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Latest Threads
Ballmatic, the italian pi...
Forum: Pizza Making Equipment
Last Post: ballmatic
10-23-2019, 06:27 AM
» Replies: 0
» Views: 125
3 Making the pizza!
Forum: Newbie Topics
Last Post: HazelWelch
09-06-2019, 10:41 PM
» Replies: 1
» Views: 776
Corn Pizza
Forum: Vegan Pizza
Last Post: HazelWelch
09-06-2019, 10:32 PM
» Replies: 3
» Views: 756
Good Recipes
Forum: Off-Topic Foods
Last Post: HazelWelch
09-03-2019, 09:11 PM
» Replies: 1
» Views: 827
Vegan Cheese
Forum: Vegan Pizza
Last Post: HazelWelch
09-02-2019, 11:02 PM
» Replies: 1
» Views: 886
1. What Equipment you Nee...
Forum: Newbie Topics
Last Post: HazelWelch
09-02-2019, 10:57 PM
» Replies: 1
» Views: 779
14 inch NY style Pepperon...
Forum: NY Style
Last Post: u3pizza
05-27-2019, 08:21 AM
» Replies: 0
» Views: 833
Cheese and veggie :-)
Forum: Vegan Pizza
Last Post: u3pizza
05-17-2019, 10:29 AM
» Replies: 0
» Views: 557
Cheese and a Vegan NP sty...
Forum: Neapolitan Style
Last Post: u3pizza
05-17-2019, 03:34 AM
» Replies: 0
» Views: 754
Pie with Jimmy Nardello p...
Forum: NY Style
Last Post: u3pizza
05-11-2019, 09:27 AM
» Replies: 0
» Views: 897

 
  Ballmatic, the italian pizza dough rounder
Posted by: ballmatic - 10-23-2019, 06:27 AM - Forum: Pizza Making Equipment - No Replies

good morning to all forum .
My name is Fabio and i'd like to present you my company Ballmatic .
We are producers of pizza dough rounders and divider in Italy and we resell our machines directly to final costumers , without intermediaries .
We sold hundreds of machines and, if you'll visit ur website, you'll can contact other customers who work with our machine .
I hope this post will be of interest to some people Smile

thanks
Fabio

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  Corn Pizza
Posted by: HazelWelch - 09-03-2019, 09:15 PM - Forum: Vegan Pizza - Replies (3)

Just for the curiosity, Shy I want to  know Has anybody ate corn type of Pizza?

This type is completely make with veggies ingredients and have fine taste.

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  Good Recipes
Posted by: booo263 - 07-31-2019, 10:50 AM - Forum: Off-Topic Foods - Replies (1)

Hi!! I now a good recipe!!
Tortellini Salat Recipe
With Tomatoes,  Rucola, and Mozzarella...
Really Tasty!)

[Image: tort1-768x929.png]

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  14 inch NY style Pepperoni
Posted by: u3pizza - 05-27-2019, 08:21 AM - Forum: NY Style - No Replies

Dough formula below - tasted great but did not really notice the white whole wheat even at 30%.

 
GramsOunces
Total Flour (100%)
452.87
15.97
1st Flour All Trumps (70%)
317.01
11.18
2nd Flour TJ White WW (30%)
135.86
4.79
Water (60%)
271.72
9.58
Yeast (0.55%) IDY
2.49
0.09
Salt (2.5%)
11.32
0.40
Oil (2%)
9.06
0.32
Total Dough Weight with Residue  
747.46
26.37
Bowl Residue Specified  
.75%
Single Ball No Residue
370.95
13.08
Dough TF = (0.085)
Number Dough Balls = 2
Pizza Size = 14 inches
Date Mixed = 2019-05-23
Date Baked = 2019-05-25
NOTES:
Autolyse using the TJ White Whole Wheat at 100% hydration for 20 min. to help it hydrate.


Topped with 75% whole milk mozzarella and 25% very mild provolone cheese - then the pepperoni :-)



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  Cheese and veggie :-)
Posted by: u3pizza - 05-17-2019, 10:29 AM - Forum: Vegan Pizza - No Replies

Roasted sweet peppers, black olives, lots of caramelized white onions, Miyoko's Creamery Fresh Mozzarella and grated Violife Parmesan!

Arugula post bake...



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  Vegan Cheese
Posted by: u3pizza - 05-17-2019, 10:26 AM - Forum: Vegan Pizza - Replies (1)

NP style vegan cheese pizza!



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  Cheese and a Vegan NP style pizza
Posted by: u3pizza - 05-17-2019, 03:34 AM - Forum: Neapolitan Style - No Replies

Made these two pies yesterday, wanted to try a mix of White Whole Wheat (15%) with BRM Organic AP (85%). Not enough White Whole Wheat flavor - next time I'll go 70/30 and bump up the water to 66%. Both flours are very thirsty. Finally found a good cheese mix that provides a nice stretch and flavor. The cheese I used is not normal for this style but I wanted to check it out along with the flour mix so this was mostly a test pizza - it was good!!!!

The other was a vegan pie for my wife, roasted sweet peppers, black olives, lots of caramelized white onions, Miyoko's Creamery Fresh Mozzarella and grated Violife Parmesan - both top shelf vegan cheeses! Arugula (or mustard greens - not sure which my wife grabbed from our garden) post bake!

Both pies cooked in ~60 seconds.

Also some flame roasted some peppers in my Ardore oven (everything was cooked at 900 degrees F).
Details below!!!

 
GramsOunces
Total Flour (100%)
322.54
11.38
1st Flour BRM Organic AP (85%)
274.16
9.67
2nd Flour TJ White WW (15%)
48.38
1.71
Water (63%)
203.20
7.17
Yeast (0.55%) IDY
1.77
0.06
Salt (2.7%)
8.71
0.31
Total Dough Weight with Residue  
536.23
18.92
Bowl Residue Specified  
.75%
Single Ball No Residue
266.12
9.39
Sauce TF = (0.0234)
75
2.65
Cheese TF = (0.0406)
130
4.59
Dough TF = (0.083)
Number Dough Balls = 2
Pizza Size = 12 inches
Date Mixed = 2019-05-15
Date Baked = 2019-05-16
NOTES:
NP pizza using 15% White Whole Wheat. Bob's Red Mill = BRM, TJ White = Trader Joe's White Whole Wheat. Hand mix/knead for 3 min. Then rest for 15 min. The mix in KA for 5 min. Each finished ball was 265 grams, and finished dough temp was 78 degrees F. Let is rest on the counter for 1 hour then CF for 24 hours.



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  Pie with Jimmy Nardello pepper
Posted by: u3pizza - 05-11-2019, 09:27 AM - Forum: NY Style - No Replies

If your lucky enough to find some Jimmy Nardello peppers - buy them, they are out of this world! We grow them in our garden (the peppers are also great for making a rib rub after drying). This pie had thinly sliced onions, pepperoni a bit of swiss chard and of course enough Jimmy Nardello peppers so every slice got one!



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  Sausage Pepperoni & Mushrooms
Posted by: u3pizza - 05-11-2019, 06:17 AM - Forum: NY Style - No Replies

NY Style Sausage Pepperoni & Mushrooms - classic combo and one of my favorites!



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  IDY, ADY, Cake Yeast Conversion Chart
Posted by: u3pizza - 05-10-2019, 06:54 AM - Forum: Pizza Reference Materials - No Replies

Handy chart to help convert between yeast types :-)



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