Author Topic: 5stagioni Napoletana  (Read 2092 times)

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Offline andreguidon

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5stagioni Napoletana
« on: May 17, 2012, 01:13:06 PM »
Just got my hands on 5Kg of Napoletana flour from 5stagioni, i am making pizza Saturday, so ill post the results here...
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline andreguidon

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Re: 5stagioni Napoletana
« Reply #1 on: May 21, 2012, 06:20:47 AM »
Hi,

This is the bake from the Napoletana 5 Stagioni flour.

59.5% Water
2.8% Salt
0.12 CY

12hh total (2h bulk).

this is by far the best flour i have used for Neapolitan pizza, very tender, soft, elastic and the taste with 12h was incredible.
« Last Edit: May 21, 2012, 10:34:53 AM by andreguidon »
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline andreguidon

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Re: 5stagioni Napoletana
« Reply #2 on: May 21, 2012, 06:21:42 AM »
more pics
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Offline andreguidon

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Re: 5stagioni Napoletana
« Reply #3 on: May 21, 2012, 06:22:13 AM »
last one
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Offline Kermit

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Re: 5stagioni Napoletana
« Reply #4 on: May 21, 2012, 06:29:55 AM »
Very nice done Andre. Looks good!

Offline andreguidon

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Re: 5stagioni Napoletana
« Reply #5 on: May 21, 2012, 09:43:33 AM »
a small video of the prep table and dough.
<a href="http://www.youtube.com/watch?v=XbB5Ityp89Y" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=XbB5Ityp89Y</a>
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Matthew

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Re: 5stagioni Napoletana
« Reply #6 on: May 21, 2012, 09:46:13 AM »
Nice Andre

Offline andreguidon

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Re: 5stagioni Napoletana
« Reply #7 on: May 21, 2012, 09:51:51 AM »
Thanks Kermit and Matt!!
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Online TXCraig1

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Re: 5stagioni Napoletana
« Reply #8 on: May 21, 2012, 09:59:28 AM »
Dang it. I was hoping you were going to say it's no good so I wouldn't have to try it.

The pies look awesome.
I love pigs. They convert vegetables into bacon.

Offline andreguidon

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Re: 5stagioni Napoletana
« Reply #9 on: May 21, 2012, 10:06:20 AM »
thanks Craig!
the Flour is Great! i am very happy with the results, and it holds very well, the dough looked the same wen i started baking at 8pm as is did 11pm, i think i would easy hold 3 more hours.
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline thezaman

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Re: 5stagioni Napoletana
« Reply #10 on: May 21, 2012, 10:36:44 AM »
  your pies look perfect. how long was your bake,and what temp were you able to handle with 12 hour dough?

Offline andreguidon

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Re: 5stagioni Napoletana
« Reply #11 on: May 21, 2012, 10:47:54 AM »
Hi Larry,

my Bake is around 75-80s and my deck temp is 415-420C i try to bake it as far as i can from the flame and coals, but my oven is small....
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Kermit

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Re: 5stagioni Napoletana
« Reply #12 on: May 21, 2012, 02:28:42 PM »
I'm loving the video Andre. Next time, make sure to have some shots of the pie baking in that little wonder oven  :)

Offline JConk007

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Re: 5stagioni Napoletana
« Reply #13 on: May 21, 2012, 06:33:28 PM »
Yes very Nice Andre !! I met the New Stag5 rep at Pizza expo  barely spoke English,  but supposedly will be available here in NY soon ! cant wait!
JOhn
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Offline andreguidon

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Re: 5stagioni Napoletana
« Reply #14 on: May 21, 2012, 07:58:28 PM »
Thanks John! let me know what you think about this flour...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Online norma427

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Re: 5stagioni Napoletana
« Reply #15 on: May 21, 2012, 09:19:22 PM »
Andre,

Great looking pies!  :chef:  Nice video too.

Norma
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Offline andreguidon

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Re: 5stagioni Napoletana
« Reply #16 on: May 22, 2012, 06:25:59 AM »
thanks Norma!
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Redshirt

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Re: 5stagioni Napoletana
« Reply #17 on: May 24, 2012, 05:02:09 AM »
Great pizza!! How would you compare it to caputo if you were to do a side by side?

Offline andreguidon

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Re: 5stagioni Napoletana
« Reply #18 on: May 24, 2012, 06:03:32 AM »
Thanks,

because of the W 300 versus W 280 of caputo, this flour seems to hold better fermentation after its ready to use, its very elastic, so it will no rip as easy as caputo, and (and this is here in Brazil) it tastes fresher....
"Simplicity is the ultimate sophistication." Leonardo da Vinci