Author Topic: neopolitan only  (Read 429 times)

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Offline gd125

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neopolitan only
« on: August 25, 2014, 12:01:43 PM »
is a wood or brick oven intended for neopolitan only pizza?..or can you make other types of pizzza in there also?...How about a crispy thin like cracker crust pizza...can this be made in brick/wood oven?


Online TXCraig1

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Re: neopolitan only
« Reply #1 on: August 25, 2014, 12:59:13 PM »
For sure you can make other types of pizza - NY style in particular. You don't have to run a WFO at Neapolitan temperatures, but it's nice to know you can if you ever want to. Cracker crust may do better in the drier environment of an an electric oven, but I've never tried it in the WFO.
Pizza is not bread.

Offline stonecutter

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Re: neopolitan only
« Reply #2 on: August 25, 2014, 01:01:51 PM »
A wood oven is versatile and you can make any style of pizza you want.  It comes down to oven management, which means knowing how the oven responds to different levels of heat from fire, coals and other variables.   
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Online Sirius

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Re: neopolitan only
« Reply #3 on: August 25, 2014, 01:26:28 PM »
There are a lot of pizzerias in germany that have wfo and they bake anything but neapolitan......

Online TXCraig1

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Re: neopolitan only
« Reply #4 on: August 25, 2014, 01:32:39 PM »
There are a lot of pizzerias in germany that have wfo and they bake anything but neapolitan......

Not just in Germany.  :-D
Pizza is not bread.

Offline gd125

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Re: neopolitan only
« Reply #5 on: August 25, 2014, 04:06:20 PM »
i guess im looking for a crispy bottom style pizza that light and airy. For some reason im not able to get my neopolitan crust crispy at bottom.  Ive tried a few times now and did recipe like you did craig.  Im getting the leoparding on bottom and some nice bubbles but crust seems chewy but not crispy on bottom.  Im thinking i ned to retain more heat in oven.  When i baked it the floor was 720, and sides were around 830 and dome was hi.  2-3 minute bake times id say.  Any suggestions?...

thx
GD

Online Sirius

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Re: neopolitan only
« Reply #6 on: August 25, 2014, 05:27:56 PM »
Napoletana isnt that crispy! Can you show us some pictures?

Offline gd125

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Re: neopolitan only
« Reply #7 on: August 26, 2014, 04:01:22 PM »
here is some pics of my neopolitan pizza crust and some air bubbles.  as you can see i actually had some leoparding on bottom.  The crust is chewy but i guess im looking more for an airy crispy crust in my WFO.  This was my first try in my wfo and im motivated to improve.  Any suggestions..

thx
gd

Offline JD

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Re: neopolitan only
« Reply #8 on: August 26, 2014, 04:33:25 PM »
I don't know a thing about cracker crust, but in general: High temp = fast bake = soft crust; Low temp = slow bake = crispy crust. All you need to do is figure out what temp works in your WFO. It would be worth checking out the cracker style boards for typical temp & time numbers too: http://www.pizzamaking.com/forum/index.php?board=28.0

Josh

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http://www.wood-fired-pizza-oven.us/