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Username Post: More Shameless Self Promotion        (Topic#856202)
Master Member KnifeNut!
07-14-09 18:49.53 - Post#1888822    

    In response to conlonpromo

O.K. here are some pics as promised. These arent the best pics, but its what I had laying around.




Master Member KnifeNut!
07-14-09 23:56.41 - Post#1888871    

    In response to conlonpromo

Looking GOOD!!! I just wish that I lived closer, I am drooling at the thought of your pies, but driving 15+ hours for a pie isn't going to make it.

Keep the pictures coming.
Journeyman KnifeNut!
07-15-09 02:57.52 - Post#1888994    

    In response to conlonpromo

  • Quote:
Why Unsliced? Its just the traditional way of serving a pizza. I always say, "when you order a steak you don't expect the kitchen to cut for you"

I thought Franny's was making a statement like -- "we don't slice our pies because we guarantee you'll eat one all by yourself!"

And boy, seeing these pictures I'm pretty sure I can do that! Thanks, Mike!

Btw, weren't there plans some time ago for a NYC get-together? Maybe a WiscoNole welcome party? Otherwise, Franny's could become the traditional annual KF ECG Friday Dinner... although I'm sure we can't wait a year and shall be visiting you soon.

Master Member KnifeNut!
07-15-09 05:09.13 - Post#1889085    

    In response to conlonpromo

  • conlonpromo Said:
... I keep the oven at approx. 950 degrees. And any pizza that takes longer than 90 seconds to cook ends up in the garbage.

Congratulations. Could it be true after all that you can have better pizza in NY than in Italy...

Are you cooking in one of those coalheated ovens or wood heated?

"A true friend stabs you in the front" - Oscar Wilde


07-15-09 07:09.22 - Post#1889136    

    In response to paulraphael

  • paulraphael Said:
  • markr37 Said:

Yes this is always the problem with home pizza. You can't get the oven hot enough. We crank ours up to 500 and let the stone get hot for 40 minutes and that is about the best we can do.

You can actually make kickass pizza in a home oven. The trick is using a very high hydration dough. With hydration at 73% or higher, you can get a beautiful neapolitan style crust even if it takes the pie 7 minutes to bake. The added moisture not only keeps the crust from drying and toughening, it improves the big poofy air bubbles that piazzoli like so much.

The other trick is delayed fermentation. If you use a miniscule amount of yeast (or starter) and retard the fermentation for several days in the fridge, you let incredible flavor develop in the crust.

Some traditionalists do it with even less yeast, at room temp, but I find this too hard to control (the fridge is always more or less the same temperature ... the rest of the house isn't).

Thanks, yes we use a pretty wet dough. It's funny though that sometimes it comes out great and somethimes not. We always blame it on the yeast.
Journeyman KnifeNut!
07-25-09 01:13.06 - Post#1896501    

    In response to conlonpromo

Congrats Mike

Its not shameless self promotion if they are writing about you. I need to make the trip to Brooklyn one of these days and visit you at Franny's

Is the Pork Cheek and Beef Tongue Terrine on the menu your creation?
-- Andrew

Master Member KnifeNut!
07-25-09 05:56.27 - Post#1896707    

    In response to markr37

  • markr37 Said:

Thanks, yes we use a pretty wet dough. It's funny though that sometimes it comes out great and somethimes not. We always blame it on the yeast.

There are a lot of variables, so troubleshooting can be tricky. I doubt it's the yeast, though, unless you're using wild yeast, which is an art in itself.

Have you checked out Jeff Varasano's pizza tutorial online? It will only take you a couple of years to read the whole page But it's worth it.

He gives Franny's a big thumbs-up, by the way.

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