Author Topic: My Neapolitan Pizza Adventure  (Read 12029 times)

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Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #100 on: June 30, 2015, 12:51:35 AM »
Summer baking


Offline dylandylan

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Re: My Neapolitan Pizza Adventure
« Reply #101 on: June 30, 2015, 01:41:00 PM »
Figs! Corn! Broccoli!  Nice combos.  Is that you by the last pie? 

Online TXCraig1

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Re: My Neapolitan Pizza Adventure
« Reply #102 on: June 30, 2015, 02:44:22 PM »
Pretty pies.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #103 on: June 30, 2015, 02:44:41 PM »
Figs! Corn! Broccoli!  Nice combos.  Is that you by the last pie?
The guy creeping in the last photo is a friend mike from medical school, he is starting to get into food so he watched all night and then eventually made his own with pretty damn good results!

The fig pizza is a straight copy of Kenji's Fig pizza here - http://www.seriouseats.com/recipes/2013/10/fig-and-goat-feta-pizza-recipe.html only thing I changed was add some lemon juice and honey post bake.

The corn pizza is a rift of the Roberta's pie, "Maize Maze" - corn, queso fresco, mozzarella, cherry tomatoes, jalapeņos, red onion, olive oil. Post bake chipotle pepper liquid, and garnished with lime wedges. I've always been adamantly against corn on pizza, but this was rally freaking good - like surprisingly in a the best ways and the flavors all popped individually.

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #104 on: June 30, 2015, 02:45:35 PM »
Pretty pies.

Thanks, floor was nice and rocket hot around ~950. Pies were coming out in around 40-50 seconds

Online TXCraig1

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Re: My Neapolitan Pizza Adventure
« Reply #105 on: June 30, 2015, 02:55:27 PM »
Thanks, floor was nice and rocket hot around ~950. Pies were coming out in around 40-50 seconds

Nice. Very soft and tender?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #106 on: June 30, 2015, 02:59:49 PM »
Nice. Very soft and tender?

Yep, almost eggshell like on the outside of the crust and buttery smooth with good tooth and chew on the inside.

Online TXCraig1

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Re: My Neapolitan Pizza Adventure
« Reply #107 on: June 30, 2015, 03:17:24 PM »
That's what NP crumb should look like!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #108 on: June 30, 2015, 03:20:55 PM »
That's what NP crumb should look like!

Not bad for only a 9 hour ferment!


Offline CaptBob

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Re: My Neapolitan Pizza Adventure
« Reply #109 on: June 30, 2015, 03:22:09 PM »
Bob

Online TXCraig1

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Re: My Neapolitan Pizza Adventure
« Reply #110 on: June 30, 2015, 03:33:46 PM »
Not bad for only a 9 hour ferment!

Really, 8h or more can get the crumb where it need to be if you work the dough right. You just miss out on some flavor.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #111 on: June 30, 2015, 04:42:59 PM »
Really, 8h or more can get the crumb where it need to be if you work the dough right. You just miss out on some flavor.

Very true, wheat flavor came through nicely, but definitely not as much as my normal 24 hr doughs. Probably helps that's that the flour is particularly fresh

Offline deb415611

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Online David Esq.

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Re: My Neapolitan Pizza Adventure
« Reply #113 on: June 30, 2015, 05:54:27 PM »
People keep asking me why it isn't crispy.  I tell them it isn't supposed to be.

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #114 on: June 30, 2015, 08:24:12 PM »
People keep asking me why it isn't crispy.  I tell them it isn't supposed to be.

I usually tell people they need to think of the texture of a pita bread, it's more supple and complex than a crunchy cracker. My least favorite thing people say is "why is it so wet in the middle, it's not like normal pizza" to which I generally sassily respond "that's how this style can be sometimes, also yes it's not normal - it's better"

Offline Iowamcnabb

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Re: My Neapolitan Pizza Adventure
« Reply #115 on: June 30, 2015, 09:22:34 PM »
People keep asking me why it isn't crispy.  I tell them it isn't supposed to be.

Do they come around to the texture or reject it completely?

Online David Esq.

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My Neapolitan Pizza Adventure
« Reply #116 on: July 01, 2015, 06:36:10 AM »
Oh they say it is fantastic. They just wonder why it isn't crispy since it is coming out of an oven with fire and char.  I explain that high heat and fast bake time makes a soft dough. I do plan to one day try a slower bake for a different pizza experience.
« Last Edit: July 01, 2015, 08:00:46 AM by David Esq. »


Online TXCraig1

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Re: My Neapolitan Pizza Adventure
« Reply #117 on: July 01, 2015, 09:35:37 AM »
I do plan to one day try a slower bake for a different pizza experience.

I've been saying that for 5 years.  :-D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Online David Esq.

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Re: My Neapolitan Pizza Adventure
« Reply #118 on: July 01, 2015, 04:31:58 PM »
I bought a pizza screen for the fun of it. Having done so I know   I will try it at a lower temp. The reason was the trouble I had launching larger pies. I think I may have solved that by not stretching them out so much before peeling.  But even so I will have the screen shortly and will try it for a rectangular pie.

Offline dylandylan

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Re: My Neapolitan Pizza Adventure
« Reply #119 on: July 01, 2015, 09:54:27 PM »
I'm also having trouble getting around to a lower temp bake.   It seems like a good idea I should really explore, but when it comes down to it I can't seem to follow through.

Online David Esq.

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Re: My Neapolitan Pizza Adventure
« Reply #120 on: July 02, 2015, 05:28:18 AM »
It is very counter to preheating the oven to 750 degrees and then waiting for everything to cool down. But by golly I am so going to bake a lower temp pie soon.

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #121 on: July 02, 2015, 01:32:39 PM »
I've baked around 600-700 a couple of times, I suggest baking like you normally do with Neapolitan dough. But make an additional batch of NYC style dough (I fortify mine with a little olive oil and sugar - Kenji's NYC dough made in a food processor works wonderfully) than either remove some coals or just leave the oven door off awhile until it slowly drops in temperature - usually takes somewhere between 2-3 hours in my small little oven. I think the bonus is you get a wonderfully crunchy exterior and a hint of smoke that can't really be achieved anywhere but a WFO. I usually do a typical LM mozzarella pie with a basic slightly cooked and slightly spiced tomato sauce. Bake times are around 4-8 minutes depending on if there are remaining coals etc etc. I think it's easier than trying to keep an oven in that range from the get go


 

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