Author Topic: Neapolitan style Pizza from France  (Read 45974 times)

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Offline swatson

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Re: Neapolitan style Pizza from France
« Reply #100 on: October 12, 2013, 05:39:19 AM »
Greg,

Your pies look fantastic, on your next cook is there any chance you could video it I'd love to see it in motion?


Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #101 on: October 12, 2013, 07:11:27 AM »
Jon and Swatson  :chef:

Thank you !, well tomorrow perhaps i make a video with my phone (cooking pizza into the Effeuno).

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #102 on: October 14, 2013, 05:02:38 AM »
Hi,

Two pizzas tonight, 24h TA (18°/19°), Caputo blu with sourdough starter home made.

Recipe adapted from @Napoli72 (http://www.laverace.info/forum/viewtopic.php?f=77&t=472)

1 : Marharita
2 : A small "bianca" pizza with remaining dough (180gr) : cream, mozzarella, shallot, garlic, sprinkled with parmesan, fresh basil from the garden

I made a little video as soon as the installation is done, I post on the forum
« Last Edit: October 14, 2013, 03:14:46 PM by gsans »

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #103 on: October 14, 2013, 05:04:02 AM »
The second in pictures...

« Last Edit: October 14, 2013, 03:16:49 PM by gsans »

Offline swatson

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Re: Neapolitan style Pizza from France
« Reply #104 on: October 14, 2013, 09:51:17 AM »
Greg,

Magnificent looking pizzas again!

Cant wait to see the video!!

Offline TXCraig1

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Re: Neapolitan style Pizza from France
« Reply #105 on: October 14, 2013, 10:17:07 AM »
Greg,

Great looking pies.

FWIW - it's very easy to make your pictures look as good as your pizza (and show how good your pizza really looks). Just about every free photo program will have have a couple automatic tools to fix the color and contrast. For example, I saved a couple of your pictures and used Auto Color and Auto Contrast in Picasa (free from Google) - two clicks of the mouse total. I posted the before and after below. Sometimes Auto Contrast makes pictures look better - sometimes not; it can easily be undone.

Craig
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #106 on: October 14, 2013, 11:20:28 AM »
Thank you Craig,   :)

I fix it tonight for the photos (no time last night...)

Well, here is the short video that I made last night with my phone (not great quality).

I'll post some of the cooking in the oven tonight.

Do not laugh!  :angel:

Video :

[EDIT] Edited video, HD quality
« Last Edit: October 14, 2013, 04:34:24 PM by gsans »

Offline swatson

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Re: Neapolitan style Pizza from France
« Reply #107 on: October 14, 2013, 02:32:58 PM »
Greg,

Thank you very much for taking the time to video you're process, I know it not easy as I was embarrassed to post any pics of my domestic oven pies but here is one I baked last week.

This was the first time I had used my homegrown sourdough starter using Craig's garage recipe. The pizzas tasted great and the rise in the Cornicione was the largest I have had to date whither with starter, ADY or cake yeast. I maybe let the dough go a wee bit over but I was delighted with the result nonetheless.
« Last Edit: October 14, 2013, 02:38:18 PM by swatson »

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #108 on: October 14, 2013, 05:08:01 PM »
For Swatson,

Just a very short video of cooking pizza in my Effeuno Oven



 :)


Offline swatson

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Re: Neapolitan style Pizza from France
« Reply #109 on: October 15, 2013, 03:49:26 AM »
Greg,

That oven looks like it cooks superbly and I see that you have your extra stone in place, has it made a noticeable difference, and would you recommend using an extra stone now that you have had time to judge its merits?

Is there much of a temperature drop when you have cooked a pie or when you open the door, I'm wondering if I had guests how many pies I could cook with one preheat?

Thank you.

Stephen

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #110 on: October 15, 2013, 03:59:32 AM »
Hello Stephen,

Yes the second stone really brings a lot faster cooking, the bottom of the pizza is really cooked perfectly (see my last photos).

For temperature, I bake the pizza when the top is 500°C, the stone is about 400°C. Then this is the oven thermostat that regulates the temperature and quickly to stay at 500°C, after an hour, I can bake a lot of  pizzas without problem.

 :)

Offline swatson

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Re: Neapolitan style Pizza from France
« Reply #111 on: October 15, 2013, 04:34:56 AM »
Greg,

You must be delighted with your oven, I cant wait to get my hands on one just need to be a wee bit more patient!

Offline VarunS

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Re: Neapolitan style Pizza from France
« Reply #112 on: October 16, 2013, 04:31:08 PM »
Really enjoying the process videos as well as baking in the oven  :)

Do you feel the need to open the oven and rotate pizzas to cook more evenly like how they do in wood fired ovens?

