Author Topic: Pizza from France  (Read 21729 times)

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Offline Seb

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Re: Pizza from France
« Reply #60 on: May 23, 2013, 01:59:51 PM »
About 22 hours.
11 hours out and 11 hours in the fridge.


Offline Seb

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Re: Pizza from France
« Reply #61 on: May 28, 2013, 12:19:29 PM »
Today, I tried to stretch the pizza on the peel to enlarge it like the pros and I put the tomato all over the crust... I need to train ;)
Also, the weather is so crappy in France that my basil does not grow any more....


Offline Chicago Bob

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Re: Pizza from France
« Reply #62 on: May 28, 2013, 12:26:47 PM »
Nice photography Seb...I love sauce.  :)
"Care Free Highway...let me slip away on you"

Offline Seb

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Re: Pizza from France
« Reply #63 on: June 03, 2013, 12:18:15 PM »
Hi,

And another margherita !


Offline Seb

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Re: Pizza from France
« Reply #64 on: June 04, 2013, 01:41:39 PM »
Margherita :


Offline Seb

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Re: Pizza from France
« Reply #65 on: June 07, 2013, 12:10:19 PM »
600g PZ3
360g water
12g salt
0.3g yeast (far too much for 24 hours at room temperature)
24 hours at room temperature & 20 hours in balls in my fridge

Next time I'll use 0.1g yeast.




Offline adm

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Re: Pizza from France
« Reply #66 on: June 07, 2013, 12:21:03 PM »
Lovely looking pies.

I emailed the company and they will sell that model directly to me in the UK for 305 (excluding VAT if I provide a company VAT number) plus shipping. I am seriously thinking about getting one of those for rainy and cold days....

On the electric consumption, the spec says 2KW - so less than my domestic kettle. I pay about 15c (US) per KWh, so running cost should be pretty reasonable at around 30c per hour depending on your actual electricity tariff.

Offline Seb

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Re: Pizza from France
« Reply #67 on: June 07, 2013, 12:35:56 PM »
Lovely looking pies.

I emailed the company and they will sell that model directly to me in the UK for 305 (excluding VAT if I provide a company VAT number) plus shipping. I am seriously thinking about getting one of those for rainy and cold days....

On the electric consumption, the spec says 2KW - so less than my domestic kettle. I pay about 15c (US) per KWh, so running cost should be pretty reasonable at around 30c per hour depending on your actual electricity tariff.


Becareful !
You have to ask for the modified version.
The classic version is 1000W up & 1000W down.
The special version is 1750W up & 700W down.
I'm surprised the company did not tell you about this.

Offline adm

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Re: Pizza from France
« Reply #68 on: June 07, 2013, 02:00:50 PM »

Becareful !
You have to ask for the modified version.
The classic version is 1000W up & 1000W down.
The special version is 1750W up & 700W down.
I'm surprised the company did not tell you about this.

Good catch! Thanks for the heads up! Funnily enough, I was going to post to ask you if you had made any modifications to yours...

Offline Seb

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Re: Pizza from France
« Reply #69 on: June 09, 2013, 01:41:07 PM »
60% hydratation + 5 days maturation = impossible mission for me to make a round pie.
The dough was too soft






Offline f.montoya

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Re: Pizza from France
« Reply #70 on: June 10, 2013, 09:21:09 AM »
As if it's going to stay round when it reaches the bottom of my belly.

Nice work, Seb! Very enticing pies!!

Offline Seb

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Re: Pizza from France
« Reply #71 on: June 12, 2013, 02:04:48 PM »
350g PZ3 flour.
200g water.
7g salt.
0.15g frozen fresh yeast (still too much).

24h at room temp.
Two 275g dough balls.
20h in the fridge.


Baked in 70 seconds.





Offline Chicago Bob

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Re: Pizza from France
« Reply #72 on: June 12, 2013, 02:36:29 PM »
350g PZ3 flour.
200g water.
7g salt.
0.15g frozen fresh yeast (still too much).

24h at room temp.
Two 275g dough balls.
20h in the fridge.


Baked in 70 seconds.
That may be your best looking dough/crust yet Seb.  :chef:
What cheese are you using sir?

Bob
"Care Free Highway...let me slip away on you"

Offline Barry

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Re: Pizza from France
« Reply #73 on: June 12, 2013, 02:57:49 PM »
Hi Seb,

How does PZ3 flour differ from Farine 55 flour that is common in France?

Will Farine 55 make pizza similar to what you are making?

Thank you.

Kind regards.

Barry on holiday in the Lot Valley, France

Offline Seb

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Re: Pizza from France
« Reply #74 on: June 12, 2013, 03:00:25 PM »

What cheese are you using sir?



Many types of mozzarella.
This time it was cheap mozzarella.

Offline Seb

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Re: Pizza from France
« Reply #75 on: June 12, 2013, 03:03:32 PM »
Hi Seb,

How does PZ3 flour differ from Farine 55 flour that is common in France?

Will Farine 55 make pizza similar to what you are making?


PZ3 is an italian typo 00 flour.
There are thousands sorts of T55 in France, from worst to better.
But yeah, you can do very eatable pizza with the cheapest T55 (0.39cts a kilo) you may find.

Offline Chicago Bob

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Re: Pizza from France
« Reply #76 on: June 12, 2013, 04:16:07 PM »

Many types of mozzarella.
This time it was cheap mozzarella.
Oh..OK ..I think I have some of that laying around.
"Care Free Highway...let me slip away on you"

Offline sub

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Re: Pizza from France
« Reply #77 on: June 12, 2013, 06:29:27 PM »
How does PZ3 flour differ from Farine 55 flour that is common in France?

In France flours are designated by a "type" preceded by the letter T, which corresponds to a typical ash content of the flour in question, expressed in per ten thousand. Eg incineration of 100 g of flour type 55 ("T55") produces about 0.55 g to 0,6 % of mineral ash.

PZ3
Moisture      13.50 - 15.50%   
Proteins           less 12.50 s.s.                
Gluten           12.00-13.00%s.s.   
Ash                     max 0,55% s.s.      
pH               5,80 - 6,40
Falling number  less 250 sec.
W                      280-310
P/L                     0.45 -0.60   

Offline Barry

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Re: Pizza from France
« Reply #78 on: June 14, 2013, 04:35:41 AM »
Hi Seb & Sub,

Thank you for your replies. Is PZ3 readily available in Figeac or Carjac?  Should I ask at a Boulangerie?

Kind regards.

Barry

Offline Seb

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Re: Pizza from France
« Reply #79 on: June 14, 2013, 03:02:58 PM »
Unfortunately, this flour is only sold in stores for professionnals. There is no market in France for homemade neapolitan pizza.
But maybe If you know some grocery owner, he may get it for you.
PZ3 flour is especially sold in Metro stores (you can get the stores list here : https://www.metro.fr/geolocalisation/entrepot-region.html )


 

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