Author Topic: Neapolitan style Pizza from France  (Read 22831 times)

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Offline Pab

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Re: Neapolitan style Pizza from France
« Reply #240 on: October 05, 2014, 09:01:26 AM »
Hello Guys

My last session, 18h autolisi and 18h+6h at 21°c Caputo pizzeria to 65% of hydration, baking with my P134h (with bypass), cooking 40-45 s…! (I failed to forget the last pizza in the oven…. it has failed to carbonize….)

- Mozzarella di Buffala, Morbier AOP raw milk, red compote of onions to the balsamic vinegar Giuseppe Giusti and mustard with old of Burgundy, Andouille of Guéméné, Neapolitan Basil, olive oil.
- Mozzarella di Buffala, Tomatos cherries red, yellow, orange, Neapolitan basil, olive oil.

 :chef:
Stop showing off :-D Excellent


Offline mjoaobompastor

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Re: Neapolitan style Pizza from France
« Reply #241 on: October 10, 2014, 04:10:26 AM »
On the autolisis you use the total percentage of the final flour?

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #242 on: October 10, 2014, 04:15:18 AM »
Hi mjoaobompastor,

My autolisis = 100% of the final water, and 50% of the final flour

:)

Offline ExPat Steve

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Re: Neapolitan style Pizza from France
« Reply #243 on: October 12, 2014, 06:59:54 AM »
Your pies look fantastic gsans.
How do I make a reservation at your restaurant???

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #244 on: October 12, 2014, 03:33:08 PM »
Your pies look fantastic gsans.
How do I make a reservation at your restaurant???

I see that you live in France ! if you go down on Mont de Marsan, send to me an e-mail, I would prepare pizza ;)

Offline ExPat Steve

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Re: Neapolitan style Pizza from France
« Reply #245 on: October 16, 2014, 10:58:15 AM »
Thanks for the invitation.  If I'm down that way I'll take you up on it.
I'm near Chinon.

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #246 on: October 16, 2014, 11:08:35 AM »
Thanks for the invitation.  If I'm down that way I'll take you up on it.
I'm near Chinon.

Really !!!

My parents live in Seuilly near Chinon and I was born in Chinon.... I know you ???  :-D

Offline ExPat Steve

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Re: Neapolitan style Pizza from France
« Reply #247 on: October 17, 2014, 02:51:57 AM »
Seriously??
I always say Chinon, but I'm really in Lerné, just next to Seuilly.
How do we know each other?  Do I know your parents?

Offline synaesthesia

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Re: Neapolitan style Pizza from France
« Reply #248 on: Yesterday at 08:37:28 AM »
Bought a P134H for the winter, raised the stone a bit on a baking rack, probably 1cm up. Top 450 bottom 125 deg C. Great oven.

Breakfast on a cold wet morning: 45 min autolysis, 36 hour fermentation, 90s baked in Effeuno P134H, chorizo, red onion and Grana Padano. 20 -25 min heat up in Effeuno. Leoparding in Effeuno is about 300 deg circumference if you don't rotate pizza or have a deflector, not 360 deg all round, but with one turn it's possible to get an even leoparding.

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #249 on: Yesterday at 10:51:19 AM »
The paste is a little white, surely a lack of sugar (too long maturation ?) or a flour not strong enough, but it is well !


Offline sub

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Re: Neapolitan style Pizza from France
« Reply #250 on: Yesterday at 01:34:20 PM »
synaesthesia, try 12h fermentation at room temperature.
« Last Edit: Yesterday at 01:55:54 PM by sub »

Offline synaesthesia

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Re: Neapolitan style Pizza from France
« Reply #251 on: Yesterday at 05:34:23 PM »
The paste is a little white, surely a lack of sugar (too long maturation ?) or a flour not strong enough, but it is well !

I use Caputo Blue and fluorescent light, try it!  ;D


 

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