Author Topic: Vearace Pizza Napoletana certification at La Piazza al Forno  (Read 3516 times)

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Offline NJPizzaiolo

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Vearace Pizza Napoletana certification at La Piazza al Forno
« on: April 19, 2011, 10:34:44 PM »
So excited to announce that we have the pleasure of Hosting Giulio Adriani,Master Pizzaiolo and owner of Olio Pizza E Piu Joining us tomorrow to certify our pizzeria.I am honored to be in such a prestigious organization,and look forward to representing the true symplicity and artform of the real neapolitan pizza.


Offline PizzaPolice

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #1 on: April 20, 2011, 01:34:41 PM »
Take pictures.

Offline jjerrier2450

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #2 on: April 20, 2011, 05:39:02 PM »
He just inspected us at Cane Rosso in Dallas...dropped him off at the airport to send him your way!  Have fun and good luck!

Offline Frankie G

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #3 on: April 20, 2011, 10:28:15 PM »
He just inspected us at Cane Rosso in Dallas...dropped him off at the airport to send him your way!  Have fun and good luck!

congratulations.... ;D

Offline Jet_deck

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #4 on: April 20, 2011, 11:24:12 PM »
Jay, when do the results come in?
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Offline jjerrier2450

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #5 on: April 21, 2011, 12:02:27 AM »
Oh we got approved...but I won't feel good until we get the official certificate in hand!  Very stressful - we still have lots to learn, but it was a great experience.  Giulio did not like lots of "leopard spots"!

Offline NJPizzaiolo

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #6 on: April 21, 2011, 01:02:30 AM »
Oh we got approved...but I won't feel good until we get the official certificate in hand!  Very stressful - we still have lots to learn, but it was a great experience.  Giulio did not like lots of "leopard spots"!
yeah,he liked the taste of my dough ,tomatoes and cheese,just not they way I stretched the dough,but he said that is a typical problem for most places he goes to,but it was a lesson in humility and you learn from it and can only get better.

Offline Frankie G

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #7 on: April 21, 2011, 07:43:06 AM »
Oh we got approved...but I won't feel good until we get the official certificate in hand!  Very stressful - we still have lots to learn, but it was a great experience.  Giulio did not like lots of "leopard spots"!

@ Jay,

REALLY?????  why is that..???  I thought that Leoparding was the goal with vera Napoletana???   whoa. :-[

Offline scott r

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #8 on: April 21, 2011, 08:59:30 AM »
To me this is not a surprise. Many Neapolitan pizzaiolos (not all I'm sure) tend to use a dough that is far less fermented than many Americans, ending up with less leoparding.   I personally prefer a more fermented dough and a slightly dryer overall pizza than most Neapolitan pizzaiolos.   There are benefits to either direction and I think it's really up to personal taste.  I don't think there is a concrete wrong or right here.
« Last Edit: April 21, 2011, 09:03:45 AM by scott r »


Offline andreguidon

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #9 on: April 21, 2011, 02:58:30 PM »
congrats to La Piazza and Cane Rosso... you guys deserve it !!!
Giulio is a great guy!! i had my VPN training with him as a Maestro..... the leoparding is not a goal (i know some of us like it), this was something that i commented about in the tread about the training http://www.pizzamaking.com/forum/index.php/topic,9737.msg84642.html#msg84642
i still think leoparding is a combination of water% and fermentation time....
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline jjerrier2450

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #10 on: April 21, 2011, 03:11:48 PM »
He was looking for less pronounced leoparding and more air in the cornicione.  On the cornicione his preference was for varying shades of brown...a toast-like color for the base with darker brown spots, but not a large number of pronounced blisters - unless they were giant air bubbles.  Great and humbling learning experience.

Offline pizzablogger

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #11 on: April 21, 2011, 03:12:46 PM »
@ Jay,

REALLY?????  why is that..???  I thought that Leoparding was the goal with vera Napoletana???   whoa. :-[

Actually, places like Da Michele are the exception, not the rule. Most of the pizzerias in Napoli (based on what I've seen) do not make pizzas which exhibit much leoparding, if any at all.

Congrats on the certification guys!
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline NJPizzaiolo

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #12 on: April 21, 2011, 04:00:46 PM »

Offline Frankie G

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #13 on: April 21, 2011, 04:08:43 PM »
@andreguidon

Can you be more specific on the leoparding?  I am very interested in understanding this.

In your opinion...  What promotes it?

Offline dellavecchia

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #14 on: April 21, 2011, 04:27:49 PM »
Congrats on the certification! That pie looks delicious, especially coming out of that oven!

