Author Topic: my neapolitan bakes  (Read 3041 times)

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Offline chasenpse

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Re: my neapolitan bakes
« Reply #20 on: May 13, 2014, 08:10:15 PM »
Meatboy,

What difference did the mods make to your pies, did the plate on the door make for a more even bake?

I'm interested in this as well, I've read that it's recommended to leave some open room on the rack to allow for even air flow. Have you seen any differences?
If Tetris has taught me anything, itís that errors pile up and accomplishments disappear.


Offline TXCraig1

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Re: my neapolitan bakes
« Reply #21 on: May 13, 2014, 10:46:38 PM »
today's bake was at my parents home cause my mom celebrated her birthday. I made 30 pies, unfortunately I had not enough time to make pictures of all of them...

I have used 1.5% Ischia starter, 63%  hydration, 2.8% salt and blue Caputo pizzeria flour. fermentation was 28 bulk and 20 balled both at room temp.

Very nice!
Pizza is not bread.

Online meatboy

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Re: my neapolitan bakes
« Reply #22 on: May 14, 2014, 08:22:09 AM »
Meatboy,

What difference did the mods make to your pies, did the plate on the door make for a more even bake?
good question, the heat is much more consistent. With the original thin stone the pies got burned very fast and now they ready in such a short time that there is no chance of burning at the bottom.

I'm interested in this as well, I've read that it's recommended to leave some open room on the rack to allow for even air flow. Have you seen any differences?
yes I have seen a difference. now there is running some condensed water out of the door (just a few drops per pie).

Online meatboy

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Re: my neapolitan bakes
« Reply #23 on: June 14, 2014, 07:14:26 AM »
a friend of mine asked me a few weeks ago if I could make a few pies at her job's Summer party.
I made 30 total. Just Marinara, Margherita and Bianca with mushrooms.

Enjoy the pics...

Offline vandev

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Re: my neapolitan bakes
« Reply #24 on: June 14, 2014, 07:45:56 AM »
really nice pies...they look really good.. Nice work!

C.

Offline fagilia

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Re: my neapolitan bakes
« Reply #25 on: June 14, 2014, 05:21:45 PM »
Thats what i call improvements..

Offline swatson

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Re: my neapolitan bakes
« Reply #26 on: June 14, 2014, 05:26:20 PM »
Meatboy where did you source the chiles for your Calibrian oil from an earlier post?

Offline ChristianVerschaeren

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Re: my neapolitan bakes
« Reply #27 on: June 14, 2014, 05:54:05 PM »
The group shot is amazing, they look so good that it's incredible they didn't get eaten beforehand. :drool:

Offline jsfotografie

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Re: my neapolitan bakes
« Reply #28 on: June 15, 2014, 04:19:19 AM »
 :drool: i need to visit you dude :-)

Online meatboy

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Re: my neapolitan bakes
« Reply #29 on: June 15, 2014, 07:52:44 AM »
Meatboy where did you source the chiles for your Calibrian oil from an earlier post?
That was calabrian pepper already sliced with oil from a local italian store.


Offline swatson

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Re: my neapolitan bakes
« Reply #30 on: June 15, 2014, 03:39:46 PM »
Thanks, I'm struggling to source them.

Online meatboy

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Re: my neapolitan bakes
« Reply #31 on: August 16, 2014, 09:49:54 AM »
...a short summary of my last bakes with the P134H oven.

Offline TXCraig1

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Re: my neapolitan bakes
« Reply #32 on: August 16, 2014, 09:53:01 AM »
Stellar.
Pizza is not bread.

Offline vandev

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Re: my neapolitan bakes
« Reply #33 on: August 16, 2014, 10:09:32 AM »

Offline xty

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Re: my neapolitan bakes
« Reply #34 on: August 17, 2014, 09:08:11 PM »
Here is mine from today, made with Ischia starter... 

Offline TXCraig1

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Re: my neapolitan bakes
« Reply #35 on: August 17, 2014, 09:23:36 PM »
Here is mine from today, made with Ischia starter...

Nice. I really like the clear definition of the cornicione with a sharp transition to a flat base.
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Offline drmatt357

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Re: my neapolitan bakes
« Reply #36 on: August 17, 2014, 09:44:12 PM »
These are really impressive pies. What really has me blown away is the oven that made them. I've never heard of this P134H. Is it made in America?  What are the specs on wattage and that kind o thing? 

If it makes these in 80 seconds and made thirty pies for a party, the temp must be in the 800 range and the recovery time has to be really quick. I would think this has to be a 220 plug.

Scott, what is your opinion on this oven?  For home use...

Update:  I just read a thread on this site from June. I couldn't tell if it was from members in the US or UK. Appears the price is in the 3-$600 range plus VAT and shipping?  Any vendors in the States?
« Last Edit: August 17, 2014, 09:58:43 PM by drmatt357 »

Offline scott123

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Re: my neapolitan bakes
« Reply #37 on: August 17, 2014, 10:11:46 PM »
Scott, what is your opinion on this oven?  For home use...

It's great, if you live in Europe :) I think they're working on American distribution, but, so far, it hasn't happened.  If you have a friend in Europe and are willing to pay them to have the oven shipped, that would get you one, but it would be top dollar.

Domestically, a blackstone is the better choice.  At least, right now.

Offline xty

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my neapolitan bakes
« Reply #38 on: August 17, 2014, 10:12:50 PM »
My oven is a Forno Bravo Primavera 70.  The wattage is however much wood you need to add to get it up over 900 degrees F on the floor :-)


 

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