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Italian Pizza Guy

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  • gcdmd
    Charter Member
    • Sep 2014
    • 1000
    • The Republic of Texas

    Italian Pizza Guy

    My wife and I just got back from Italy, after attending one of our granddaughters' wedding in Tuscany, this past weekend.

    The rehearsal night dinner was a swimming pool/pizza party at a beautiful hillside villa. The pizzas and calzones were cooked in a wood fired brick oven near the pool. I watched the pizza chef for quite a while and was able to get his crust formula from him.

    1000 grams flour (00 with some semolina added, probably similar to our AP, overall)
    600 grams water
    1"large" spoon olive oil, probably about a tablespoon
    1 "little" spoon vinegar, probably 1/2 to 1 teaspoon (to relax the dough/gluten)
    15 to 20 grams salt
    2 grams yeast

    After mixing the ingredients, the dough is allowed to rise at room temperature for 6 to 7 hours and then divided into 10 pieces, which are rolled into balls and held until ready to roll out into small pizzas. The pizzas he made were thin crust, which was typical for the pizzas different members of our family ate while in Italy.

    He used only metal paddles, sprinkled with some semolina, to transfer the pizzas into and out of the open brick oven. He told me that if using a home oven he cooks the pizzas at 225 Celsius (437 F) for 20 minutes.
    Last edited by gcdmd; July 15, 2019, 06:29 PM.
  • Mr. Bones
    Birthday Hat Master
    • Sep 2016
    • 9149
    • Kansas Territory
    • Grills / Smokers
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    #2
    Very useful information, Brother, an I appreciate yer sharin it with us...I can still close my eyes, an taste th foods I was able to enjoy, when I was stationed in Sicily!!!!

    Comment

    • HawkerXP
      Club Member
      • Jul 2016
      • 5343
      • Virginia
      • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
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      #3
      Congratulations. I was also in Italy this past spring. Just outside Siena. We stayed at a Hilton property, Borgo La Bagnaia it was called. A golf resort. Beautiful countryside.

      Comment


      • gcdmd
        gcdmd commented
        Editing a comment
        We were near Castiglion Fiorentino. It reminded me a lot of the northern California wine country only with higher hills, less development, and much narrower roads. The Italian wines sold for their domestic consumption don't have the preservatives that are in the wines we get here, which made them a bit smoother or more mellow.
    • RonB
      Club Member
      • Apr 2016
      • 12563
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
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        lots of probes.
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      #4
      Thanx for the info.

      Comment


      • gcdmd
        gcdmd commented
        Editing a comment
        You bet.
    • mountainsmoker
      Banned Former Member
      • Jun 2019
      • 1851
      • Bryson City, NC

      #5
      I spent so much time in Italy while I was in the Navy that it was like a second home. The pizza's were outstanding. Naple's were the king, Tuscany were a close second. You really could not go anywhere and get a bad pizza. Now as for food Tuscan beat Naples.

      Comment

      • Skip
        Founding Member
        • Jul 2014
        • 3241
        • Blue Earth, Minnesota
        • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

        #6
        Great post gcdmd . Thanks for the recipe and congratulations on the Family Wedding. Sounds Fun!

        Comment


        • gcdmd
          gcdmd commented
          Editing a comment
          It was, but it's good to be back in the USA, the greatest and most beautiful country on Earth.
      • texastweeter
        Club Member
        • Jul 2017
        • 2880
        • Republic of Texas

        #7
        what temp was his wood fired oven running at and how long did he bake his pies? Did he rotate? Great post

        Comment


        • gcdmd
          gcdmd commented
          Editing a comment
          I don't know the working temperature, as he used an open hearth technique. He burned wodd in it for several hours before starting to cook, and added some as he went along. The pizzas and calzones were small; I don't recall him rotating, but he did put them well into the oven. The cook times were short; I think he went more by sight and general experience. I apologize for not being more of a pizza cook. If I were, I would probably have made a lot more observations and notations.
      • DiverDriver
        Club Member
        • May 2019
        • 265
        • Fort Wayne Indiana

        #8
        Oh wow that sounds perfect! I love thin crust!

        Comment

        • CaptainMike
          Club Member
          • Nov 2015
          • 2417
          • The Great State of Jefferson
          • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
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          #9
          Thanks for the post Doc, and congratulations on the nuptials.

          Comment


          • gcdmd
            gcdmd commented
            Editing a comment
            Thank you. They are a beautiful couple.
        • Bogy
          Club Member
          • Mar 2016
          • 580
          • North Central Iowa
          • Blaz'n Grill Works Grid Iron
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          #10
          Always interesting to see the variations of pizza crust recipes. Here, its the addition of vinegar, with no sugar. I did a pizza last night in the pellet burner at about 500, for about 5 minutes. It probably could have gone a little longer, but if I had left it in for more than 10 minutes...well, I don't like the crust that black, and I make thick crust.

          Comment

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