Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO!  (Read 374484 times)

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Offline wheelman

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2680 on: November 09, 2014, 12:07:59 PM »
that's a fascinating dough balling technique in the Da Michelle video.  I can't quite grasp what's going on there.  I'm sure the result is a tight stretched skin on the outside and a well sealed up navel but I still can't see enough of their method to understand how they're doing it. 
bill 


Offline vtsteve

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2681 on: November 15, 2014, 02:40:18 PM »
It looks like they're stuffing the 'bad' side of the dough into the middle with their thumbs, until the 'good' side tight, and giving a quick roll on the table to distribute the stresses and help the core bind together. There might be a bit of a smearing motion at the end to close it up, but they get them into the box so fast, and the dough is wet enough, that I think that it's mostly the weight of the dough ball that holds it together. The mechanics are similar to starting with a strip of cut dough, pushing the underside toward the palm, and pinching off the ball.

I'm going to try this for my next batch.  :pizza:

Offline Pizza Napoletana

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Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2683 on: November 27, 2014, 06:24:19 PM »

it would be so great to hear from you about the sourdough process used with yoghurt in case you have the time and patience, this sounds truly fascinating and you pizze speak for themselves that the end result is perfect!
since i would like to start my own sourdough culture it would be more than interesting to know how you did it.
have a nice day!

Dear Philco, I wanted to do a complete translation of the original document (issued by the "Institute of Standards and Industrial Research of Iran") from Persian to English, but unfortunately it is not accessible anymore. The link (http://www.isiri.org/portal/files/std/6943.doc) does not work anymore, and I can not even access the website (http://www.isiri.org). I should have made a copy of the document.

From what I can remember, this is how I developed the referenced sourdough culture:

1. I purchased a sealed container of plain yogurt. In this case, my yogurt was a Middle Eastern style yogurt which may not be much different from the Greek yogurt.

2. I let the yogurt age for about 6 months in the refrigerator until it went sour. I do not know about the quality (i.e., the biochemistry) of the yogurts in Germany where you live. Some yogurts, such as the ones produced in Iran, take no more than a month to go sour.

3. I hand-mixed some of the yogurt with some water and flour. Sorry, I do not remember the portions. Within 9 hours thereafter, the sourdough culture was ready to use.

Good luck!
« Last Edit: November 27, 2014, 06:31:49 PM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2684 on: November 27, 2014, 06:29:10 PM »
that's a fascinating dough balling technique in the Da Michelle video.  I can't quite grasp what's going on there.  I'm sure the result is a tight stretched skin on the outside and a well sealed up navel but I still can't see enough of their method to understand how they're doing it. 
bill

Dear Bill, the slow-motion video, hereunder, may help. Good day!

Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Online dsissitka

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2685 on: November 27, 2014, 06:30:58 PM »
Dear Philco, I wanted to do a complete translation of the original document (issued by the "Institute of Standards and Industrial Research of Iran") from Persian to English, but unfortunately it is not accessible anymore. The link (http://www.isiri.org/portal/files/std/6943.doc) does not work anymore, and I can not even access the website (http://www.isiri.org). I should have made a copy of the document.

It worked for me. Here's a mirror:

https://www.dropbox.com/s/o8nxtjwomkxk7uo/6943.doc?dl=0

Offline Neopolitan

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2686 on: November 29, 2014, 03:49:37 AM »
The balling technique they use is quiet unique and not traditional Neapolitan,  As instructed on Neapolitan pizzaiolo courses.
 The more traditional method in which you stretch, form a ball from the dough-bulk and pinch it off exactly like Mozzarella balls are made.
 I guess with the incredible output of pizza they are producing this fast method developed it self? The person who cuts can concentrate on the size,weight of the pieces and the the other person can concentrate on balling.

   
Greetings from Amsterdam,

Case

Offline Neopolitan

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2687 on: November 29, 2014, 03:54:07 AM »


Da Michele's owners comment on the allegations that Neapolitan pizza is unhealthy.
This sits deep with Neapolitans since there has been a lot of bad publicity from the Italian media towards their local pride. Remember Gambero Rosso (Italy's food media authority)  not including Neapolitan pizzeria's in their list of Italy's best pizzeria's?
Or the scandal that some pizzerias in Naples used unhealthy wood or even wood from old burial coffins!
Then there was the region of Campania scandals long a go on the Buffalo Mozzarella poisoned with dioxine and Recently the Mafia used Bread ovens to hide drugs. And even the quality of Neapolitan Espresso was attacked.

The Northern Italians are opinionated or given the idea that the Southerners are inferior, lazy and dirty. Which ideas are largely political infused by the likes of Berlussconi  and the Fascist party.
They rather get rid of the South.
Maybe the north is little jealous of the Neapolitans success story of Pizza, dried Pasta, Mozzerella, Fior di latte the beautiful area, climate and Sofia Loren?

I am sure the South will rise again!

 


Greetings,

Case
« Last Edit: November 29, 2014, 04:27:03 AM by Neopolitan »

Offline Neopolitan

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2688 on: November 29, 2014, 04:46:49 AM »
And now something nice;


Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2689 on: December 05, 2014, 07:11:44 PM »
Here's Marco Parente's latest "Forno Napoletano" oven which was built on site at "Pizzeria Capofitto" in Philadelphia, Pennsylvania. I wish the pizzeria success!

http://www.capofittoforno.com
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/


Offline waynesize

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2690 on: December 06, 2014, 09:25:09 AM »
Another beautiful oven! Thanks for sharing the pics. I wish the pizzeria were  a little closer to my location. I would love to see the oven in action. I too, wish them much success.

Wayne

Offline Neopolitan

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2691 on: December 06, 2014, 01:06:53 PM »
Those Pennsylvania Dutch!

Gongrats with the Beautiful Forno Fisso :chef:

Sub some more pics for your Forno traditionale post I guess.

Greetings from Amsterdam (The Old Amsterdam that is ;))
Case
« Last Edit: December 06, 2014, 03:33:23 PM by Neopolitan »


 

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