Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO!  (Read 370039 times)

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Offline wheelman

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2680 on: November 09, 2014, 12:07:59 PM »
that's a fascinating dough balling technique in the Da Michelle video.  I can't quite grasp what's going on there.  I'm sure the result is a tight stretched skin on the outside and a well sealed up navel but I still can't see enough of their method to understand how they're doing it. 
bill 


Offline vtsteve

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2681 on: November 15, 2014, 02:40:18 PM »
It looks like they're stuffing the 'bad' side of the dough into the middle with their thumbs, until the 'good' side tight, and giving a quick roll on the table to distribute the stresses and help the core bind together. There might be a bit of a smearing motion at the end to close it up, but they get them into the box so fast, and the dough is wet enough, that I think that it's mostly the weight of the dough ball that holds it together. The mechanics are similar to starting with a strip of cut dough, pushing the underside toward the palm, and pinching off the ball.

I'm going to try this for my next batch.  :pizza:

Offline Pizza Napoletana

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    • A Philosophy of Pizza Napoletanismo
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2683 on: November 27, 2014, 06:24:19 PM »

it would be so great to hear from you about the sourdough process used with yoghurt in case you have the time and patience, this sounds truly fascinating and you pizze speak for themselves that the end result is perfect!
since i would like to start my own sourdough culture it would be more than interesting to know how you did it.
have a nice day!

Dear Philco, I wanted to do a complete translation of the original document (issued by the "Institute of Standards and Industrial Research of Iran") from Persian to English, but unfortunately it is not accessible anymore. The link (http://www.isiri.org/portal/files/std/6943.doc) does not work anymore, and I can not even access the website (http://www.isiri.org). I should have made a copy of the document.

From what I can remember, this is how I developed the referenced sourdough culture:

1. I purchased a sealed container of plain yogurt. In this case, my yogurt was a Middle Eastern style yogurt which may not be much different from the Greek yogurt.

2. I let the yogurt age for about 6 months in the refrigerator until it went sour. I do not know about the quality (i.e., the biochemistry) of the yogurts in Germany where you live. Some yogurts, such as the ones produced in Iran, take no more than a month to go sour.

3. I hand-mixed some of the yogurt with some water and flour. Sorry, I do not remember the portions. Within 9 hours thereafter, the sourdough culture was ready to use.

Good luck!
« Last Edit: November 27, 2014, 06:31:49 PM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2684 on: November 27, 2014, 06:29:10 PM »
that's a fascinating dough balling technique in the Da Michelle video.  I can't quite grasp what's going on there.  I'm sure the result is a tight stretched skin on the outside and a well sealed up navel but I still can't see enough of their method to understand how they're doing it. 
bill

Dear Bill, the slow-motion video, hereunder, may help. Good day!

Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline dsissitka

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2685 on: November 27, 2014, 06:30:58 PM »
Dear Philco, I wanted to do a complete translation of the original document (issued by the "Institute of Standards and Industrial Research of Iran") from Persian to English, but unfortunately it is not accessible anymore. The link (http://www.isiri.org/portal/files/std/6943.doc) does not work anymore, and I can not even access the website (http://www.isiri.org). I should have made a copy of the document.

It worked for me. Here's a mirror:

https://www.dropbox.com/s/o8nxtjwomkxk7uo/6943.doc?dl=0