Author Topic: Neapolitan style Pizza from France  (Read 14420 times)

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Offline gsans

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Neapolitan style Pizza from France
« on: June 16, 2013, 05:23:18 PM »
Hi,

I'am new in this forum, i Try to make Neapolitan Pizzas, it's hard !  :'(

I use an Italian oven Effeuno P134H, wonderful oven semi pro, here are some achievements this week.



See you !  :pizza:
« Last Edit: June 16, 2013, 05:26:20 PM by gsans »


Mal

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Re: Neapolitan style Pizza from France
« Reply #1 on: June 16, 2013, 05:35:52 PM »
Wow those look incredible :o  :chef:
Welcome to pizzamaking forums gsans. Look forward to reading more about your pizza-making!

Offline dhorst

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Re: Neapolitan style Pizza from France
« Reply #2 on: June 16, 2013, 07:44:48 PM »
Gorgeous!
For the love of Aleppo chile, ask and you shall receive.

Offline corkd

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Re: Neapolitan style Pizza from France
« Reply #3 on: June 16, 2013, 09:33:29 PM »
Wow, you make it look easy! Great looking pies.

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #4 on: June 17, 2013, 05:07:35 AM »
Thank you all !

Offline Barry

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Re: Neapolitan style Pizza from France
« Reply #5 on: June 17, 2013, 07:58:36 AM »
Hi gsans,

Your Neapolitan pizzas look fantastic - well done!

Tell us more about your Effeuno P134H oven.  Also, what flour did your use and what method?

Kind regards.

Barry - on holiday in France

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #6 on: June 17, 2013, 09:35:35 AM »
Thank you Barry,

this Italian pizza oven has a resistance of 1700 w (top) and 750 W (bottom) and a refractory stone.

Preheat a half an hour and you can cook pizza with maximum 90 seconds (really strong heating...)

Flour: Caputo blue extra typo 00 (In a few days I will test the blue Caputo flour "Pizzeria")
Moisture: 58%
1g fresh yeast
salt

96h of maturation in the fridge
2h at room temperature
Cook 60 to 90 seconds

Offline TXCraig1

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Re: Neapolitan style Pizza from France
« Reply #7 on: June 17, 2013, 09:39:58 AM »
Very impressive.
I love pigs. They convert vegetables into bacon.

Offline Barry

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Re: Neapolitan style Pizza from France
« Reply #8 on: June 17, 2013, 01:32:06 PM »
Hi gsans,

So I can assume that your oven is electrical?  Single or 3 phase?

Do you have a pic of the oven?

Kind regards.

Barry - currently near Figeac

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #9 on: June 17, 2013, 03:31:13 PM »
Yes Barry this is an electrical oven : http://www.effeuno.biz/en/linea-easy-pizza.php
Model P134H, moded version (1700W + 750W)

Great city "Figeac"  :P
« Last Edit: June 17, 2013, 03:33:50 PM by gsans »


Offline Barry

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Re: Neapolitan style Pizza from France
« Reply #10 on: June 18, 2013, 01:07:59 AM »
Thanks gsans,

I checked out the website last night. Also, I see that seb (also in France) also uses the Effeuno P134H oven.

Kind regards.

Barry

Offline jeffereynelson

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Re: Neapolitan style Pizza from France
« Reply #11 on: June 18, 2013, 01:43:00 AM »
Ya it is crazy two members from France join one month apart and start posting very similar pizzas with the same electric oven. The pizzas all look great.

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #12 on: June 22, 2013, 08:37:56 AM »
Hi,

Pizza Saturday, like an Italian sandwich :)

First test with my blue Caputo "Pizzeria" and frankly it helps to have a real flour for pizza, what flavor!

120h fridge, 260g of dough, pizza 28cm (I'm getting closer ... 30cm) Isigny cream, garlic, mozzarella di buffalo very dewatered (it crumbled), chorizo ​​craft "El Bourdon" small "french"sweet peppers

« Last Edit: June 22, 2013, 04:18:51 PM by gsans »

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #13 on: June 23, 2013, 08:26:52 AM »
Pizza Sunday before last test of a long maturation in the fridge with Caputo "Pizzeria"
 
144h fridge, Mutti sauce with garlic and parsley, mozzarella di buffalo, garden fresh basil marinated in olive oil.
 
Cooking time: 60s

I feel I have reached the maximum level at maturity with Caputo, under Leopard, but against in taste is really extra long maturation, also in terms of keeping the dough is like in Italy, pizza sandwich, a creamy crumb, but not too crispy.
 
I still have a dough that will 160h fridge tonight ...

Offline f.montoya

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Re: Neapolitan style Pizza from France
« Reply #14 on: June 23, 2013, 09:08:36 AM »
Pretty darn delicious looking!!

I'm personally going thru pizza withdrawals. Haven't had a pizza in two weeks and my next bake isn't until July 6th.  :(

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #15 on: June 23, 2013, 05:00:30 PM »
Pretty darn delicious looking!!

I'm personally going thru pizza withdrawals. Haven't had a pizza in two weeks and my next bake isn't until July 6th.  :(

Thank you @F.Montoya !

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #16 on: June 23, 2013, 05:02:36 PM »
Well,

Go last dough test 166h at +5 with Caputo "Pizzeria" in size I almost 30cm.

Mutti Sauce with garlic + fresh parsley, Mozzarela di Bufala, Gorgonzola, dolce Provolone, small french Sweet Peppers

Cooking time: 80 s

Realy, realy good  :drool:
« Last Edit: June 24, 2013, 05:36:17 AM by gsans »

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #17 on: June 27, 2013, 03:35:45 PM »
Hi All,

My first test with Caputo Pizzeria flour in TA (24h) and no fresh yeast  but just    
sourdough in the recipe.


Like a Gruuuuuuufalo, very very good tasting  :chef:


Offline alexeachus

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Re: Neapolitan style Pizza from France
« Reply #18 on: June 30, 2013, 12:50:34 PM »
Bonsoir from Edinburgh.

Just received my P134H.  What temperature do you have the top element at? And what temperature do you have the bottom element at?

And to Barry, currently near Figeac, my parents live in La Valade.

Thanks,

Alex.

Offline tinroofrusted

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Re: Neapolitan style Pizza from France
« Reply #19 on: June 30, 2013, 02:18:21 PM »
Hi All,

My first test with Caputo Pizzeria flour in TA (24h) and no fresh yeast  but just    
sourdough in the recipe.


Like a Gruuuuuuufalo, very very good tasting  :chef:

Incredible crumb Gsans!  Well done! Very inspiring.


 

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