Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO! (Read 171205 times)

msheetrit · « **Reply #1040 on:** December 22, 2011, 03:09:18 PM »

Your pizzassss.
Perfection.

Pizza Napoletana · « **Reply #1041 on:** December 22, 2011, 04:49:50 PM »

Quote from: msheetrit on December 22, 2011, 03:09:18 PM

Your pizzassss.
Perfection.

Thank you, dear Michael! I hope you and your family are having a splendid Hanukkah in Israel!

Quote from: pizzablogger on December 22, 2011, 12:06:43 PM

Just beautiful Omid!

Good heaven, you have done an amazing job creating the image! I am glad you cropped all the color purple, which I think was somewhat unharmonious in juxtaposition with the red of tomato, upsetting the color coordination. THANK YOU!

The second pizza (i.e., the pasta/penne pizza, like of which my wife recently tired in her trip to Naples) came out much better than I expected. I wished I had some balsamic vinegar! When my wife told me that she had such a pizza in Naples, I was taken a bit by surprise. Nevertheless, indeed, some pizzerias in Naples top your pizzas with almost anything you ask for. Check out the hotdog & french-fries pizza, below, from Naples. (http://www.philadelphiaphitnesspharmacy.com/2011_08_01_archive.html) It reminds me of "carne-asada french-fries", a popular Americanized Mexican food that surprised many, here in southern California, when it appeared on the scene about 15 years ago. It is so yummy!

Respectfully,
Omid

pizzablogger · « **Reply #1042 on:** December 22, 2011, 05:36:33 PM »

Hot dogs and french fry neapolitan pizza, in Naples.

It seems the Mayans are going to be right after all.

Pizza Napoletana · « **Reply #1043 on:** December 22, 2011, 06:28:50 PM »

Quote from: pizzablogger on December 22, 2011, 05:36:33 PM

Hot dogs and french fry neapolitan pizza, in Naples!

I like your sense of humor, and I acknowledge your statement! The pizza does not seem kosher, i.e., it does not make a whole lot of gastronomical sense. I affirm the same toward the pizza topped with penne pasta, although my wife begs to differ. I do not blame her though, as she has been eating my home-made pizzas since March of this year, several times per week. Hence, she wants variety. For tonight she banned me from making any Margherita pizza. She specifically asked for "good old American pepperoni and mushrooms". I will have to abide by her demands, or she will shut down my kitchen! Good night.

Tman1 · « **Reply #1044 on:** December 22, 2011, 08:52:33 PM »

That's generally not what the husband worries his wife will 'shut' down...

Merry Christmas!

salvatoregianpaolo · « **Reply #1045 on:** December 22, 2011, 10:44:26 PM »

I don't think my wife knows where the kitchen is...

... and I'll gladly keep it that way!

Pizza Napoletana · « **Reply #1046 on:** December 23, 2011, 03:59:32 AM »

Quote from: Tman1 on December 22, 2011, 08:52:33 PM

That's generally not what the husband worries his wife will 'shut' down...

Merry Christmas!

Quote from: salvatoregianpaolo on December 22, 2011, 10:44:26 PM

I don't think my wife knows where the kitchen is...

... and I'll gladly keep it that way!

You guys crack me up with your comments!

My wife is a bit of a feminist, so I think I should refrain from making any further comments in this regard for my own sake! According to an ancient Greek myth, in the beginning gods created men. The men grew hubris and committed impiety against the gods. To punish them, the gods created women! I am sure you know the rest . . .

Actually, my wife is the best punishment I could ever ask for! And, I must add, she has been more than supportive in my pizza quest. Last night, she got her wish: "good old American pepperoni and mushroom" pizza, with extra cheese. (By the way, I love pepperoni!) Below are the pictures of the pizzas, for which I used the second group of dough balls from Reply #1033. The dough balls underwent 3+43 hours of fermentation altogether.

Merry Christmas, happy Hanukkah, and happy Holidays everyone!

Pizza Napoletana · « **Reply #1047 on:** December 23, 2011, 04:00:37 AM »

Continued . . .

Pizza Napoletana · « **Reply #1048 on:** December 23, 2011, 04:01:14 AM »

Continued . . .

salvatoregianpaolo · « **Reply #1049 on:** December 23, 2011, 09:18:26 AM »

Omid,

I believe, aesthetically speaking, that may be your best yet. Stunningly vibrant!

I imagine most of us here are very lucky and have spouses who allow us to pursue our passion. Of course, it helps when that passion is something as delicious as pizza. Some of my other interests are not received with the same enthusiasm. And, since I am married to a US Marine... I know my boundaries!

Wishing you and your family a joyous holiday season,
Salvatore

Jackie Tran · « **Reply #1050 on:** December 23, 2011, 09:24:03 AM »

Omid, your pies keep looking better and better! Outstanding work!

Chau

TXCraig1 · « **Reply #1051 on:** December 23, 2011, 09:30:20 AM »

I was just thinking the exact same thing.

Jet_deck · « **Reply #1052 on:** December 23, 2011, 09:59:12 AM »

Visually stunning.

thezaman · « **Reply #1053 on:** December 23, 2011, 03:57:37 PM »

omid, when did build the wood oven?? those are beautiful!!!

