Author Topic: My adventure to non-terrible Neapolitan pizza.  (Read 3059 times)

0 Members and 1 Guest are viewing this topic.

Online mmille24

  • Registered User
  • Posts: 56
  • Location: San Diego
  • I Love Pizza!
Re: My adventure to non-terrible Neapolitan pizza.
« Reply #50 on: January 15, 2016, 05:03:27 PM »
36 hours seems very long for a bulk. I would've treated it like a direct dough and just bake it off. Next time I make dough I'll make a video. I virtually use no bench flour on my 66% dough and it feels very nice with a lot of air

I'm using 1.8% starter and fermenting around 60 degrees. I don't think I'm overfermenting with 36 at bulk.

What kind of flour do you use at 66%? Maybe I didn't work the dough as much as I usually do.
« Last Edit: January 15, 2016, 05:13:01 PM by mmille24 »


Offline Obsauced

  • Registered User
  • Posts: 176
  • Location: New York
  • I Love Pizza!
Re: My adventure to non-terrible Neapolitan pizza.
« Reply #51 on: January 16, 2016, 02:36:06 AM »
I'm using 1.8% starter and fermenting around 60 degrees. I don't think I'm overfermenting with 36 at bulk.

What kind of flour do you use at 66%? Maybe I didn't work the dough as much as I usually do.

I use the Caputo pizzeria and when I have access Central Milling high gluten.

I do stretch and folds until my ball is smooth and every so often if it's sticking I use my scraper to assist with the kneading. My typical batch is 48 hours at 63 but I've been liking my 30 hour dough a lot (it looks and tasted like UPN).

It seems like you have trouble stretching because you don't let your balls rest enough I think at 1.8 you should do 26 in bulk and the rest in balls. I played with kestes dough last night and it literally stretches itself
instagram.com/obsauced

Online mmille24

  • Registered User
  • Posts: 56
  • Location: San Diego
  • I Love Pizza!
Re: My adventure to non-terrible Neapolitan pizza.
« Reply #52 on: January 25, 2016, 12:56:37 PM »
So I've been liking the dough in coffee filters. Helps keep shape. Doesn't stick. Removes moisture from bottom. Easy cleanup. I'd love it if someone else more experienced gave it a try and let me know how they liked it.

That said, I don't like the dough I'm putting into it. I'm going drop hydration back to 62%. I'm trying to think of what I'm doing differently. Main difference is the hydration and the flour I'm now using was frozen previously. I can't imagine freezing flour has much of an affect.

Online mmille24

  • Registered User
  • Posts: 56
  • Location: San Diego
  • I Love Pizza!
Re: My adventure to non-terrible Neapolitan pizza.
« Reply #53 on: January 27, 2016, 11:18:23 PM »
Buffalo Mutz. 7/11 tomatoes.
Caputo 00 Pizzeria
1.9 % ischia sourdough
62% water
24 bulk + 27 balled

Coffee filters peel off nice and easy.
« Last Edit: January 28, 2016, 01:15:35 AM by mmille24 »

Offline Obsauced

  • Registered User
  • Posts: 176
  • Location: New York
  • I Love Pizza!
Re: My adventure to non-terrible Neapolitan pizza.
« Reply #54 on: January 28, 2016, 04:56:49 AM »
Buffalo Mutz. 7/11 tomatoes.
Caputo 00 Pizzeria
1.9 % ischia sourdough
62% water
24 bulk + 27 balled

Coffee filters peel off nice and easy.

NICE! I see an improvement. Look at that airy crumb
instagram.com/obsauced

Offline Obsauced

  • Registered User
  • Posts: 176
  • Location: New York
  • I Love Pizza!
Re: My adventure to non-terrible Neapolitan pizza.
« Reply #55 on: January 28, 2016, 06:52:53 AM »
Buffalo Mutz. 7/11 tomatoes.
Caputo 00 Pizzeria
1.9 % ischia sourdough
62% water
24 bulk + 27 balled

Coffee filters peel off nice and easy.

btw what's your workflow now in terms of mixing dough and diameter size.
instagram.com/obsauced

Online mmille24

  • Registered User
  • Posts: 56
  • Location: San Diego
  • I Love Pizza!
Re: My adventure to non-terrible Neapolitan pizza.
« Reply #56 on: January 28, 2016, 11:37:58 AM »
btw what's your workflow now in terms of mixing dough and diameter size.
Thanks for the kind words.

I mix in my bosch compact for 5-6 mins until everything is incorporated. Some kneading and stretch and folds, cover with plastic wrap and let sit for 20 mins, and epeat 2x-3x more until it's smooth. Form into a ball for bulk fermentation.

I shoot for 260g balls, I think a couple in this batch were like 270g. I need to get better at stretching out the dough. Watching a lot of videos, just haven't got a good handle on it yet.

