Author Topic: Neapolitan style Pizza from France  (Read 22738 times)

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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
Pizza is not bread.

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
Pizza is not bread.

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

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #75 on: September 05, 2013, 10:18:24 AM »
Thank's Craig   ::)

I appreciate  :chef:

Greg << yes my name !

Offline Pete-zza

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Re: Neapolitan style Pizza from France
« Reply #76 on: September 05, 2013, 02:45:37 PM »
I've been married for over 20 years, and I think my father-in-law still calls me Greg.  :-D
Greg,

It's hard for me to imagine how that can be after 20 years. I think you should take him to the woodshed.

Peter

Offline TXCraig1

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Re: Neapolitan style Pizza from France
« Reply #77 on: September 05, 2013, 03:01:24 PM »
Greg,

It's hard for me to imagine how that can be after 20 years. I think you should take him to the woodshed.

Peter

By now I think it's on purpose.  ;D
Pizza is not bread.

Offline swatson

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Re: Neapolitan style Pizza from France
« Reply #78 on: September 05, 2013, 05:00:39 PM »
Greg,

You asked if I cooked pizzas in my woodfired oven, here is a couple of pics rom lastnights cook.

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #79 on: September 05, 2013, 06:33:56 PM »
Very good swatson !! I think you need a very hot fire with flame (near 500 degres) like Omid oven.
Where are th final cooking pies ?  :chef: