Peter’s Blog, August 8th — Alright, Controversy!!
I’m packing and getting ready for the big book launch over the next two weeks in SF and the Bay Area, so will keep this short. The schedule is listed below in my previous Peter’s Blog, if any of you can make it to any of the classes or book signings. There are still a few seats left for the classes but you’ll have to call the venues for more info.
But this week I think we’re going to have to address the controversy that emerged in the Comments section of my last posting, thanks to someone named Scott007 and a few other voices, including another Scott — Scott123. It’s actually kind of exciting — apparently, I’ve pissed a few people off and am not sure why but would sure like to find out what I did (if you aren’t up to speed, please check out the Comments thread in the recent Peter’s Blog — last time I checked there were 14 comments). So, what I’d like to do is open up the discussion here on this posting, via a new Comments section, the one on this posting, and ask any and all of you to chime in. If I’ve trashed NY pizza culture, as Scott123 accuses, or passed on misinformation about pizza methodology or dough science, let’s get it all on the table so we can clear it up. Scott(s), how about getting specific and make your case — I hear that 123 is a well respected pizza authority so maybe I have something to learn from you. None of us have a monopoly on the whole truth and Pizza Quest was created to be a forum for the sharing of our mutual pizza journeys and celebration of artisanship. I’m open to learn from you but also would like to know the actual specifics of where you think I went wrong, rather than generalized attacks. The only rule for this discussion is civility — I reserve the right to edit out ad hominum attacks, unnecessary language, and nasty language. But differences of opinion — sure, I’m okay with that. So, for those who want to play along, go ahead and express yourselves — but let’s do it respectfully, please.
I won’t be posting another Peter’s Blog till I return at the end of the month, but will try to join in the Comments section from the road if my i-Pad and local WiFi will allow it. In the meantime, let’s get to the heart of it — we’re on a search for the truth (or, perhaps, truths). Let the discussion begin….
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It is precisely because most people are not geeks, and are looking for a “concise and linear” body of knowledge from an acknowledged expert, that Scott and myself and a few others believe Peter, and other writers of his superior caliber, has a duty to get things right. Peter is rightly esteemed; he is a superb writer and an excellent popularizer, without the taint of vulgarization. He can create markets, move consumers, stir interest. Our occasional irritation, and eagerness to point out where we think Peter is weak, when given the chance, is an acknowledgement of his talent and power, not a denigration of it. Cont…
I concede Peter’s point that, in 2001, there was likely little call for an extended dissertation on bacterial fermentation. Yet, in BBA, Peter writes extensively, and well, on “the importance of enzymes” (the science of which is equally esoteric), and the use of barley malt, a relatively pointless ingredient for the American home baker, IMHO (excepting bagels). He buries his discussion of bacterial fermentation in a section on sourdough, wrongly implying that this vital organic process is only relevant to that particular type of bread. It could have been done better. I can get a delicious, light, sour bread or pizza crust w/ a simple 12-24 hour room temp ferment using yeast, without the complications of preferments or starters. That’s the info I think is missing, and it’s been around since Calvel.
Peter, thank you for the invitation to send you a basic recipe. I will do so after one more long post, which will set the recipe in context.
Yerzy Pike I hear what you’re saying. Such is the nature of the internet I suppose! In any active forum there are inevitably a number of individuals, typically frequent posters, who emerge as “authorities”/experts on a given subject. They take on the role of meta-agents for the forum. Now that’s not always a bad thing but I’ve seen many cases where certain individuals end up touting their advice as if it were expert opinion, essentially setting themselves up as consultants. They dispense information they’ve gleaned from forum posts as authoritative fact rather than sharing personal experience.
Peter – I’m not sure I have a “go to recipe”. Being a home pizza maker affords me the luxury of constantly experimenting. My “backup recipe” if you like is pretty simple and probably not worthy of a separate mention on your website: 60-65% hydration, 2.5% salt, and however much yeast depending on the situation (ie when I’m making the pizza for). Much like Pappy, I’ve been trying to stick with longer room temp ferments recently. I rarely add oil. When I’m working with sourdough leavening though – it’s a whole other story. I still haven’t found a pizza formula that I’m happy with yet.
Just this weekend I was trying an experiment with “proofing” dried yeast – deliberately trying to overferment the yeast in a weak sugar solution before adding it to the final dough (27 hour refrigerated ferment). I was hoping for some cell autolysis which might result in enhanced flavour, dough extensibility.
Unfortunately nothing particularly special emerged 🙁 It was decent pizza but nothing out of the ordinary. I’ll keep working at it though!