Author Topic: Fornography: A Neapolitan pizza journey.  (Read 31379 times)

0 Members and 1 Guest are viewing this topic.

Offline fornographer

  • Supporting Member
  • *
  • Posts: 240
Re: Fornography: A Neapolitan pizza journey.
« Reply #100 on: November 23, 2012, 09:02:14 AM »
Thanksgiving pies.  These are my best yet.  Cake yeast, 59% hydration and fermented for at least 24 hrs between 65F-70F.  I switched back to San Felice flour.  This batch was a mixture of the red bag (for longer fermentation) and blue bag.  This was the most tender and flavorful crust I have ever made. The San Felice flour is as sweet as the Caputo but has a nutty flavor. I got the oven well balanced.  I'm getting better at the Neapolitan slap. 2 Margheritas, 1 Apple pie, 1 Banana Pie, 1 cheese/ricota/chive pie.  The dessert pies were a hit with my friend's sons and my daughter.  





« Last Edit: November 23, 2012, 09:11:56 AM by fornographer »


Offline fornographer

  • Supporting Member
  • *
  • Posts: 240
Re: Fornography: A Neapolitan pizza journey.
« Reply #101 on: November 23, 2012, 09:02:44 AM »
more..

Offline fornographer

  • Supporting Member
  • *
  • Posts: 240
Re: Fornography: A Neapolitan pizza journey.
« Reply #102 on: November 23, 2012, 09:03:19 AM »
more..

Offline fornographer

  • Supporting Member
  • *
  • Posts: 240
Re: Fornography: A Neapolitan pizza journey.
« Reply #103 on: November 23, 2012, 09:03:42 AM »
more..

Offline fornographer

  • Supporting Member
  • *
  • Posts: 240
Re: Fornography: A Neapolitan pizza journey.
« Reply #104 on: November 23, 2012, 09:04:05 AM »
more..

Offline Jackie Tran

  • Registered User
  • Posts: 6988
  • Location: Albuquerque NM
Re: Fornography: A Neapolitan pizza journey.
« Reply #105 on: November 23, 2012, 09:08:16 AM »
Nice job, the pies look great, especially the margheritas.  Sorry if I missed it early, but what cheese are you using and how long was the bake time?

Chau

Offline fornographer

  • Supporting Member
  • *
  • Posts: 240
Re: Fornography: A Neapolitan pizza journey.
« Reply #106 on: November 23, 2012, 09:19:45 AM »
Hi Chau. Thank you.  The cheese was Crave Brothers fresh mozzarella.  It melted fine and the flavor quite creamy.  The bake time was between 40-60 seconds and the floor was probably in the upper 800s to lower 900s.  The margheritas were baked when there was a vigorous fire lapping across the dome.  The rest went in as the fire was dying down. 

Nice job, the pies look great, especially the margheritas.  Sorry if I missed it early, but what cheese are you using and how long was the bake time?

Chau

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2628
Re: Fornography: A Neapolitan pizza journey.
« Reply #107 on: November 23, 2012, 09:28:03 AM »
Outstanding job. They look pro all the way with the micro leoparding. My personal opinion is that a 24 hour RT dough is perfection for a Neapolitan pie. My workflow has evolved into exactly what you are doing, except I use natural leavening.

I would like to find and try the San Felice flour as well.

John

Offline fornographer

  • Supporting Member
  • *
  • Posts: 240
Re: Fornography: A Neapolitan pizza journey.
« Reply #108 on: November 23, 2012, 10:49:31 AM »
Thanks John.  I got the flour from http://wholesaleitalianfood.com/

Outstanding job. They look pro all the way with the micro leoparding. My personal opinion is that a 24 hour RT dough is perfection for a Neapolitan pie. My workflow has evolved into exactly what you are doing, except I use natural leavening.

I would like to find and try the San Felice flour as well.

John

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22254
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Fornography: A Neapolitan pizza journey.
« Reply #109 on: November 23, 2012, 11:58:34 AM »
fornographer,

Very nice pies!  :)

Norma
Always working and looking for new information!


Offline bakeshack

  • Registered User
  • Posts: 715
Re: Fornography: A Neapolitan pizza journey.
« Reply #110 on: November 23, 2012, 01:19:21 PM »
Very nice job!  Did you do a short bulk/long ball method on these?