Pizza Napoletana · « **Reply #1054 on:** December 23, 2011, 07:49:16 PM »

Quote from: salvatoregianpaolo on December 23, 2011, 09:18:26 AM

Omid,
I believe, aesthetically speaking, that may be your best yet. Stunningly vibrant!

I imagine most of us here are very lucky and have spouses who allow us to pursue our passion. Of course, it helps when that passion is something as delicious as pizza. Some of my other interests are not received with the same enthusiasm. And, since I am married to a US Marine... I know my boundaries!

Wishing you and your family a joyous holiday season,
Salvatore

Quote from: Jackie Tran on December 23, 2011, 09:24:03 AM

Omid, your pies keep looking better and better! Outstanding work!

Chau

Quote from: TXCraig1 on December 23, 2011, 09:30:20 AM

I was just thinking the exact same thing.

Quote from: Jet_deck on December 23, 2011, 09:59:12 AM

Visually stunning.

Dear friends, I prostrate myself and thank you lavishly for your praises! Happy holiday season!

Regards,
Omid

Pizza Napoletana · « **Reply #1055 on:** December 23, 2011, 10:51:20 PM »

Quote from: thezaman on December 23, 2011, 03:57:37 PM

omid, when did build the wood oven?? those are beautiful!!!

Dear Thezaman, I gratefully thank you for your compliment! My pizzas are baked in my modified home gas oven, as shown in the first picture below. I do not have a wood-fired oven, at least not yet. I have been postponing the purchase of a customized Forno Piccolo (bianco) from Forno Classico. (See the pictures below.) Sooner or later I will commit myself to it. Recently, I went to Forno Classico and met the Sicilian oven-builder Giuseppe Crisa. With my own dough, I tested one of his Piccolos, which was designed with a smaller mouth/opening than usual. I was impressed with the results. We shall see! Happy holidays to you and your family.

JConk007 · « **Reply #1056 on:** December 23, 2011, 11:19:08 PM »

Omid,
The pizza I agree are stunning!
I think Santa will need a few extra reindeer, but I hope that forno piccolo falls off his sled for you!
John

pizza dr · « **Reply #1057 on:** December 24, 2011, 12:57:01 AM »

Omid

Great looking pies. I was wondering if you are indeed thinking about purchasing a WFO, What different companies are you looking at and why? Appreciate the insight in advance.

Scot

Pizza Napoletana · « **Reply #1058 on:** December 24, 2011, 07:52:48 PM »

Quote from: JConk007 on December 23, 2011, 11:19:08 PM

Omid,
The pizza I agree are stunning! I think Santa will need a few extra reindeer, but I hope that forno piccolo falls off his sled for you!
John

Dear John, thank you for the sentiment! I'll make sure to leave some milk and fresh cookies by the fireplace for Santa. Happy holidays!

Quote from: pizza dr on December 24, 2011, 12:57:01 AM

Omid
Great looking pies. I was wondering if you are indeed thinking about purchasing a WFO, What different companies are you looking at and why? Appreciate the insight in advance.

Scot

Dear Scot, my gratitudes! Yes, I have been entertaining the thought of purchasing a wood-fired oven. As you are already a wood-fueled oven owner, you are cognizant that this is an elaborate subject matter. Hence, please allow me to be very brief.

I am considering to buy a Forno Piccolo (by Forno Classico) for the following reasons:

1) In terms of dimension or oven size, I can't be picky since I do not own my own house. The house that I am currently renting has an unpaved outdoor area on the back with a fiberglass roofing that adjoins all the walls. There is poor ventilation, and my landlord is not conducive to any structural modifications. Due to these limitations, amongst others, I am limited to a small size oven, such as the Forno Piccolo, as shown in my previous post.

2) In terms of materials, I prefer specialized bricks as opposed to molded cement. It appears that bricks have thermal properties that are generally more instrumental toward baking. In addition, since a general problem with a small size wood-fired oven is the floor's (as oppose to the dome's) heat retention, Forno Piccolo uses certain type of material on the floor that alleviates the issue.

3) In terms of craftsmanship, I appreciate the fact that Forno Piccolo is hand-made, brick by brick. (See the picture hereunder.)

4) Forno Piccolo is mobile and self-contained, meaning that it does not need an enclosure. It is fully insulated (2 inches) all the way around.

5) At last, the price is reasonable for a "hand-made" oven. And, when I empirically tested the Piccolo, I enjoyed the results.

If I owned my own house, I would have opted for one of the following ovens:

http://www.mastroernestoforni.com/
http://www.sfallestimenti.it/home2.htm
http://www.forniartigiani.com/

Have a great day, and happy holidays!

Drgolf369 · « **Reply #1059 on:** December 25, 2011, 04:06:56 PM »

Omid
Beautiful results, they show your passion and skill!
Thanks so much for your help and uncovering my proper decision.
I saw a video of an MD and a pastry chef, both authors, showing their no kneed technique. I know this is sac religious but if temperature control is the ultimate goal, what about a no kneed technique for Neapolitano Pizza? Perhaps the loooong proofing presents a commercial problem?
Any thoughts?
Joel Leon