Author Topic: Neapolitan style Pizza from France  (Read 19522 times)

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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.
Pizza is not bread.


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?

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #175 on: June 11, 2014, 02:38:37 AM »
Thank you BKLEBS  :)

Yes with my new clay stone, I can cook with a very high temperature for the stone (450c without the bottom of the pizza burns out.)

For this pizza, I preheated and cooked in 450 at the top and 430 below for the thermostats.

Offline BKLEBS

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Re: Neapolitan style Pizza from France
« Reply #176 on: June 11, 2014, 04:49:50 PM »
This is awesome!  And did you bypass the thermostat governing device or are you just able to do this with your lifted, extra thick clay stone?

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #177 on: June 11, 2014, 04:56:36 PM »
No bypass, just the extra clay stone lifted ;)

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #178 on: June 13, 2014, 03:08:32 PM »
The last pizza of the week (it is necessary to finish the rests), 67 % hydration, 60s of cooking, stone in 486c (no fear !!)

A white pizza: ricotta, Fior di latte, biological brown mushrooms, salame Milano, neapolitan basil.

It was still extra !  :chef:

Offline fornographer

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Re: Neapolitan style Pizza from France
« Reply #179 on: June 13, 2014, 05:19:23 PM »
I am floored by the pies that are coming out of these ovens. Due credit to gsan's dough skill. 


Are these ovens sold in the US?


 

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