Author Topic: Trying a Dough and Pizza with the GM Neapolitan Flour  (Read 2819 times)

0 Members and 1 Guest are viewing this topic.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21947
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Trying a Dough and Pizza with the GM Neapolitan Flour
« Reply #20 on: June 13, 2013, 07:38:30 AM »
Norma, the pizzas all look delicious!! You are so talented. Very inspiring. Thanks for sharing!

Funny, I had just gotten a postcard in the mail about the GM Neapolitan flour ... Marketing postcard from when I attended the Expo.

Sharlene,

Thanks!  I really do like sourdough pizzas baked in a WFO.

Are you going to get a sample bag of the GM Neapolitan flour to try?

Norma
Always working and looking for new information!


Offline TomN

  • Supporting Member
  • *
  • Posts: 1495
  • Age: 55
  • Location: Seattle, WA
Re: Trying a Dough and Pizza with the GM Neapolitan Flour
« Reply #21 on: June 19, 2013, 05:34:31 PM »
Thank you Norma for posting all the photos. The pressed out dough looks great and that Margarita pizza looks FANTASTIC. Thanks again for taking the time to do this thread.

TomN

Offline TXCraig1

  • Registered User
  • Posts: 12795
  • Location: Houston, TX
Re: Trying a Dough and Pizza with the GM Neapolitan Flour
« Reply #22 on: June 19, 2013, 06:19:28 PM »
Norma,

Did the dough feel the drier, wetter, or the same as Caputo at the same hydration?
Pizza is not bread.

Offline Ev

  • Supporting Member
  • *
  • Posts: 1802
  • Age: 57
  • Location: Lancaster Co. Pa.
Re: Trying a Dough and Pizza with the GM Neapolitan Flour
« Reply #23 on: June 19, 2013, 06:53:46 PM »
Craig, I can tell you that the GM flour definitely felt dryer than Caputo in the same hydration. Probably by at least 1%, maybe more. It be for this reason that the GM flour also rose less with the same amount of starter and had less oven spring as well.

Offline TXCraig1

  • Registered User
  • Posts: 12795
  • Location: Houston, TX
Re: Trying a Dough and Pizza with the GM Neapolitan Flour
« Reply #24 on: June 19, 2013, 06:56:16 PM »
That doesn't surprise me. The dough balls Norma posted and the finished pies both had a look that reminded me of the 5Stagioni which felt much drier.
Pizza is not bread.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21947
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Trying a Dough and Pizza with the GM Neapolitan Flour
« Reply #25 on: June 19, 2013, 10:09:30 PM »
Thank you Norma for posting all the photos. The pressed out dough looks great and that Margarita pizza looks FANTASTIC. Thanks again for taking the time to do this thread.

TomN

Anytime Tom.  I do plan on experimenting more with the new GM flour.

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21947
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Trying a Dough and Pizza with the GM Neapolitan Flour
« Reply #26 on: June 19, 2013, 10:13:23 PM »
Norma,

Did the dough feel the drier, wetter, or the same as Caputo at the same hydration?

Craig,

As I posted I didn't use you exact formulation and used a higher amount of starter than you normally do.  I did not know what to expect from this new flour.  I thought the doughs handled fairly well, but I don't have near enough experience with the Caputo Pizzeria Flour to really know the differences.  It has been a long while that I made any Neapolitan doughs.  I am also on the learning curve with either flour in knowing what to try.

I didn't use the same formulation or ferment times as Steve did.

Norma
« Last Edit: June 19, 2013, 10:15:37 PM by norma427 »
Always working and looking for new information!

Offline BrickStoneOven

  • Lifetime Member
  • *
  • Posts: 1592
  • Location: Boston
Re: Trying a Dough and Pizza with the GM Neapolitan Flour
« Reply #27 on: June 19, 2013, 11:12:18 PM »
We're going to start using this flour at work soon after they get rid of the rest of the All Trumps.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21947
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Trying a Dough and Pizza with the GM Neapolitan Flour
« Reply #28 on: June 20, 2013, 12:02:43 AM »
We're going to start using this flour at work soon after they get rid of the rest of the All Trumps.

David,

Look forward to seeing the results if you post them.  What kind of oven do you have at work?

Norma
Always working and looking for new information!

Offline BrickStoneOven

  • Lifetime Member
  • *
  • Posts: 1592
  • Location: Boston
Re: Trying a Dough and Pizza with the GM Neapolitan Flour
« Reply #29 on: June 20, 2013, 10:54:19 AM »
David,

Look forward to seeing the results if you post them.  What kind of oven do you have at work?

Norma

The oven is a Coal Fired Earth Stone.


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21947
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Trying a Dough and Pizza with the GM Neapolitan Flour
« Reply #30 on: June 20, 2013, 11:24:24 AM »
The oven is a Coal Fired Earth Stone.

Thanks David!  The Coal Fired Earth Stone oven should give interesting results.

Norma
Always working and looking for new information!


 

pizzapan