Author Topic: A Night of Neapolitans (Read 1962 times)

dellavecchia · « **on:** September 18, 2011, 07:41:37 PM »

I was in a photography mood, so I took a lot of pics of tonights bake. The dough is a Keste clone. I marvel at this dough every time I make it. Roberto is a master in no uncertain terms. 63% hydration, .05% CY, 2.7% salt, and CM 00. 14 hours bulk, 8 hours balled - 70 degrees. Hand mixed with literally only 3 turns (It was a very lazy weekend).

Toppings included tomatoes, fried peperone di senise, fresh parsley and arugula, butternut squash - all from the garden. The pics show the inconsistency from the P70 due to the pies being so close to the flame.

John

PS. You can see Bill's (wheelman) beautiful mahogany peel that he so generously made for me resting against the oven.

dellavecchia · « **Reply #1 on:** September 18, 2011, 07:43:16 PM »

More pics...

Jackie Tran · « **Reply #2 on:** September 18, 2011, 07:49:48 PM »

Wow! Stunning pies and photography. Your pies always look consistently good John.

TXCraig1 · « **Reply #3 on:** September 18, 2011, 07:54:14 PM »

John, you are an artist.

CL

TXCraig1 · « **Reply #4 on:** September 18, 2011, 07:55:04 PM »

Your crumb is very similar to mine.

CL

dellavecchia · « **Reply #5 on:** September 18, 2011, 07:58:30 PM »

Thank you so much for the kind words Chau and Craig.

John

Jackie Tran · « **Reply #6 on:** September 18, 2011, 08:10:59 PM »

John, now that you've had a bit more time with the CM 00 flour, can you make any comparisons to caputo pizzeria flour? Is the CM 00 stronger or weaker and does it feel accordingly so? Any new observations in working with it?

Thanks

TXCraig1 · « **Reply #7 on:** September 18, 2011, 08:29:33 PM »

John, this is about the 10th time I've come back to look at these pies which are, without a doubt, some of the most beautiful I've ever laid eyes on.

CL

dellavecchia · « **Reply #8 on:** September 18, 2011, 08:38:56 PM »

Quote from: Jackie Tran on September 18, 2011, 08:10:59 PM

John, now that you've had a bit more time with the CM 00 flour, can you make any comparisons to caputo pizzeria flour? Is the CM 00 stronger or weaker and does it feel accordingly so? Any new observations in working with it?

Thanks

Chau - CM 00 is much less supple and extensible than Caputo. It has a very similar flavor, but does not have that super light texture that you get with Caputo at high heat. It is much more "American" in it's profile. Even at 63%, it fights you to open. Now, this may be due to me not developing the gluten enough due to the differing wheat content as compared to Caputo, but I feel the result would be along the same lines anyway. I am almost done with the bag, and plan to go back to Caputo, as well as work with the local flour I posted on last week.

John

dellavecchia · « **Reply #9 on:** September 18, 2011, 08:41:34 PM »

Quote from: TXCraig1 on September 18, 2011, 08:29:33 PM

John, this is about the 10th time I've come back to look at these pies which are, without a doubt, some of the most beautiful I've ever laid eyes on.

CL

You are too kind Craig. Truthfully, tonight while I was reviewing the pictures I thought to myself - these pies are starting to look like Craigs Acunto efforts!

John

thezaman · « **Reply #10 on:** September 18, 2011, 09:12:36 PM »

Jon ,the pizzas look very consitant. You sound like your down on your p70 a little. I am still in love with mine.from the looks of your beautiful pizzas you need to give that p70 alittle love

dellavecchia · « **Reply #11 on:** September 18, 2011, 09:25:13 PM »

Very true Larry, I should not be so hard on the oven. I just see the pies coming out of larger ovens like Craig and Chau's, and I wish I had that room (and window) to cook in. But the P70 does perform - just very close to the coals.

John

parallei · « **Reply #12 on:** September 18, 2011, 10:36:30 PM »

Wonderful work John, both the pies and the photo's. Seems there is life in the old storm dashed oven yet......

Jackie Tran · « **Reply #13 on:** September 18, 2011, 10:56:00 PM »

Also curious if you are lightly pinching/primping the rims as Roberto does before the pies go into the oven?

Chau

Pizza Napoletana · « **Reply #14 on:** September 18, 2011, 11:18:01 PM »

Quote from: dellavecchia on September 18, 2011, 07:41:37 PM

I was in a photography mood, so I took a lot of pics of tonights bake. The dough is a Keste clone. I marvel at this dough every time I make it. Roberto is a master in no uncertain terms. 63% hydration, .05% CY, 2.7% salt, and CM 00. 14 hours bulk, 8 hours balled - 70 degrees. Hand mixed with literally only 3 turns (It was a very lazy weekend).

Toppings included tomatoes, fried peperone di senise, fresh parsley and arugula, butternut squash - all from the garden. The pics show the inconsistency from the P70 due to the pies being so close to the flame.

John

PS. You can see Bill's (wheelman) beautiful mahogany peel that he so generously made for me resting against the oven.

Well done! Thank you...

Essen1 · « **Reply #15 on:** September 18, 2011, 11:21:50 PM »

John,

Those photos are probably some of the best I have seen anywhere! The pizze rival anything I have seen made in a professional setting or even the ones over in Italy and Europe.

Stunning work there, buddy

Matthew · « **Reply #16 on:** September 19, 2011, 06:05:43 AM »

John,
There's nothing left to say, it's all been said! Bravo.

Matt

dellavecchia · « **Reply #17 on:** September 19, 2011, 06:56:56 AM »

You guys are making me blush. I really appreciate it Paul, Omid, Mike and Matt.

Chau - I do sort of pinch the rims making the pie round. During the slide to peel I stretch and pull to the final size, and then go back around to make it uniform.

John

andreguidon · « **Reply #18 on:** September 19, 2011, 07:10:32 AM »

Bravo John!! i know how hard its to work near the coals....

norma427 · « **Reply #19 on:** September 19, 2011, 08:06:26 AM »

John,

All your pies look great!

Nice job!

Norma

Author Topic: A Night of Neapolitans (Read 1962 times)

parallei