Reheated Slice of pizza made yesterday in my attempt for a pizza like Pizzarium

I reheated a slice of the pizza I made yesterday.  It still amazes me that this slice is so moist and really didn’t change in taste from yesterday.  With each bite there are more holes in this kind of pie.

I am going to make another dough with about the same formula, only in a smaller batch to try in my home oven.  I only have a 16" pizza stone and will try to see what happens in my home oven, if I can get anywhere near the same results.  My home oven only goes to a little over 500 degrees F.  I might up the hydration a little to compensate for the anticipated bake time.

I might try Farina “00" granoro flour in my next attempt.  My last attempt I used durum flour.

Pictures of unheated and reheated slice today.

Norma

Attempt for Jim Lahey’s pizza cavolfiore

I made another attempt at a Jim Lahey’s pizza cavolfiore Tuesday.  I mixed the dough in the late morning and the dough rose enough in about 3 ½ hrs. to use the dough.  In this attempt, I had increased the hydration of the dough and also the thickness factor.  This dough was a little hard to stretch.  I find it amazing that for as little of time this dough had to ferment, that there was such a good flavor in the crust.

This next attempt for a pizza like Jim Lahey’s was dressed with garlic and herb infused olive oil, green and black Kalamata olives (bought from the Greek stand at market) fresh Feta cheese, Red Cow Paramesan cheese, rehydrated green and red peppers, Foremost part-skim full milk mozzarella, Bella Fran, part-skim whole milk mozzarella, half of a cauliflower head (grated on Mandolin), grape tomatoes, and sprinkled with seasoned Panko Seasoned bread crumbs.  The crunchy breads crumbs did give this pie a nice crunch.

Norma

Attempt for a Pizza like Gabriele Bonci at Pizzarium

I started this dough Monday morning and made a poolish.  Mixed the final dough Monday afternoon and let it bulk ferment.  The dough bulk fermented more Tuesday. The first picture is the poolish and the second picture is the final dough.

I made the pizza this Tuesday afternoon.. This was my best attempt as of this date, for a pizza like Gabriele Bonci at Pizzarium, in Rome, Italy.  The crust was moist, light and airy.  It must have been the formula, flour, bulk ferment, and how the dough was baked.

I used a high hydration dough, bulk fermented, used a poolish, and also used durum flour.

This pizza turned out like a cloud.  It was soft, airy and was so light.  I have never been to Pizzarium, but wanted to make a pizza something like Gabriele for a long while.

The dressing on this pizza were garlic and herb infused oil, two types of part-skim whole milk mozzarella, Parmesan cheese, rehydrated green and red peppers, and caramelized onions with garlic.


Video of Gabriele. http://www.youtube.com/watch?v=RnV47xWplXo&feature=related

Norma