Frankie G - Here is an overview of leoparding, but by no means the end of the conversation:

Leoparding is achieved with higher hydration, combined with long fermentation and the right cook temp. If you have a larger oven, you can actually control the size of the blisters by having the pie father away from the direct flames. This also correlates with temperature.

For example, a 62% hydration dough that has gone through 24 hours of room temp fermentation, will easily leopard at the right temperature. That same pie, cooked at a lower temperature, will show signs of leoparding, but not pronounced spots.

Another example: a 60% dough fermented with commercial yeast for 8 hours will not show leoparding easily at any temp. It will lean toward the description given above for VPN standards.

The below pics show a short (4 hour) and a long (24 hour) ferment, with 61% and 64% hydration respectively.

John
« Last Edit: April 21, 2011, 04:31:55 PM by dellavecchia »

Offline Frankie G

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #15 on: April 21, 2011, 04:46:39 PM »
Thanks John.

Really helpful.

Offline andreguidon

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #16 on: April 21, 2011, 05:28:32 PM »
Frankie,

cant say it better than John just wrote.....
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline andreguidon

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #17 on: April 21, 2011, 05:31:24 PM »
thats why i am trying to achieve both... take a look at the tread below...

http://www.pizzamaking.com/forum/index.php/topic,13080.msg130280.html#msg130280
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline thezaman

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #18 on: April 21, 2011, 09:29:04 PM »
 pizza from giulio's pizzeria in NY

Offline widespreadpizza

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #19 on: April 21, 2011, 10:36:22 PM »
Not spamming here,  I just couldn't not post it based on the recent conversations.  :-D http://maine.craigslist.org/ele/2339741275.html  I'm sorry....... :-D  -marc

Offline PizzaPolice

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #20 on: April 22, 2011, 11:08:40 AM »
Thanks, Justin.  Nice picture and beautiful pizza.  What's your dad's take on the whole experience?  This had to be a head banger.

John: You are killing me!  ...Umm..here's a perfect pizza with a 4 hour dough and here's a perfect 24 hour example...  You remind me of one of those four year old kids with perfect pitch that plays concert level piano.  You certainly have a gift. 

Offline dellavecchia

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #21 on: April 22, 2011, 11:41:37 AM »
John: You are killing me!  ...Umm..here's a perfect pizza with a 4 hour dough and here's a perfect 24 hour example...  You remind me of one of those four year old kids with perfect pitch that plays concert level piano.  You certainly have a gift. 

What an incredible compliment, thank you! It is really just the oven. Cooking at such high heat gracefully covers over any imperfections you have in your dough and puts out a visually spectacular pie, at least in my experience. Take a look at my NY style home oven pies and you might not be so impressed!

John

Offline chickenparm

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #22 on: May 04, 2011, 03:37:45 AM »
yeah,he liked the taste of my dough ,tomatoes and cheese,just not they way I stretched the dough,but he said that is a typical problem for most places he goes to,but it was a lesson in humility and you learn from it and can only get better.


 

In the end,is it  a visual certification contest more than anything? What do your customers say about the taste of all your pies so far?That should tell you something.

I thought you were already doing a great job,I'm a Big fan of your work,yet, according to him,you were doing it all wrong,like so many places, because of the way the dough got stretched?
 :o

How is the taste of your pies gonna change/improve by the way you stretch the dough to size for your customers?

 ???














-Bill

Offline NJPizzaiolo

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #23 on: May 04, 2011, 10:19:42 PM »


In the end,is it  a visual certification contest more than anything? What do your customers say about the taste of all your pies so far?That should tell you something.

I thought you were already doing a great job,I'm a Big fan of your work,yet, according to him,you were doing it all wrong,like so many places, because of the way the dough got stretched?
 :o

How is the taste of your pies gonna change/improve by the way you stretch the dough to size for your customers?

 ???
Ya know,the pies are better.I took some of what he said and some of what I was already doing,and after talking to other VPN Pizzaioli,realized that the finished product is what counts ,what the pies look and taste like ,not as much how they get there.
















Offline chickenparm

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Re: Vearace Pizza Napoletana certification at La Piazza al Forno
« Reply #24 on: May 05, 2011, 12:03:24 AM »
Thats good to hear.I really do not know nor understand all that much about the certification requirements that go on.Its just sort of sounded like the Judge said,"My way is the Only right way",Instead of what works best for you,as long as you make an authentic pie in the end,counts most.

That aside,wishing you all the best.

:chef:

-Bill


 

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