Marlon
« Last Edit: November 23, 2012, 01:21:41 PM by bakeshack »

Offline JConk007

  • Vendor
  • *
  • Posts: 3688
  • Location: New Jersey
  • Lovin my Oven!
    • Flirting with Fire
Re: Fornography: A Neapolitan pizza journey.
« Reply #111 on: November 23, 2012, 02:16:59 PM »
I agree on the micro blistering and the fermentaion times perfect!
any cross section shots The one upskirt  looks as though there might be a slight Gum line? is that what you are shooting  for ? Great looking  pies!!  its only my preference for a slight bit more char on the bottom. Its a balanceing act for sure ! If my floor is at 900 hard to keep bottom from burning and get the corinione so perfect.
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline fornographer

  • Supporting Member
  • *
  • Posts: 240
Re: Fornography: A Neapolitan pizza journey.
« Reply #112 on: November 23, 2012, 02:17:48 PM »
Thank you, Marlon.  I just did a 2-3hr bulk and then balled them.  I mixed everything by hand.  The amount of cake yeast..it was probably just the size of a peppercorn or a little less for 1000 grams of a mix of the red and blue San Felice flour.  


Very nice job!  Did you do a short bulk/long ball method on these?

Marlon

Offline fornographer

  • Supporting Member
  • *
  • Posts: 240
Re: Fornography: A Neapolitan pizza journey.
« Reply #113 on: November 23, 2012, 02:25:51 PM »
Thanks John.  Didn't get to take cross section pics.  The cornicione was open and airy.  Nope, no gum line at all and the whole thing was thoroughly cooked.  I wouldn't say that's what I was aiming for, it's just how it turned out;  I was practicing rotating the pies with my peel (the one I bought from you) with one hand (I've had a bit to drink and was doing it for kicks.).  Perhaps I was rotating too much :)  My normal pies have more char than that. 

I'm very happy to finally be able to make pies like these on the lowly forno bravo andiamo 70.  Now I know it's capable of producing great pies.  It just takes practice. 

I agree on the micro blistering and the fermentaion times perfect!
any cross section shots The one upskirt  looks as though there might be a slight Gum line? is that what you are shooting  for ? Great looking  pies!!  its only my preference for a slight bit more char on the bottom. Its a balanceing act for sure ! If my floor is at 900 hard to keep bottom from burning and get the corinione so perfect.
John

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2628
Re: Fornography: A Neapolitan pizza journey.
« Reply #114 on: November 23, 2012, 03:52:42 PM »
I'm very happy to finally be able to make pies like these on the lowly forno bravo andiamo 70.  Now I know it's capable of producing great pies.  It just takes practice. 

I agree 100%. Once you get the hang of cooking in the smaller space, you can produce pies that defy their origin.

John

Offline Pizza Napoletana

  • Registered User
  • Posts: 1347
  • Location: San Diego, CA
    • A Philosophy of Pizza Napoletanismo
Re: Fornography: A Neapolitan pizza journey.
« Reply #115 on: November 23, 2012, 04:02:30 PM »
Dear Fornographer, great results top to bottom, thank you!

Regards,
Omid
Recipes make pizzas no more than sermons make saints!

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

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 1914
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Fornography: A Neapolitan pizza journey.
« Reply #116 on: November 23, 2012, 04:08:41 PM »
 those are beautiful pizzas!! i have a 70 also and think it cooks wonderful pizza. it is a nicely designed oven.i will never get rid of mine.

Offline TXCraig1

  • Registered User
  • Posts: 12845
  • Location: Houston, TX
Re: Fornography: A Neapolitan pizza journey.
« Reply #117 on: November 23, 2012, 06:02:31 PM »
Simply gorgeous. A couple of the finest looking margheritas ever posted in this forum.
Pizza is not bread.

Offline acbova

  • Supporting Member
  • *
  • Posts: 136
  • Location: York, PA
Re: Fornography: A Neapolitan pizza journey.
« Reply #118 on: November 24, 2012, 12:03:52 AM »
very nice.... they look so tender 

Offline fornographer

  • Supporting Member
  • *
  • Posts: 240
Re: Fornography: A Neapolitan pizza journey.
« Reply #119 on: March 29, 2013, 07:26:51 PM »
First pies of the season.  62% hydration.  2.7% Salt. .05% CY.  Bulk for 2 hrs at 72F and balled for 22 hrs at the same temperature (basically just let it sit in my kitchen).  Hand mixed.  I autolysed for 30 minutes then added salt diluted in water.   I did not develop the gluten and followed advice from this thread (http://www.pizzamaking.com/forum/index.php/topic,24199.0.html).  !BINGO!  :) A very tender and pillowy crust.  It stayed that way even 20 minutes after the bake.  The ultimate test will be tomorrow when I take the leftover from the fridge and eat it for breakfast. 

I am permanently sticking with the San Felice flour.  We love the nutty/sweet flavor of the crust.  If you've been to Antico in Atlanta, you'll know what I'm talking about. 



 

pizzapan