Author Topic: Neapolitan style Pizza from France  (Read 44198 times)

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Offline meatboy

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Re: Neapolitan style Pizza from France
« Reply #150 on: March 31, 2014, 11:40:33 AM »
what is the advantage of the deflector in the front?


Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #151 on: April 01, 2014, 02:50:36 AM »
Hi meatboy,

The deflector prevents thermal bridging of the glass. I noticed that my pizza was less colorful side of the window (because of the glass, heat loss). With the deflector aluminum, this thermal bridge is erased, and I no longer need to turn my pizza during cooking, the cooking is really homogeneous all over the pizza.

Offline meatboy

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Re: Neapolitan style Pizza from France
« Reply #152 on: April 01, 2014, 07:39:37 AM »
how is it attached to the door?

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #153 on: April 01, 2014, 08:37:26 AM »
how is it attached to the door?

With the 4 original screws that hold the glass ;)

Offline meatboy

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Re: Neapolitan style Pizza from France
« Reply #154 on: April 02, 2014, 09:02:36 AM »
hehe, awesome pimp! I have just ordered a perforated stainless steel plate and a standard aluminium plate. Lets see what works better :)

Offline BKLEBS

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Re: Neapolitan style Pizza from France
« Reply #155 on: April 19, 2014, 09:26:07 PM »
With the 4 original screws that hold the glass ;)

Gsans,

Beautiful looking crust and nice choice of oven!  (I have the same one).  I think I will try the aluminum on the front window as I did have to make a few turns to my pies last night for even crust coloring/cooking.  Why did you raise the stone and what material is the support that you fabricated?

Also, did you remove the governor or disable it?  When my oven gets to around 900F the light and heating element shut off and I have to let it cool and reset it with the button in the back.

Thanks!

Rob

Offline sub

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Re: Neapolitan style Pizza from France
« Reply #156 on: April 20, 2014, 03:04:43 AM »
Hi Rob,

The easiest way to raise the stone is to use a BBQ Grill.

Raising the stone will give you a better leoparding on the crust and will reduce the baking time.

To bypass the thermostat, loot at F1 P134H Bypass Resistenza superiore

« Last Edit: April 20, 2014, 03:08:52 AM by sub »

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #157 on: April 20, 2014, 03:45:32 AM »
Gsans,

Beautiful looking crust and nice choice of oven!  (I have the same one).  I think I will try the aluminum on the front window as I did have to make a few turns to my pies last night for even crust coloring/cooking.  Why did you raise the stone and what material is the support that you fabricated?

Also, did you remove the governor or disable it?  When my oven gets to around 900F the light and heating element shut off and I have to let it cool and reset it with the button in the back.

Thanks!

Rob

Thank's Rob,

Mr. Sub replied to raise the stone, but I think you have a problem with your thermostat if your oven shuts and locks out after 900... I didn't bypass the governor yet.

Have a nice day ;)

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #158 on: April 21, 2014, 06:31:15 PM »
Small session this afternoon, and first pizza outside (20c at noon).

72% hydration, kneading entirely by hand (I had this time we) Caputo pizzeria, 15 + 6 h (TA 21h at 18c matured in the box).

1 - Mozzarela Fior di Latte, Tomatoes "pomodorini di Collina" marinated with garlic and oregano, basil
2 - Mozzarela Fior di Latte, Ricotta, Mascarpone Gorgonzola, red onions, basil

 :)


Offline thezaman

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Re: Neapolitan style Pizza from France
« Reply #159 on: April 23, 2014, 05:10:09 PM »
those are beautiful pizzas. love the bake on them!!!!

Offline TXCraig1

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Re: Neapolitan style Pizza from France
« Reply #160 on: April 23, 2014, 11:35:13 PM »
those are beautiful pizzas. love the bake on them!!!!

 ^^^

I very much enjoy looking an your pies.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #161 on: April 24, 2014, 03:30:47 AM »
those are beautiful pizzas. love the bake on them!!!!

Thank you thezaman  :)

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #162 on: April 24, 2014, 03:31:19 AM »
^^^

I very much enjoy looking an your pies.

Thank you too Craig  :)

Offline meatboy

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Re: Neapolitan style Pizza from France
« Reply #163 on: April 30, 2014, 09:42:41 AM »
Last modification of my oven,  then go to test... ;)
hello Sir, inspired by your mod I also did one. I will post the results tomorrow :)

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #164 on: April 30, 2014, 10:24:55 AM »
Realy nice ;)

Offline swatson

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Re: Neapolitan style Pizza from France
« Reply #165 on: May 06, 2014, 02:27:52 PM »
Meatboy,

How did your pies turn out after the mod?

Offline meatboy

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Re: Neapolitan style Pizza from France
« Reply #166 on: May 07, 2014, 12:58:40 PM »
better. I have to try another option too but no time actually.

here is a Bianca of the last bake (with modded door)


Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #167 on: May 26, 2014, 02:38:37 PM »
Yesterday small test with some French flour red label (flour of tradition for the bread).

12h+8h TA, 72 % of hydrat,  kneading entirely by hand.

As a result, corniccione very developed, but dough very difficult tostrech, very good taste. Very good structure of dough (Pizza cooks)

I prefer the quality of the Italian flour Caputo Pizzeria for pizzas ;)

Offline swatson

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Re: Neapolitan style Pizza from France
« Reply #168 on: May 26, 2014, 04:16:29 PM »
Hi Greg,

Good to hear from you again, I finally ordered my oven two weeks ago and the payment cleared last Tuesday so hopufully the oven will be with me in the next few weeks as they need 2 weeks to make it. What are the most important factors in acheiving the results that you do with the P134H?

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #169 on: May 26, 2014, 05:34:56 PM »
Hi Greg,

Good to hear from you again, I finally ordered my oven two weeks ago and the payment cleared last Tuesday so hopufully the oven will be with me in the next few weeks as they need 2 weeks to make it. What are the most important factors in acheiving the results that you do with the P134H?

Hi swatson  :)

Good, You will see, it is really good to use an oven which works very well for neapolitan pizzas.

Well, to my mind, the big change was to ratchet up the stone near the resistance and to change by another more thick stone. I think this is the best way with this oven.

Regards
Greg

Offline swatson

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Re: Neapolitan style Pizza from France
« Reply #170 on: May 26, 2014, 05:50:50 PM »
Thanks for the reply Greg,

Are you still using the settings 450 top and 100 bottom?

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #171 on: May 26, 2014, 06:03:18 PM »
Thanks for the reply Greg,

Are you still using the settings 450 top and 100 bottom?

Yes !

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #172 on: June 10, 2014, 04:12:22 PM »
A pizza this evening, 67% of hydration, caputo pizzeria, 18+8h of maturation at 18c + 21/22c, with a small test of a new clay stone

Margarita: small cherry tomatoes, balls of mozzarella DOP and fresh Neapolitan basil of the garden

Cooking 50/60 seconds, measurement of the stone right before cooking 458/464c !!

 :)
« Last Edit: June 11, 2014, 01:43:35 PM by gsans »

Offline BKLEBS

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Re: Neapolitan style Pizza from France
« Reply #173 on: June 10, 2014, 08:15:25 PM »
Wow really beautiful gsans!

Offline BKLEBS

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Re: Neapolitan style Pizza from France
« Reply #174 on: June 10, 2014, 08:16:46 PM »
Now it looked like you have both elements up to around 450, did uou change from your original 450 top/100 bottom?