Learning Knowledge to Make Pizza: Italian Market

Welcome...

There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.

Adventure in Pizza Making

There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.

Showing posts with label Italian Market. Show all posts

Sunday, September 9, 2012

Great Place to Visit: 9th St. Italian Market Philadelphia!!

My daughter and I took a road trip today to the 9th St. Italian Market in Philly and also Pizza Brain. Pizza Brains Museum and Pizzeria pictures are at. http://www.pizzamaking.com/forum/index.php/topic,20914.0.html

These are the pictures from the 9th St. Italian Market. I purchased different things today, but some of the things I am looking forward to try are the coffees from Fante’s, the fresh Burrata from Di Bruno Bros and the fresh spinach pasta from Tallato’s.

I also went to Sarcone’s and the Italian Sausage place I went to before, but the Italian Sausage place was closed today and Sarcone’s was out of the pepperoni rolls my daughter and I liked so much before. I also asked the saleslady at Sarcone’s about purchasing some dough balls. She said they were out of them for the day. I had really wanted to try out some dough balls from Sacrone’s. The saleslady told me in the future to preorder before I come to Sacrone’s again.

The little old lady shopping in the one picture has the Texas Pizza Summit t-shirt on. I wonder where she came from.

Norma

Thursday, July 5, 2012

Papa Gino's attempt with soaker and without soaker 7/3/2012

The two Papa Gino’s dough balls were used Tuesday (one with soaker and one without soaker). Both dough balls opened up easily and were left at room temperature (about 93 degrees F) for about 1 ½ hrs. They both felt about exactly the same, opened the same, baked about the same, and also looked about the same after the bake, although two different kinds of dressings were used on both of the pizzas.

The first pizza made was the soaker Papa Gino’s. The dressings were my regular tomato sauce, fresh mozzarella I had purchased at the 9th St. Italian Market at Reply , hand made pepperoni purchased from the Italian Market (pictured at Reply 22 http://www.pizzamaking.com/forum/index.php/topic,19792.msg194195.html#msg194195 ) and my blend of cheeses. It was then dressed with fresh basil from my garden. The second Papa Gino’s pizza was dressed with my regular tomato sauce, Pancetta from the Italian market, fresh mozzarella from the Italian Market, my blend of cheeses, grated Parmigiano-Reggiano from the Italian Market and fresh basil from my garden added after the bake.

Although both pizzas looked the same after the bake, the soaker pizza rim crust was moister in the rim and also had a better taste in the rim. It also was interesting to me how the bottom crusts of both pizzas browned in my deck oven. Both pizzas were good, but since I never tasted a real Papa Gino’s pizza I am not sure if either of the pizzas tasted the same as a real Papa Gino’s pizza.

I had wanted save and bring home two slices for a reheat and even put two slices in a pizza box (on top of the pizza pans), but with the heat yesterday I was hurrying to clean up and get the other things ready to take home and forgot the slices of two experiments. I guess I won’t know how the two slices reheat. Darn the heat and making me forget the two slices. The homemade pepperoni from the Italian Market was really delicious and cupped very nicely in the deck oven.

The mistake I made in the amount of yeast that I added to both doughs didn’t seem to matter.

Dough formulation for the Papa Gino’s dough by Peter (Pete-zza) at Reply 79 http://www.pizzamaking.com/forum/index.php/topic,8167.msg71404.html#msg71404 for a 14” pizza.
Norma

Papa Gino's soaker dough and final pizza.