Author Topic: Fornography: A Neapolitan pizza journey.  (Read 41664 times)

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Online TXCraig1

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Re: Fornography: A Neapolitan pizza journey.
« Reply #50 on: April 22, 2012, 08:37:40 PM »
More very nice looking pies. What is the diameter of the skin before the bake? How many grams are your dough balls?

Have you thought about sauteing the plantains first? How about some brown sugar? Maybe a finish with some dark rum?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline fornographer

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Re: Fornography: A Neapolitan pizza journey.
« Reply #51 on: April 22, 2012, 08:48:11 PM »
More very nice looking pies. What is the diameter of the skin before the bake? How many grams are your dough balls?

Have you thought about sauteing the plantains first? How about some brown sugar? Maybe a finish with some dark rum?

Thanks Craig.  I didn't stretch the pies much before the bake for fear of tearing; they were opened to about 8" and then stretched on the peel to roughly 10-11".  The dough balls were 280g and next time I will try 300.  Good idea on sauteing the plantains first.  They were very ripe and may not need additional sugar when sauteing but I'll try a batch next time.  Oh yeah, dark rum.  ;D

Offline RobynB

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Re: Fornography: A Neapolitan pizza journey.
« Reply #52 on: April 22, 2012, 08:51:10 PM »
Boy, you're a tough grader!  I think those look better than C+   ;D


Offline norma427

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Re: Fornography: A Neapolitan pizza journey.
« Reply #53 on: April 22, 2012, 09:16:18 PM »
fornographer,

Great looking pies!  :)

Norma

Offline Mangia Pizza

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Re: Fornography: A Neapolitan pizza journey.
« Reply #54 on: May 01, 2012, 10:58:25 AM »
Great job!  The pies look awesome.  Definitely better than a C+, the only thing I would change is the thickness, but
that is a matter of preference......

My real question is: are you happy with the Andiamo 70 and would you recommend it?

I am undecided between the Primavera and Andiamo 70.

Thanks for the great write up so far........
Paolo

Offline fornographer

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Re: Fornography: A Neapolitan pizza journey.
« Reply #55 on: May 01, 2012, 06:19:38 PM »
Great job!  The pies look awesome.  Definitely better than a C+, the only thing I would change is the thickness, but
that is a matter of preference......

My real question is: are you happy with the Andiamo 70 and would you recommend it?

I am undecided between the Primavera and Andiamo 70.

Thanks for the great write up so far........

Hi :)  Yes, I am very happy so far with the Andiamo 70.  The Primavera 70 is definitely more visually appealing than the Andiamo 70; the latter looking more like a 1st generation stealth fighter jet with its angular features.  The Primavera 70 might have a slight edge on thermal mass but the Andiamo is truly capable of reaching the performance needed to make Neapolitan style pies.   I came very close to choosing the P70 but chose the Andiamo because it is more practical (it has wheels).  For my requirements and budget, the Andiamo 70 fit the bill.  Gotta wonder though, FB declares that they have reduced the weight of the 2nd generation P70, I wonder why they didn't put it on a stand with wheels.   I've seen much heavier ovens on casters. 


Offline fornographer

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Re: Fornography: A Neapolitan pizza journey.
« Reply #56 on: May 28, 2012, 09:13:52 AM »
Some pies from last week and last night.  I have been experimenting with cake yeast the past few weeks.   From last week, the dough was fermented at 65F-70F for 2 days.  This weekend I played with a 12hr poolish + 100% hyrdration flour (no yeast, no salt) that was left in the fridge for 12 hours. 

Cooked at higher 700s(F) to lower 800s(F) floor with flames overlapping across the oven. 

Most flavorful crusts I have made so far.  I have finally made some B pies I think. 


Offline fornographer

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Re: Fornography: A Neapolitan pizza journey.
« Reply #57 on: May 28, 2012, 09:16:04 AM »
pics..

Offline fornographer

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Re: Fornography: A Neapolitan pizza journey.
« Reply #58 on: May 28, 2012, 09:16:56 AM »
more pics..


Offline fornographer

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Re: Fornography: A Neapolitan pizza journey.
« Reply #59 on: May 28, 2012, 09:19:07 AM »
more pics..

Offline fornographer

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Re: Fornography: A Neapolitan pizza journey.
« Reply #60 on: May 28, 2012, 09:19:56 AM »
more pics..

