Author Topic: Neapolitan style Pizza from France  (Read 19499 times)

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Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #20 on: July 01, 2013, 04:06:16 AM »
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.

hello Alex,
which version of the oven do you have?

There are two versions:

V1: 1000w + 1000w
V2: 1700w + 750w

You can look in the bottom of the oven on the top resistance, power is included.

Greg


Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #21 on: July 01, 2013, 04:07:13 AM »
Incredible crumb Gsans!  Well done! Very inspiring.

Thank you tinroofrusted !  :)

Offline alexeachus

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Re: Neapolitan style Pizza from France
« Reply #22 on: July 01, 2013, 04:40:17 AM »
Hi,

I have version 2 of the P134H (it arrived last week).

I have two dials that both go up to 450c.

Thanks,

Alex.

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #23 on: July 01, 2013, 04:48:00 AM »
Hi,

I have version 2 of the P134H (it arrived last week).

I have two dials that both go up to 450c.

Thanks,

Alex.

Well,

My settings for cooking are :

Thermostat Above 450
Thermostat Below 100

When the Above will turn off i shoves the pizza.

Greg

Offline alexeachus

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Re: Neapolitan style Pizza from France
« Reply #24 on: July 01, 2013, 05:04:37 AM »
Many thanks for your help.

So 450c for the top and 100c for the bottom.

Thanks again.

Offline adm

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Re: Neapolitan style Pizza from France
« Reply #25 on: July 16, 2013, 10:32:39 AM »
My P134H order is confirmed, but probably won't be delivered until I am back from holiday in August....

So - 450C for the top element and 100C for the bottom, plus a 30 minute warm up.

Next question then is - what is the optimum fridge time for that glorious leoparding?

I will be using Caputo Pizzeria at around 63% HR and using a sourdough starter ( I have a San Francisco type one, but will order some Ischia culture as well).


Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #26 on: July 20, 2013, 06:40:18 AM »
Hello adm,

I think it's between 3 days and 5 days maximum, it's the best way. You can make test with 3, 4 or 5 days.

I also used the home made  ischia cultura.


Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #27 on: August 10, 2013, 04:57:09 PM »
Hi people !


The holidays are  ended, then  pizza of Saturday evening.  :drool:

Blue Caputo Pizzeria, 58 % of hydrat, 72 hours in refregirator.

Cooking : 70s

Whole cream bio, Mozarella di Buffala, smoked Duck breast, red and yellow "olivette" french tomatoes, dried currants, Fresh basil of the garden.



Offline dhorst

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Re: Neapolitan style Pizza from France
« Reply #28 on: August 10, 2013, 05:40:53 PM »
Beautiful!  I love smoked duck breast!

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #29 on: August 11, 2013, 07:56:49 AM »
Thank you Dhorst  :)


Offline PizzaJerk

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Re: Neapolitan style Pizza from France
« Reply #30 on: August 11, 2013, 08:41:25 AM »
Hello,

  If I may inquire, what is your mixing regimine?

Regards,
Anthony
May I glorify the Lord in all that I do.

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #31 on: August 11, 2013, 08:49:53 AM »
Hello,

  If I may inquire, what is your mixing regimine?

Regards,
Anthony

Hi Anthony,

Sorry but what is "regimine" ?

I'am french....

Offline PizzaJerk

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Re: Neapolitan style Pizza from France
« Reply #32 on: August 11, 2013, 09:00:54 AM »
My apologies. Can you tell me a little about how you knead your dough? Do you hand knead or use a mixer and for how long?

Also, very nice work on your pizzas.

Thank You,
Anthony
May I glorify the Lord in all that I do.

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #33 on: August 11, 2013, 10:27:57 AM »
Ah yes....

I'am working with a Kenwood "cooking chef", just about 10mns mixing on speed 1 (low speed, is better for the dough). Max T for the dough at final between 21c and 23c.

After this wait at TA between 2h and 3h with little "rabats". And then go to the fridge.  :chef:

Offline swatson

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Re: Neapolitan style Pizza from France
« Reply #34 on: August 14, 2013, 11:50:28 AM »
 :D
Many thanks for your help.

So 450c for the top and 100c for the bottom.

Thanks again.

Hi Alex,

How are you finding the oven? Im considering buying one and would appreciate some feedback on the oven and the customer service?

Offline adm

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Re: Neapolitan style Pizza from France
« Reply #35 on: August 15, 2013, 06:30:51 AM »
Mine arrives tomorrow! Can't wait.....

But I am just back from holiday this morning and am now trying to get my sourdough starter back up to peak freshness to make dough balls tomorrow.

Anyway....customer service was pretty good in my opinion. My order was done by email with Linda. She was pretty responsive to mails and answered my questions promptly. She cut me an invoice quickly which I paid by bank transfer and then let me know when the oven was shipping. I then got a call from the UK freight handler to arrange delivery.

That's about it so far....

Offline swatson

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Re: Neapolitan style Pizza from France
« Reply #36 on: August 15, 2013, 07:29:46 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.

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #37 on: August 15, 2013, 07:39:58 AM »
Hello Guys,

I think Linda is on holiday.... I have requested too, and no response.

Be patient  :)

Offline swatson

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Re: Neapolitan style Pizza from France
« Reply #38 on: August 15, 2013, 07:50:34 AM »
Hi Greg,

Thanks for the info, do you have any technical specs like weight, height width? Also are you buying another oven??

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #39 on: August 15, 2013, 08:10:04 AM »
Yes ,

Lenght : 60 cm
Width : 53 cm

Weight : 22 kg

Stone : 40x35 cm

Resistances  : 1700w + 750 w

I want to buy another stone to reduce the cavity (then better cooking, and more quickly), but without this, it's already a very nice semi-pro oven, with incredible cooking.

Some photos of my oven :