Author Topic: Neapolitan North  (Read 578 times)

0 Members and 1 Guest are viewing this topic.

Offline rsaha

  • Registered User
  • Posts: 14
  • Location: Ottawa
  • I Love Pizza!
Neapolitan North
« on: August 18, 2014, 10:55:06 PM »
I found this forum when I was trying (not for the first time) to figure out how these mythical big green egg pizzas come into being. What I quickly came to realize was, in fact, that I knew nothing at all about pizza. I have been cooking all my life but have never once managed to make a decent pizza at home.

I started lurking - trying to decipher the shorthand everyone uses - and learning about char and leoparding and cornicione. 6 or so weeks ago I grabbed a blackstone at Lowes which was a pleasant surprise because we don't always get the same products here in Canada that you see in the US stores.

My wife and I have made about 50-60 pizzas so far - just at the start of the journey. I am amazed at how wonderful pizza can be.

Here's a few pizzas from the weekend. In all cases it's Craig's sauce and if there's oil it's also his :) His workflow and yeast/timing chart too...

1) Margerita
2) Pizza Reine - jambon blanc, nicoise olives, mushrooms, mozzarella (officially I believe it's supposed to be gruyere)
3) Casalungo and pequillo pepper




Offline parallei

  • Registered User
  • Posts: 353
  • Location: Denver
Re: Neapolitan North
« Reply #1 on: August 18, 2014, 11:01:38 PM »
Nice work!

Offline TXCraig1

  • Registered User
  • Posts: 12516
  • Location: Houston, TX
Re: Neapolitan North
« Reply #2 on: August 18, 2014, 11:05:36 PM »
Nice. I really like the look and toppings combination of the last one.
Pizza is not bread.

Offline vandev

  • Registered User
  • Posts: 306
  • Location: florida
  • I Love Pizza!
Re: Neapolitan North
« Reply #3 on: August 19, 2014, 07:13:01 AM »
very nice...  ummm...

Offline Gosseni

  • Registered User
  • Posts: 87
Re: Neapolitan North
« Reply #4 on: August 23, 2014, 10:52:01 AM »
I am hungry.

Offline jeffereynelson

  • Registered User
  • Posts: 1273
  • Location: Los Angeles
Re: Neapolitan North
« Reply #5 on: August 23, 2014, 08:11:44 PM »
To me it looks like the crust is really soft and light, which I really like. Nice pizza.

Online Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10274
  • Location: North Carolina
  • Easy peazzy
Re: Neapolitan North
« Reply #6 on: August 23, 2014, 08:49:17 PM »
Jeeeze man...that Marg is real, real nice . You have been studying good!   :chef:
"Care Free Highway...let me slip away on you"

Offline rsaha

  • Registered User
  • Posts: 14
  • Location: Ottawa
  • I Love Pizza!
Re: Neapolitan North
« Reply #7 on: August 25, 2014, 11:36:40 AM »
Thanks everyone - a lot of great instruction on this forum!

Few pizzas from Friday night (my Blackstone lives at a lake house with no internet). 2 day cold ferment. Also, my first attempt at a cornicione shot. I just cut it with the wheel so it may have collapsed a bit...

1) Margherita with heirloom mushrooms, fresh cows mozzarella and reggiano.
2) White ham, mushroom and black olive with regular mozzarella.




Offline TXCraig1

  • Registered User
  • Posts: 12516
  • Location: Houston, TX
Re: Neapolitan North
« Reply #8 on: August 25, 2014, 11:40:22 AM »
1) Margherita with heirloom mushrooms, fresh cows mozzarella and reggiano.
2) White ham, mushroom and black olive with regular mozzarella.

Very pretty.

Interesting heirloom mushrooms; they look a lot like tomatoes.  ;D
Pizza is not bread.

Offline rsaha

  • Registered User
  • Posts: 14
  • Location: Ottawa
  • I Love Pizza!
Re: Neapolitan North
« Reply #9 on: August 25, 2014, 11:50:30 AM »
LOL - oops. Definitely tomatoes...

That cornicione shot is terrible. I didn't have a good look before posting. I will try harder.

Saturday afternoon we used up the rest of the dough for lunch. Total fermentation time somewhere around 68 hours. The dough was remarkably relaxed and stretched out to make the biggest pizzas yet. Shots are on a 14 inch pizza paddle. I think we might have gotten one up to 13 inches...

