Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO!  (Read 287425 times)

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Offline tangtang

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2440 on: March 31, 2014, 01:48:35 PM »
Did I mis-read this or did you fire your oven up for the first time and immediately planted it to 900F? Maybe you should have a read of this... http://www.fornobravo.com/pizza_oven_installation/curing.html


Thank's Totti,
of course I gave it plenty of curing time and had a steady build up. I was referring to the first proper fire that allowed me to reach this kind of temp. - its good fun!

Have a nice day!


Offline Sirius

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2441 on: March 31, 2014, 02:22:51 PM »
tangtang...i would like to see some of your pies, if you dont mind.

Offline Pulcinella

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2442 on: March 31, 2014, 06:38:07 PM »
Omid, here's a article on Ferrara ovens.

http://eater.com/archives/2014/03/31/stefano-ferrara-pizza-ovens.php

I like to know how you sum up your experience with the Ferrara oven you've been working with at Bruno.

Offline tangtang

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2443 on: April 01, 2014, 10:07:09 AM »
tangtang...i would like to see some of your pies, if you dont mind.

Things are a bit crazy here at the moment, construction work, internet down, PC down, unable to upload pics from my phone (this has just to do with my inability) but I will surely post pics in the time to come, including our logo  :)

please bear with me...

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2444 on: April 03, 2014, 07:06:10 AM »
Here’s my last night bake. This time, I used sourdough culture to inoculate my Caputo Pizzeria dough, which was hydrated at about 69%. The dough was fermented for 12 + 10 hours at room temperature. Good day!
Recipes make pizzas no more than sermons make saints!

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

Offline napoletana4germany

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2445 on: April 03, 2014, 07:51:59 AM »
it would not surprise me at all if you get a job offer from "50 Kalo" or "Da Michele" within the next few hours :)

so amazing looking pies.

Offline Pulcinella

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2446 on: April 03, 2014, 07:00:32 PM »
it would not surprise me at all if you get a job offer from "50 Kalo" or "Da Michele" within the next few hours

I hire him in a heartbeat if he's available next year!!!

The latest batch reminds me of pictures of Ciro Salvo pies.

I agree…. Here's Ciro's sourdough pie. It doesn't look much different than omid's sourdough pie, visually at least. Omid, do you prefer sourdough starter or commercial yeast for making pizzas?

Offline waynesize

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2447 on: April 03, 2014, 10:03:48 PM »
Omid, if those pies are as pleasing to the palate as they are to the eyes, ..... I am not sure I can find the proper words to finish this thought.  I surely wish I could try them myself.  Thanks for sharing.

Wayne

Offline parallei

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2448 on: April 03, 2014, 10:27:36 PM »
Outstanding Omid! :chef:

Offline mkevenson

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2449 on: April 04, 2014, 12:15:01 PM »
I surely wish I could try them myself.  Thanks for sharing.

Wayne

Wayne, a short trip to San Diego and you can. I did and it is worth the drive!

Mark
"Gettin' better all the time" Beatles


Offline waynesize

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2450 on: April 04, 2014, 12:18:02 PM »
A short 2,500 mile drive for me.

Offline mkevenson

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2451 on: April 04, 2014, 12:50:37 PM »
A short 2,500 mile drive for me.

It's a good thing gas prices are low! LOL
Well, next time you visit the zoo then? or Sea World, or the Gas Light District. San Diego is always 70 F
"Gettin' better all the time" Beatles

Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2452 on: April 05, 2014, 03:24:45 AM »
Hi Omid,


A short Da Michele clip from Arte



Cheers
« Last Edit: April 05, 2014, 03:46:02 AM by sub »

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2453 on: April 05, 2014, 07:45:55 AM »
Omid, here's a article on Ferrara ovens.

http://eater.com/archives/2014/03/31/stefano-ferrara-pizza-ovens.php

I like to know how you sum up your experience with the Ferrara oven you've been working with at Bruno.


Thank you for sharing the link. I have been operating the Ferrara oven at Pizzeria Bruno for over two years, five days per week. I have baked thousands of pizzas in it, yet I am having a difficult time in summing up my thoughts on the oven in an intelligent manner. It would have been easier for me to do so if I had experience with other brands of Neapolitan ovens so I would have a basis for comparison. I have had brief bake sessions with other brands of Neapolitan ovens; however, for me, one or few non-commercial bake sessions with a Neapolitan oven won't reveal how well it can endure the demands and pressures of commercial applications. I think any sound evaluation needs to be done on a long-term basis under commercial conditions. The level of knowledge, skills, and sensitivity of the evaluator also immensely matters.

If I read a review on a consumer product, I would hope the reviewer was dispassionate and adequately knowledgable about the product on which she or he wrote the review. While I can be objective on summing up my thoughts on the Ferrara oven, I may not be knowledgable enough. Therefore, excuse me for not voicing my opinion on the oven. Have a great weekend!

Omid
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 #2454 on: April 05, 2014, 09:01:16 AM »
it would not surprise me at all if you get a job offer from "50 Kalo" or "Da Michele" within the next few hours :)

so amazing looking pies.

I hire him in a heartbeat if he's available next year!!!

Omid, if those pies are as pleasing to the palate as they are to the eyes, ..... I am not sure I can find the proper words to finish this thought.  I surely wish I could try them myself.  Thanks for sharing.

Wayne

Outstanding Omid! :chef:

Dear friends, I thank you for your kind thoughts and encouragement.

Wayne, a short trip to San Diego and you can. I did and it is worth the drive!

Mark

Dear Mark, I thank you for your affirmation, but the credit for Bruno's pizzas should go to Peter (the owner/pizzaiolo) not me. The pizzas at Bruno are fruits of his efforts, and I do my best to help him in this undertaking. I am grateful to Peter for letting me use the pizzeria's oven to bake my homemade doughs. He is a great boss and friend. Good day!

Omid
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 #2455 on: April 05, 2014, 09:09:55 AM »
Hi Omid,


A short Da Michele clip from Arte



Cheers


Dear Sub, thank you for the interesting video. I had no idea that Don Luigi Condurro knows how to speak French. Have you ever been to Da Michele?
Recipes make pizzas no more than sermons make saints!

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

Offline theppgcowboy

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2456 on: April 13, 2014, 02:06:29 PM »
Omid,

On a side by side comparison, how would rate your natural culture pie versus your fresh yeast pies?

Thanks

Offline mkevenson

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2457 on: April 14, 2014, 12:14:02 PM »
Dear friends, I thank you for your kind thoughts and encouragement.

Dear Mark, I thank you for your affirmation, but the credit for Bruno's pizzas should go to Peter (the owner/pizzaiolo) not me. The pizzas at Bruno are fruits of his efforts, and I do my best to help him in this undertaking. I am grateful to Peter for letting me use the pizzeria's oven to bake my homemade doughs. He is a great boss and friend. Good day!

Omid

Omid, you are correct, however I would assume that most members of PM.com who have visited you at Bruno's have done so because of you. I hope to be returning in early July to say hello and eat your beautiful pies.

Mark
"Gettin' better all the time" Beatles

Online neophyte

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2458 on: Yesterday at 08:36:05 AM »
Here are some pictures of some pies delivered by the master himself in January on my trip to San Diego. These pictures don't do justice, but I figured I should post them anyways. These pies were easily the best thing that I have ever tasted. It was truly a symphony in my mouth.

Offline MightyPizzaOven

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2459 on: Today at 08:09:59 AM »
Omid, I have few questions:

1- How much sauce do you put on your pies?

2- Do you dome your pies?

Thanks
Bert,