno 30 minuti . 

 

In english :

Corn flour 5%,

5% soy flour,

flour 00 (10% proteins) 90%.

70% Hydration Approx.

2% salt,

0.4% yeast,  (calculated on flour)

Poolish : 1.3g yeast and 200g flour and 200g water.

2% extra virgin oil. .

Kneaded, 24h fridge rest. Loaf shaped of about 260grams. 4 hours of proofing at 26°C . Cooked in electric oven at 320°C for about 6 minutes. 

 

If you have any further question , please ask me  :D


Guido

Yippee's picture
Yippee

Now I know what perfect crumb for pizza looks like! Wish I could taste your pizzas, and have your oven!

Thanks for sharing your formula, a few questions:

1. Is the flour used for poolish part of the 90% 00 flour?

2. What benefits do corn and soy flours bring to the pizza dough, i.e. why do you use these flours?

3. What's the weight of each pizza dough?

4. What is your secret of making the pizzas so perfectly round? How do you roll out your dough?

Thank you!

Yippee

ealiel's picture
ealiel

Hi Yippee

Thanks!

1. Is the flour used for poolish part of the 90% 00 flour?

Yes. The flour for poolish is always part of the total flour. Same thing for the amount of water used. 

 

2. What benefits do corn and soy flours bring to the pizza dough, i.e. why do you use these flours?

It was a test. Corn flour in italy is used in cake and bread. In my pizza is used to apport to bring color and little crunchiness. Soy is used to have a crumb more white (thanks to lipoxigenase) and to substitute a part of oil 

3. What's the weight of each pizza dough?

about 260 grams 

4. What is your secret of making the pizzas so perfectly round? How do you roll out your dough?

i use my hand :D. I start from the center and then i use my hand to round my pizza. 

Here, in my Facebook profile, you can find some video of pizza making. :D

https://www.facebook.com/guido.imperatore.94/videos_by?lst=1645540516%3A1645540516%3A1505146991

Thank you!

Guido

Yippee's picture
Yippee

Your oven looks awesome!  The more I watch the more I wish I could have one!  You made it look easy but I know I wouldn't be able to handle the dough like you did.  And your breads, especially the ciabatta, look neat, too!

I happen to have both corn and soy flours in my pantry.  I'd like to give your formula a try, maybe next week.  What % of total flour does the 200g poolish flour represent? Thanks again. 

Yippee

ealiel's picture
ealiel

Hi yippie. Poolish rapresent 30%. So, on 1 kg of flour i use 300g for polish making. 


Guido

Yippee's picture
Yippee

Will share the result once I make it.

Yippee

Skibum's picture
Skibum

Now I am hungry. The crumb on your bread is fantastic! Makes me want to get the 00 out of the freezer and work up a pizza dough.

 

Happy baking, Ski

ealiel's picture
ealiel

Thabk you ski!!!

 

Guido

merlie's picture
merlie

Thank you so much Guido !!! I really appreciate the translation too. Will be making pizza this weekend .

best regards, Merlie.