Author Topic: Nearlypolitan  (Read 57860 times)

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Offline Jackie Tran

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Re: Nearlypolitan
« Reply #225 on: June 16, 2010, 01:58:01 PM »
HS, did you order those pies?  How did the varasano pie taste?  any crunch to the rim?  To get mild leoparding just pull the pie sooner? 

The lasts 2 pies have a deflated rim, I would think that is a no no. 


foolishpoolish

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Re: Nearlypolitan
« Reply #226 on: June 16, 2010, 05:25:21 PM »
I'd like to offer wholehearted apologies to Hotsawce and all the other fine members of this forum for my previous unacceptable behaviour and posting on the 'Nearlypolitan thread' (and other related threads). My irrational and immature emotional reactions to commentary which had nothing to do with me in the first place were completely uncalled for. It was absurd and stupid of me to react in such a way. In doing so I have created unnecessary drama and a negative atmosphere where none should exist. For this, I also apologise.

I harbour no animosity towards any member of these forums and hope you can accept this as a sincere apology for any action or post of mine that caused distress, upset or appeared as malicious sarcasm.

Thanks

FP
« Last Edit: June 16, 2010, 05:53:51 PM by foolishpoolish »

Offline Matthew

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Re: Nearlypolitan
« Reply #227 on: June 16, 2010, 06:21:11 PM »
I'd like to offer wholehearted apologies to Hotsawce and all the other fine members of this forum for my previous unacceptable behaviour and posting on the 'Nearlypolitan thread' (and other related threads). My irrational and immature emotional reactions to commentary which had nothing to do with me in the first place were completely uncalled for. It was absurd and stupid of me to react in such a way. In doing so I have created unnecessary drama and a negative atmosphere where none should exist. For this, I also apologise.

I harbour no animosity towards any member of these forums and hope you can accept this as a sincere apology for any action or post of mine that caused distress, upset or appeared as malicious sarcasm.

Thanks

FP



Toby?  Glad to have you back bro! ;)

Matt

Offline Jackie Tran

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Re: Nearlypolitan
« Reply #228 on: August 02, 2010, 12:26:34 AM »
Finally got these black nasty dirty warts for the first time in the home oven.   :D  Anyone know where these come from?

Offline gtsum2

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Re: Nearlypolitan
« Reply #229 on: September 09, 2010, 12:17:24 AM »
there sure are some good looking pies in this thread!  Makes me want to fool around with the broiler now!

Offline David Deas

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Re: Nearlypolitan
« Reply #230 on: April 25, 2012, 01:00:34 PM »
Thought I'd contribute at least something to this thread too before I stopped.

00 flour.  60% hydration.  Cold fermented sourdough.  40 second bake.

« Last Edit: April 25, 2012, 01:41:18 PM by David Deas »

Offline David Deas

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Re: Nearlypolitan
« Reply #231 on: April 25, 2012, 01:01:14 PM »
Crumb shot.

I've got to halt this insane madness, get my lazy rear end outside and light some wood.
« Last Edit: April 25, 2012, 01:09:02 PM by David Deas »

Offline Jackie Tran

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Re: Nearlypolitan
« Reply #232 on: April 25, 2012, 01:33:41 PM »
Beautiful work David.  That crumb looks perfect.

Chau

Offline fornographer

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Re: Nearlypolitan
« Reply #233 on: April 25, 2012, 06:03:53 PM »
great work, David.


Offline TXCraig1

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Re: Nearlypolitan
« Reply #234 on: April 25, 2012, 07:32:27 PM »
Look like it is straight from Naples.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Kermit

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Re: Nearlypolitan
« Reply #235 on: April 27, 2012, 04:47:58 AM »
Very nice pie. How long did it ferment?

Offline David Deas

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Re: Nearlypolitan
« Reply #236 on: April 27, 2012, 05:01:33 PM »
Beautiful work David.  That crumb looks perfect.

Chau

Thanks, Chau.  It was your impressive work in the home oven area that was such a big part of getting me going with the project in the first place.  

