Author Topic: Neapolitan style Pizza from France  (Read 13881 times)

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Offline adm

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Re: Neapolitan style Pizza from France
« Reply #40 on: August 15, 2013, 08:47:30 AM »
Hi Adm,

I have now requested a quote twice on their 'Contact us' webpage and as yet have had no reply, I may need Linda's contact details if I do not hear from them soon.

You have PM....


Offline swatson

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Re: Neapolitan style Pizza from France
« Reply #41 on: August 15, 2013, 10:09:44 AM »
Hi Greg,

Thank you for the information, looks like I'll need to be patient this will also give me time to persuade my wife that I need the oven! The oven looks great and I have already worked out where it will go in my kitchen!

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #42 on: August 15, 2013, 03:36:26 PM »
Hi swatson,

This oven will not disappoint you  ;)

Well, my work of the day (not pizza, but for pizzas !)

1- My dough after 3h at TA, just before the fridge.
2- My two dough balls ready for 72 hours of fridge

My recipe :

350gr Blue caputo Pizzeria
200gr water
50gr   Home made sourdough starter
10gr   salt

 :chef:

Offline swatson

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Re: Neapolitan style Pizza from France
« Reply #43 on: August 16, 2013, 01:50:24 AM »
I hope not!

I have woodfired oven in my back garden that I built myself, unfortunately I can't use it when it rains which it does a lot here in Scotland, this then means I have to cook in doors  a lot. Yesterday I had to use the domestic oven with a pizza stone which isn't great but is better than nothing.

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #44 on: August 16, 2013, 02:53:48 AM »
Have you cook a pizzas in your woodfired oven ?

For neapolitan pizzas, woodfired oven are the best !

Offline swatson

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Re: Neapolitan style Pizza from France
« Reply #45 on: August 16, 2013, 05:09:53 AM »
Yes I have twice, it makes a huge difference to the pizzas.

Offline adm

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Re: Neapolitan style Pizza from France
« Reply #46 on: August 16, 2013, 08:46:47 AM »
My P134H arrived! I am just heating it up for the first time to see how hot it gets.....

Sadly, I have no pizza dough. I did make some up using TXCraig's recipe and process this morning, but it won't be ready until Sunday :-(

Might have to make some overnight dough today for a trial run tomorrow.

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #47 on: August 16, 2013, 09:10:55 AM »
My P134H arrived! I am just heating it up for the first time to see how hot it gets.....

Sadly, I have no pizza dough. I did make some up using TXCraig's recipe and process this morning, but it won't be ready until Sunday :-(

Might have to make some overnight dough today for a trial run tomorrow.


Great  :chef:

Good luck for the first run !

Offline adm

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Re: Neapolitan style Pizza from France
« Reply #48 on: August 16, 2013, 09:21:39 AM »
Thanks!

485C/905F with a 30 minute warm up.....that should be hot enough for Neopolitan  ;D

Offline swatson

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Re: Neapolitan style Pizza from France
« Reply #49 on: August 16, 2013, 10:10:56 AM »
Adm,

Jealous!!!


Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #50 on: August 18, 2013, 04:38:51 PM »
Pizza of Sunday with a sweet heart of pizza  :-[
« Last Edit: August 18, 2013, 04:41:08 PM by gsans »

Offline adm

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Re: Neapolitan style Pizza from France
« Reply #51 on: August 18, 2013, 04:46:53 PM »
Beautiful!

I am sure I have asked you before, but could you tell me once again what your heat settings for top and bottom elements on the P134H (as I just got one and am learnign how best to use it), and how long and at what temperature you ferment your dough?

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #52 on: August 18, 2013, 04:56:46 PM »
Beautiful!

I am sure I have asked you before, but could you tell me once again what your heat settings for top and bottom elements on the P134H (as I just got one and am learnign how best to use it), and how long and at what temperature you ferment your dough?

My settings :

up 450
Down 100

When the up light turn off, you can cooking the pizza into the oven.

My recipe (five post before)  ;)

1- My dough after 3h at TA (+20), just before the fridge.
2- My two dough balls ready for 72 hours of fridge (+5)

My recipe :

350gr Blue caputo Pizzeria
200gr water
50gr   Home made sourdough starter
10gr   salt

Offline adm

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Re: Neapolitan style Pizza from France
« Reply #53 on: August 18, 2013, 06:30:36 PM »
Perfect - many thanks! I hope to be getting similar results to you fairly soon.....

Offline adm

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Re: Neapolitan style Pizza from France
« Reply #54 on: August 22, 2013, 05:20:03 AM »
Hi gsans,

I have a question for you.....

I made up a batch of your dough recipe per your formula (100% Caputo 00, 57% HR, 2.9% salt, 14.3% Ischia culture). 3 hours at room temp (about 23C), then into the fridge (at 7c vs the 5c you have).

The first ball I tried yesterday (48 hours in fridge) was extremely soft and not very workable - so soft it stuck all over the peel. The dough seems to have fermented very quickly due to the 14% starter. So my question is, is the 50gr of starter in your recipe correct or should it be 5g, which would be about the same as Craig's 1.3%.

I'll try another ball today, but looking at them this morning, they are way overblown.

Anyway - I guess there a couple of possibilities:
1) My Ischia culture is much more active than yours so I need to use less
2) There's a big difference between 5C and 7C fridge temperatures.

I will build up a new batch and see how that goes - probably use half the amount of starter this time....

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #55 on: August 22, 2013, 05:51:12 AM »
Hi ADM,

Before the 3 hours room temp, you can give to the dough a few stretch and folds. If it is silky smooth, youre done. If not, give it one more rest and a few more stretch-and-folds, and you should be good to go.

I think my ischia culture is not very "active", then you have to adapt the quantities with your own ischia culture.

You say : "3 hours at room temp (about 23C)"

Here also you have to adapt the time of rest, at 23C you can divide by two (1h30), to me it's 3 hours at 19/20C.

I'am not sure there's a big difference beetwen 7C or 5C.

When you work the dough, do not hesitate to put a little flour so that that does not stick you on hands.

Offline adm

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Re: Neapolitan style Pizza from France
« Reply #56 on: August 22, 2013, 06:07:18 AM »
Thanks for the quick response.

The dough was silky smooth, and was "windowpaning" perfectly when I balled it so I don't think there's a problem there.

I think it may be down to the Ischia. Mine is pretty explosive - it doubles in size in about 2-3 hours when I feed the starter. I think I will reduce the amount significantly when I make dough today and see how I get on.

Offline adm

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Re: Neapolitan style Pizza from France
« Reply #57 on: August 22, 2013, 08:32:29 AM »
I made a quick pizza for lunch and the same dough performed just fine! The main difference was that I took the dough straight from the fridge and did not let it warm up at all. Yesterday it had about 2 hours to warm up, which must have given the Ischia enough of a kick to overblow it.

Today's was much easier to handle, with far less stickiness!

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #58 on: August 22, 2013, 08:44:03 AM »
I made a quick pizza for lunch and the same dough performed just fine! The main difference was that I took the dough straight from the fridge and did not let it warm up at all. Yesterday it had about 2 hours to warm up, which must have given the Ischia enough of a kick to overblow it.

Today's was much easier to handle, with far less stickiness!

Great !  :chef:

Create your thread and post photos !!

Offline adm

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Re: Neapolitan style Pizza from France
« Reply #59 on: August 22, 2013, 09:11:12 AM »


 

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