Author Topic: 1st attempt at Neapolitan style on a 2 Stone  (Read 1096 times)

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Offline mkevenson

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1st attempt at Neapolitan style on a 2 Stone
« on: February 10, 2013, 06:01:29 PM »
Dough: 223g Caputo 00 pizzeria flour
           143g (64%) WATER 85f
            0.67G (0.3%) idy
            3.35G (1.5%) kosher SALT
   Total 370g

Mixed in Bosch compact and kneaded for 5 min followed by short hand knead.
formed ball and placed in plastic container and in fridge for 26hr.
removed from fridge and allowed to rise at room temp for 2 hrs.

Formed skin with fingers.

Baked on 2 stone, temp in excess of 900 for 70 seconds.

The pie tasted great. Tender and soft. Unfortunately

 a bit burned on the bottom.

Great experience! Just wanted to see how hot I could get the 2 stone and how my pie would turn out.
A previous thread asked if Caputo 00 could be cold fermented. I said I would try and it seems to be OK. But what do I know?

« Last Edit: February 10, 2013, 06:04:19 PM by mkevenson »
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Offline mkevenson

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Re: 1st attempt at Neapolitan style on a 2 Stone
« Reply #1 on: February 10, 2013, 06:02:39 PM »
one more pic
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Online TXCraig1

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Re: 1st attempt at Neapolitan style on a 2 Stone
« Reply #2 on: February 10, 2013, 06:04:48 PM »
Nice looking first attempt. I think your dough might be a touch under-fermented.

CL
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Offline mkevenson

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Re: 1st attempt at Neapolitan style on a 2 Stone
« Reply #3 on: February 10, 2013, 06:08:08 PM »
Nice looking first attempt. I think your dough might be a touch under-fermented.

CL
Thank you.

I have been cold fermenting for 72 hrs but just yesterday decided I wanted to bake today. Advance planning is a must.

Mark
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Online mitchjg

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Re: 1st attempt at Neapolitan style on a 2 Stone
« Reply #4 on: February 10, 2013, 08:08:40 PM »
I have not used my 2stone in months, so my memory may be off.  If I do recall correctly, I always had success with the stone around 700 or so (or less).  If I went higher, near 800 or more, the bottom burned well before the top was done.

I typically mixed Caputo and KABF (or a higher gluten flour), 50/50.

Your experience looked the same, although perhaps for different reason than mine.

Best of luck,
Mitch

Offline mkevenson

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Re: 1st attempt at Neapolitan style on a 2 Stone
« Reply #5 on: February 10, 2013, 08:55:56 PM »
I have not used my 2stone in months, so my memory may be off.  If I do recall correctly, I always had success with the stone around 700 or so (or less).  If I went higher, near 800 or more, the bottom burned well before the top was done.

I typically mixed Caputo and KABF (or a higher gluten flour), 50/50.

Your experience looked the same, although perhaps for different reason than mine.

Best of luck,
Mitch

Mitch, I too have found a 60/40 mixture to be best at a stone temp of 625-650. Just wanted to see what I could do at the high heat! If it weren't for the burnt bottom all would have been well. Willard has suggested to me to bake at or around 600F.
I will try again. My top stone temp was the same as the bottom stone. I wonder if the FibraMent stone is a factor?

Mark
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