Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO!  (Read 359004 times)

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Offline wheelman

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2660 on: August 03, 2014, 10:06:39 AM »
 ^^^ bingo!


Offline wheelman

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2661 on: August 03, 2014, 07:32:05 PM »
this is the bottom of a doughball that was fermented in wood for about 6 hours after bulk ferment for 24 hours.  the hydration is 65%.  as Omid mentioned, you just don't have to use much bench flour at all, which is way different than with plastic.
bill

Offline stonecutter

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2662 on: August 03, 2014, 07:34:43 PM »
That's a pine box right wheelman?
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When we build, let us think that we build for ever.
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Offline TXCraig1

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2663 on: August 03, 2014, 07:49:14 PM »
this is the bottom of a doughball that was fermented in wood for about 6 hours after bulk ferment for 24 hours.  the hydration is 65%.  as Omid mentioned, you just don't have to use much bench flour at all, which is way different than with plastic.
bill

It looks like you rabbeted  the edges to make it stackable and have a fitted lid? Nice.
Pizza is not bread.

Offline stonecutter

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2664 on: August 03, 2014, 07:54:32 PM »
It looks like you rabbeted  the edges to make it stackable and have a fitted lid? Nice.

It looks more like a doubled up board than a rabbet joint.  Either way, it's a smart design.
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
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Offline wheelman

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2665 on: August 04, 2014, 12:54:18 PM »
those boxes are poplar.  i've been experimenting with a new dovetail jig.  my next set of boxes will be better.  i made a set of 3 that stack with one top. 

Offline stonecutter

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2666 on: August 04, 2014, 01:34:07 PM »
That looks sweet, great joinery!
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
John Ruskin

Offline wheelman

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2667 on: August 04, 2014, 01:49:08 PM »
thanks!

Offline JConk007

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2668 on: August 05, 2014, 11:06:38 PM »
Time is on your side Bill ! ;D
I have a beautiful Sjoberg work bench,  tools, routers... that have not seen the light of day in 3 years !!!

Omid Yes I believe Fred supplies Ciao to Roberto
those are the exact tomatoes I use too ! ( from fred) Orlando foods !
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline gsans

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2669 on: August 17, 2014, 05:34:58 AM »
Dear Omid,

Look at this video : https://www.facebook.com/photo.php?v=806148959411207

Very very amazing....


Offline dylandylan

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2670 on: August 17, 2014, 02:51:11 PM »
Wow, that is amazing dough handling.   

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2671 on: September 19, 2014, 05:41:41 AM »
Dear Omid,

Look at this video : https://www.facebook.com/photo.php?v=806148959411207

Very very amazing....

Dear Gsans, thank you for the interesting video. That looks like some kind of Pakistani or Indian flatbread. Maybe a roti?

Regards,
Omid 
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline gsans

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2672 on: September 19, 2014, 06:02:10 AM »
Dear Gsans, thank you for the interesting video. That looks like some kind of Pakistani or Indian flatbread. Maybe a roti?

Regards,
Omid

dear Omid,

I think it's Roomali Roti, look :

 

Or big chapati :



Have a nice day.

Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2673 on: October 15, 2014, 03:39:41 AM »
Hi Omid,

Here's an interesting article about Da michele with lovely pictures: Campionato della Pizza. Da Michele, la pizzeria mito che si ama o si odia




Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2674 on: October 15, 2014, 07:02:13 PM »
Hi Omid,

Here's an interesting article about Da michele with lovely pictures: Campionato della Pizza. Da Michele, la pizzeria mito che si ama o si odia

Dear Sub, I thank you very much for the interesting Da Michele link. The first time I tried Da Michele pizza was 30 years ago. Da Michele pizza was indeed my very first introduction to Neapolitan pizza when my uncle took me there upon my arrival in Naples in 1984. As such, it has not only served me as a source of inspiration, but also it has acquired a sentimental value, reminiscent of the year I spent in Naples as a young boy without any cares in the world. Those were good old days.

The year 1984 was coincidental with the establishment of Associazione Verace Pizza Napoletana (AVPN), whereby the association stipulated its rules for, as they put it, the "true Neapolitan pizza". Yet, as you are aware and as partially reflected in the above-referenced article you posted, Da Michele seems to hardly adhere to the AVPN rules. If I am not mistaken, the pizzeria uses:

1. Non-D.O.P. San Marzano tomatoes (some even claim non-San Marzano tomatoes);
2. No buffalo mozzarella, but fresh cow mozzarella from Agerola;
3. Seed oil (i.e., "sunflower oil" according to the menus attached on the walls) instead of olive oil;
4. Reportedly "old dough"; and
5. Dough balls which sometimes or oftentimes reach 300 grams (or more) each.

As the article puts it, people either hate or love the Da Michele pizzas. Some of my friends who have visited Da Michele thought of the pizzas as substandard while the rest thought of them as exemplary. No doubts, the quality of Da Michele pizzas is sometimes diminished; nonetheless, the pizzeria, for me, is reminiscent and a tangible representation of the past when both pizzerias and the pizzas they produced were simple, modest, straightforward, and no-frills. In my opinion, Pericles’ (495–429 BC) statement can eloquently characterize Da Michele philosophy: "We are lovers of beauty, yet simple in our tastes. . . ."

Regards,
Omid
« Last Edit: October 15, 2014, 07:56:35 PM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2675 on: October 16, 2014, 09:56:12 AM »
Da Michele seems to hardly adhere to the AVPN rules. If I am not mistaken, the pizzeria uses:

1. Non-D.O.P. San Marzano tomatoes (some even claim non-San Marzano tomatoes)

They are right, I've read they're from various regions of Italy, Emilia romagna included.

2. No buffalo mozzarella, but fresh cow mozzarella from Agerola;


I think the majority of certified pizzzerias do not follow the rule of the AVPN on that regard for margharita and use fior di latte.

Fratelli Salvo menu:

MARGHERITA pomodori pelati San Marzano DOP Danicoop, fior di latte del caseificio Golino&Bellopede, olio extravergine d’oliva monocultivar Ravece BIO Zahir di San Comaio, basilico.

Ciro Salvo: Fior Di Latte di Agerola dei Monti Lattari.



Gino Sorbillo -  Lievito Madre al Duomo Milano: Fior Di Latte Misto Bufala.


password: pummarola



« Last Edit: October 17, 2014, 05:42:50 PM by sub »


 

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