Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO!  (Read 368883 times)

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Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2300 on: December 05, 2013, 06:46:59 AM »
Omid, thank you for the reply.   I can see what you mean in the third picture.   Maybe the ash that is against the retainer insulates the steel which would greatly reduce the temps radiating from it.
...does that effect happen to the cornicione every time you use the steel?   I am away from home until next week, and I can't wait to experiment with some ideas.

You are welcome. The effect does not happen every time I use the steel guard. I believe it primarily depends on how low or high the coals (supporting the burning logs) are stacked up and how far from the steel guard my pizzas are positioned. I would posit that the floor temperature and intensity of flames are also important factors to consider. It is such a dynamic environment inside the oven at high temperatures. Good day!
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 #2301 on: December 05, 2013, 06:54:03 AM »
Here are some pizzas I baked last night at Pizzeria Bruno, using my own homemade dough. My Caputo Pizzeria dough (hydrated at about 65.5% and using fresh bakerís yeast) was fermented for only 10 + 5 hours at room temperature. For the last 5 hours, the ambient temperature at Bruno was lower than I needed, so I placed the dough tray for the last hour beneath the Ferrara oven, where the temperature was about 78įF. I should have done that earlier. Good day!
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 #2302 on: December 05, 2013, 06:55:16 AM »
Continued . . .
Recipes make pizzas no more than sermons make saints!

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

Offline stonecutter

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2303 on: December 05, 2013, 04:46:15 PM »
You are welcome. The effect does not happen every time I use the steel guard. I believe it primarily depends on how low or high the coals (supporting the burning logs) are stacked up and how far from the steel guard my pizzas are positioned. I would posit that the floor temperature and intensity of flames are also important factors to consider. It is such a dynamic environment inside the oven at high temperatures. Good day!

I was thinking the same thing, there are many variables to consider....dynamic environment indeed.   I think you have shown there is merit to using something like this in small diameter WFO's.
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Offline stonecutter

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2304 on: December 05, 2013, 04:49:52 PM »
Continued . . .

Your pics are making me hungry!

I noticed a seam along the left side of the tile work.on the oven.  Is that caused by an expansion crack or is it a seam in the mosaic mesh from the installation?
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
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Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2305 on: December 06, 2013, 05:28:18 AM »
Your pics are making me hungry!

I noticed a seam along the left side of the tile work.on the oven.  Is that caused by an expansion crack or is it a seam in the mosaic mesh from the installation?

I believe the gap between the tiles is caused by expansion because of heat. As far as I can see, there is no crack beneath the tiles. Good day!
Recipes make pizzas no more than sermons make saints!

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

Offline stonecutter

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2306 on: December 06, 2013, 06:08:46 AM »
Thanks Omid.
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
John Ruskin

Offline malvanova

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2307 on: December 06, 2013, 10:30:43 AM »
Hello Omid what % or grms of fresh yeast  did you use in the mix. thats a one good looking pizza Napoletana :chef:

 thank you

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2308 on: December 07, 2013, 05:47:43 AM »
Hello Omid what % or grms of fresh yeast  did you use in the mix. thats a one good looking pizza Napoletana :chef:

 thank you

Dear Malvanova, I hope you and your girlfriend are in good health and spirits! Here is the formula that I employed:

Caputo "00" Pizzeria flour: 1700 gr. (Datum Point)
Water: 1114 gr. (65.50%)
Salt: 51 gr. (3%)
Fresh bakerís yeast: 0.70 gr. (0.041%)

Toward the end of mechanized mixing, which took 5 minutes and 12 seconds, I added 1 fistful of extra flour to adjust the dough consistency. In case you wonder why it took only 5 minutes and 12 seconds for my dough to develop during mixing, it is because dough formation and development happen very rapidly in the Santos mixer because of the fast speed of the fork, which quickly oxygenates the dough. Santos has only one fork speed, 84 RPM. I mentioned this because I believe the way my dough was developed during mixing played a significant role in the subsequent stages of dough development during the next 10 + 5 hours of fermentation. No stretch-and-folds were performed. Have a great weekend!
« Last Edit: December 07, 2013, 06:56:05 AM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

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

Offline Pulcinella

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2309 on: December 12, 2013, 07:43:27 PM »
Omid I've noticed there's similarities between your pizza dough and barbari dough.

http://www.pizzamaking.com/forum/index.php/topic,28933.msg291722.html#msg291722

I guess you could make some kind of pizza with barbari dough. Have you tried it? Do you think I can make barbari with my leftover caputo pizzeria '00' dough? Thanks


Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2310 on: December 19, 2013, 06:37:26 AM »
Omid I've noticed there's similarities between your pizza dough and barbari dough.

http://www.pizzamaking.com/forum/index.php/topic,28933.msg291722.html#msg291722

I guess you could make some kind of pizza with barbari dough. Have you tried it? Do you think I can make barbari with my leftover caputo pizzeria '00' dough? Thanks

Yes, it is possible to make a divergent type of pizza with barbari dough balls. Or, sometimes, about 3 minutes before a barbari bread is fully baked inside my wood-fired oven, I take it out, top it with buffalo mozzarella, drizzle some crushed canned tomatoes and olive oil on top, and put the bread back inside the oven to bake for three more minutes. Delicious!

