Author Topic: Neapolitan style Pizza from France  (Read 22387 times)

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Offline swatson

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Re: Neapolitan style Pizza from France
« Reply #80 on: September 06, 2013, 05:11:54 AM »
Oven goes off the scale at 450c, not a very good pic of the pie. I'm still getting familiar with the oven and how best to cook the pie.


Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #81 on: September 06, 2013, 05:45:17 AM »
Great swatson !

I am not a specialist of the wood stove, but I think that T should reach 500 up for a good cooking.

The recipe  also is very important for a beautiful pizza a lot (but I think that she was to be good with a good taste)

 :)

Offline sub

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Re: Neapolitan style Pizza from France
« Reply #82 on: September 06, 2013, 08:23:25 AM »
Hi,

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

Great, Now the Show Can Begin! ;)

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #83 on: September 08, 2013, 03:35:38 PM »
Hi,

White Pizzas tonigh (Caputo blu, sourdough starter home made (ishia culture), 42h a TA), cooked with the double stone in the oven, the cooking 60 and 50s, it is faster, the temperature is higher.

ciao  :chef:

« Last Edit: September 08, 2013, 03:38:15 PM by gsans »

Offline meatboy

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Re: Neapolitan style Pizza from France
« Reply #84 on: September 08, 2013, 05:04:34 PM »
awesome  :D ;D

Offline fornographer

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Re: Neapolitan style Pizza from France
« Reply #85 on: September 08, 2013, 05:31:51 PM »
Wow. Just wow.

Offline meatboy

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Re: Neapolitan style Pizza from France
« Reply #86 on: September 09, 2013, 03:10:42 AM »
@gsans: just for my correct understanding, the new stone is placed onto the "old/standard" stone? What temperatures have you set (450/150)?

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #87 on: September 09, 2013, 03:28:25 AM »
@Meatboy

Yes, the new stone is juste placed onto the old original stone.

Pre-heat : 450 up and 150 down during 40mns

 :)

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #88 on: September 17, 2013, 04:38:23 PM »
Hi,

Two pizzas tonight, 48h TA (18/19), Caputo blu with sourdough starter home made (ishia culture).

1 : Mozza, Marinaded cherry tomatoes, garlic, fresh basil, Marinaded red peppers, olives black
2 : Mozza, Marinaded cherry tomatoes, garlic, fresh basil, Fresh mushrooms, olives black

 :chef: :pizza:

Offline meatboy

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Re: Neapolitan style Pizza from France
« Reply #89 on: September 18, 2013, 05:09:18 AM »
wow, just wow !!

Let me ask you two more questions, whats your dough ball weight? What is the exact measurement of the original Stone? (is it exact 35cm in depth? Just asking because i have a nice stone I could use as 2nd Stone in the oven, once it's delivered, that is 35cm in diameter).

Thank a lot Sir


Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #90 on: September 18, 2013, 05:25:21 AM »
wow, just wow !!

Let me ask you two more questions, whats your dough ball weight? What is the exact measurement of the original Stone? (is it exact 35cm in depth? Just asking because i have a nice stone I could use as 2nd Stone in the oven, once it's delivered, that is 35cm in diameter).

Thank a lot Sir

Hello Meatboy,

My dough ball weighs between 250gr-280gr, but for the last pizza I could expand a little more (diameter 28cm), i think 30-33cm is better.

The original stone is : 39,8cm x 34,8cm (it is the right size), then my second stone is at the same size.

Offline meatboy

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Re: Neapolitan style Pizza from France
« Reply #91 on: September 18, 2013, 06:11:11 AM »
awesome, thanks a lot! Then my old Stone will fit into the oven!

(It's day 8 after they have recieved my payment, still 7-12 to go until shipment)

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #92 on: September 18, 2013, 06:12:55 AM »
Great !  :)

Offline adm

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Re: Neapolitan style Pizza from France
« Reply #93 on: September 23, 2013, 12:46:08 PM »
Fantastic - again!

Can I ask - what is the 2nd stone made of? Is it cordierite? Might get one myself - although I do have a piece of 1" thick granite that might fit in there.Will have to go look see.

And......do you not find it takes a lot longer to heat up?

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #94 on: September 26, 2013, 04:24:21 AM »
Hi adm !

My second stone is "refractory stone" like wood oven, not cordierite. You can try with your thick piece of granite.

I expect a preheated 45mns to 500 degrees on top of the oven, the stone should not exceed 400 degrees because it burn the bottom of pizza.

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #95 on: October 10, 2013, 05:56:08 PM »
Hi,

Two pizzas tonight, 24h TA (18/19), Caputo blu Pizzeria,  fresh yeast, hydrat 66%

1 : Base cream, buffalo mozzarella, romanesco cabbage, red and yellow peppers, sprinkled with parmesan, fresh basil from the garden (cooking 70s)
2 : The classic Margherita, Mutti tomato sauce, buffalo mozzarella, olive oil, fresh basil from the garden (31 cm diameter, cooking 60s)

Bye  :chef:

Offline stonecutter

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Re: Neapolitan style Pizza from France
« Reply #96 on: October 10, 2013, 10:50:00 PM »
Those look great...professional even.

BTW, where are you in France?  The Vaucluse is on my bucket list, and the local stonework is very impressive....even inspired a couple of my projects for clients.  My home wfo finishes are heavily influenced by (I'm guessing) hundreds of photos of different communal ovens in Italy and France (Four Banal) I have stared at over the years.
« Last Edit: October 10, 2013, 11:00:44 PM by stonecutter »
http://oldworldstoneandgarden.com/


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Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #97 on: October 11, 2013, 03:08:59 AM »
Hello,

Thank you Stonecutter !

I'm from the south-west (Mont de Marsan) near Bordeaux (and the famous wines). For wood stoves stone, you really look towards Italy (although in France there has superb stone)

 :)

Offline stonecutter

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Re: Neapolitan style Pizza from France
« Reply #98 on: October 11, 2013, 06:48:59 AM »
Itlay has superb stone for sure, but I would love to get my chisels into some of that soft limestone from the South east!
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
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Offline Jackitup

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Re: Neapolitan style Pizza from France
« Reply #99 on: October 12, 2013, 04:11:57 AM »
As good as any I've seen!! Great work

jon
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