Author Topic: 5 Stagioni Pizza Napoletana  (Read 6931 times)

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Offline JConk007

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Re: 5 Stagioni Pizza Napoletana
« Reply #40 on: December 10, 2012, 09:41:09 PM »
Andre those 255G and ready to bake or a bit more fermentation time ? all room temp ?
thanks
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com


Offline andreguidon

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Re: 5 Stagioni Pizza Napoletana
« Reply #41 on: December 11, 2012, 04:10:44 AM »
wen i bake for my family, i bake 300g pies, its easier to share....
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline supachicken

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Re: 5 Stagioni Pizza Napoletana
« Reply #42 on: December 16, 2012, 07:45:38 AM »
Hi Guys,

From what I could see in one of the pics where there was a bit of black and wholes on the bottom I don't think the dough had fermented properly alternatively it could of been a little colder than you thought it was?

andreguidon - those dough balls didn't look to have fermented 100%? With both Caputo and 5 Stagioni (any flour for that matter) I like to have black spots on them, with caputo I'm looking at a 3 day maturation and 2 day with the 5 Stagioni.

All good lookings pizzas though :)

Cheers.

Offline TXCraig1

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Re: 5 Stagioni Pizza Napoletana
« Reply #43 on: January 12, 2013, 12:29:05 PM »
I don't think this flour can take the heat as well as Caputo. Look at this pie - compare the browning to the level of cheese melt. Everything is typical of what I would do with a Caputo pie. The edge of the pie facing the fire will burn in an instant if you let it - a problem I rarely had with Caputo.
Pizza is not bread.