Author Topic: Neapolitan style Pizza from France  (Read 40337 times)

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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
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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
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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 :

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!!!


 

pizzapan