Author Topic: Thanks to you all, here are my first Pizze Napoletane in my Forno Piccolo.......  (Read 11874 times)

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Offline Mangia Pizza

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Paolo, I think they look very nice, and I believe you will be where you want to be in no time. You are very artistic with your toppings.

Craig

Thank you very much!
Paolo


Offline Mangia Pizza

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My rendition of the Doppia Bufala......

Added orange pepper as the sun, asparagus stalk for a tree trunk and brussels sprout as the top of the tree.....

A guess it could be a "vegeterianish" kind of a pizza.....

Guests liked the artistic aspect of it, and it didn't taste too bad either.....

Still a long way to go, but fun to make......

The dough had been fermented for 18 hrs......
Paolo

Offline Mangia Pizza

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Kumquat and lemon pizza..... very sweet flavor, definetly a keeper.....
Paolo

Offline RobynB

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Ooooo, I like that!!  Will have to try it if our kumquat tree actually produces this year.  Great idea!

Offline Mangia Pizza

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A couple of new pizzas for me......

Pear and lemon with balsamic glaze

Fresh corn
Paolo

Offline Mangia Pizza

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My first pizzas with Ischia starter......  They tasted the best of all the ones I have made so far.....
Paolo

Offline pizza dr

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Those look really good... I would purchase and be very happy

Like the "micro" leopard spots your getting.  I'm trying to achieve the same but it is difficult to get that consistently.  Very nice


Scot

Offline JConk007

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Looks REALLY good ! Inmy eye  best yet  ! What  else did you change with the workflow after using the  ischia?
thanks for posting
john
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline wheelman

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those live yeast pies are awesome! 
bill 


Offline Mangia Pizza

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Guys, you are too kind....... but thank you!

First of all, I am glad I didn't kill my 4 month old Ischia culture, I read every thread on the subject and consulted with Omid and TXCraig as far as procedures.....

The dough was made using TXCraig culture workflow sheet from his culture calculator thread.......

100% Caputo pizzeria
62% hydration (Evian water)
2.4% salt
5% culture

3 slap and fold, 12 hr bulk, 12 hr balls 68-69F

As far as my oven management I heated it up for 5 hrs, covered the floor with a pizza tray (ala Omid) during the last heating hour removing it just prior to inserting dough

baked for 60 seconds with live flame rolling over dome.....

The taste was just awesome, soft and juicy, my best tasting ( and looking ever).....

I have a loooooooooooong way to go to make them look esthetically pleasing as the masters on this board (everyone knows who they are), but I am pleased with my progress so far, especially in the way they tasted.....

A big thanks to all of you mentored me so far........ :pizza:





Paolo

Offline f.montoya

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Great job, Mangia Pizza! If you don't mind my asking, did you clock your latest pies? They got such nice leoparding that I would guess they cooked faster than your earlier photo'd pies.

Offline Mangia Pizza

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These pies were in for about 60-65 sec. tops.  The previous were at least 90sec.....

I think heating the oven longer made also a big difference.....

Thanks for the compliment and great job on recording your pizza baking process on video and posting it!
Paolo