Author Topic: Neapolitan Pizza and G3 Ferrari (modified) electric oven.  (Read 75477 times)

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Offline Don Luigi

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #440 on: May 12, 2014, 02:45:10 PM »
Love The Rocket! Really great idea! And great result too!
Here's my latest pies. Really getting into room temperature ferment. These were 60% Hydration. 3%Salt. About 0.2% CY.


Offline cemb85

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #441 on: May 22, 2014, 01:13:16 PM »
Hi Don Luigi
I use the same flour, red caputo chefs's flour 1 kg bags. How long do you let the dough ferment at room temp? I know this red caputo requires longer maturation times than the blue one or caputo pizzeria.

Offline cupcake

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #442 on: May 23, 2014, 07:04:43 PM »
This is an everlasting discussion, but I thought it was confirmed that the red 1kg bag (chef's) was the same as the blue 25kg bag (pizzeria) .. ?

Offline cemb85

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #443 on: May 24, 2014, 03:23:07 AM »
This is an everlasting discussion, but I thought it was confirmed that the red 1kg bag (chef's) was the same as the blue 25kg bag (pizzeria) .. ?
Nope,
http://caputoflour.com/wp-content/uploads/2013/07/00-Chef-Flour-SPECS.pdf
red 1 kg bag
http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf
pizzeria 25 kg

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #444 on: May 26, 2014, 11:49:45 AM »

Offline Tampa

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #445 on: May 26, 2014, 02:33:05 PM »
You rock Sub. 
Its all good: vid, music, seasoning, and pie!  Thanks for sharing.
Dave

Offline fecal peanut

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #446 on: May 26, 2014, 03:25:37 PM »
What is the purpose of the foil in the oven right before sliding the pizza in?

Offline drogus

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #447 on: May 29, 2014, 10:56:00 AM »
sub: is the black thingy displaying ~450 the thermometer with K-probe? If yes, could you post some links to the model? I was thinking about putting such thing in my oven, but I haven't got time to do the research yet.

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #448 on: May 29, 2014, 11:47:18 AM »

Offline Tampa

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #449 on: May 29, 2014, 12:38:24 PM »
Yes, it's a digital thermometer, I was monitoring the air temp inside the dome.

Digital Thermal Type K Thermocouple Thermometer TM-902C

TM6902D Digital LCD Thermometer K-Type Thermocouple Sensor

K-Type Digital Dual Two Channels Thermometer Temperature Meter Tester

1M 3.3ft K-Type Thermocouple Control Temperature Controller 0-600℃ Sensor Probe

It's to prevent the stone from becoming too hot.
Thanks Sub.  I am seriously loving your helpfulness (as are many others, I'm sure).
Dave


Offline Ton

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #450 on: June 09, 2014, 10:43:29 AM »
Yes the heating element stay red until you let the oven open, I don't know why it turn black is it still hot?

(See my reply#410 and your reply#424)

Sub, sorry that I go back to the subject so late. Unfortunately I had not much time for pizzas lately.
As I said before, the "safety" thermostat has been removed in my oven and I only have a aluminium reflector behind the heating element. I still use the method with a small fan and that way the oven does not switch off, even after 30 minutes. The control lamp is on all the time.
When I leave the oven ON, without a pizza in it, the heating element is red hot glowing all the time and the temperature goes up to around 500* C. That way I can also clean the stone nicely. Even when I open the lid shortly to check the temp, the element keeps glowing after closing the lid.
However when I preheat for baking a pizza (and see the element glowing red), as soon a I put the pizza in it and close the lid, the element apparently extinguishes and turns black in colour and stays so. I don't understand this because the control lamp is ON all the time, so the thermostat does not switch off.
Do you have any idea why this is happening ?

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #451 on: June 10, 2014, 09:25:21 AM »
Hi Ton,

Sorry I don't    :-\

It's strange if you oven goes up to 500 without a pie.

Maybe try to remove the thermostat and see how it goes...

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #452 on: June 19, 2014, 11:54:27 AM »
One of my last pies

Divella pizza 65% hydration
40g salt, 0.7g of fresh yeast for one liter
16hin bulk @ 18C and 8 hours in ball @ 22C
baking time 60'


Offline norma427

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #453 on: June 19, 2014, 12:04:54 PM »
One of my last pies

Divella pizza 65% hydration
40g salt, 0.7g of fresh yeast for one liter
16hin bulk @ 18C and 8 hours in ball @ 22C
baking time 60'

sub,

That pie looks delicious!  :drool:

Norma
Always working and looking for new information!

Offline drogus

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #454 on: July 03, 2014, 11:46:36 AM »
I made a video of making my last neapolitan style:

I used txcraig1's recipe with ischia sourdough and it was quite good, but unfortunately a bit too chewy. I think this is because I haven't done autolyse and it seems barilla 00 is not that strong flour and there was too little gluten (which is also visible at the stage when I'm stretching the dough, usually I need much much less work on it).

I still haven't put aluminium foil inside the dome and I doubt I will, it seems that bigger heating element is enough for nice leoparding and good baking times (ususally 1:20, 1:30). I think I may want to replace it some day with similar one but even a bit bigger (like a 1cm more in diameter) and a bit more stronger (like 1600-1700W instead of 1400W, I use voltage regulator anyway).
« Last Edit: July 03, 2014, 11:59:18 AM by drogus »

Offline vandev

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #455 on: July 03, 2014, 12:23:49 PM »
Really nice....  Great job.. They look delicious ... :drool:

Offline swatson

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #456 on: July 03, 2014, 12:31:33 PM »
Drogus, It looks like what you already have is pretty adequate as the pies look great.

Offline drogus

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #457 on: July 03, 2014, 12:41:36 PM »
Drogus, It looks like what you already have is pretty adequate as the pies look great.

I can't complain! ;) I'm just wondering how will pies differ with baking times closer to 1m, although I don't think I will change the heating element any time soon - it works great at the moment :)

Offline Tampa

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #458 on: July 03, 2014, 05:21:36 PM »
I can't complain! ;) I'm just wondering how will pies differ with baking times closer to 1m, although I don't think I will change the heating element any time soon - it works great at the moment :)
Very nice Drogus!  Thanks for sharing.
Dave

Offline Don Luigi

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #459 on: July 04, 2014, 08:34:44 AM »
Drogus - impressive Pies! What heating element do you have in yours?