Author Topic: Another Effeuno P134H user  (Read 2313 times)

0 Members and 2 Guests are viewing this topic.

Offline schold

  • Registered User
  • Posts: 51
  • Location: Norway
  • I Love Pizza!
Re: Another Effeuno P134H user
« Reply #60 on: December 30, 2014, 05:26:57 PM »
Yes, it is a bit premature, but in Norway at least, it is common to greet someone with a "god jul og godt nyttår" during the boxing week.

Online Neopolitan

  • Registered User
  • Posts: 205
  • Location: Amsterdam
  • Pizza, Pasta Birra e Basta!
Re: Another Effeuno P134H user
« Reply #61 on: December 31, 2014, 09:50:26 AM »
They live close to the Northpole 8)

Maybe That's why they allready celebrate Newyear! :P

Got Jul!

Offline Don Luigi

  • Registered User
  • Posts: 93
  • Location: Germany
  • I Love Pizza!
Re: Another Effeuno P134H user
« Reply #62 on: December 31, 2014, 09:54:48 AM »
Prosit Neujahr!

Offline fagilia

  • Registered User
  • Posts: 370
Re: Another Effeuno P134H user
« Reply #63 on: December 31, 2014, 05:44:23 PM »
Ahh now its close but still checking pizzamaking :)

Offline schold

  • Registered User
  • Posts: 51
  • Location: Norway
  • I Love Pizza!
Re: Another Effeuno P134H user
« Reply #64 on: January 04, 2015, 01:34:29 PM »
Another year, another day, another pizza. I really like the dough much better after it has had two nights in the fridge.
« Last Edit: January 04, 2015, 01:51:32 PM by schold »

Online Neopolitan

  • Registered User
  • Posts: 205
  • Location: Amsterdam
  • Pizza, Pasta Birra e Basta!
Re: Another Effeuno P134H user
« Reply #65 on: January 04, 2015, 01:44:50 PM »
In the fridge It develops even better after 72 hours.

Butt In Norway You might do that just on 'room temperature 8)!'

Offline schold

  • Registered User
  • Posts: 51
  • Location: Norway
  • I Love Pizza!
Re: Another Effeuno P134H user
« Reply #66 on: January 04, 2015, 01:50:18 PM »
I'll leave some dough for that long and see how I like it. Ain't cold in Oslo now - around zero degrees Celsius.

Offline schold

  • Registered User
  • Posts: 51
  • Location: Norway
  • I Love Pizza!
Re: Another Effeuno P134H user
« Reply #67 on: January 22, 2015, 01:48:43 PM »
5 Stagioni Pizza Napoletana flour. 65% hydration. 2.8% salt. ADY. About 36 hours cold-ferment in bulk and 4 hours rt in balls. ~90 seconds in the oven. Bell peppers, onions and peperoncini flakes.

Online Neopolitan

  • Registered User
  • Posts: 205
  • Location: Amsterdam
  • Pizza, Pasta Birra e Basta!
Re: Another Effeuno P134H user
« Reply #68 on: Yesterday at 01:58:23 AM »
I think You might have the best Pizza Napoletana in Norway!?