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #113 on: October 17, 2013, 05:09:40 AM »
Really enjoying the process videos as well as baking in the oven  :)

Do you feel the need to open the oven and rotate pizzas to cook more evenly like how they do in wood fired ovens?


VarunS  :)

Yes

Yes I opened the oven at the end of cooking the pizza and I turn it, I finish cooking with the oven open and the pizza very close to the high resistance (as in a wood oven), it works well I think.

Offline VarunS

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Re: Neapolitan style Pizza from France
« Reply #114 on: October 17, 2013, 02:01:02 PM »
Thanks for the info. Look forward to seeing more  :D

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #115 on: October 22, 2013, 04:56:35 PM »
2 pizzas at home tonight !

Very hard to lower the dough ..... my dough was too advanced  (but I could not do otherwise unavailable to lower earlier).

Little Leopard (Why ? i don't know...), Caputo blu pizzeria with protocol sourdough starter home made, 66% hydrat.

1 : A fall "bianca" pizza  : cream, buffalo mozzarella, chanterelles, black trumpets, parmesan DOP, olive oil flavored with truffles, fresh parsley from the garden.
2 : Margharita

Ciao  :chef:

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #116 on: November 02, 2013, 06:31:09 PM »
Tonight pizzas at home  :)

Caputo blue, sourdough starter home made, hydrat in 72 % 18h+6h,  hard to lower, no holding, and there it is necessary to watch its maturation, I believe that the more we hydrate, the more that mature fast.... On the other hand it is "Big one" for the crumb  :o

I specify that I molded the dough altogether in the hand (in the end, I know how to not say if there is a difference with the robot, i am not sure...), also I noticed, the more the maturation is short, the less there is of leopards...


A Bianca: cream, mozzarella, heart of marinaded artichauds, mushrooms, basil
And Margarita

« Last Edit: November 02, 2013, 06:33:13 PM by gsans »


Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #117 on: November 11, 2013, 08:37:38 AM »
Preparation of the Mozzarela di Bufala for this evening, after night in the refrigerator, a good cutting in rules...  :chef:



Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #118 on: November 11, 2013, 05:09:15 PM »
Hello
 
Pizza in the evening, 24 TA (12 +12), Caputo blu pizzeria with protocol sourdough starter home made, 68% hydrat, matured in the box between 17.8 ° and 18 °C. As I said last time, more hydrating, more maturation happens quickly, and then I think I could bake 2 hours more.

 
1 - Bianca cream, mozzarella di Bufala, small olives of Nyons, arugula, olive oil
2 - Margarita
« Last Edit: November 11, 2013, 05:12:47 PM by gsans »

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #119 on: November 12, 2013, 04:40:02 AM »
 :)
« Last Edit: November 12, 2013, 05:04:48 AM by gsans »

Offline stonecutter

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Re: Neapolitan style Pizza from France
« Reply #120 on: November 12, 2013, 08:40:16 AM »
Impressive results without a WFO.  Your pizza is looking better with every page....not that it was bad before, just that they are in the stunning category now.  Félicitations!
http://oldworldstoneandgarden.com/


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

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Re: Neapolitan style Pizza from France
« Reply #121 on: November 12, 2013, 05:04:21 PM »
Thank you Stonecutter !  :)

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #122 on: December 01, 2013, 05:08:48 PM »
Hello
 
Small Pizzas in the evening :

-28h TA (24 + 4), Caputo blu pizzeria with protocol sourdough starter home made, 68% hydrat, matured in the box at 18,2 °C. 5h autolysis

 
1 - Bianca cream, mozzarella, heart of marinaded artichauds,  small olives of Nyons, basil, olive oil
2 - Margarita

 :)

Offline Mric

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Re: Neapolitan style Pizza from France
« Reply #123 on: December 11, 2013, 04:38:36 AM »
Tu envoies du lourd mon gars !
Massive congrats. Where are you from in France ? I am in Dijon, my restaurant "In Teglia" just open. We make Pizza al taglio alla Romana, and Tonda. I use IAQUONE Farina for a long rising but my pizz look like napolitean style.
Some pictures after

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #124 on: December 11, 2013, 04:54:54 AM »
Merci Mric !

Je suis de Mont de Marsan. Tu viens juste d'ouvrir ton resto ? (je viens de voir quelques photos, avec les Teglias). En tout cas si tu peux faire de vraies bonnes napolitaines en France, ça sera un sacré gage de qualité et une bonne renommée pour ton resto, parce que c'est pas jojo niveau pizza en France...

Very very good ! ;) A te lire !

PS : serais tu passé par l'école de pizzaïolo de Dijon (ils ont la même farine que toi) ?
« Last Edit: December 11, 2013, 04:57:47 AM by gsans »


 

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