It is also possible to make barbari breads with your leftover caputo pizzeria dough balls, but you need to wait until your wood-fired oven cools down enough. Or, alternatively, you can bake them as barbari breads inside your conventional gas oven at about 450-550įF for about 9 to 14 minutes, depending on the state of your dough and oven. I have had satisfactory results. Good day!
Recipes make pizzas no more than sermons make saints!

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

Offline bbqchuck

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2311 on: January 03, 2014, 11:31:55 PM »
I was returning from a Southern Arizona quail hunt, back to L.A. on Tuesday and thought about diverting thru San Diego to check out Bruno and see if Omid was around.  Good thing I checked the hours.  Closed Tuesdays  :(   Maybe next trip in late Jan.

Offline mkevenson

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2312 on: January 04, 2014, 12:14:41 PM »
I was returning from a Southern Arizona quail hunt, back to L.A. on Tuesday and thought about diverting thru San Diego to check out Bruno and see if Omid was around.  Good thing I checked the hours.  Closed Tuesdays  :(   Maybe next trip in late Jan.

Chuck, well worth the diversion. Omid is a gentleman and wonderful in his environment at Bruno's.

Mark
"Gettin' better all the time" Beatles

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2313 on: January 12, 2014, 07:27:58 PM »
I was returning from a Southern Arizona quail hunt, back to L.A. on Tuesday and thought about diverting thru San Diego to check out Bruno and see if Omid was around.  Good thing I checked the hours.  Closed Tuesdays  :(   Maybe next trip in late Jan.

Dear Bbqchuck, I'd be delighted to see you at Bruno. Please, let me know if you can make it on your next trip to San Diego. Good day!

Chuck, well worth the diversion. Omid is a gentleman and wonderful in his environment at Bruno's.

Mark

Thank you!
Recipes make pizzas no more than sermons make saints!

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

Offline fagilia

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2314 on: January 25, 2014, 03:25:29 PM »
Hi,
I did read the whole thing today and i really like it all. So much knowledge.
I tried to come up with something to contribute with but the only thing i came up with was air.
I use a compressor to minimize smoke from the oven when its not super hot when putting on new logs.
I put the new logs in and at the same time I blow air onto the the coals to kickstart the new logs. Only White smoke is coming out.
I acually stopped use torch at all now. This is much easier for me.
Thanks for the Reading..

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2315 on: January 28, 2014, 07:40:05 PM »
Hi,
I did read the whole thing today and i really like it all. So much knowledge.
I tried to come up with something to contribute with but the only thing i came up with was air.
I use a compressor to minimize smoke from the oven when its not super hot when putting on new logs.
I put the new logs in and at the same time I blow air onto the the coals to kickstart the new logs. Only White smoke is coming out.
I acually stopped use torch at all now. This is much easier for me.
Thanks for the Reading..

Dear Fagilia, thank you for the tip. I remember the Neapolitan oven you tried to construct sometime ago at home. How do you like it so far? Do you have a picture of the finished oven? Have a great day!

Regards,
Omid
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 #2316 on: January 28, 2014, 11:28:18 PM »
I have to ask where can on obtain the Pucinelli figurines.

Offline fagilia

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2317 on: January 29, 2014, 02:27:17 AM »
Yes.
The oven works perfectly but it is not enclosed yet with tiles. I made 150 pizzas in it yesterday to try it out. Tried one of your workflows for the batch with less water 62 %. I tried to squeeze in for pizzas at the same time but that was just to hard..
Here is the result..

Offline fagilia

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2318 on: January 29, 2014, 02:43:39 AM »
And I have to point out that 20% of the pizzas went to family and friends and 80% were topped with cheap tomatoes like the picture above. Those 80% went back to mother earth by the way of my mothers compost. So will be able to grow my basil with Italian flour this year :)
« Last Edit: January 29, 2014, 02:45:24 AM by fagilia »

Offline wheelman

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« Reply #2319 on: January 29, 2014, 10:11:00 AM »
that oven is awesome!  looks like it may have been a little chilly.  pizzas look wonderful
bill