Archive for March, 2016

Albert: Albert Grande here from pizzatherapy.com legends pizza.com/blog I have cornered my old friend Tim Huff master baker at General Mills, and I wanted you to talk a little bit about the hydration of flour and in particular Pizza Dough Hydration. That’s something that’s come up a lot in my video, I did a previous interview with you. Could you address that Tim?

General Mills

General Mills

Tim Huff:  You bet. When it comes hydration it’s the amount of water that goes into formulation and when we look at that we compare that to flour weight so it’s in Baker’s percent

In these days I see a significant influence from the artisan baking industry we’re used to higher hydration doughs and so a lot of the folks that are baking Neapolitan style pizzas these days I see ranges from 60 may be close to 70% hydration so that be 60 to 70 pounds of water to hundred pounds of flour.

If you’re talking kind of traditional New York style crust a lot of the folks I talked to they may be around 55% absorption but I think they’re leaving money on the table by not hydrating the high gluten flours to the extent they could be. Pushing up to 60% is certainly very doable.

In a lot of ways, I think it actually makes the crust bake out better. The more you hydrate a dough the softer that dough is. It actually expands quicker in the oven and bakes more efficiently. So a lot of the folks that have a soggy dough or say hey I have a gum line I can’t figure it out. I keep taking away water and keeps getting worse and that’s why it’s getting worse cause as her take water away it makes the dough stiffer, the dough doesn’t expand when it hits the oven.

If a dough has higher hydration, it’s a little bit looser it pops quicker on the deck when you put it in the oven actually bakes more efficiently so pushing the hydration on those is something I think a lot of pizza operators could do.

Albert: So I’ve also heard Tim that using a higher hydration will make your pizza crisper? Is that true?

Tim Huff: Exactly and that’s the reason that it is crisper because it is baking more efficiently and it seems counterintuitive if I add more moisture to something how could it be crisper? The reason it is, is because it’s opening up the cell structure of that dough as it hits the oven it expands quicker when you have that expansion you’re essentially developing more little air cells, the bubbles there. It’s easier to bake something that’s airier versus baking something that’s dense.

And so it bakes more efficiently therefore gives it a crisper crust

Albert:  Okay great and what are some of the flours that you recommend from General Mills

Tim Huff: Sure sure I mean when I think of the quintessential New York style pizza I think of All Trumps. All Trumps is a 14% spring wheat high gluten flour that’s predominately used in the New York market.

Right now with the advent of a lot of the Neapolitan style pizza as we came out with a flour a couple years ago called Gold Medal Neapolitan it’s a 12% winter wheat protein. It’s actually what I call and they can flour we have no treatment on it so it’s no bleach, no brominated but it also has no malted barley flour.

With some of these high heat applications what they’re wanting is a something that reduces a little bit of that browning because the oven does such a great job with the browning so we took away the malt so that you don’t get those additional residual sugars in there. So those two are some of the big ones right now.

For the rest of the Tim Huff interview, watch the video below or you may listen to the MP3 below video.

 

You can contact Tim at: tim.huff@genmills.com

You can listen to the MP3 of this interview or download of below:

 

Find out more about Pizza Expo at this link.Pizza Therapy supports the Pizza Expo

 

 

 

You can find All Trumps here:

General Mills Gold Medal All Trumps High Gluten Flour, 50 Pound

Mix together flour, salt yeast, water (and depending who you talk to: olive oil), and you can make a great pizza. Mix together two of the most passionate pizza makers in the U.S.A. and there is no telling what you are going to end up with. The end result as in both examples will be pure pizza satisfaction. With the later you will discover what fuels that passion and drive. You will also understand the spirit of pizza and the relationships that can be created as a result.

Pizza Brothers: Jonathan Goldsmith and John Arena

Pizza Brothers: Jonathan Goldsmith and John Arena

I was very fortunate to snag John Arena (Metro Pizza, Las Vegas) and Jonathan Goldsmith (Spacca Napoli, Chicago) at the close of Pizza Expo 2016, in Las Vegas. The conversation was fast, furious and totally from the heart. Both come from very different places in the pizza industry.