Online mmille24

  • Registered User
  • Posts: 56
  • Location: San Diego
  • I Love Pizza!
Re: My adventure to non-terrible Neapolitan pizza.
« Reply #57 on: January 28, 2016, 06:05:47 PM »
I was able to stretch this one a bit more. Buff Mozz, Gorgonzola, Parmesan, Ricotta, Black Olives, Fresh thyme.

Offline Obsauced

  • Registered User
  • Posts: 176
  • Location: New York
  • I Love Pizza!
Re: My adventure to non-terrible Neapolitan pizza.
« Reply #58 on: January 28, 2016, 06:57:04 PM »
I was able to stretch this one a bit more. Buff Mozz, Gorgonzola, Parmesan, Ricotta, Black Olives, Fresh thyme.

wow very impressed with the rapid improvement. it also seems like you have the blackstone pretty much dialed in!
instagram.com/obsauced


Online mmille24

  • Registered User
  • Posts: 56
  • Location: San Diego
  • I Love Pizza!
Re: My adventure to non-terrible Neapolitan pizza.
« Reply #59 on: February 05, 2016, 10:08:20 PM »
How do ya'll handle bubbles? Do you pop prior to cooking? Had a bit of a bubble burning issue on this last bake. I don't actually mind eating them, but makes it look crappy.

Offline fagilia

  • Registered User
  • Posts: 443
Re: My adventure to non-terrible Neapolitan pizza.
« Reply #60 on: February 08, 2016, 09:02:16 AM »
PInch them with your naill or smack them with you hand IF your dough is strong enough. Good dough Can be smacked hard and still have swoosh in cornicione look at video of una pizza looks similar to your and he smacks.

Very strange your dough is hard to stretch with so many hours in ball iam interested in why
« Last Edit: February 08, 2016, 09:09:35 AM by fagilia »

Offline TXCraig1

  • Registered User
  • Posts: 17673
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: My adventure to non-terrible Neapolitan pizza.
« Reply #61 on: February 08, 2016, 09:24:05 AM »
Watching a lot of videos, just haven't got a good handle on it yet.

Have you tried doing a final stretch on the peel - right after it's topped. Pull on opposite sides of the cornicione simultaneously using at least 3 fingers on each hans spread wide open so you are spreading the force across a lot of dough. Do this a couple times to get it up to full size than make any adjustments - a tug here or there - needed to get it into round.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Online mmille24

  • Registered User
  • Posts: 56
  • Location: San Diego
  • I Love Pizza!
Re: My adventure to non-terrible Neapolitan pizza.
« Reply #62 on: Yesterday at 03:54:57 PM »
White with buff motz, basil, ricotta, gorgonzola, parmesan. 

I also did a pie with coconut cream, tomatoe, and thai basil. Was a lovely combination, but I didn't take any pictures.

Offline TXCraig1

  • Registered User
  • Posts: 17673
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: My adventure to non-terrible Neapolitan pizza.
« Reply #63 on: Yesterday at 03:56:03 PM »
I also did a pie with coconut cream, tomatoe, and thai basil. Was a lovely combination, but I didn't take any pictures.

I love the idea. Did the coconut cream separate or curdle in the high heat?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Online mmille24

  • Registered User
  • Posts: 56
  • Location: San Diego
  • I Love Pizza!
Re: My adventure to non-terrible Neapolitan pizza.
« Reply #64 on: Yesterday at 04:12:33 PM »
I love the idea. Did the coconut cream separate or curdle in the high heat?

Thanks. I stole the idea from a picture of your tomato cream.

It didn't curdle but maybe hardened a bit if that makes sense? It was from a can of coconut milk, the cream rises to the top, so I used that. I might next time just mix up the coconot milk and tomato sauce beforehand so it's a bit more incorporated. Possibly add some chicken on top after as well.

Offline Obsauced

  • Registered User
  • Posts: 176
  • Location: New York
  • I Love Pizza!
Re: My adventure to non-terrible Neapolitan pizza.
« Reply #65 on: Today at 12:51:29 PM »
Thanks. I stole the idea from a picture of your tomato cream.

It didn't curdle but maybe hardened a bit if that makes sense? It was from a can of coconut milk, the cream rises to the top, so I used that. I might next time just mix up the coconot milk and tomato sauce beforehand so it's a bit more incorporated. Possibly add some chicken on top after as well.

i've made a coconut milk marinara with anchovies and brussels sprouts. it was an A plus for my fellow vegans
instagram.com/obsauced

Offline TXCraig1

  • Registered User
  • Posts: 17673
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: My adventure to non-terrible Neapolitan pizza.
« Reply #66 on: Today at 01:42:19 PM »
i've made a coconut milk marinara with anchovies and brussels sprouts. it was an A plus for my fellow vegans

 ???
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage