Author Topic: What do you think of these "Napoletan" pizzas?.........  (Read 4027 times)

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Offline Matthew

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Re: What do you think of these "Napoletan" pizzas?.........
« Reply #25 on: September 10, 2012, 06:38:36 AM »
I think this is along the same lines as the misunderstanding that I had with Marco. I am NOT advocating one way or another regarding preferences for bubbles/leopard spots.

What I AM saying is that leopard spots alone are not a reliable indicator of fermentation. I have seen all manner of leopard spots (big, small, high density, low density) on all manner of crusts (nice and airy, flat and dense, overcooked, just right, undercooked etc.)
Some have gone so far as to suggest there is some differential between "good" and "bad" leopard spots (see other threads). Personally I think they're just a side effect which may OR MAY NOT be an indicator of a defective dough/fermentation. Imho, what you can't do is use them as a reliable gauge of anything.  I guess we'll just have to agree to disagree.

I really don't get it.  A professional steps in, offers his opinion & what happens, as always, a hobby pizza maker argues against it.  Carmine already told you that you don't have to agree with it and that it is just his opinion. Why continue to argue it?  The professional opinion being offered is for "everyone's" benefit, maybe we should listen instead of argue.

Matt    
« Last Edit: September 10, 2012, 10:16:04 AM by Matthew »


Offline satgan

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Re: What do you think of these "Napoletan" pizzas?.........
« Reply #26 on: September 10, 2012, 07:01:23 AM »
I really don't get it.  A professional steps in, offers his opinion & what happens, as always a hobby pizza making argues against it.  Carmine already told you that you don't have to agree with it and that it is just his opinion. Why continue to argue it?  The professional opinion being offered it for "everyone's" benefit, maybe we should listen instead of argue.

Matt    

+1

Offline andreguidon

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Re: What do you think of these "Napoletan" pizzas?.........
« Reply #27 on: September 10, 2012, 09:30:53 AM »
I really don't get it.  A professional steps in, offers his opinion & what happens, as always, a hobby pizza maker argues against it.  Carmine already told you that you don't have to agree with it and that it is just his opinion. Why continue to argue it?  The professional opinion being offered it for "everyone's" benefit, maybe we should listen instead of argue.

Matt    

+2
"Simplicity is the ultimate sophistication." Leonardo da Vinci

cornicione54

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Re: What do you think of these "Napoletan" pizzas?.........
« Reply #28 on: September 10, 2012, 11:08:45 AM »
Oh c'mon that's a bit rough.

I was offering clarification on what I said. Carmine basically thought I was talking about Leopard spots as a preference (read his reply) - which is pretty much the opposite of what I was trying to say.

I'm sorry if it came across as argument but I was clarifying what I said earlier. I'm not trying to have a go at him. Anyway I can tell that my further opinion is not wanted here. My apologies.



 

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