Author Topic: Neapolitan Style in a Mobile Turtle Oven  (Read 9318 times)

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Offline Chicago Bob

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Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #25 on: December 26, 2012, 05:20:52 PM »
Look'in good there acbova...real good.  :chef:
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Offline acbova

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Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #26 on: January 02, 2013, 10:38:35 PM »
So after about 70+ pizza's in about 1 week here are some things that I have learned.

1) a big oven works best when it is up to temperature and has a nice base of coals and a big enough fire. At that temperature you will have to be attentive.  The pizza will stick to the floor especially if you have some thin spots.

2) If you have a short window ( about 24 hours) to make dough, a 68% will give nice results in terms of oven spring, however the flavor will be lacking. 

3) 65% 24 hr bulk / 15 hr ball has had the best flavor and oven spring.  I can't wait to try natural fermentation to boost the flavor even more

4) try really hard to avoid thin spots, you will slice them with the turner and that is a mess. 

5) two turning peels and a large oven is nice to have when you do slice one open

Offline acbova

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Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #27 on: March 11, 2013, 10:03:55 AM »
On Saturday while the forum updated I took some time to make some pizza for my son's stage crew.  I served 20+ people mostly teens, 25 pizzas and got in/out in 2 hours.  I had 3 of my kids for helpers. 

It was a good day. 

Offline acbova

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Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #28 on: March 11, 2013, 10:50:17 AM »
Dough was 65% Hydration, .15% IDY 2.5% salt.  Hand kneaded, hand folded for 1 hour at 20 min interval and then bulk fermented room temp for 6 hours then balled for 4 hours at room temp. 

The flour is a locally milled midwest flour which is almost a clear flour. 

Offline Serpentelli

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Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #29 on: March 11, 2013, 12:58:12 PM »
ac,

I think its great that you are bringing such a unique gift/treat to your son's stage crew. They certainly have no idea how lucky they are! Those pies look GREAT and I'm sure that there were ZERO leftovers!

I hope your kids develop the same passion you have about pizza!

John K
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Offline Ev

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Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #30 on: March 11, 2013, 03:36:27 PM »
Hey Tony, When you gonna come see me at the Green Dragon? I'm there every Friday! ;D

Offline thezaman

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Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #31 on: March 11, 2013, 03:51:29 PM »
those are beautiful pizzas. the margherita is very nice.what cheese do you use. did you bank your flame in the back ,corner, or side, just being nosy.

Offline acbova

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Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #32 on: March 11, 2013, 04:18:00 PM »
Hey Tony, When you gonna come see me at the Green Dragon? I'm there every Friday! ;D

OK, thanks for the reminder.  Kids basket ball is over.  Work ends at 5 so I should be able to get there by 6pm sometime.   Are you still going then?  Maybe I could sneak away a bit earlier.

Offline acbova

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Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #33 on: March 11, 2013, 04:26:23 PM »
those are beautiful pizzas. the margherita is very nice.what cheese do you use. did you bank your flame in the back ,corner, or side, just being nosy.
I've pretty much gone to fire on the left side in the back, then I have the front and right for pizzas.  The cheese on the margarita is fresh mozzarella from the cheap store.  It works OK, still want to check out our local fresh mozz maker.  The sausage pizza is full fat low moisture mozzarella

The sausage pizza was cooked by one of my kids, so yea we are still working on it, but not there yet.   I did the margarita.



Offline thezaman

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Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #34 on: March 11, 2013, 05:00:36 PM »
id hire that kid that looks like a new york coal pie out of johns on bleaker 

Offline Ev

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Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #35 on: March 12, 2013, 08:15:55 AM »
I've pretty much gone to fire on the left side in the back, then I have the front and right for pizzas.  The cheese on the margarita is fresh mozzarella from the cheap store.  It works OK, still want to check out our local fresh mozz maker.  The sausage pizza is full fat low moisture mozzarella

The sausage pizza was cooked by one of my kids, so yea we are still working on it, but not there yet.   I did the margarita.

 Yeah, I'm there every Friday unless it snows or something. I'm usually there til about 8 or so. Business should start picking up soon.

Offline acbova

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Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #36 on: April 01, 2013, 11:52:12 PM »
Well friends, looking back at my pictures I can see I have been pushing it posting in Neapolitan pizza board.  However I'm here to remedy that.  Tonight's dough was 69% 7hr bulk, 3 hrs ball both at 65F then 7 hrs outside at about 45F. 

 I started with a warm oven and let my boy keep the fire going while I was at work.  The core was at 750F and the floor was 750 to 800+, and I tried to keep the flames going stronger. 

Many pizzas were good and a few were really great.    I also have a shot of the fire for those who were asking about it.

Offline Serpentelli

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Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #37 on: April 02, 2013, 09:36:13 AM »
Those are some delicious lookin pies! Nice work!!

Your oven looks well balanced --- It looks like that by simply increasing time you could adjust both the top AND bottom doneness simultaneously to accomodate different people's preference!

John K
I'm not wearing hockey pads!

Offline Chicago Bob

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Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #38 on: April 02, 2013, 08:17:12 PM »
Now we're talk'in Tony...looking very tasty there man, good job!  :chef:

Bob
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Offline acbova

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Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #39 on: April 03, 2013, 10:29:55 PM »
One other detail I went with 200 gram dough balls.

Offline patricio

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Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #40 on: October 08, 2013, 10:12:36 AM »
Hey! thank you for your help.your pizza look fantastic ;D

Offline acbova

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Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #41 on: December 29, 2013, 04:15:02 PM »
We had a family post Christmas party with 2 of my kids back for Christmas.  This was my first attempt with natural fermentation and with winter and all, I upped my hydration to 70 and a 24 hour fermentation. 

My Chef son was in charge of prep and we kind of made do with stuff we had on hand. 

The octopus was poached for Chrismas eve it was a spicy pie I kind of wish we charred it first. 

Fun for all as it had been a while since we had pizza.
« Last Edit: December 29, 2013, 04:19:24 PM by acbova »


Online TXCraig1

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Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #42 on: December 30, 2013, 05:38:09 PM »
Lovin' those pies.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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