Offline RobynB

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Re: Fornography: A Neapolitan pizza journey.
« Reply #61 on: May 28, 2012, 05:29:38 PM »
Those look like good eating!!  Topping on the last one?  Roasted sweet potato and ricotta?  Or ???

Offline fornographer

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Re: Fornography: A Neapolitan pizza journey.
« Reply #62 on: May 28, 2012, 08:12:57 PM »
Those look like good eating!!  Topping on the last one?  Roasted sweet potato and ricotta?  Or ???

Hi Robyn :)  Thank you. It was delicious.  It's butternut squash, a little bit of burrata, and buffalo mozzarella.  The butternut squash was baked on juices left from the roast chicken the the night before. 

Offline fornographer

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Re: Fornography: A Neapolitan pizza journey.
« Reply #63 on: June 11, 2012, 09:08:37 PM »
3 Margheritas from this past weekend.  38 hr room temperature fermentation using cake yeast.  59% hydration. 2.8% salt. Floor temps between 780F-830F.


Online TXCraig1

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Re: Fornography: A Neapolitan pizza journey.
« Reply #64 on: June 11, 2012, 11:20:07 PM »
Very nice. I've been served plenty of Margheritas in restaurants that don't come close to those!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline fornographer

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Re: Fornography: A Neapolitan pizza journey.
« Reply #65 on: June 12, 2012, 05:57:06 AM »
Very nice. I've been served plenty of Margheritas in restaurants that don't come close to those!


Thank you, Craig!

Offline tinroofrusted

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Re: Fornography: A Neapolitan pizza journey.
« Reply #66 on: June 12, 2012, 04:18:26 PM »
Wow! Beautiful pizzas. I am on a vegetable only diet right now so they look extra good to me.  Well done! 

Regards,

TinRoof


Offline Barry

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Re: Fornography: A Neapolitan pizza journey.
« Reply #67 on: June 13, 2012, 10:27:33 AM »
Hi fornographer,

Those pies look great. I can see from the last pic that you posted that you have a good "pick-up technique" to stretch the uncooked pizza on the peel.

Kind regards.

Barry in Cape Town

Offline Giggliato

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Re: Fornography: A Neapolitan pizza journey.
« Reply #68 on: June 13, 2012, 09:34:06 PM »
3 Margheritas from this past weekend.  38 hr room temperature fermentation using cake yeast.  59% hydration. 2.8% salt. Floor temps between 780F-830F.



what percent yeast? maybe around 0.2%? I like long room temp fermentations but I also like being able to store dough for long periods to grab bake?

Offline Tscarborough

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Re: Fornography: A Neapolitan pizza journey.
« Reply #69 on: June 13, 2012, 10:18:06 PM »
The only thing wrong with those 3 pizzas is the lack of bites taken from them....

Offline fornographer

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Re: Fornography: A Neapolitan pizza journey.
« Reply #70 on: June 14, 2012, 06:20:45 AM »
Hehe.  Thanks all.  Giggliato, I couldn't measure the amount of cake yeast because it was too small to register on my scale.  The flour was around 500-600 grams I think and the cake yeast that I dissolved in the water was probably a little over half the size of a pepper corn. 

Offline pizzablogger

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Re: Fornography: A Neapolitan pizza journey.
« Reply #71 on: June 14, 2012, 04:19:19 PM »
Very nice. I've been served plenty of Margheritas in restaurants that don't come close to those!


Very much agreed.

And I can't bake a margherita as good looking as those in my current set-up, that's for damned sure.  :-[ ;)

"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline pizzablogger

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Re: Fornography: A Neapolitan pizza journey.
« Reply #72 on: June 14, 2012, 04:27:07 PM »
I took the liberty of removing whoever's ugly arse foot was detracting from the beauty of this firey-hot looking woman!  :D
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline pizzablogger

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Re: Fornography: A Neapolitan pizza journey.
« Reply #73 on: June 14, 2012, 04:32:49 PM »
Bravo!
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline The Gizz

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Re: Fornography: A Neapolitan pizza journey.
« Reply #74 on: June 15, 2012, 09:51:49 PM »
I took the liberty of removing whoever's ugly arse foot was detracting from the beauty of this firey-hot looking woman!  :D

LoL....Yeah, that big toe did kinda work its way into the spotlight of that beautiful peppery pie.
Thanks........Tee


 

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