Author Topic: Neapolitan Pizza in my P134H  (Read 3499 times)

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Offline sub

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Re: Neapolitan Pizza in my P134H
« Reply #50 on: March 11, 2015, 03:28:02 AM »
Today i got my oven back after three weeks of modification Time.
Now i got an thermostat wich i can digital regulate till 550 Degrees (1030F).

The PID is useless if you ask me, you just need an on/off switch for the bypass, no need to control the temperature precisely.



Offline Ben Holiday

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Re: Neapolitan Pizza in my P134H
« Reply #51 on: March 11, 2015, 03:37:27 AM »
Tomorrow we will se if its working ;)

Offline Ben Holiday

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Re: Neapolitan Pizza in my P134H
« Reply #52 on: March 13, 2015, 04:35:48 PM »
Pizza Session with good friends yesterday.
Im very happy with the new Oven set up. set the top element with 510C and the bottom one with with 150C

This oven without bypass reach only at 490c. More than 490c, the security engages and shutdown all the oven....

it was not shutting down at 490C so everything went well. And i don#t have the cables of the bypass next to the ofen. It's looking more clean this way. I Like it.
I think they were the best i had so far. need to improve my heating skills a bit cause the bottom of the pies were a bit burned
but im sure to handle this better the next time.

« Last Edit: March 14, 2015, 05:03:24 AM by Ben Holiday »

Offline aspendos

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Re: Neapolitan Pizza in my P134H
« Reply #53 on: March 14, 2015, 10:33:28 AM »
They look good Benny. How long did you bake?

Offline Ben Holiday

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Re: Neapolitan Pizza in my P134H
« Reply #54 on: March 14, 2015, 02:14:13 PM »
Thank you, Cengiz!
They've been in the oven for about 65 seconds.

Offline aspendos

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Re: Neapolitan Pizza in my P134H
« Reply #55 on: March 14, 2015, 02:19:16 PM »
65 sec very good. What was your bakers percentage on your dough?

Offline Ben Holiday

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Re: Neapolitan Pizza in my P134H
« Reply #56 on: March 15, 2015, 07:13:53 AM »
65 sec very good. What was your bakers percentage on your dough?

It was 0,075% at 22C for about 21 hours. 12 in bulk and 9 in balls.

Offline Ben Holiday

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Re: Neapolitan Pizza in my P134H
« Reply #57 on: March 15, 2015, 04:11:38 PM »
Had a great Session today, with a few friends.
64% Hydration. 24hours fermentation. 15 in bulk and 9 in Balls.
Set the top heating element at 480C this time. That was much better. Bottom was really good and baking time was about 65 seconds again.

« Last Edit: March 15, 2015, 04:14:13 PM by Ben Holiday »

Offline Don Luigi

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Re: Neapolitan Pizza in my P134H
« Reply #58 on: March 15, 2015, 04:19:52 PM »
Your best and a huge step!Beautiful Pies!
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza


Offline Ben Holiday

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Re: Neapolitan Pizza in my P134H
« Reply #59 on: March 15, 2015, 04:36:31 PM »
Your best and a huge step!Beautiful Pies!

Thank you so much, Don,
it's a pleasure to hear that from you!

Offline aspendos

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Re: Neapolitan Pizza in my P134H
« Reply #60 on: March 16, 2015, 01:48:21 AM »
I love the margherita.  Just imagine how they would come out of wood fired oven  >:D

Offline Ben Holiday

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Re: Neapolitan Pizza in my P134H
« Reply #61 on: March 26, 2015, 03:26:39 PM »
I tried my first bake with Sour Dough  :-[

I used Caputo Pizzeria, 63% Hydro, 2.8% Salt and 6% Ischia Starter (thanks Don Luigi)
Baking time was about 65 seconds.
Think the dough was a bit over fermented. this time a tried to get as much as possible air into the dough to
get a soft fluffy crust. :)



Offline Don Luigi

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Neapolitan Pizza in my P134H
« Reply #62 on: March 26, 2015, 03:35:05 PM »
These are top notch! Great to see my Ischia is doing you such great service!
« Last Edit: March 26, 2015, 03:36:37 PM by Don Luigi »
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

Offline schold

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Re: Neapolitan Pizza in my P134H
« Reply #63 on: March 29, 2015, 06:17:02 PM »
These are top notch! Great to see my Ischia is doing you such great service!

I agree. Compliments, Ben!
Cooking is not a recipe, it's a philosophy, unless it's pastry - then it's chemistry.

- Marco Pierre White

Offline Ben Holiday

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Re: Neapolitan Pizza in my P134H
« Reply #64 on: March 30, 2015, 09:44:46 AM »
Thank you guys. It's a pleasure  :D

Offline Neopolitan

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Re: Neapolitan Pizza in my P134H
« Reply #65 on: May 03, 2015, 07:36:50 PM »
I tried my first bake with Sour Dough  :-[

I used Caputo Pizzeria, 63% Hydro, 2.8% Salt and 6% Ischia Starter (thanks Don Luigi)
Baking time was about 65 seconds.
Think the dough was a bit over fermented. this time a tried to get as much as possible air into the dough to
get a soft fluffy crust. :)

Pieces of Art!

In Napoli they would put more Pummarol (Uncooked Tomato sauce with salt) on the Marinara, one service spoon extra then on the Margherita. The focus is on the sauce and the weight will keep the bottom of the Marinara from raising.

Offline Ben Holiday

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Re: Neapolitan Pizza in my P134H
« Reply #66 on: May 08, 2015, 04:58:02 PM »
Im back from a break and tried out again using yeast instead of Ischia.
I changed the dough making process a bit and i must say, like the results.
fermentation time was 24 hours, 14 in bulk and 10 in balls.
baking time was around 55 sec. i set the top heating element at 510 degrees and the bottom one at 150 degrees.


Offline Don Luigi

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Re: Neapolitan Pizza in my P134H
« Reply #67 on: May 09, 2015, 08:58:59 AM »
Very nice my friend!
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza


 

pizzapan