Author Topic: Neapolitan style Pizza from France  (Read 47929 times)

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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 »

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #60 on: August 25, 2013, 03:38:52 PM »
Hi Guys,

Pizzas today with the Craig's protocol, Caputo Blue, 48h TA, sourdough starter home made (ishia culture).

 :chef:

« Last Edit: August 25, 2013, 03:56:08 PM by gsans »

Offline sub

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Re: Neapolitan style Pizza from France
« Reply #61 on: August 25, 2013, 03:54:22 PM »
Well done ! gorgeous pies

ps his name is Craig.

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #62 on: August 25, 2013, 03:56:58 PM »
Thank's Mr Sub, (correction done ;))

Offline adm

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Re: Neapolitan style Pizza from France
« Reply #63 on: August 25, 2013, 04:03:25 PM »
Beautiful as always!

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #64 on: August 26, 2013, 03:32:08 AM »
Beautiful as always!

ADM  :chef: thank you

Offline Barry

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Re: Neapolitan style Pizza from France
« Reply #65 on: August 26, 2013, 04:19:46 AM »
Hi gsans,

Those pizzas look very, very good. I could swear those were cooked in a Neapolitan wood fired oven. Wel done!!

Best wishes

Barry in Cape Town.

Offline rockmes

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Re: Neapolitan style Pizza from France
« Reply #66 on: August 27, 2013, 04:22:04 AM »
Well done gsans.
The pies are beautiful and the leoparding is spot on.  :drool: :drool: :-D


Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #67 on: August 27, 2013, 04:45:09 AM »
Thank you all,  :)

It's my first great leoparding with 48h TA fermentation

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #68 on: September 04, 2013, 02:41:00 PM »
Hi,

No pizzas tonight, but just one photo of my Effeuno oven with is new second stone !




Offline swatson

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Re: Neapolitan style Pizza from France
« Reply #69 on: September 04, 2013, 05:33:18 PM »
Hi Greg,

What difference in performance are you expecting to see with the additional stone? Also, was it purchased from manufacturer and what was the cost?

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #70 on: September 05, 2013, 03:20:24 AM »
Hi Greg,

What difference in performance are you expecting to see with the additional stone? Also, was it purchased from manufacturer and what was the cost?


Swatson  :)

With additional stone i expeting to see a faster cooking, closer to a cooking ' "neapolitan" as wood stove.

Look at this test make by Italian with a second stone in the same oven.

http://www.profumidalforno.it/portal/http%3A/%252Fwww.profumidalforno.it/portal/laboratorio/strumenti/forni/F1_P134H_PdF

I bought my stone here: http://www.acrivi.com/fr/

Very good shop.

Offline swatson

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Re: Neapolitan style Pizza from France
« Reply #71 on: September 05, 2013, 04:15:23 AM »
Thanks Greg,

Looking forward to seeing your pies from the upgraded oven.

Offline TXCraig1

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Re: Neapolitan style Pizza from France
« Reply #72 on: September 05, 2013, 09:50:06 AM »
Hi Guys,

Pizzas today with the Craig's protocol, Caputo Blue, 48h TA, sourdough starter home made (ishia culture).

 :chef:

Beautiful pies. I'm going to have to up my game to keep up with you guys.  ;D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Neapolitan style Pizza from France
« Reply #73 on: September 05, 2013, 09:50:42 AM »
Well done ! gorgeous pies

ps his name is Craig.

I've been married for over 20 years, and I think my father-in-law still calls me Greg.  :-D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline f.montoya

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Re: Neapolitan style Pizza from France
« Reply #74 on: September 05, 2013, 10:10:26 AM »
I've been married for over 20 years, and I think my father-in-law still calls me Greg.  :-D

It's a little passed 11pm here. Having a beer with my dad who's visiting Japan. I just about spewed beer through my nose when I read this.

 :-D


 

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