Author Topic: Bay Area Neopolitan  (Read 19379 times)

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Offline MotoMannequin

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Re: Bay Area Neopolitan
« Reply #125 on: April 26, 2016, 12:01:15 AM »
That's interesting. Mine doesn't say what clone, but it does say it's from Sweetwater Nursery in Sebastopol. Perhaps the lamest web site I've ever seen. But, I'll be up in wine country the next two weekends, so maybe I'll pay them a visit.

We'll see how the grow. Craig, have you ever grown them before? Tried pickling them?

Online TXCraig1

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Re: Bay Area Neopolitan
« Reply #126 on: April 26, 2016, 08:27:12 AM »
Yes, I've been growing and salt-oil curing them for several years - primarily the round ones though. This is the first year I've had seeds for the proper long chilies.
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Offline MotoMannequin

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Re: Bay Area Neopolitan
« Reply #127 on: April 26, 2016, 11:42:29 AM »
That's excellent! We were already contemplating how to cure them. Do you have your technique documented in one of your threads? We already salt-cure olives and meyer lemons from our trees. I guess chiles would be not much different.

Online TXCraig1

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Re: Bay Area Neopolitan
« Reply #128 on: April 26, 2016, 12:46:11 PM »
I think it's here somewhere. Basically it involves chopping and salting them fairly heavily (they need to taste quite salty at this point) plus a little vinegar, putting them up in the fridge for a couple weeks, pouring off the juice that comes out (save it as a pepper sauce), packing in pint jars with a mint leaf (I use chocolate mint I grow), filling with good EVOO, and pressure canning for 100 minutes at 11psi. I've never measured anything, so I can't give you any precise quantities. Two other members and I spent a lot of time researching how to do it, and unfortunately there is very little information out there that is directly on topic.

Edit: I remembered where I posted it: http://www.pizzamaking.com/forum/index.php?topic=19368.msg355902#msg355902
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline MotoMannequin

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Re: Bay Area Neopolitan
« Reply #129 on: April 26, 2016, 12:52:59 PM »
Thanks Craig!

I hope our chiles grow half as prolifically as yours. We don't have great luck here with chiles so far. I think it's because our nights can be quite cool, even in the dead of summer with blistering hot days. I built a little greenhouse with a retractable roof to help with the problem, but didn't garden last year due to the drought and watering restrictions.

Offline MotoMannequin

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Re: Bay Area Neopolitan
« Reply #130 on: May 13, 2016, 06:45:23 PM »
Getting caught up on a few pizzas from the past week. These are all 100% Caputo "00" Chef's (red 1Kg bag) 67% spring water, 3% sea salt, 5% Camaldoli, 48 hour fermentation at ~59F.

The first was supposed to be a Margherita, but when I went to the garden to grab some fresh basil, I learned it's still a little cool here for basil and it was dead. I'm still dialing in the oven. Because of floor conductivity issues, I tried to launch with the floor a little cooler, about 750F. That was too cool, and the top was done before the bottom.

The 2nd is salt-packed anchovies, salt-cured olives off our own tree, capers, Calabrian chilis, EVOO, Mozzarella Di Bufala, and Parmigiano-Reggiano. This was my best effort to date. The oven was rip-roaring hot (floor almost 900, dome off the scale) and cooked in about 60 seconds. Crust was nice and soft. Bottom had a little more char than I would have liked, but closest yet.

Offline MotoMannequin

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Re: Bay Area Neopolitan
« Reply #131 on: May 13, 2016, 06:51:51 PM »
Last, not my pizza but we were in the Dry Creek Valley last weekend and had lunch at Diavola in Geyserville. We were there pretty early and I think they probably didn't have the oven really up to temp yet. This was their "Primavera" with mushrooms, asparagus, fontina, and cured lemon. The crust was very hard and cracker-like. I had to listen to my wife tell me that she prefers the crunchy crust. You could do worse for pizza, but this really crushed my high expectations.

Offline vtsteve

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Re: Bay Area Neopolitan
« Reply #132 on: May 14, 2016, 01:24:45 AM »
I had to listen to my wife tell me that she prefers the crunchy crust.

 :-D :-D :-D
In grams we trust.

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Re: Bay Area Neopolitan
« Reply #133 on: May 14, 2016, 10:08:02 AM »
I've been there. The crust on the pies we had weren't dry and crackery, but they were very tough.
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Re: Bay Area Neopolitan
« Reply #134 on: May 14, 2016, 10:09:27 AM »
We were there pretty early and I think they probably didn't have the oven really up to temp yet.

If this is the case - for any pizzeria - it's far worse than simply making crappy pizza. This shows a complete disrespect for your customers.
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Offline MotoMannequin

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Re: Bay Area Neopolitan
« Reply #135 on: May 14, 2016, 01:14:11 PM »
If this is the case - for any pizzeria - it's far worse than simply making crappy pizza. This shows a complete disrespect for your customers.

It could be that it's simply the style they're targeting - like I say, my wife had a lot of good things to say. Difficult to know without more data, which won't be coming from us any time soon.

Offline MotoMannequin

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Re: Bay Area Neopolitan
« Reply #136 on: May 16, 2016, 10:01:13 PM »
From this weekend, a failed launch on a Morel, roasted garlic, & Brie pizza  :'(  followed by a Rosa++ with added mozzarella and beet greens (the latter just because my wife walked by with them just as I was building the pizza, but I wouldn't do again - they were bitter after hitting the heat) ...and too much flour on the peel, but wth it launched:

Both 100% Caputo "00" Chef's, 67% spring water, 6% camaldoli, 3% sea salt, 48 hours at 59F

« Last Edit: May 16, 2016, 10:03:51 PM by MotoMannequin »


Offline MotoMannequin

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Re: Bay Area Neopolitan
« Reply #137 on: May 16, 2016, 10:03:13 PM »
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