I just feel like sharing

[La Sera]

Looks good!

I use 245 for 27cm, but the mimi, as we say in Japan, looks like this when cut:

[f.montoya]

Looks good!

I use 245 for 27cm, but the mimi, as we say in Japan, looks like this when cut:

Gorgeous cross-section photo! Love the air pockets! I hate when I get any flat, tiny bubbled, bread-like edge on my pies. I guess I just don't like chewing hard at any point in my pizza-eating experience. What you achieve in your oven is incredible!

[f.montoya]

By the way, I guess one of the "gold standards" that I have been pursuing is this. Basically, I have scoured all of the so called Napoletana pizza videos and websites and have found

this guy's pizza

to be the one most to my liking ( You should forward to 7 minutes in and watch to see the final result). For being a smaller pie, the cornicione is wonderfully plump but does not displace the toppings, which is something that I am really working on. But this is the kind of pizza I love and have a passion for.

[f.montoya]

More sharing...

Today's bake: 42 pies, 22 guests. No perfect pies, but getting better. My main issue is letting the oven overheat while I'm chit-chatting with guests. Not a major problem during this party though but I also learned a lot of nuances that I never noticed about my oven, the main one being that it is particularly good at circulating and maintaining heat with much less feeding of firewood than I thought. I realize that a few months ago I was probably over-feeding my fire. Also, I can cook near the doorway almost as efficiently as deep inside the oven. Not the same but I can utilize this area for finishing a pie that might be getting too much heat, and therefore make sure it's baked thoroughly. Long story, short...I'm just lovin' mi oven!

Have a look...

[f.montoya]

And two videos...

More Neapolitan Pizza in Japan - Part 1

and...

More Neapolitan Pizza in Japan - Part 2

[mkevenson]

Thanks for the videos. Great way to start my morning before work. Your pies look great!!!!


Mark

[Serpentelli]

Fidel,

I need to get some of those Japanese pizza ingredients. They apparently do not cause you to maintain a permanent 15-18% extra degree of body fat like ours in the US do.

You know, there's a saying about thin chefs.... In this case I would discount that old saw --- I would trust you INHERENTLY to cook me a stellar pizza.

Maybe if I only ate 4 entire pies instead of 5 entire pies each time....

Well it was fun watching your vid.

Thanks!

John K

[derricktung]

Very nice pies! 

Interesting that you use 240 grams (8.4 oz) for a 10 inch... I was using 199 grams (7 oz) and barely making ten inches before, and have decided to go to 212 gram (7.5 oz) to make it easier to hit 10 inches faster. 

I'm training my volunteers and partners on how to make the dough for the next three weeks before we go live to the farmer's market, so ti will be interesting to see if they can get to 10 inches, or whether we'll need to up the dough weight a bit.

Your crust looks pillowy soft!  Hope you're able to find a way to make your business plan work!

[f.montoya]

Very nice pies! 

Interesting that you use 240 grams (8.4 oz) for a 10 inch... I was using 199 grams (7 oz) and barely making ten inches before, and have decided to go to 212 gram (7.5 oz) to make it easier to hit 10 inches faster. 

I'm training my volunteers and partners on how to make the dough for the next three weeks before we go live to the farmer's market, so ti will be interesting to see if they can get to 10 inches, or whether we'll need to up the dough weight a bit.

Your crust looks pillowy soft!  Hope you're able to find a way to make your business plan work!

Thanks! I'm still experimenting with pie size, doughball weights and stretching techniques. On this night, I used 250g, pretty much exactly for the whole night. What I found was that as my lunch party turned into a dinner party, the dough continued to relax all those extra hours and I had to employ different stretching techniques because it was much easier to work with and there really was no need for any of that fancy hand tossing/slapping stuff.

Thanks for the videos. Great way to start my morning before work. Your pies look great!!!!


Mark

Thanks Mark!

Fidel,

I need to get some of those Japanese pizza ingredients. They apparently do not cause you to maintain a permanent 15-18% extra degree of body fat like ours in the US do.

You know, there's a saying about thin chefs.... In this case I would discount that old saw --- I would trust you INHERENTLY to cook me a stellar pizza.

Maybe if I only ate 4 entire pies instead of 5 entire pies each time....

Well it was fun watching your vid.

Thanks!

John K

Cutting firewood, splitting and stacking logs, making 20lbs of pizza dough at a time by hand and making pizzas, without the help of any machines, does tend to burn some extra calories. But I also live in the countryside on Japan, do a lot of walking whenever I can avoid using my car, cycle for fun and have been a surfer for about 30+ years. Plus, a lot of traditional Japanese food is naturally low in calories and very healthy! I suppose if my lifestyle were a little more sedentary and I ate pizza everyday, I probably would be carrying a big spare tire like my brother in the States!