Author Topic: Neapolitan Pizza and modified G3 Ferrari BACK AGAIN  (Read 3550 times)

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Offline squid

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Neapolitan Pizza and modified G3 Ferrari BACK AGAIN
« on: July 15, 2013, 03:27:51 PM »
Hello guys, these are some pizzas I made with my G3 Ferrari modified oven in the last months. I emproved my   
technique and experience about doughs. During these tests I used Caputo Pizzeria, Caputo Gialla, Mulino Marino flour, from 12 to 24 h maturation/fermentation (just room temperature, no fridge), high hydration, cooking time about 60-70 seconds. My inspiration is Ciro Salvo, I think the best neapolitan pizzaiolo we can find nowadays.




Offline squid

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Re: Neapolitan Pizza and modified G3 Ferrari BACK AGAIN
« Reply #1 on: July 15, 2013, 03:31:07 PM »
Other pics

Offline kevinbrown22

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Re: Neapolitan Pizza and modified G3 Ferrari BACK AGAIN
« Reply #2 on: July 15, 2013, 03:32:36 PM »
They made want to make pizza. :pizza:
Science, better than making stuff up since well forever.

Offline squid

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Re: Neapolitan Pizza and modified G3 Ferrari BACK AGAIN
« Reply #3 on: July 15, 2013, 03:34:23 PM »
other pics

Offline squid

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Re: Neapolitan Pizza and modified G3 Ferrari BACK AGAIN
« Reply #4 on: July 15, 2013, 03:37:15 PM »
more pics

Offline squid

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Re: Neapolitan Pizza and modified G3 Ferrari BACK AGAIN
« Reply #5 on: July 15, 2013, 03:43:56 PM »
Here are some videos about my pizza:

G3 Ferrari Pizza Express (M8) - Cottura di una Margherita


Pizza napoletana - Consistenza


Pizza napoletana - Consistenza 2


And this is an example of what Ciro Salvo can do:


Offline Pizza Napoletana

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Re: Neapolitan Pizza and modified G3 Ferrari BACK AGAIN
« Reply #6 on: July 15, 2013, 05:10:40 PM »
Hello guys, these are some pizzas I made with my G3 Ferrari modified oven in the last months. I emproved my   
technique and experience about doughs. During these tests I used Caputo Pizzeria, Caputo Gialla, Mulino Marino flour, from 12 to 24 h maturation/fermentation (just room temperature, no fridge), high hydration, cooking time about 60-70 seconds. My inspiration is Ciro Salvo, I think the best neapolitan pizzaiolo we can find nowadays.

Dear Squid, welcome back and thank you for the nice pictures. I have been following your progress for sometime on the internet. I admire your works and how you have been able to overcome difficulties with the limited means that you have at your disposal. Given the levels of your talent, skills, and commitment, you truly deserve a wood-fired oven to bake your pizzas in. I look forward to that day!

Please, let me ask you a question that might be somewhat burdensome to answer. You stated, "My inspiration is Ciro Salvo, I think the best neapolitan pizzaiolo we can find nowadays." Since the dough is the foundation of Neapolitan pizza (I think we both agree on that point), what are the characteristics—both in terms of procedure and substance (gastronomy)—that distinguish Ciro's Neapolitan pizza dough? I understand that English is not your mother tongue. Therefore, feel free to express your answer in Italian if you prefer. Thank you!

Omid
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline sub

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Re: Neapolitan Pizza and modified G3 Ferrari BACK AGAIN
« Reply #7 on: July 15, 2013, 05:34:13 PM »
Welcome back Squid !

Your pies are amazing as always, when I see your airy crumb with the brewer's yeast it reminds me that I have a lot of work to get to this level!

I know you knead by hand, can you detail a little your way to proceed, how long do you knead the Caputo pizzeria with 65% hydration ?

Grazie mille 

Offline hotsawce

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Re: Neapolitan Pizza and modified G3 Ferrari BACK AGAIN
« Reply #8 on: July 15, 2013, 08:26:48 PM »
beautiful pizzas

Offline JF_Aidan_Pryde

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Re: Neapolitan Pizza and modified G3 Ferrari BACK AGAIN
« Reply #9 on: July 16, 2013, 04:57:17 AM »
Squid,

Really, really nice work. Picture DSC_0221.JPG in particular, with its soft, bubbly inner cornicione, reminds me of Salvo's pies.

Well done!



Offline TXCraig1

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Re: Neapolitan Pizza and modified G3 Ferrari BACK AGAIN
« Reply #10 on: July 16, 2013, 11:14:32 AM »
Simply beautiful pies. I love the evenness of the leoparding, the melt of the cheese, the wetness of the sauce - many of the pies are nearly indistinguishable from a well-executed WFO pie.

I'm curious if the thickness of the crust in this picture:DSC_9248.JPG (4 stacked slices) was intentional. It almost looks like a Neapolitan-Sicilian hybrid
I love pigs. They convert vegetables into bacon.

Offline rockmes

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Re: Neapolitan Pizza and modified G3 Ferrari BACK AGAIN
« Reply #11 on: July 17, 2013, 07:30:52 AM »
Amazing that those pies are coming out of that equipment. Fantastic. If you didn't say so i would have thought out of a wood oven. Great results.

Offline StoneCut

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Re: Neapolitan Pizza and modified G3 Ferrari BACK AGAIN
« Reply #12 on: October 15, 2013, 10:56:35 AM »
Hey squid, I can't wait to see more of your pies ;)

Offline sub

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Re: Neapolitan Pizza and modified G3 Ferrari BACK AGAIN
« Reply #13 on: October 15, 2013, 02:48:38 PM »

Offline StoneCut

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Re: Neapolitan Pizza and modified G3 Ferrari BACK AGAIN
« Reply #14 on: October 16, 2013, 05:17:45 AM »
Thanks, I found that site yesterday, too :)

Offline f.montoya

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Re: Neapolitan Pizza and modified G3 Ferrari BACK AGAIN
« Reply #15 on: October 20, 2013, 09:40:17 AM »
Holy ****,  those look good!!! I might have to get me one of those ovens for rainy days!  :chef:

Offline pizapizza

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Re: Neapolitan Pizza and modified G3 Ferrari BACK AGAIN
« Reply #16 on: October 21, 2013, 10:16:49 AM »
those look great, nice color

Offline Anglo saxon Danny

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Re: Neapolitan Pizza and modified G3 Ferrari BACK AGAIN
« Reply #17 on: February 12, 2014, 02:30:22 PM »
Other pics
These pizzas look absolutely brilliant mate

Offline sub

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Re: Neapolitan Pizza and modified G3 Ferrari BACK AGAIN
« Reply #18 on: February 12, 2014, 03:22:04 PM »
A nice video with Ciro Salvo

<a href="http://youtu.be/OusSaLe5D9I" target="_blank" class="aeva_link bbc_link new_win">http://youtu.be/OusSaLe5D9I</a>

Offline thezaman

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Re: Neapolitan Pizza and modified G3 Ferrari BACK AGAIN
« Reply #19 on: February 12, 2014, 04:07:19 PM »
those pizzas look great can you tell a difference in taste vs. wood baked pizza? i own a gas fired blackstone and to me there is not much. what is your thought on electric vs. wood? thanks, larry


 

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