Author Topic: Neapolitan style Pizza from France  (Read 44236 times)

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Offline Mric

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Re: Neapolitan style Pizza from France
« Reply #125 on: December 11, 2013, 07:25:43 AM »
No je me suis formé à Paris chez Riem et stage à rome pour la Teglia. Je ne ferai pas de napolitaine car je travaille sur four electrique ( GAM KING ) et je fais un empatement à 48h-72H de maturation. Par contre je laisse des trottoirs important. Les gens adorent.
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Offline Mric

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Re: Neapolitan style Pizza from France
« Reply #126 on: December 11, 2013, 07:26:36 AM »
Tu es pro ou just for fun ?

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #127 on: December 11, 2013, 07:35:28 AM »
Ok,

Oui Les fours GAM KING ne montent pas assez en T° pour une bonne cuisson de la Napolitaine (max 470°). Pour l'empattement tu peux faire  une maturation à 48h à TA pour la napolitaine, sa passe très bien.

Sinon juste pour le fun, avec le four électrique qui va bien (il monte à un peu plus de 500°c) ;)

Et pourquoi cette farine, elle est bien pour la téglia ?

Offline Mric

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Re: Neapolitan style Pizza from France
« Reply #128 on: December 11, 2013, 07:50:59 AM »
Je travaille avec la Iaquone car pour faire de la Romaine tonda ou al taglio, c'est la référence, comme Caputo pour la napolitaine. J'essaierai un protocole napolitain mais ce qui me dér

Offline Mric

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Re: Neapolitan style Pizza from France
« Reply #129 on: December 11, 2013, 07:53:06 AM »
Me dérange un peu c'est le coté caoutchouc, la mienne est croustillante, fondante et ultra digeste.
Je n'ai pas assez de référence sur la napolitaine en gros.

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #130 on: December 11, 2013, 08:03:07 AM »
Ah ok, je ne me suis pas encore penché sur la Téglia, un jour je pense que j'en ferai quelques une pour tester.

Oui c'est vrai que la napolitaine à un côté plus "elastique", on doit pouvoir manger sa pizza napolitaine comme un "sandwich", c'est une de ses caractéristiques.

Mais je t'assure que la mie est très fondante.... si le protocole est bien respecté. Si on veut un côté plus croustillant, alors on allonge un peu le temps de cuisson, mais là on n'entre plus dans les pré-requis de la "verace" napolitaine (cuisson entre 60 et 90s max).

Offline sub

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Re: Neapolitan style Pizza from France
« Reply #131 on: December 11, 2013, 08:40:45 AM »
bah oui faut tester mon cher, nouveau challenge !

vu la mie de tes baguettes tu ne devrais pas avoir de probleme a maitriser la chose  :P

Offline Mric

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Re: Neapolitan style Pizza from France
« Reply #132 on: December 11, 2013, 08:54:14 AM »
La napolitaine c'est beau et authentique. La romaine c'est technique, précis. La plupart en France sont des charlatans qui n'y connaissent rien.
En tout cas, beau boulot, je vais essayer. tu n'es pas sur un forum francais ?

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #133 on: December 11, 2013, 09:00:19 AM »
Le seul et unique forum français où la Napolitaine et la Téglia sont reines !

http://forum.hardware.fr/hfr/Discussions/Cuisine/unique-pizza-maison-sujet_28563_1.htm

On t'attend Mric ;)

Mr Sub = lui il fait de sacré teglias ! (en plus des napo)


Offline Mric

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Re: Neapolitan style Pizza from France
« Reply #134 on: December 11, 2013, 09:08:55 AM »
Héhé, à bientôt alors, je vais m'enregistrer .