I have to admit that I'm sort of liking the 15 minute Nearlypolitan concept.  The WFO takes forever to saturate by comparison.  Not to mention, saturating the WFO for one or two pizzas is a waste of my oak.

great work, David.

I really do appreciate the compliments.  Thank you.

Look like it is straight from Naples.

Thanks a lot man.  That's high praise coming from you.  Especially considering it actually came from a home oven.

Very nice pie. How long did it ferment?

About two or three days.  I can't remember which, or even what day I made the dough on.  

About the only thing I really remember about the dough is that it was too wet.  I used cold water, which made me overestimate the amount of water needed when I was putting the dough together.  I probably only needed about maybe 57% hydration.

I also remember that the starter was very clean; no sourness in the crust.
« Last Edit: April 27, 2012, 05:23:25 PM by David Deas »

Offline weissblut

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Re: Nearlypolitan
« Reply #237 on: June 04, 2012, 09:19:30 AM »
Hi guys,

wrote a very long post but the browser canceled it. Just to say that I really love this topic, and this week tried my first "Nearlypolitan" in home oven with pizza stone, 2 hours pre-heating, 20 mins broiler cycle, only broiler cooking. I tried also to follow some advices from a very kind user of this forum - thanks!

Here's what I did:

DOUGH:
500g Flour (plain organic, not 00 unfortunately)
330g water
1g yeast (dried)
14g salt

First part - dough fermented (covered) for 12 hours
Balls fermented for 7 hours

1. The dough was too wet and was sticky. I think I overfermented the balls, they were spreading a lot, but did not want to alter the first try. This resulted in the pizza breaking while putting on the stone... well, it happens!  :(
2. Oven at 500F for 2 hours with pizza stone, then moved stone under the grill (2 inches), turned it on the grill, then put the pizza on the stone
3. Cooked in 4 mins - No leoparding, very small browning. the pizza stayed yellowish, with a very small leoparding on the back. The taste was ok but not great. Bubbles were present but not big empty spaces (which I wish to achieve!)

Mistakes I'll fix next weekend:

1. Different dough formula. I want to try to keep all the proportions in place but go for a 56% hydration (that actually depends on what flour I'll find, I've used a standard organic plain flour because I did not manage to find anything else).
2. I've used "passata" because I had no time for shopping. Next time I'll use italian San Marzano tomatoes and will create my own sauce.
3. Will reduce the amount of space between the grill and the pizza, and will put a "block" 1 inches under the stone to create a mini-oven inside the oven to keep the temp up. I'm waiting to receive my Infrared thermometer, so I will be more precise on the temperature.

Hope next time to have a better pic, and to reduce the cooking time to 2 mins...

Here's the pic. All suggestions accepted, but before here's my next-step list:

00 Caputo flour (or similar)
organic sea salt
live yeast (or Criscito, but I have to learn how to create it - do you have any recipe?)

My aim is to have a good home-oven pizza, with all the limitations!

I'm sorry to post this bad image of a badly pizza, but I hope to improve with your help!

Thanks for all your suggestions!

D.

Offline TXCraig1

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Re: Nearlypolitan
« Reply #238 on: June 04, 2012, 10:03:47 AM »
Nice looking first pie. I especially like the look of the cheese. Here are my initial thoughts.

66% hydration is high. Iím not surprised your dough was wet and sticky. You need specialized kneading technique when you go that high. I donít know if you need to drop all the way down to 56%. Next time, you might try 300g water for 60% hydration. It should be a lot more manageable. 60% should also help get the open crumb structure you are looking for vs. 56%.

You donít need 00 flour, and it will be harder for you to brown your pies if you use it.

Are you sure your broiler was actually on? Was it glowing red? Just because you have it turned on doesnít mean it is on. If your oven is at its maximum temp, the broiler might not come on. You might need to preheat below the maximum temp to get the broiler to come on. Iíd experiment to make sure the oven is doing what you think it is doing before your next bake.