1) proscuitto and mushroom, grated mozzarella and reggiano, Craig's chill oil.
2) house special - casalungo, pequillo, grated mozzarella, reggiano, chill oil
3) smoked italian salami, fresh cows mozzarella, reggiano

My blackstone regimen has been to preheat the stone on low to 650F (it seems to stabilize there) and then turn the burner up to full right after I launch the pizza. I do the Dylan shuffle as soon as the pizza sets up until I pull it. I find the temperature creeps up a bit during the bake and so this time I thought I'd try an 800 degree bake for the third pizza (salami). I found the crust to be a bit less tender on the bottom and definitely could taste more char. Not necessarily better or worse - but different for sure. Will have to start experimenting more...

The chill oil I am using is still the first batch. I couldn't find the whole chilies but they had Viagra Calabrese which looked to be chopped calabrian chilies. I followed the instructions with the finely chopped chilies and got an absolutely delicious red oil from it (you can see in the first two pictures). I then found the right chilies and chopped up around 20 in a cup of oil. Perhaps I didn't chop them fine enough or I need to use more because my second batch isn't red and doesn't have any perceptible heat and light on flavour.
« Last Edit: August 25, 2014, 12:10:44 PM by rsaha »


Offline rsaha

  • Registered User
  • Posts: 14
  • Location: Ottawa
  • I Love Pizza!
Re: Neapolitan North
« Reply #10 on: August 26, 2014, 10:24:47 PM »
Our second truly abysmal failure tonight (first was trying to streamline by using ice water for the yeast - live and learn). Wanted to see if we could make frozen dough work. Turned out terrible. The dough was tough and pretty much flavourless. Up until now the pizzas have largely turned out in a way that the cornicione really complements the flavour of the pizza. No bite really seems complete without some of both (at least for me).

Not sure at all where we went wrong - or whether it is just a fact that frozen dough doesn't turn out like I had hoped. Did the first part of Craig's workflow but upped the ADY a little bit thinking it would help speed up the ferment. At this point we deviated. Balled the dough right away and cold fermented for 24 hours. After that, into the freezer where it sat for around 2 weeks. Took it out yesterday, straight into the fridge for another 24 hour ferment followed by 2 hours at room temperature. Stuck when I launched it which I'm sure didn't help.

If anyone sees anything glaringly (or perhaps even subtly) wrong with this I'd love to hear it. I understand that frozen dough isn't ever going to work like unfrozen dough but it would be nice during the week if we had the ability to thaw a ball and still make something worth eating. As it stands this is just a non-starter...

Pizza was leftover roast chicken, spring onion, shredded mozzarella and chill oil complete with lots of chill. My wife loved the toppings so this combo will survive the frozen dough disaster...

Offline parallei

  • Registered User
  • Posts: 353
  • Location: Denver
Re: Neapolitan North
« Reply #11 on: August 26, 2014, 10:40:41 PM »

 Also, my first attempt at a cornicione shot. I just cut it with the wheel so it may have collapsed a bit...


That's what they all say! ;D

Keep up the good work.

Offline TXCraig1

  • Registered User
  • Posts: 12516
  • Location: Houston, TX
Re: Neapolitan North
« Reply #12 on: August 27, 2014, 07:06:18 PM »
You can't cut the cornicione of a great Neapolitan pizza with a wheel and not have to pull it back open to take a picture.
Pizza is not bread.

Offline parallei

  • Registered User
  • Posts: 353
  • Location: Denver
Re: Neapolitan North
« Reply #13 on: August 27, 2014, 07:28:24 PM »
You can't cut the cornicione of a great Neapolitan pizza with a wheel and not have to pull it back open to take a picture.

Note the smiley face.........

Sharp scissors and a judicious fluff!

Offline TXCraig1

  • Registered User
  • Posts: 12516
  • Location: Houston, TX
Re: Neapolitan North
« Reply #14 on: August 27, 2014, 08:03:53 PM »
That comment wasn't directed at you. Just sharing an observation.
Pizza is not bread.

Online Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10274
  • Location: North Carolina
  • Easy peazzy
Re: Neapolitan North
« Reply #15 on: August 27, 2014, 08:44:57 PM »
That comment wasn't directed at you. Just sharing an observation.
« Last Edit: August 28, 2014, 12:40:41 PM by Chicago Bob »
"Care Free Highway...let me slip away on you"

Offline rsaha

  • Registered User
  • Posts: 14
  • Location: Ottawa
  • I Love Pizza!
Re: Neapolitan North
« Reply #16 on: August 28, 2014, 08:54:02 AM »
You can't cut the cornicione of a great Neapolitan pizza with a wheel and not have to pull it back open to take a picture.

Think I have a long way before I am making great Neapolitan but good to know. Next I think is to get away from cold ferment then the big jump to using a starter.


 

pizzapan