Author Topic: Neapolitan style Pizza from France  (Read 43970 times)

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Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #425 on: June 29, 2015, 06:16:46 AM »
I base myself especially on the experiments and test makes by the french professor Raymond Calvel, here 3 article :

http://www.boulangerie.net/forums/bnweb/dt/autolyse/Autolyse1.php
http://www.boulangerie.net/forums/bnweb/dt/autolyse/Autolyse2.php
http://www.boulangerie.net/forums/bnweb/dt/autolyse/Autolyse3.php

Advantages of the AUTOLYSE :
Natural method of bread-making
Improve the tolerance of the dough
Improve the smoothing of the dough
Rectify the tenacity of the dough
Improve the volume of the bread
Improve the preservation of the bread
Improve flours and acid pastas
Reduced the time of kneading
Improve the taste of the bread
Improve the "alvéolage" of the crumb
Allows to avoid the oxidations
Allows to integrate + other flours

The better results of all the test, are the ones where we introduced 50 % either in t ° ambient (22°C during 18h), or at 4°C during 40 hours (100% water and 50% flour).

I thus tried to test this practice for the pizza dough.
« Last Edit: June 29, 2015, 06:20:24 AM by gsans »


Offline tommes

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Re: Neapolitan style Pizza from France
« Reply #426 on: June 29, 2015, 04:48:15 PM »
Thank you, very interesting text

here is my base
http://www.der-sauerteig.com/phpBB2/viewtopic.php?t=6387

concerning your text I thought at repos autolyse, whereas you seem to prefer l'apport de pâte autolysée.
I will continue testing,

Offline IIFYMpizza

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Re: Neapolitan style Pizza from France
« Reply #427 on: Yesterday at 06:01:40 AM »
Hey Gsans
my friend runs a small restaurant and happens to have an electric pizza oven that goes up to 450. I am going to visit him and i 'd like to try make neapolitan style pizza or get as close to it as possible with that oven. What temp would you set (top and bottom), with a stock stone on the bottom? Propably simular to what comes stock with p134h

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #428 on: Yesterday at 06:19:48 AM »
Hi,

Like that, difficult to say, it would be necessary to know the brand of the oven and to see it (every oven is very different)

Offline IIFYMpizza

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Re: Neapolitan style Pizza from France
« Reply #429 on: Yesterday at 08:41:04 AM »
Cant really tell you the name of the brand but its a 4x32 cm pizzas capacity looks like this one - http://www.alshahriatradersbd.com/wp-content/uploads/2015/05/Pizza-Oven-12.jpg

I dont expect you to tell me the perfect number just something that i can start with.
Also if we are on a subject i still wait for my p134h, what temps would you use for a neapolitan 60% dough while f1 is still stock. no electric mods or extra stone (i ll propably stay away from messing with electic mods but i will try to get teracotta or biscotto if i can find one)
thanks
Jan

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #430 on: Yesterday at 09:03:52 AM »
Cant really tell you the name of the brand but its a 4x32 cm pizzas capacity looks like this one - http://www.alshahriatradersbd.com/wp-content/uploads/2015/05/Pizza-Oven-12.jpg

I dont expect you to tell me the perfect number just something that i can start with.
Also if we are on a subject i still wait for my p134h, what temps would you use for a neapolitan 60% dough while f1 is still stock. no electric mods or extra stone (i ll propably stay away from messing with electic mods but i will try to get teracotta or biscotto if i can find one)
thanks
Jan

Ok,

i Think Maximum heating on top, and med or minimum on bottom...

But it is necessary to test before, I do not know the power of the oven exactly...