Iíd suggest you get your basic dough and oven technique down before incorporating a natural (sourdough) starter (Iím guessing this is what you meant by ďliveĒ yeast? Your dry yeast is alive; itís just a different type).Using a natural starter adds another level of complexity that will make figuring out the basics that much harder.

When writing a long post, type it into something like MS Word or some other editor then copy it over to pizzamaking.com. This website is notorious for eating posts. That way, when it does, you just copy it over again.

Best of luck.

Craig
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline weissblut

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Re: Nearlypolitan
« Reply #239 on: June 04, 2012, 10:13:19 AM »
Nice looking first pie. I especially like the look of the cheese. Here are my initial thoughts.

66% hydration is high. Iím not surprised your dough was wet and sticky. You need specialized kneading technique when you go that high. I donít know if you need to drop all the way down to 56%. Next time, you might try 300g water for 60% hydration. It should be a lot more manageable. 60% should also help get the open crumb structure you are looking for vs. 56%.

You donít need 00 flour, and it will be harder for you to brown your pies if you use it.

Are you sure your broiler was actually on? Was it glowing red? Just because you have it turned on doesnít mean it is on. If your oven is at its maximum temp, the broiler might not come on. You might need to preheat below the maximum temp to get the broiler to come on. Iíd experiment to make sure the oven is doing what you think it is doing before your next bake.

Iíd suggest you get your basic dough and oven technique down before incorporating a natural (sourdough) starter (Iím guessing this is what you meant by ďliveĒ yeast? Your dry yeast is alive; itís just a different type).Using a natural starter adds another level of complexity that will make figuring out the basics that much harder.

When writing a long post, type it into something like MS Word or some other editor then copy it over to pizzamaking.com. This website is notorious for eating posts. That way, when it does, you just copy it over again.

Best of luck.

Craig


Thanks Craig!

Of course I need to "refine" my technique and understanding of how everything works. Someone pointed out that I used a low protein flour, not really good for pizza, and that's why I got this kind of result - so I'll try to find the perfect flour.

My aim is not to get the browning actually, but a white pizza with leoparding and black bubbles (the way I like it!).

The broiler was glowing red but not always - so what do you suggest as oven test? preheat the stone as MAX TEMP (500F) and then leave it under 400F to make the broiler kick in?

thanks again, I will make other tests and post the results here!

ciao,

Dario

Offline TXCraig1

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Re: Nearlypolitan
« Reply #240 on: June 04, 2012, 10:31:55 AM »
Thanks Craig!

Of course I need to "refine" my technique and understanding of how everything works. Someone pointed out that I used a low protein flour, not really good for pizza, and that's why I got this kind of result - so I'll try to find the perfect flour.

My aim is not to get the browning actually, but a white pizza with leoparding and black bubbles (the way I like it!).

The broiler was glowing red but not always - so what do you suggest as oven test? preheat the stone as MAX TEMP (500F) and then leave it under 400F to make the broiler kick in?

thanks again, I will make other tests and post the results here!

ciao,

Dario

There are others much more experienced here than I when it comes to using the home oven. Hopefully they will chime in. Otherwise, I'd experiment to see how hot you can get the oven where the broiler will still stay on full blast for the entire bake time.

I've made plenty of pies with AP flour. You don't need high protein. Caputo 00 Pizzeria is not particularly high. It's about the same as most AP if I remember correctly.

These are typical of the pies I made with AP flour when I was baking on my modified BBQ. http://www.pizzamaking.com/forum/index.php/topic,13475.0.html

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Nearlypolitan
« Reply #241 on: June 04, 2012, 10:42:26 AM »
You should also read through this whole thread if you have not already done so: http://www.pizzamaking.com/forum/index.php/topic,11654.0.html

Jackie Tran (real name is Chau) is as good as it gets. Also, starting here: http://www.pizzamaking.com/forum/index.php/topic,11654.msg181796.html#msg181796, David Deas describes his thoughts on getting the most out of the home oven with simple modifications and makes some pretty awesome pies.

