Author Topic: my neapolitan bakes  (Read 2719 times)

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Offline chasenpse

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Re: my neapolitan bakes
« Reply #20 on: May 13, 2014, 08:10:15 PM »
Meatboy,

What difference did the mods make to your pies, did the plate on the door make for a more even bake?

I'm interested in this as well, I've read that it's recommended to leave some open room on the rack to allow for even air flow. Have you seen any differences?
If Tetris has taught me anything, itís that errors pile up and accomplishments disappear.


Offline TXCraig1

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Re: my neapolitan bakes
« Reply #21 on: May 13, 2014, 10:46:38 PM »
today's bake was at my parents home cause my mom celebrated her birthday. I made 30 pies, unfortunately I had not enough time to make pictures of all of them...

I have used 1.5% Ischia starter, 63%  hydration, 2.8% salt and blue Caputo pizzeria flour. fermentation was 28 bulk and 20 balled both at room temp.

Very nice!
I love pigs. They convert vegetables into bacon.

Offline meatboy

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Re: my neapolitan bakes
« Reply #22 on: May 14, 2014, 08:22:09 AM »
Meatboy,

What difference did the mods make to your pies, did the plate on the door make for a more even bake?
good question, the heat is much more consistent. With the original thin stone the pies got burned very fast and now they ready in such a short time that there is no chance of burning at the bottom.

I'm interested in this as well, I've read that it's recommended to leave some open room on the rack to allow for even air flow. Have you seen any differences?
yes I have seen a difference. now there is running some condensed water out of the door (just a few drops per pie).

Offline meatboy

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Re: my neapolitan bakes
« Reply #23 on: June 14, 2014, 07:14:26 AM »
a friend of mine asked me a few weeks ago if I could make a few pies at her job's Summer party.
I made 30 total. Just Marinara, Margherita and Bianca with mushrooms.

Enjoy the pics...

Offline vandev

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Re: my neapolitan bakes
« Reply #24 on: June 14, 2014, 07:45:56 AM »
really nice pies...they look really good.. Nice work!

C.

Offline fagilia

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Re: my neapolitan bakes
« Reply #25 on: June 14, 2014, 05:21:45 PM »
Thats what i call improvements..

Offline swatson

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Re: my neapolitan bakes
« Reply #26 on: June 14, 2014, 05:26:20 PM »
Meatboy where did you source the chiles for your Calibrian oil from an earlier post?

Offline ChristianVerschaeren

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Re: my neapolitan bakes
« Reply #27 on: June 14, 2014, 05:54:05 PM »
The group shot is amazing, they look so good that it's incredible they didn't get eaten beforehand. :drool:

Offline jsfotografie

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Re: my neapolitan bakes
« Reply #28 on: June 15, 2014, 04:19:19 AM »
 :drool: i need to visit you dude :-)

Offline meatboy

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Re: my neapolitan bakes
« Reply #29 on: June 15, 2014, 07:52:44 AM »
Meatboy where did you source the chiles for your Calibrian oil from an earlier post?
That was calabrian pepper already sliced with oil from a local italian store.


Offline swatson

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Re: my neapolitan bakes
« Reply #30 on: June 15, 2014, 03:39:46 PM »
Thanks, I'm struggling to source them.