Author Topic: Neapolitan pizza in a flash  (Read 4095 times)

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Offline bakeshack

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Re: Neapolitan pizza in a flash
« Reply #20 on: September 17, 2013, 05:05:08 PM »
Do you always remove all the coals from your deck? from the video it looks like there wasn't a lot coals in there.

Not really.  I just happened to be grilling as well so I was pulling out the coals. 



Offline Ronzo

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Re: Neapolitan pizza in a flash
« Reply #21 on: September 17, 2013, 05:10:09 PM »
Great job!
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline pizza dr

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Re: Neapolitan pizza in a flash
« Reply #22 on: September 17, 2013, 07:48:52 PM »
Marlon

That pizza looked really good.  I would love to know what you have for floor tiles as well.  Also what was your work flow?

Thanks

Scot

Offline pizza dr

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Re: Neapolitan pizza in a flash
« Reply #23 on: September 17, 2013, 07:51:02 PM »
Oh by the way... If I got my floor to over 900 degrees that pie would incinerate right before your eyes  :-D

Offline bakeshack

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Re: Neapolitan pizza in a flash
« Reply #24 on: September 18, 2013, 03:20:33 AM »
Great job!

Thank you!

Marlon

That pizza looked really good.  I would love to know what you have for floor tiles as well.  Also what was your work flow?

Thanks

Scot

Scot, thank you!  This was a 20-hr GM Neapolitan dough.  6 hrs bulk @ 65F, 14 hrs balled @ 75-80F.  I wanted to do my usual 36-hr dough but I didn't have the time to make it that early. 

100% GM Flour
60% Water
0.2% Fresh yeast
2.8% Salt

Marlon

Offline CopperTop

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Re: Neapolitan pizza in a flash
« Reply #25 on: September 19, 2013, 06:32:52 AM »
No thread on the oven build.  Yes, you heard correctly.  Born and raised in the Philippines.  Are you Filipino?

Ako rin.  Ang galing naman si Marlon!  :chef: