Author Topic: Neapolitan Pizza with Pizza Party WFO  (Read 55436 times)

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Offline Icelandr

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #600 on: June 08, 2016, 04:47:15 PM »
Both of your latest bakes look fantastic, I like the colour and the cornichone size for the size of the pie - another inspiration.

Offline parallei

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #601 on: June 08, 2016, 05:24:23 PM »
Todays fave: Chives from the garden with Buffalo Mozz. Whoever invented this Pie - it's a to die for topping in its perfectly balanced simplicity.

That was member John Della Vecchia's creation.  He doesn't post much anymore.  He does/did the most lovely pies.  I miss his work!

Online TXCraig1

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #602 on: June 08, 2016, 10:12:34 PM »
Here is the original: http://www.pizzamaking.com/forum/index.php?topic=21400.0

IMO, possibly the all-time best original pie ever posted in this forum.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
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Offline Don Luigi

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #603 on: June 23, 2016, 01:55:07 PM »
Pizza on a beautiful summer day in Germany! Nothing special, just my usual Pies but delicious whatsoever. 65%/Caputo Pizzeria/4%Dolcedo SD/2.9%Salt. Very soft, beautifully fermented dough. Nice!
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Offline JD

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #604 on: June 23, 2016, 02:07:38 PM »
Pizza on a beautiful summer day in Germany! Nothing special, just my usual Pies but delicious whatsoever. 65%/Caputo Pizzeria/4%Dolcedo SD/2.9%Salt. Very soft, beautifully fermented dough. Nice!

The Margheritas are perfect!

Offline Don Luigi

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #605 on: June 24, 2016, 05:00:28 AM »
Thanks JD. Margherita is still my fave Pizza.
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
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Offline arowe724

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #606 on: June 24, 2016, 05:13:07 AM »
Don!
Beautiful pies! I made my first pies in my oven last night. Im going to start a thread for progress reports! What do you use for you're tomato sauce? I used tinned San marzanos with fresh basil then added salt to taste and roughly blended with my hand blender. My wife thinks it's too runny.
This was my first pie. I didn't have time for a long slow ferment so I just did a recipe off of forno bravo website.
Do you have problems with soot? I used a mix of kiln-dried Birch and heat logs. But when I add the Birch it creates alot of soot. So when I add a Birch log o have to wait for a few minutes for it to burn off. Then cook a pie. The heat logs I can't recommend enough!

Offline Icelandr

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #607 on: June 24, 2016, 09:58:44 AM »
Don, once again beautiful pies, once again jealousy !

Once again, questions to selfishly wring out your knowledge to help my pursuit of your pizza quality and consistency.  I have difficulty still with consistent baking unrelated to wine consumption . . . My last bake was first pie just about where I wanted it, the second was blonde, though I had added some wood after the first bake. Perhaps, grasping at straws, the size of the wood I am using has a bearing. The pieces I cut range from 3-4 cm and less and are about 30 cm long. I am using Garry Oak and it is very dry and burns well and cleanly. I wonder if larger section makes for more consistent heat. Yes, now that I pose the question, I can change that in a couple of days to try it out, but ask for your experience.

Cheers, Thanks for your time

Offline Jackie Tran

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #608 on: June 24, 2016, 10:16:10 AM »
Very very nice Don Luigi.  I like seeing the progression of your pies.  Wish I could my NPs to look like that.

Offline parallei

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #609 on: June 24, 2016, 12:08:54 PM »
Very very nice Don Luigi.  ......... Wish I could my NPs to look like that.

+1

Offline Don Luigi

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #610 on: Yesterday at 02:15:01 AM »

Don!
Beautiful pies! I made my first pies in my oven last night. Im going to start a thread for progress reports! What do you use for you're tomato sauce? I used tinned San marzanos with fresh basil then added salt to taste and roughly blended with my hand blender. My wife thinks it's too runny.
This was my first pie. I didn't have time for a long slow ferment so I just did a recipe off of forno bravo website.
Do you have problems with soot? I used a mix of kiln-dried Birch and heat logs. But when I add the Birch it creates alot of soot. So when I add a Birch log o have to wait for a few minutes for it to burn off. Then cook a pie. The heat logs I can't recommend enough!

Tomatoe Sauce. I use different kinds of italian Pelati. San Marzanos are great but I had the biggest success so far with Delmonte brand. I add a pinch of salt and sugar to taste and carefully blend them with a stick blender.
Your Pie looks good but a little pale. I think you need to preheat longer/hotter and you need more flame atop the Pie. I don't think Birch is a good wood for Pizza. It has this oily sootiness to it. I can't recommend beech enough if you can find it. It grows everywhere here and burns very hot and clean if dry.
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

Offline Don Luigi

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #611 on: Yesterday at 02:28:13 AM »

Don, once again beautiful pies, once again jealousy !

Once again, questions to selfishly wring out your knowledge to help my pursuit of your pizza quality and consistency.  I have difficulty still with consistent baking unrelated to wine consumption . . . My last bake was first pie just about where I wanted it, the second was blonde, though I had added some wood after the first bake. Perhaps, grasping at straws, the size of the wood I am using has a bearing. The pieces I cut range from 3-5cm and less (for quick heat up) and are about 30 cm long. I am using Garry Oak and it is very dry and burns well and cleanly. I wonder if larger section makes for more consistent heat. Yes, now that I pose the question, I can change that in a couple of days to try it out, but ask for your experience.

Cheers, Thanks for your time

Icelandr, thanks for the nice comments. I am using beech wood, it is known here for burning very hot and clean. The logs I use these days are about 20-30cm in length and about 3-6cm in diameter too. Usually when I finish a pie I put one or two on and reduce the air flow with the door so they are burning but are not done already when I am launching the next pie. When they are burning with alot of flane and the front thermometer is in the 420-450 range I am good to go. If not I add smaller pieces before launch and quickly add some air with the PP Blow pipe. Actually the worst pie is usually the first I do if I haven't waited long enough. They get better bake by bake as the oven heats up and is saturated more with heat.
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza


Offline Don Luigi

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #612 on: Yesterday at 02:29:16 AM »

Very very nice Don Luigi.  I like seeing the progression of your pies.  Wish I could my NPs to look like that.

Thanks Jackie!
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

Offline Don Luigi

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On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
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Offline arowe724

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #614 on: Yesterday at 06:23:11 AM »
Tomatoe Sauce. I use different kinds of italian Pelati. San Marzanos are great but I had the biggest success so far with Delmonte brand. I add a pinch of salt and sugar to taste and carefully blend them with a stick blender.
Your Pie looks good but a little pale. I think you need to preheat longer/hotter and you need more flame atop the Pie. I don't think Birch is a good wood for Pizza. It has this oily sootiness to it. I can't recommend beech enough if you can find it. It grows everywhere here and burns very hot and clean if dry.

Thanks for your advice. This was my last pie, the flames were rolling for the rest . I only did a 4hour dough ferment, my son decided he wanted pizza when I got in from work at 2pm. So made the dough at 2 and by 7 the pizza was cooking. I lit the oven for half hour in the middle then half hour at the back. My oven is 70cm deep by 40cm wide. Im waiting for my IR thermometer to arrive so I was guessing temps. I think the oven was around 450 because my thermometer on the Door was off the scale! I don't know Wether to try the fire at the side rather than across the back wall.
Thanks for your advice man.
« Last Edit: Yesterday at 08:48:49 AM by Pete-zza »

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #615 on: Yesterday at 10:26:14 AM »
Don Luigi
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