Craig
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline jak123

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Re: Nearlypolitan
« Reply #242 on: June 05, 2012, 09:16:07 PM »
A mod that i did, and it works really well:

I went to my local machine shop and had my guy cut a piece of black steel plate, 1/4" or 3/16" (cant remember) to the exact size of one of my oven racks. The thing heats up and really stays hot. Season it like you would a cast iron pan on first use. I love it.

but be careful, i kept it too high in the oven on upper rack and it got so hot that it fried the circuit boards under the burners, why wolf range put them there is beyond me, but i consistently get the oven high enough to crank out 2-3 minute pies.

Offline weissblut

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Re: Nearlypolitan
« Reply #243 on: June 06, 2012, 11:36:59 AM »
Thank you all guys, I'll try again this friday.

Some things I want to try, but I'd need your opinions:

1. Sticking with a 65% hydration of the dough, what do you think of overnight fermentation IN THE FRIDGE? I've heard someone suggest it to create a better flavour and retain more bubbles inside the dough... also, it is worth it to use plastic wrap when leaving the dough/dough balls fermenting? Someone said to me that this will help the air stick inside too.

2. My oven has a "vent" option, which will turn on a vent inside it to make the air circulate. I've heard that in this way the heat is higher, for 2 reasons, 1st - air circulates and heats better everywhere, 2nd - you trick the sensor in believing that there is a lower temp. I'll try with the vent this friday, but do you have any feedback on this?

3. Grill. Don't remember where I read that keeping the temp lower (around 440 degress) when turining on the broiler/grill works better because the grill will stay on for a longer time (of course the oven must be preheat at max degrees to heat up the stone, but lowering it down of a few degrees would help the stone to "stabilize").

any other suggestion?

thanks in advance, I hope to get you better pictures soon!!!


Offline ringkingpin

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Re: Nearlypolitan
« Reply #244 on: June 06, 2012, 11:42:42 AM »
I do a ferment in the fridge if it's too warm to do one overnight in my house.  No problem doing it in the fridge, just make sure that you give the balls enough time to warm up to fully proof.  I always use plastic wrap around the bowl for my bulk to make it air tight.  I also keep the balls in air tight or nearly airtight containers.
"Tell me what you eat, and I will tell you who you are."
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Offline Johnny the Gent

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Re: Nearlypolitan
« Reply #245 on: December 11, 2013, 05:45:28 AM »
I finally gave the Nearlylolitan style an honest effort. I used 10% protein AP flour, 63% hydration, 3% salt and 3% of my stiff sourdough starter. Bake time 1:40ish on soapstone 2 3/4" under the broiler. This dough was not nearly in its prime; it really needed another 3 h or so on the bench. I opened this dough using NY dough handling technique, and I think it shows (flat cornicione). I learned some things for sure.
Il miglior fabbro

Offline mbrulato

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Re: Nearlypolitan
« Reply #246 on: December 11, 2013, 08:16:18 AM »
Looks great, Johnny!  Seeing this makes me want to try again  :)
Mary Ann

Offline JD

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Re: Nearlypolitan
« Reply #247 on: December 11, 2013, 09:20:59 AM »
Was this your first try? That looks great Johnny... I wish I had your oven. I tried about 5-6 times a few months ago and realized my broiler is just not cut out for the job.

Offline TXCraig1

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Re: Nearlypolitan
« Reply #248 on: December 11, 2013, 09:35:33 AM »
Mine won't do it either.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Johnny the Gent

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Re: Nearlypolitan
« Reply #249 on: December 13, 2013, 09:04:11 AM »
Was this your first try? That looks great Johnny... I wish I had your oven. I tried about 5-6 times a few months ago and realized my broiler is just not cut out for the job.

Thanks JD. My oven is nothing special; but it's been with me for a few years and I've learned how to harness the most out of it.  In the past, I've set out to make a "Nearlypolitan", but never with as much thought behind it as recently.  I've never had anything that remotely resembles leoparding before.
Il miglior fabbro


 

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