Author Topic: Neapolitan style Pizza from France  (Read 13822 times)

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Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #140 on: March 26, 2014, 04:47:38 AM »
Hello,

I made ​​some small changes to my oven;) test this week-end normally  :chef:



Offline Sirius

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Re: Neapolitan style Pizza from France
« Reply #141 on: March 26, 2014, 06:40:07 AM »
I can't tell if it works. But you welded that frame very well

Offline adletson

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Re: Neapolitan style Pizza from France
« Reply #142 on: March 26, 2014, 11:29:54 AM »
Those are some pretty welds.  What kind of stone is that you put on top?

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #143 on: March 26, 2014, 11:39:21 AM »
This is the same stone as this link : http://acrivi.com/accessoires/288-pierre-refractaire-feu-de-bois-40x40x3-cm.html, but resize to enter in my Effeuno Oven  :)

Offline meatboy

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Re: Neapolitan style Pizza from France
« Reply #144 on: March 26, 2014, 05:39:27 PM »
well done sir! Let us (and me) know how it works!

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #145 on: March 30, 2014, 09:22:37 AM »
Last modification of my oven,  then go to test... ;)

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #146 on: March 30, 2014, 05:04:41 PM »
After 1 month and a half absence, I'm back!
 
My favorite protocol: 5h autolysis, 18 +6 maturation at 18 ° C in the box grows, 70% hydrated.
 
Nothing to say the mods of Effeuno have effect, cooking in 60-70s, glow 30mns (before I was 45mns), no need to turn the pizza, even cooking: jap:
 
Quick pictures made ​​in the kitchen.
 
1 - Mozza di Buffala DOP, small red and yellow tomatoes, olive oil
2 - Mozza di Buffala DOP, Prosciutto di Parma DOP, small fresh white onions

 :drool:

Offline dylandylan

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Re: Neapolitan style Pizza from France
« Reply #147 on: March 31, 2014, 01:46:52 AM »
Great looking pies gsans!   Apologies if you've detailed this elsewhere, but what are you using to mix the dough?  By hand? Mixer?  Any particular kneading regime?   Fantastic structure there.

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #148 on: March 31, 2014, 03:17:48 AM »
Hi dylandylan,

I use this mixer there : Kenwood Cooking chef with this kneading ustensil.

My kneading is very short with the mixer, only 10mns in slow speed. After that i use the "strech and fold" method with rest to get the dough point.

Have a good day.

 :)


Offline jsfotografie

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Re: Neapolitan style Pizza from France
« Reply #149 on: March 31, 2014, 06:55:10 AM »
HMMMMMMMMM  :drool:

i also have the P134H and LOVE it!
mine done bake in 60 sec but in 120 what is enough for me :D day and night difference to my old
http://kochschwabe.de/wp-content/uploads/2012/05/dsc03364.jpg Alfredo ;-)


Offline meatboy

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Re: Neapolitan style Pizza from France
« Reply #150 on: March 31, 2014, 11:40:33 AM »
what is the advantage of the deflector in the front?

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #151 on: April 01, 2014, 02:50:36 AM »
Hi meatboy,

The deflector prevents thermal bridging of the glass. I noticed that my pizza was less colorful side of the window (because of the glass, heat loss). With the deflector aluminum, this thermal bridge is erased, and I no longer need to turn my pizza during cooking, the cooking is really homogeneous all over the pizza.

Offline meatboy

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Re: Neapolitan style Pizza from France
« Reply #152 on: April 01, 2014, 07:39:37 AM »
how is it attached to the door?

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #153 on: April 01, 2014, 08:37:26 AM »
how is it attached to the door?

With the 4 original screws that hold the glass ;)

Offline meatboy

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Re: Neapolitan style Pizza from France
« Reply #154 on: April 02, 2014, 09:02:36 AM »
hehe, awesome pimp! I have just ordered a perforated stainless steel plate and a standard aluminium plate. Lets see what works better :)