Pizza Journey

18 novembre 2010

00 Flour, what the hell is that !?

Publié par drumcrew dans Ingredients

00 Flour, what the hell is that !? dans Ingredients 4239295699_252e6bf4dc_o

OK, I won’t fake being a complete dummy with absolutely not even a bit of knowledge in the world of pizza making. But it’s pleasure to share with you. A lot of people love doing Neapolitan authentic pizza and try to get into the real thing quickly. The key of Neapolitan style pizza is obviously a wood fired oven. It isn’t necessary to achieve an amazing pizza though. Another key would be using fresh ingredients and San Marzano tomatoes. The real key for me is the water and the flour. In Naples, they use a special super fluffy pillow like flour made of super strong wheat. It is labeled as 00 flour. This flour might be hard to find if you live in the MidWest, but in any other place you should be able to find it.

A lot of brands produce this type of flour. In America, the most popular one to pizza makers is by far and really far Caputo’s Chef 00 flour. You can also find Molini Pizzuti’s, Granoro, Barilà and King Arthur even tried out with a sucky Italian type labeled flour which sucks really hard. What’s incredible about this flour is that its so finely milled and that it has a nice amount of protein for proper gluten developement. Usually the protein rate is about 11,5 to 12,5 % which is good, a little weaker than any bread flour but it makes a lighter, airier crust.

For pizza, make sure you take the 00 flour that has a nice of protein because there is also 00 flours that have a protein content as weak as 6 %. It indicates how finely milled the wheat is and not his protein content which may bring some confusion and cause some problem if you take a pastry flour labeled 00. Make sure it has « pizza », « pizzeria » or « pane », or just check the protein level.

You should try to order a 2.2lbs bag and try it yourself. You should note unfortunately that it doesn’t brown that much in regular ovens. You absolutely need to buy a pizza stone or a wood fired oven to use it.

9 novembre 2010

The perfect pizza sauce !

Publié par drumcrew dans Recipes

To be or not to be ? To have the perfect pizza sauce or a shitty one ? Do you know that this question terrorizes pizza makers. When pizza makers start avoiding lard as their sauce and started using the tomato, a new fruit from the New World, everybody started worrying about turning it into sauce! Some people like to keep it simple, some like to f**** it all with useless cheap ingredients like garlic powder, use fresh garlic at least. Some also use marinara sauce, that pisses me off so I won’t go into details for that one.

Personally I think that the tomato mixture you put on your dough must be simple! Like really simple, maybe some tomato purée and salt, enough is enough. The most important part of your sauce is obviously the tomatoes, the QUALITY of the tomatoes. That doesn’t mean to avoid canned tomatoes because some are like super quality. I personally find that using San Marzano tomatoes is the best decision that could be made in your life. If you have some time to lose though, you can purée opalka tomatoes, they are like really good but not so common. A nice pinch of salt per tomato and maybe some chopped basil. Stay away from dry oregano or at least don’t mix it in! Maybe spread some over when the pizza is cooked. Some leaves of basil, but keep that away from the sauce.

Maybe that’s not what you guys like, but this is my opinion about the sauce and I hope, that maybe I changed your mind :P Anyway ! Thanks for reading this and be sure to check out the upcoming posts !

7 novembre 2010

Yesterday’s pizza, La Bottega !

Publié par drumcrew dans Non classé

Yesterday, I had three amazing pies. I discovered like 4 days ago the most amazing pizzeria in Montreal, la Bottega (literally means « the store » in Neapolitan, not in Italian). They have a really brief menu, which has about 20 items. It is devided in 2 sections, schfizi and pizze. Schifizis are tapas-like meals. I ordered 4 pizze, 2 Rucola, a nice authentic pie which consists of Mozzarella di Bufala, some nice cherry tomatoes and aragula. I also ordered a pretty f***** rip-off, even though it was amazingly good, the Tartufo Nero, it was a white pie (no sauce), basil, black truffles (it still smells all over the place :D ) and small bites of grated Grano Padano. The last one was a normal classic Margherita, tomato, basil, mozzarella and a drizzle of olive oil. Honestly, the best pizze I had of my life in Canada, only because of the dough, it was somewhat crispy on the outside,but really airy and fluffy on the inside. It was really salty and had a really nice taste, it had awesome aromas, really nice stuff. It only took 10 minutes in total to wait for my order, and the place WAS FREAKING CROWDED ! I just wanted to share that with you and I hope to be able to do a video of the place. If you are in Montreal, and a big fan of pizza, definatly check it out by viewing their website img4329.jpg

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4 novembre 2010

The Main Different Types of Pizza

Publié par drumcrew dans Non classé

First of all, you know that pretty much everyone adapted the dough or the pizza itself for a specific society or city. Some of them are well known while some want to be recognize as real pizza types. Here they are and a brief description of them

Neapolitan Pizza: This is the real stuff, where it all begun. This is probably the most artistic style, there are true tradition in these pies. Generations of pizza makers and usually, every kind of them have long stories beyond. Just take a look at the epic authentic traditional Margherita pizza. This type was born in Naples back in the 1600′s. It was initially some bread dough that was flatened out and thrown in the baker’s wood fired oven to test the oven’s temperature, then sold on the street for less than a penny. This type usually consists of a nice crispy and airy thin crust covered with a nice San Marzano’s tomato purée seasoned with basil and other herbs, some fresh mozzarella di Bufala or Fior di Latte and topped off with nice local ingredients depending on the market’s stock and the region pizzaïolos were living in.

New York Pizza: This type of pizza, it seems pretty obvious though, was invented in N-Y. In the early century, a lot of Italian imigrants invaded the United States and brought with them some cooking traditions. One man, opened the first pizzeria in Brooklyn back in the days and was pretty upset because he wasn’t able to find all the Italian ingredients like fresh mozzarella or Italian flour. He then decided to try to replicate his lovely pizza and changing the ingredients to the local market’s stock. It is the most popular pizza type around the world commercially and is the closest to Neapolitan pizza. It usually consists of a thin crispy crust, but still tender, not cracker-like. The main different is that its less puffy and the dough sometime contains eggs too enhance the crispiness without having to use a wood-fired oven, litteraly illegal in N-Y city.

Chicago Deep-Dish Pizza: This pizza is kinda closer to a balzy quiche than a nice pizza. It was invented in the 40′s at the very first Pizzeria Uno in Chicago. This type usually consists of a heavy not-so-risen super vegetable-oily dough which is really under-kneaded and cookie dough like almost. It usually contains about 6 pounds of cheese and 7 cups of tomato sauce and usually a whole pig of italian sausage (ok, maybe some exageration but they still go a bit too heavily on the toppings).

 

2 novembre 2010

Why a pizza journey ?

Publié par drumcrew dans Non classé

I started making pizza religiously back in the begining of this summer, when I got back from Italy. It was the day of the final game of the world cup, I was completely jet lagged and stuff and I had time to kill under the whistle. I went to a bombastic Italian grocery store in Little Italy’s in Montreal, Milano. When I crossed the door, I instantly felt like I never left the sunsets of Tuscany. They simply had everything, even the f**** water! Any way, I asked some restaurant owners in the ‘hood what was the secret of authentic Neapolitan pizza. They responded me to get my ass at Milano. I spent a shitload of money that day, I bought kilos of « 00″ flour, the real flour for making pizza, pasta and Italian pastries. I bought 40L of the San Benedito water from Naples, a ridiculous amount of yeast, tomato seeds, fresh Italian tomatoes, too much mozzarella di bufala. I did a bunch of tries and I’m really happy of my pizza now. The point of this blog is to show you everything about pizza, nothing else.

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