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Anna N

The Savory Baking Topic

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This requires a level of participation I've been backing away from but, damn!, you present an incredibly tempting project.     Beautifully done.

 

Question, what is the keeping quality of these pizza rolls?     Bake and eat, i am guessing.    

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16 hours ago, blue_dolphin said:

 

I'm pretty sure some of the Vetri books have turned up as Kindle deals..

You're correct. That Kindle book was just on sale at the end of July. I am sure I posted it in the "Crazy Good e-Book Bargains" thread. It's not on sale now but I will re-post it there if it goes on sale again.

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“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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I just read some of the reviews on the Vetri book.  Does it really ask for yeast to be measured in 1/132 and 1/128 teaspoons as some reviewers stated?

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2 hours ago, Margaret Pilgrim said:

This requires a level of participation I've been backing away from but, damn!, you present an incredibly tempting project.     Beautifully done.

 

Question, what is the keeping quality of these pizza rolls?     Bake and eat, i am guessing.    

Thanks!  I ate one of these last night and froze the rest.  After seeing your query, I re-heated one in the CSO (edited to add, steam bake, 300°F, 7 minutes) and it was quite good.  I'm not sure I nailed the timing as it was a tiny bit cool smack-dab in the center but I can work it out. They're chewy, as one would expect from a pizza dough but the bottom and top re-crisped as nicely as they were when freshly baked.

I made these as written in the main recipe and they are fairly large.  Meal-sized, almost.  I considered freezing some before baking, like the thaw, proof and bake croissants at TJ's but at this size, that requires more advance planning than is my nature. 

Next time, I'll make the mini versions and may play around more with that option, though I think having something already baked (or at least par-baked)  that can be easily re-heated is more what I'd like.

 

58 minutes ago, ElsieD said:

I just read some of the reviews on the Vetri book.  Does it really ask for yeast to be measured in 1/132 and 1/128 teaspoons as some reviewers stated?

Yes, I believe he may do this in a recipe or two.  So far, the smallest amount I've seen is in a recipe for a single pizza that calls for .03g  if you choose active dry yeast instead of fresh. That's the 1/128 teaspoon that you mention. I haven't made this one but I've read that people just use a pinch and get good results. I'd just use my drug scale 🙃. Ken Forkish also calls for similarly small amounts of yeast  in Elements of Pizza in a few recipes.  Both provide weights so it's easy to weigh the amount if you have a scale that's suitable (and I do).  Forkish also gives an easy work-around.  1/4 t yeast weighs ~ 1g so he suggests dumping it out on the counter and using a bench scraper or similar to shape it into a line (wherever did he get that idea?) and mark the line off into tenths or whatever is needed.  

I think I've made 5 or 6 different dough recipes so far and all used amounts of yeast I could dole out with measuring spoons though did I eye-ball half of a 1/8 teaspoon measure when I made half a recipe for one of the doughs.


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@blue_dolphin.. Thank you.  I have a couple of scales that weight really teeny amounts of stuff and since he gives ingredients by weight I won't have a problem.  I'll watch for this book.  I'm guessing the reviewers don't weigh ingredients.  I do, at least the important ones.

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On 10/9/2019 at 5:53 PM, blue_dolphin said:

Funghi Rotolo from Marc Vetri's Mastering Pizza,  made with the Naples Dough at 60% hydration and way more photos than necessary 🙃

IMG_1399.thumb.jpeg.f51bf215269a4ac53b8d504e2c4d543d.jpeg

 

The photo that accompanies this recipe in the book is of the most marvelous looking oven-roasted mushroom slices and it's what drew me in.  I made a half batch, ~ 325g dough shaped into a 9 x 13" rectangle, rolled and sliced into 6 pieces. The recipe called for shredded mozzarella and I thought I bought a ball to shred up but couldn't find it so I tore up some fresh mozz and that worked fine. Next time, I'd like to try the mini-rotolos as I think they'd be great appetizers for a party.

 

12 hours ago, TdeV said:

Scrumptious, @blue_dolphin! Did I read that you thought you'd try them as appetizers next time? How many pieces would you divide the dough into? Roll them to what size?

 

Thanks!   The recipe for the full size rotolos says to roll ~ 750g of dough (Vetri's Naples dough @ 60% hydration) into a rectangle 18 x 13 inches (45 x 33 cm), after adding the filling, you roll it from the long edge, making a roll ~ 18 inches long and cut it into slices ~ 1.5 inches wide.  

For the mini size, he says to start with the same size rectangle of dough but cut it in half vertically.  That would give you 2 rectangles, each 9 x 13 inches.  You'd fill and roll from the long edge as above, this time making rolls ~ 13 inches long.  I haven't tried that yet.  

Either way, after proofing, they get baked @ 500°F, placing the baking sheet on a pre-heated pizza steel to help make a crisp bottom crust. 

 

 

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@blue_dolphin, I'm so enamoured your pictures of this dish. I'm thinking of taking it as my Thanksgiving contribution. :)

 

Does it need to be warm when it's served? And if so, should one prep it and bake it onsite, or bake it at home then reheat for 10 minutes onsite?

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Just now, TdeV said:

@blue_dolphin, I'm so enamoured your pictures of this dish. I'm thinking of taking it as my Thanksgiving contribution. :)

 

Does it need to be warm when it's served? And if so, should one prep it and bake it onsite, or bake it at home then reheat for 10 minutes onsite?

 

It's kinda like leftover pizza - OK at room temp but better warm so the cheese is a bit gooey instead of congealed.  I'd bake them at home as you want a good hot, preheated oven to get that nice crust on the bottom.  I had good luck freezing them and reheating so you could certainly do that if you want to make them ahead.

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