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #135 on: December 19, 2013, 05:14:53 PM »
Hello  :)
 
Pizzas in the evening :

-48h TA (24 + 24), Caputo blu pizzeria with fresh yeast, 68% hydrat, matured in the box at 18 °C. 5h autolysis

 
1 - Margarita
2 - Cream, mozzarela buffala, mushrooms, spring onion of China, Small olives of Nyons

 :chef:

Offline adm

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Re: Neapolitan style Pizza from France
« Reply #136 on: December 19, 2013, 06:39:37 PM »
Beautiful and inspiring!

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #137 on: February 02, 2014, 07:57:12 AM »
Hey guys,

This my result of my manual kneading here : http://www.pizzamaking.com/forum/index.php/topic,29994.msg299902.html#msg299902.

Very pleasantly surprised by the crumb structure, it is melting, transluscide, light ...

I think I'll store the kitchenaid in the closet ..... 3 pizzas and some pictures (Marinara, Margarita and Bianca with mascarpone, marinated trout and dill)

 :)



Offline TXCraig1

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Re: Neapolitan style Pizza from France
« Reply #138 on: February 02, 2014, 10:06:18 AM »
Very nice. I love that trout pie. What are the little white chunks on the marinara?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #139 on: February 02, 2014, 11:58:13 AM »
Very nice. I love that trout pie. What are the little white chunks on the marinara?

Thx Craig :)

These are pieces of garlic.

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #140 on: March 26, 2014, 04:47:38 AM »
Hello,

I made ​​some small changes to my oven;) test this week-end normally  :chef:


Online Sirius

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Re: Neapolitan style Pizza from France
« Reply #141 on: March 26, 2014, 06:40:07 AM »
I can't tell if it works. But you welded that frame very well


Offline adletson

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Re: Neapolitan style Pizza from France
« Reply #142 on: March 26, 2014, 11:29:54 AM »
Those are some pretty welds.  What kind of stone is that you put on top?

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #143 on: March 26, 2014, 11:39:21 AM »
This is the same stone as this link : http://acrivi.com/accessoires/288-pierre-refractaire-feu-de-bois-40x40x3-cm.html, but resize to enter in my Effeuno Oven  :)

Offline meatboy

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Re: Neapolitan style Pizza from France
« Reply #144 on: March 26, 2014, 05:39:27 PM »
well done sir! Let us (and me) know how it works!

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #145 on: March 30, 2014, 09:22:37 AM »
Last modification of my oven,  then go to test... ;)

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #146 on: March 30, 2014, 05:04:41 PM »
After 1 month and a half absence, I'm back!
 
My favorite protocol: 5h autolysis, 18 +6 maturation at 18 ° C in the box grows, 70% hydrated.
 
Nothing to say the mods of Effeuno have effect, cooking in 60-70s, glow 30mns (before I was 45mns), no need to turn the pizza, even cooking: jap:
 
Quick pictures made ​​in the kitchen.
 
1 - Mozza di Buffala DOP, small red and yellow tomatoes, olive oil
2 - Mozza di Buffala DOP, Prosciutto di Parma DOP, small fresh white onions

 :drool:

Offline dylandylan

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Re: Neapolitan style Pizza from France
« Reply #147 on: March 31, 2014, 01:46:52 AM »
Great looking pies gsans!   Apologies if you've detailed this elsewhere, but what are you using to mix the dough?  By hand? Mixer?  Any particular kneading regime?   Fantastic structure there.

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #148 on: March 31, 2014, 03:17:48 AM »
Hi dylandylan,

I use this mixer there : Kenwood Cooking chef with this kneading ustensil.

My kneading is very short with the mixer, only 10mns in slow speed. After that i use the "strech and fold" method with rest to get the dough point.

Have a good day.

 :)


Offline jsfotografie

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Re: Neapolitan style Pizza from France
« Reply #149 on: March 31, 2014, 06:55:10 AM »
HMMMMMMMMM  :drool:

i also have the P134H and LOVE it!
mine done bake in 60 sec but in 120 what is enough for me :D day and night difference to my old
http://kochschwabe.de/wp-content/uploads/2012/05/dsc03364.jpg Alfredo ;-)