Author Topic: Fornography: A Neapolitan pizza journey.  (Read 35428 times)

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Offline fornographer

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Re: Fornography: A Neapolitan pizza journey.
« Reply #180 on: September 01, 2014, 09:33:48 AM »
Great tip on the couche!

And the pies look awesome.

John K


I think with the couche, one may be able to control how much moisture is absorbed from the dough by determining how many layers to apply.  I'll try to experiment next time by applying 1 layer vs multiple layers and see if it makes any difference. 

Offline fornographer

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Re: Fornography: A Neapolitan pizza journey.
« Reply #181 on: December 27, 2014, 02:45:08 PM »
Last pies of 2014.  1 hr bulk/23 hour balled. 2.6 salt. 61% water. 1.5% culture

Offline vandev

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Re: Fornography: A Neapolitan pizza journey.
« Reply #182 on: December 27, 2014, 03:14:58 PM »
Very nice...taking out 2014 with a bang!  Nice.. ;D

Offline TXCraig1

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Re: Fornography: A Neapolitan pizza journey.
« Reply #183 on: December 27, 2014, 04:44:11 PM »
Last pies of 2014.  1 hr bulk/23 hour balled. 2.6 salt. 61% water. 1.5% culture

Strong finish! Ferment at about 73-74F?
Pizza is not bread. Craig's Neapolitan Garage

Offline fornographer

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Re: Fornography: A Neapolitan pizza journey.
« Reply #184 on: December 27, 2014, 04:56:16 PM »
Strong finish! Ferment at about 73-74F?


Thank you.  I just let it ferment in the kitchen and the temperature there at this time of the year ranges from 68-73. 

Offline TXCraig1

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Re: Fornography: A Neapolitan pizza journey.
« Reply #185 on: December 27, 2014, 05:03:18 PM »
I've missed your posts, you made some beautiful pies in 2014 and 2013 and 2012...
Pizza is not bread. Craig's Neapolitan Garage

Offline Neopolitan

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Re: Fornography: A Neapolitan pizza journey.
« Reply #186 on: December 29, 2014, 02:43:55 AM »
"The Force is strong in this one!"

Although I have no vote in this one, I think your part of the Yedimasters You mentioned in the start of Your post!

You even seem to have been able to keep Your Pizzas from going to the Dark side 8) without aid of the Biscotto Di Sorento.


Greetings,

Case

Offline Neopolitan

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Re: Fornography: A Neapolitan pizza journey.
« Reply #187 on: December 29, 2014, 02:51:17 AM »
Yes, these real big ovens make a real difference.  I can't quite describe it.  I watched several pizzas being cooked.  While there was fire, it wasn't as aggressive as need in a small oven.  The pies that came out of these ovens, with humble looking fires, came out perfectly cooked.   The mass of the oven is cooking more of the pies than the fire compared to a small forno bravo.   The floor is also much more gentle.  The floor was just at the low 800s.   


The most curious part for me was how they used to sound of the "pala" slapping against the floor to determine whether which part is ok to cook or not.   I tried to listen to the nuance but could barely make the difference.


Biscotto! ;)

Offline fornographer

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Re: Fornography: A Neapolitan pizza journey.
« Reply #188 on: December 29, 2014, 04:53:47 PM »
Btw. I have been freezing my pies and I find that they keep very well this way. After defrosting, moisten the crust with a bit of water and then I put under broil for 2 minutes or if you have a tiny toaster oven just put it on the highest toast setting and watch it closely. The result is as if it came fresh out of the wfo. 50% of my freezer space is filled with Neapolitan pies I have squirreled away enough pies to last a couple months or so.

Offline vandev

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Re: Fornography: A Neapolitan pizza journey.
« Reply #189 on: December 29, 2014, 05:53:58 PM »
Haahhh.. You stole my business idea... ;)


Offline fornographer

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Re: Fornography: A Neapolitan pizza journey.
« Reply #190 on: December 29, 2014, 06:20:32 PM »

Hahahah.   Biscotto would make my life easier.  Cooking a proper pie on the small Andiamo 70 is quite an effort.





"The Force is strong in this one!"

Although I have no vote in this one, I think your part of the Yedimasters You mentioned in the start of Your post!

You even seem to have been able to keep Your Pizzas from going to the Dark side 8) without aid of the Biscotto Di Sorento.


Greetings,

Case

Offline Chicago Bob

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Re: Fornography: A Neapolitan pizza journey.
« Reply #191 on: December 29, 2014, 08:26:57 PM »
Btw. I have been freezing my pies and I find that they keep very well this way. After defrosting, moisten the crust with a bit of water and then I put under broil for 2 minutes or if you have a tiny toaster oven just put it on the highest toast setting and watch it closely. The result is as if it came fresh out of the wfo. 50% of my freezer space is filled with Neapolitan pies I have squirreled away enough pies to last a couple months or so.
No way that will be "as if it came fresh out of WFO"   
Have you been drinking?  ;D
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Offline schold

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Re: Fornography: A Neapolitan pizza journey.
« Reply #192 on: December 30, 2014, 02:09:38 PM »
I'm sure he is pulling our leg...

Offline fornographer

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Re: Fornography: A Neapolitan pizza journey.
« Reply #193 on: December 30, 2014, 03:28:46 PM »
Nothing to gain nor am I inclined to bs about it. Simply stating my observation. Try it and post what you think of the results.

Offline landras

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Re: Fornography: A Neapolitan pizza journey.
« Reply #194 on: January 13, 2015, 12:39:39 PM »
I also freeze the pies sometimes and the reheat in the toaster, my family like it this way better than the fresh out of the oven because they get crispier and that is how we ate the pizza when we were kids....

Offline Federalist226

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Re: Fornography: A Neapolitan pizza journey.
« Reply #195 on: January 13, 2015, 05:10:32 PM »
After reading this thread I tried freezing a couple of pizzas. The reheated pizza was good, but I found the dough to be soggy under the sauce/cheese in some spots.