Author Topic: Pizza Napoletana in Pictures (Read 4225 times)

Everlast · « **on:** June 29, 2012, 03:09:51 PM »

As a tradition, I always bake a Margherita pizza as the first pizza of the night. I always find it so compelling that such simple ingredients can combine for such a complex, delicious, elevating experience. Thought I'd share this sequence of shots.

Everlast · « **Reply #1 on:** June 29, 2012, 03:11:26 PM »

Everlast · « **Reply #2 on:** June 29, 2012, 03:15:40 PM »

Continuing

Everlast · « **Reply #3 on:** June 29, 2012, 03:21:20 PM »

Lastly

TXCraig1 · « **Reply #4 on:** June 29, 2012, 03:25:39 PM »

Great pie, great pictures. That was fun. Thanks!

Craig

flyboy4ual · « **Reply #5 on:** June 29, 2012, 03:48:26 PM »

Yum!

Scott D.

weemis · « **Reply #6 on:** June 29, 2012, 03:53:44 PM »

Nice! OPP can also be Other People's Process!
Thanks for sharing!

jak123 · « **Reply #7 on:** June 30, 2012, 07:43:44 AM »

very nice....like a thriller....and i'm talking good thriller, like that Kaiser Souzay movie.

JConk007 · « **Reply #8 on:** June 30, 2012, 08:08:07 AM »

Nice pizza! thanks for posting
John

pizzaneer · « **Reply #9 on:** June 30, 2012, 10:05:23 AM »

Nice job!
That would make a great slideshow set to music. Youtube it! Instant classic!

TXCraig1 · « **Reply #10 on:** June 30, 2012, 10:17:29 AM »

I like a man who is not afraid to put some basil on a pie!

pizza dr · « **Reply #11 on:** June 30, 2012, 06:21:57 PM »

How about some "deets" ( thats details if your over 20) on the dough formula and workflow. Looks Awesome

Scot

dellavecchia · « **Reply #12 on:** July 01, 2012, 07:44:49 AM »

Excellent bake. Your crumb looks like sourdough - fully gelatinized.

John

Everlast · « **Reply #13 on:** July 02, 2012, 02:15:59 PM »

Hey guys, thanks for the compliments. TXCraig1 - I like to have a little bit of basil with every bite!

For the details:
100% Caputo 00 flour, 65% hydration, 2% salt, .6% ADY, mixed in KA stand mixer for 8 minutes, 4 stretch and folds with 10 min rest between each, bulk rise in the fridge for 24 hours, balled, back into the fridge for 20 hours, re-balled and proofed at room temp for 3 hours. The toppings are Strianese San Marzano tomatos and imported Italian buffalo mozzarella. Oven temp was about 800 degrees on the floor and the bake time was 1.5 - 2 min. Basil was fresh in the pot from Trader Joes.

TXCraig1 · « **Reply #14 on:** July 02, 2012, 05:00:44 PM »

Quote from: Everlast on July 02, 2012, 02:15:59 PM

Hey guys, thanks for the compliments. TXCraig1 - I like to have a little bit of basil with every bite!

I don't understand the places that put one or two leaves on a pie

JConk007 · « **Reply #15 on:** July 02, 2012, 08:02:59 PM »

Like the Basil also ! Craig is you could see the bushell of basil I get for $6 bucks at the RD you would flip I only use about 1 /10th of it per party doing the pesto thing with rest because I like it fresh but supermarlet $3.99 for a 2X3" container come on my bushelll would do 30 of these at least for $6 ? Mine is growing nice now finally !

csafranek · « **Reply #16 on:** September 19, 2012, 05:22:53 PM »

What kind of oven are you using there?

petef · « **Reply #17 on:** September 19, 2012, 06:53:03 PM »

Wow, great sequence of pics! I always wondered what started and led up to the the burning coals we typically see in a WFO after it's all been pushed bake toward the back of the oven. ---pete---

atom · « **Reply #18 on:** September 19, 2012, 07:14:19 PM »

Yeah, thats kick ass.

Chicago Bob · « **Reply #19 on:** September 19, 2012, 07:34:29 PM »

Thank you Everlast....I enjoyed your show along with my Jiffy Pop.