Author Topic: Nearlypolitan  (Read 56249 times)

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Offline JD

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Re: Nearlypolitan
« Reply #250 on: December 13, 2013, 09:56:57 AM »
In the past, I've set out to make a "Nearlypolitan", but never with as much thought behind it as recently.

Care to share those thoughts?


Offline Johnny the Gent

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Re: Nearlypolitan
« Reply #251 on: December 13, 2013, 10:28:11 AM »
Care to share those thoughts?

Sure thing. You see, in the past I've used some NY doughs, topped with italian peeled tomatoes and fior di latte, with a stone or steel plate positioned around 2 3/4" from the broiler, hoping to get a "Nearlypolitan", but I found out it's just not that simple. 

After reading up on this thread, as well as Omid's epic Pizza Napoletana post, I felt like I had some better ideas for the next attempt. I made a dough with less hydration than my usual 66% with AP flour, dialing it down to about 62-63%. I eliminated sugar and oil from the formula. I incorporated a bulk RT rise for approximately 15 hours, followed by another 5.  I "closed off" the bottom 2/3 of my oven, using only the uppermost part (top rack), which was covered with a double layer of aluminum foil, therefore creating a smaller volume of space to heat.  Just these small changes (incorporating a "proper" dough formula and oven arrangement) made for some welcome changes. Slowly but surely I'll be doing some more tweaking to achieve a better, balanced bake.
Il miglior fabbro

Offline JD

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Re: Nearlypolitan
« Reply #252 on: December 13, 2013, 11:50:23 AM »
Thanks for sharing Johnny. A couple follow up questions if you don't mind:

Does your oven have a top heating element, or just a broiler?
Is your thermostat in the top 1/3 of the oven or below the false floor?
Any idea what temps you are working with in this new configuration?
What yeast are you using to achieve a 20 hour room temp ferment?




Offline Johnny the Gent

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Re: Nearlypolitan
« Reply #253 on: December 13, 2013, 12:00:29 PM »
Thanks for sharing Johnny. A couple follow up questions if you don't mind:

Does your oven have a top heating element, or just a broiler?

My electric oven has a bottom heating element (1200 watts) and a top heating element (1200 watts). Not sure if it's technically correct, but sometimes I refer to the top heating element as the broiler.

Is your thermostat in the top 1/3 of the oven or below the false floor?

My thermostat is located in the top 1/3, tucked right behind the soapstone,yet not touching.

Any idea what temps you are working with in this new configuration?

That's a very good question, but unfortunately I'm unable to answer. I'm sure others with more experience with home oven baked nearlypolitans can chime in with solid estimates based on the bake time - which is right around 1:40.

What yeast are you using to achieve a 20 hour room temp ferment?

I'm using fresh compressed yeast.


You're welcome JD! Hope this helps.
Il miglior fabbro

Offline Johnny the Gent

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Re: Nearlypolitan
« Reply #254 on: December 14, 2013, 04:23:40 PM »
Snapped a couple pics with my cell phone of this afternoon's attempt.  1:50-2:00 bake time for each pie. Just sauce, whole milk mozz and EVOO.
Il miglior fabbro

Offline Chicago Bob

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Re: Nearlypolitan
« Reply #255 on: December 14, 2013, 04:36:36 PM »
Snapped a couple pics with my cell phone of this afternoon's attempt.  1:50-2:00 bake time for each pie. Just sauce, whole milk mozz and EVOO.
Mr. Johnny.....daaaang!!  :drool:
That is exactly the type of pizza I wanna make when I grow up.....how'd you do that man?!!   ;D
"Care Free Highway...let me slip away on you"

Offline Johnny the Gent

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Re: Nearlypolitan
« Reply #256 on: December 14, 2013, 04:57:17 PM »
Mr. Johnny.....daaaang!!  :drool:
That is exactly the type of pizza I wanna make when I grow up.....how'd you do that man?!!   ;D

Thanks Mr.Bob! I briefly outlined how I'm attempting these nearlypolitan bakes (formula and oven set up) a couple posts up. For this batch I used 10% protein AP flour, 2% salt,  ~.2% compressed yeast. 4 hour RT bulk, 18h refridgerated rise, 2 hours on counter, balled + 4 hours on the counter. I didn't plan on doing it this way, but life got in the way, hehe. BTW- the 2nd pie had sauce over the cheese, the first pie was sauced then cheesed. Does this verb exist- cheesed?
Il miglior fabbro

Offline Chicago Bob

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Re: Nearlypolitan
« Reply #257 on: December 14, 2013, 05:21:28 PM »
Thanks Mr.Bob! I briefly outlined how I'm attempting these nearlypolitan bakes (formula and oven set up) a couple posts up. For this batch I used 10% protein AP flour, 2% salt,  ~.2% compressed yeast. 4 hour RT bulk, 18h refridgerated rise, 2 hours on counter, balled + 4 hours on the counter. I didn't plan on doing it this way, but life got in the way, hehe. BTW- the 2nd pie had sauce over the cheese, the first pie was sauced then cheesed. Does this verb exist- cheesed?
Cheesed exist?.....it does now Gent! 
Ya'll must have that magic flour over there Johnny. :chef:
Thanks for the work flow bro.  8)
« Last Edit: December 14, 2013, 05:23:06 PM by Chicago Bob »
"Care Free Highway...let me slip away on you"


 

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