Author Topic: Pizza from France  (Read 20987 times)

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Online Chicago Bob

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Re: Pizza from France
« Reply #40 on: May 13, 2013, 02:34:06 PM »
A lil' margherita :
Killer pie Seb!!  :chef:
I'm sure you know about TXCraig....have you ever made his dough? http://www.pizzamaking.com/forum/index.php/topic,20479.0.html

Hope you keep posting pics of your beautiful pizza!

Bob
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Offline Seb

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Re: Pizza from France
« Reply #41 on: May 13, 2013, 02:52:59 PM »
I don't know very much about TXCraig techniques.
I just know that he uses caputo flour, a WFO and that he's one of the best neapolitan makers in the US ;)
I improve myself by making about four pizzas a week for a year.
Training (and making mistakes) is the best way to improve.
Now that I've got a good oven, training is much more effective than a few month ago.

Offline Seb

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Re: Pizza from France
« Reply #42 on: May 14, 2013, 01:56:56 PM »
My daily margherita.
Dough is getting old ! (6 days)

« Last Edit: May 14, 2013, 02:01:11 PM by Seb »

Online Chicago Bob

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Re: Pizza from France
« Reply #43 on: May 14, 2013, 02:18:32 PM »
Very nice Seb! At a small town in Italy I visit they say you can tell which pizzioli made your pie by the way the toppings are arranged.
"Care Free Highway...let me slip away on you"

Offline Seb

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Re: Pizza from France
« Reply #44 on: May 15, 2013, 02:52:24 PM »
Margherita :


Offline dhorst

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Re: Pizza from France
« Reply #45 on: May 15, 2013, 04:17:32 PM »
Beautiful.  I am envious.  Wish I had an oven that could do that.

Offline MightyPizzaOven

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Re: Pizza from France
« Reply #46 on: May 15, 2013, 07:33:00 PM »
I agree, beautiful pies.
Bert,

Offline Seb

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Re: Pizza from France
« Reply #47 on: May 18, 2013, 07:38:54 AM »
260g dough ball baked in 80 seconds.


Online Chicago Bob

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Re: Pizza from France
« Reply #48 on: May 18, 2013, 02:33:16 PM »
Wow!!  :o
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Offline Seb

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Re: Pizza from France
« Reply #49 on: May 19, 2013, 07:27:38 AM »
This time I tried to make a large pizza with a classic 250g dough ball.



Online Chicago Bob

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Re: Pizza from France
« Reply #50 on: May 19, 2013, 12:09:03 PM »
Faaantastic! I think you've got your cheese melting very nicely Seb...great pie.  :chef:
"Care Free Highway...let me slip away on you"

Offline derricktung

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Re: Pizza from France
« Reply #51 on: May 20, 2013, 06:32:08 AM »
Seriously impressive pies...

Offline f.montoya

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Re: Pizza from France
« Reply #52 on: May 20, 2013, 08:23:40 AM »
Whoa, Seb!! Your pies look even better on the latest round!  :o

That does it. I gotta make some pizza this weekend, even if my wife and daughters try to convince me otherwise!  ;D

Offline Seb

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Re: Pizza from France
« Reply #53 on: May 20, 2013, 02:56:13 PM »
Whoa, Seb!! Your pies look even better on the latest round!  :o


Thanks !
I think I saw one of your comment on a youtube video about the antica pizza da michele branch in Japan !



I love watching video about pizza napoletana and that one is awesome !

Offline f.montoya

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Re: Pizza from France
« Reply #54 on: May 20, 2013, 07:06:40 PM »
Yep. That was my reply. Hopefully I'll get a chance to visit that place later this year. It's on my list, just a little far from where I live in Japan.

Offline Seb

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Re: Pizza from France
« Reply #55 on: May 21, 2013, 01:40:10 PM »
A lil' margherita :


Online Chicago Bob

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Re: Pizza from France
« Reply #56 on: May 21, 2013, 01:57:00 PM »
Very nice Seb!  :chef:  You are oh so close to having the "ghost cheese" effect.  :drool:
"Care Free Highway...let me slip away on you"

Offline Seb

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Re: Pizza from France
« Reply #57 on: May 23, 2013, 12:29:42 PM »
Hi,

Today I'm happy because it's  the first time I get a leopard with a dough made less than 24 hours before.
I made the dough by hand:

300g flour
190g water
5g salt
0.8 g of fresh yeast

The dough has matured at room temperature that night.
I made the dough ball this morning and I put it in the fridge.
Baking time : 60 seconds.


« Last Edit: May 23, 2013, 12:34:48 PM by Seb »

Offline TomN

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Re: Pizza from France
« Reply #58 on: May 23, 2013, 12:53:22 PM »
Those pies look amazing! Thanks for posting all the photos.

TomN

Online Chicago Bob

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Re: Pizza from France
« Reply #59 on: May 23, 2013, 01:37:07 PM »
Very nice Seb! So what was the total age to this last dough...looks amazing man.  :chef:
"Care Free Highway...let me slip away on you"


 

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