Author Topic: Neapolitan style Pizza from France  (Read 35016 times)

0 Members and 1 Guest are viewing this topic.

Offline Ben Holiday

  • Registered User
  • Posts: 43
  • Location: Germany
  • I Love Pizza!
Re: Neapolitan style Pizza from France
« Reply #360 on: March 02, 2015, 05:45:16 PM »
of course like this  :-D

Thanks sub ;)

Offline Neopolitan

  • Registered User
  • Posts: 239
  • Location: Amsterdam
  • Pizza, Pasta Birra e Basta!
Re: Neapolitan style Pizza from France
« Reply #361 on: March 02, 2015, 06:37:04 PM »
Hi Friends,
Pizzas of the evening

Cooking : 550°c
Refractory Stone : 480°c

Some information :

Ferment : 3h + 21h at 20°c

Whole tomatos San Marzano Gustarosso DOP, Mozza Buffala DOP.

And for the other pizza where I just had time to make a photograph of the bottom: Gruyere with raw milk AOP, Cheese "Vacherin Fribourgeois", Mozza Buffala DOP and Biological Greek olives of Kalamata.

Ciao :)

Oh lala!

Erotic Pizza!

Btw, I do like to put those cheeses in my Fondu Cacalon

Offline gsans

  • Registered User
  • Posts: 203
  • Location: FRANCE
  • Just Neapolitan !
Re: Neapolitan style Pizza from France
« Reply #362 on: March 03, 2015, 02:50:57 AM »
Yes  ;) and very very appetizing....  :drool:

Offline gsans

  • Registered User
  • Posts: 203
  • Location: FRANCE
  • Just Neapolitan !
Re: Neapolitan style Pizza from France
« Reply #363 on: March 06, 2015, 05:45:25 PM »
Preparation for tomorrow, Kneading by hand...

Rest 3h on the marble at 20°c. 68% hydrat, caputo pizzeria and 22% integral flour (No autolysis for this time)

Result tomorrow !

Offline gsans

  • Registered User
  • Posts: 203
  • Location: FRANCE
  • Just Neapolitan !
Re: Neapolitan style Pizza from France
« Reply #364 on: March 07, 2015, 04:25:56 PM »
Pizzas of midday with the integral biological flour (22%).

2 babies margheritas for the children and special “parents”, with Mozza Buffala, Artisanal duck sausages and San Marzano.

The weather was nice, and they were really good, the integral flour brings a small taste of rustic, brilliant !

 :chef:
« Last Edit: March 07, 2015, 04:29:09 PM by gsans »

Offline Don Luigi

  • Registered User
  • Posts: 284
  • Location: Germany
  • I Love Pizza!
Re: Neapolitan style Pizza from France
« Reply #365 on: March 08, 2015, 02:49:23 PM »
Great stuff as always Greg! Could you feel/taste a difference between your normal dough-making routine including autolyse vs. This batch of dough without autolysis?
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

Offline Rienk

  • Registered User
  • Posts: 15
  • Location: Netherlands
  • I Love Pizza!
Re: Neapolitan style Pizza from France
« Reply #366 on: March 09, 2015, 07:34:46 AM »
GSANS,

Finally my p134 arrived last week!
I did not modified anything yet but will exchange the stone and instal 2 thermocouples to measure the temprature soon.

From this threat I learned that you need to put the top element thermostat at 450C and the bottom at 150C.
This weekend I had my first bake for my boys birthday party (10 hungry 12 year old boys just back from the swimming pool).
The result was really great.....but still room for improvement.
I noticed that the crust on the edge of the pie burned black pretty quickly while the bottom could need some more.

Will a higher floor temperature solve this issue?
Do I achieve this by exchanging the stone for a Terracotta stone and lift it?
Or do I have to raise the temp of the bottom element and temper the top element?

The last pies went better. Maybe because the stone temperature went up?
I will install the additional thermocouples as soon as I have the Terracotta stone. This will make it easier to learn.

Any feedback would be appreciate to accelerate my learning process!





Offline gsans

  • Registered User
  • Posts: 203
  • Location: FRANCE
  • Just Neapolitan !
Re: Neapolitan style Pizza from France
« Reply #367 on: March 10, 2015, 11:00:22 AM »
Great stuff as always Greg! Could you feel/taste a difference between your normal dough-making routine including autolyse vs. This batch of dough without autolysis?

Yes, lot of differences, but I will not be able to say if it is because of addition of the integral flour or no autolysis. But in all the cases, the dough  his was more harder to extend… but on the other hand a super taste, and a great texture.

Offline gsans

  • Registered User
  • Posts: 203
  • Location: FRANCE
  • Just Neapolitan !
Re: Neapolitan style Pizza from France
« Reply #368 on: March 10, 2015, 11:06:18 AM »
GSANS,

Finally my p134 arrived last week!
I did not modified anything yet but will exchange the stone and instal 2 thermocouples to measure the temprature soon.

From this threat I learned that you need to put the top element thermostat at 450C and the bottom at 150C.
This weekend I had my first bake for my boys birthday party (10 hungry 12 year old boys just back from the swimming pool).
The result was really great.....but still room for improvement.
I noticed that the crust on the edge of the pie burned black pretty quickly while the bottom could need some more.

Will a higher floor temperature solve this issue?
Do I achieve this by exchanging the stone for a Terracotta stone and lift it?
Or do I have to raise the temp of the bottom element and temper the top element?

The last pies went better. Maybe because the stone temperature went up?
I will install the additional thermocouples as soon as I have the Terracotta stone. This will make it easier to learn.

Any feedback would be appreciate to accelerate my learning process !

I think the terracota stone is the best solution, like that, no botton burned any more.

Offline gsans

  • Registered User
  • Posts: 203
  • Location: FRANCE
  • Just Neapolitan !
Re: Neapolitan style Pizza from France
« Reply #369 on: March 18, 2015, 06:25:44 PM »
Pizzas of the evening,

Caputo pizzeria + 10% Bio Rye flour, Autolysis of 41h at 4°c, 17+7h maturation at 20-21°c, 70% hydrat, Manual kneading, Pizza 30-31 cm.

 ;)
« Last Edit: March 18, 2015, 06:28:09 PM by gsans »


Offline Don Luigi

  • Registered User
  • Posts: 284
  • Location: Germany
  • I Love Pizza!
Re: Neapolitan style Pizza from France
« Reply #370 on: March 18, 2015, 06:42:02 PM »
Very good. Monstrous airiness in the Cornicone. Very unique style. Beautiful.
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

Offline gsans

  • Registered User
  • Posts: 203
  • Location: FRANCE
  • Just Neapolitan !
Re: Neapolitan style Pizza from France
« Reply #371 on: March 19, 2015, 06:02:56 AM »
Thank you DL ;)

Offline schold

  • Registered User
  • Posts: 105
  • Location: Norway
  • I Love Pizza!
Re: Neapolitan style Pizza from France
« Reply #372 on: March 19, 2015, 05:30:03 PM »
Very unique style.

True. If there ever were a pizzamaking.com picture quiz, picking the pie made by gsans would not be a problem.

Offline gsans

  • Registered User
  • Posts: 203
  • Location: FRANCE
  • Just Neapolitan !
Re: Neapolitan style Pizza from France
« Reply #373 on: March 19, 2015, 05:56:46 PM »
 ::)  :pizza: