Author Topic: Neapolitan style Pizza from France  (Read 20342 times)

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Offline minn

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Re: Neapolitan style Pizza from France
« Reply #200 on: July 09, 2014, 02:23:48 AM »
wonderful pie, what the dough might look like by 72% hydration? whenever I got a wet dough, always had problem sliding the pie into the oven. :o

enjoyed your pizza images, really

Minn


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 gsans

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Re: Neapolitan style Pizza from France
« Reply #201 on: July 09, 2014, 04:21:53 AM »
Thank you minn,

yes 72% it's hight hydration (with a good work before cooking, it's ok). But i think the real good hydration is 65-67% for pizzas (It also depends on some used flour).

Offline minn

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Re: Neapolitan style Pizza from France
« Reply #202 on: July 09, 2014, 05:32:47 AM »
managing 72% needs high skill, truely I am working on 65% for now, just finished dough today, will make some pies tomorrow.

I use electric oven, inspired by your leoparding spots :), I will try shooting the temp upto 480 C some where and see if any good result

Minn

Thank you minn,

yes 72% it's hight hydration (with a good work before cooking, it's ok). But i think the real good hydration is 65-67% for pizzas (It also depends on some used flour).

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #203 on: July 09, 2014, 06:08:42 AM »
Good :)

Watch us your results !

Offline minn

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Re: Neapolitan style Pizza from France
« Reply #204 on: July 11, 2014, 05:32:40 AM »
here is the pies I made today, my oven only hits 400 C, the crust looks a bit pale and dry, not sure how to make it more mouthwaterful
and I don't have bufalo mozz. neither fresh mozz. only the shreded around me, so the presentation is plain


the kids loved my pies though

please criticize my pie, I really need to improve, I see a lot gap to catch up your guys

Good :)

Watch us your results !
« Last Edit: July 12, 2014, 09:07:16 AM by minn »

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #205 on: July 11, 2014, 05:58:30 AM »
Hey  :chef:

Big big family !!!   :)

they are beautiful for an oven which goes only to 400°c. Tell us more about your recipe ? your protocol ?
« Last Edit: July 11, 2014, 06:00:05 AM by gsans »

Offline minn

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Re: Neapolitan style Pizza from France
« Reply #206 on: July 11, 2014, 08:48:25 AM »
 :) ;) :D :) :) :) :) :) :) :)

I am so happy to hear this, gsans, thank you so much for the praise. actually my recipe is simple, only flour, water, salt and sourdough starter, hydration level I guess is around 65-67%. I didn't measure the prefement dough weight, since I don't have the knowledge to manage the prefement, the dosage is very wild. the crust has good flavor, unfortunately, the pie tastes a bit salty, I didn't manage the salt level, I added a bit into the sauce, I use MUTTI as well

the crust appearance seems to me dry, maybe I will put more oliver oil next time. and at least one of the pie needs more baking, the crust color is too light, I can go further in the oven

how many pies you make in, let's say 15mins? I only baked 4, my target is to go 12. this time, the oven only cook one pie, I will change larger one to speed up. the other problem with me is the size and shape, I only dressed them upto 10" to 11" while my plan is to make 12". consistency is another problem to me. wish could learn from you guys

Minn



Hey  :chef:

Big big family !!!   :)

they are beautiful for an oven which goes only to 400°c. Tell us more about your recipe ? your protocol ?

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #207 on: July 11, 2014, 09:00:39 AM »
ok,

The oil is not important in the recipe, no need to put. The edges are dry because the oven temperature is not high enough, and so it lengthens the cooking time, which dries the pizza.

If you can, close the pizza from the hight resistance of your oven to shorten the cooking time (but I do not know how your oven is done ....).

For salt, the average size is 50g / liter of water, you can also put less 40g / liter of water.

It is better to have a balance to accurately measure the ingredients.

What kind of flour ?

Greg
« Last Edit: July 11, 2014, 09:02:19 AM by gsans »

Offline minn

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Re: Neapolitan style Pizza from France
« Reply #208 on: July 11, 2014, 09:24:24 AM »
thanks for the advise, I will try to adjust the baking stone position, don't have a solution for the moment though. I think it is very good idea. the other thing I am not sure if it's correct, that is spraying water while baking.

the salt in dough actually I managed 2%, the mistake I made is to add salt into the tomato sauce, MUTTI has enough salt I guess, the reason why I put more is according to MUTTI's instruction, their pizza sauce needs 30% water to dilute, therefore I thought should add some salt after putting the water. in the end, the final taste is too salty

flour wise, I didn't care flour type, so long as protein content reaches more than 11% it's okey to me. I don't know if this is correct or not, I noticed you guys are keen on flour type, what's your thought on flour type and its impact? I still don't have that sef of knowledge yet.

Minn



ok,

The oil is not important in the recipe, no need to put. The edges are dry because the oven temperature is not high enough, and so it lengthens the cooking time, which dries the pizza.

If you can, close the pizza from the hight resistance of your oven to shorten the cooking time (but I do not know how your oven is done ....).

For salt, the average size is 50g / liter of water, you can also put less 40g / liter of water.

It is better to have a balance to accurately measure the ingredients.

What kind of flour ?

Greg

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #209 on: July 31, 2014, 08:05:30 AM »
First fast test of the bypass of my oven, maturation 5h (I had only 6h in front of me…), cooking 40s at 545°c, 67% hydrat with caputo pizzeria.

that really heats very well now! I would make other test with a maturation of 24h as I am used making.

Pizza a portafoglio ;)


Offline BKLEBS

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Re: Neapolitan style Pizza from France
« Reply #210 on: August 03, 2014, 09:32:12 PM »
Holy crap gsans that is 1013F!!!  Good work!

Online TXCraig1

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Re: Neapolitan style Pizza from France
« Reply #211 on: August 03, 2014, 09:38:26 PM »
545C/40 sec - very impressive. Very even bake - even more impressive.
Pizza is not bread.

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #212 on: August 16, 2014, 05:01:33 PM »
Hello Guys,

Pizza at noon

Caputo "00" flour Pizzeria,
Water 68%
Fresh Yeast: 3g / L

5 hours autolysis (water 100% and same amount of flour)
5 hours of initial fermentation at room temperature natural (21-22 ° C)
15 hours of final fermentation at room temperature natural (21-22 ° C)

Cooking under 60s for each pizza, It was an opportunity for me to test my new GI Metal shovel and my new box of beech wood for dough ball. All Really good !

« Last Edit: August 16, 2014, 05:29:28 PM by gsans »

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #213 on: August 16, 2014, 05:03:45 PM »
continuation....


Offline Donjo911

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Re: Neapolitan style Pizza from France
« Reply #214 on: August 16, 2014, 05:11:11 PM »
All of those are very nice looking pizzas. You clearly have a great dough process. I am particularly impressed with the flexibility, ability to fold your pizza in the second to last picture! Very nicely done!!
Cheers,
Don
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Offline vandev

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Re: Neapolitan style Pizza from France
« Reply #215 on: August 16, 2014, 05:27:01 PM »
Whow... really nice pies....love the white with tomatoes..  sweet.. ;D

Offline stonecutter

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Re: Neapolitan style Pizza from France
« Reply #216 on: August 16, 2014, 05:35:31 PM »
Great Job!
http://oldworldstoneandgarden.com/


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Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #217 on: August 17, 2014, 04:26:52 PM »
Thank you guys ;)

Offline Soulboy

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Re: Neapolitan style Pizza from France
« Reply #218 on: September 20, 2014, 08:32:25 AM »
Hi,

Amazing pizzas!

I have just ordered the p134h from Effeuno but not received it yet.

It looks like you are using one if the GI Metal peels. What size fits? Is it the 33 cm? (Since I haven't received my oven I can't measure).

Merci a l'avance.

Per

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #219 on: September 20, 2014, 04:03:38 PM »
Hi,

Amazing pizzas!

I have just ordered the p134h from Effeuno but not received it yet.

It looks like you are using one if the GI Metal peels. What size fits? Is it the 33 cm? (Since I haven't received my oven I can't measure).

Merci a l'avance.

Per

Hi Per,

Thank you, yes it's the GI Metal "Alice" model, fits 33cm. Great peel  :)

Have a nice day.
Greg