Author Topic: Fornography: A Neapolitan pizza journey. (Read 13100 times)

fornographer · « **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.

fornographer · « **Reply #101 on:** November 23, 2012, 09:02:44 AM »

more..

fornographer · « **Reply #102 on:** November 23, 2012, 09:03:19 AM »

more..

fornographer · « **Reply #103 on:** November 23, 2012, 09:03:42 AM »

more..

fornographer · « **Reply #104 on:** November 23, 2012, 09:04:05 AM »

more..

Jackie Tran · « **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

fornographer · « **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.

Quote from: Jackie Tran 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

dellavecchia · « **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

fornographer · « **Reply #108 on:** November 23, 2012, 10:49:31 AM »

Thanks John. I got the flour from http://wholesaleitalianfood.com/.

Quote from: dellavecchia 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

norma427 · « **Reply #109 on:** November 23, 2012, 11:58:34 AM »

fornographer,

Very nice pies!

Norma

bakeshack · « **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

JConk007 · « **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

fornographer · « **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.

Quote from: bakeshack on November 23, 2012, 01:19:21 PM

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

Marlon

fornographer · « **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.

Quote from: JConk007 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

dellavecchia · « **Reply #114 on:** November 23, 2012, 03:52:42 PM »

Quote from: fornographer on November 23, 2012, 02:25:51 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

Pizza Napoletana · « **Reply #115 on:** November 23, 2012, 04:02:30 PM »

Dear Fornographer, great results top to bottom, thank you!

Regards,
Omid

thezaman · « **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.

TXCraig1 · « **Reply #117 on:** November 23, 2012, 06:02:31 PM »

Simply gorgeous. A couple of the finest looking margheritas ever posted in this forum.

acbova · « **Reply #118 on:** November 24, 2012, 12:03:52 AM »

very nice.... they look so tender

fornographer · « **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.