Author Topic: Pizzas at Pupatella yesterday  (Read 1164 times)

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Offline PUPATELLA

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Pizzas at Pupatella yesterday
« on: June 20, 2010, 01:09:37 PM »
After three weeks of being open the pies are starting to look perfect. We had some off days at first (mostly due to miscalculations in dough rising time), but I think we got it now.  Please come try!


Offline Barry

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  • Location: Cape Town, South Africa
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Re: Pizzas at Pupatella yesterday
« Reply #1 on: June 23, 2010, 03:56:11 AM »
Hey Pupatella,

Those pies look great !  I assume that you are using Caputo flour ?

What oven is that ??

Good luck !

Kind regards.

Barry

Offline Jackie Tran

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  • Location: Albuquerque NM
Re: Pizzas at Pupatella yesterday
« Reply #2 on: June 23, 2010, 04:00:43 AM »
Wow!! Those do look exceptional.  Where are you located?

Tran

Offline Matthew

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Re: Pizzas at Pupatella yesterday
« Reply #3 on: June 23, 2010, 06:50:44 AM »
Hey Pupatella,

Those pies look great !  I assume that you are using Caputo flour ?

What oven is that ??

Good luck !

Kind regards.

Barry

It's one of Marco's ovens (forno napoletano)

Offline Matthew

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Re: Pizzas at Pupatella yesterday
« Reply #4 on: June 23, 2010, 06:51:49 AM »
Wow!! Those do look exceptional.  Where are you located?

Tran

Hey T,
They are in Arlington, VA.

Matt

Offline PUPATELLA

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Re: Pizzas at Pupatella yesterday
« Reply #5 on: June 23, 2010, 08:57:38 AM »
Thank you for the complements! It took us a long time to get to where we are with our pizzas now. Years of practice.
Hi Barry,
yes - we're using caputo flour with 1 day fermentation.
And yes, it's Forno Napoletano.


 

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