John, from New York, grew up around pizza and began making pizza at a very young age.  John continues to make pizza at his pizzerias in Las Vegas. In addition, he also teaches the only certified Collegiate Level class on pizza at UNLV. John spreads the joy and love with pizza at several locations around Las Vegas. While he knows New York style pizza well, he is also able to make numerous styles of pizza. John was recently invited by Caputo Flour to go to Italy to help develop a New York Style Flour. He was accompanied by pizza luminaries Tony Gemignani, Scott Wiener, Guilio Adriani, and Michele D’Amelio. (You can see a video of this event by clicking here)

Jonathan Goldsmith, learned his craft by going to the source of pizza: Naples, Italy. Jonathan learned his craft from Master Pizzaiolo Enzo Coccia. Jonathan has studied and continues to study his craft. His pizzeria, Spacca Napoli, recently celebrated a tenth anniversary. Jonathan who was a concerned with social change in a former profession, carries that over into his business of creating pizza.

While John will use olive oil in his pizza creation, Jonathan will use none. Their pizzas can be quite different, however they share a love of pizza and of each other. They have developed a strong bond over the years which continues to grow. Their passion for the craft of creating pizza is endless. When asked where is the common ground, John holds up his hands.

Both Jonathan and John embody the true spirit of pizza. While there are certain differences in their style. there is common ground in turning simple ingredients into pure pizza magic. The wonderful thing about both is their willingness to share and collaborate with others who share in the joy of creating pizza.  Both are willing to share their experience with a pizza master or someone who is just discovering the love of pizza. Pizza is a dish which inspires and illuminates.

This is a great interview with two incredible pizza makers who share in the brotherhood of pizza.

 

 

You can listen to an audio of this interview,
or download it if you wish, below:

Jonathan’s Pizzeria is:

Spacca Napoli

 

 

 

 

 

Spacca Napoli Pizzeria

1769 W. Sunnyside Ave.
Chicago, IL 60640
773.878.2420

John Arena is the co-owner of:

2015-08-21_10-32-40

 

 

 

 

Metro Pizza:
1395 East Tropicana Avenue
Las Vegas, Nevada
Tropicana & Maryland Parkway
Phone: (702) 736-1955

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You can discover more about John by going to Pizza Quest:
https://www.fornobravo.com/pizzaquest

Information about Pizza Expo can be found:

Pizza Therapy supports the Pizza Expo

 

 

 

http://pizzaexpo.com

Pizza Therapy Website is located at:
http://pizzatherapy.com
And more Pizza Related Videos can be found at the
Pizza Therapy Channel on YouTube

Here is Penny Pollack and Jeff Ruby’s book:
Everybody Loves Pizza: The Deep Dish on America’s Favorite Food

A Preview of Pizza Expo

Pizza Expo is right around the corner.

This incredible pizza event also known as the International Pizza Expo will take place at the Las Vegas Convention Center on March 7-10, 2016 at the Las Vegas Convention Center in Las Vegas.

There will an incredible array of Pizza Vendors, showing the latest pizza products. Of course there will be lots of pizza to sample.

Understand Pizza Expo is:

The Largest Pizza Show in the World.

THE Trade Show for the Pizza Industry.

Attendees include pizzeria or pizza-concept restaurant owners, operators and managers, as well as distributors and food brokers.

Pizza Expo is not open to the general public.

According to the Pizza Expo website:

With nearly 500 exhibiting companies on the show floor, Pizza Expo is the place for independent and chain pizzeria owners and managers to one-stop shop for nearly any needed product or service — and see what’s new in the industry. Attendees can expand their knowledge on topics relevant to business success during Expo’s more than 90 seminars, workshops and baking demonstrations. They also can participate in pizza skills competitions and go to special events such as the Beer & Bull networking session and the Pizza Expo Block Party.

I wanted to share two preview interviews with you.

The first from Tony Gemignani who discusses his key note presentation. I was able to catch up with Tony on a recent visit to Hawaii. Tony was forthcoming and fun. He will be discussing the past, the present and the future of Pizza.

The second interview is with Tony’s Number One, Executive Chef Laura Meyer, at his restaurant Tony’s Pizza Napoletana in San Francisco. Laura was recently named one of Forbe’s 30 Under 30, an honor which was richly deserved.

You can catch both Tony and Laura in person at the International Pizza Expo in Las Vegas.
And if you are in San Francisco make sure you go to Tony’s Pizza Napoletana

For more info go to: Pizza Expo 2016

Pizza Expo will be held at the Las Vegas Convention Center. MARCH 7 – 10, 2016

Pizza Expo 2016

Pizza Expo 2016