Author Topic: How to create an authentic Neapolitan pie ( sauce, dough, toppings )  (Read 4495 times)

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Offline Tscarborough

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Re: How to create an authentic Neapolitan pie ( sauce, dough, toppings )
« Reply #25 on: August 24, 2013, 12:15:05 AM »
Get a bunch of sample bags and try them.  Until you use them up, those data sheets are meaningless.  You can't design a good pizza on paper or in CAD, you have to have flour in the hair on your head and no hair left up to your elbows.


Offline Pizza Napoletana

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Re: How to create an authentic Neapolitan pie ( sauce, dough, toppings )
« Reply #26 on: August 24, 2013, 04:16:51 AM »
I have the official caputo spec sheets which Omid emailed me. but I don't know how to upload them here. I'll ask him to do it if possible. He was the one who actually introduced me to Rinforzato flour.

I am sorry, I just noticed your post in this thread, where I assume you wanted me to post the rheological and chemical properties of:

1. Caputo '00' Rinforzato Rosso,
2. Caputo '00' Pizzeria, and
3. Caputo '00' Extra

(Click on the images to magnify them)
Recipes make pizzas no more than sermons make saints!

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

Offline Pizza Napoletana

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Re: How to create an authentic Neapolitan pie ( sauce, dough, toppings )
« Reply #27 on: August 24, 2013, 04:19:54 AM »
I do not understand why the above images are blurry. ???
Recipes make pizzas no more than sermons make saints!

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

Offline Tscarborough

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Re: How to create an authentic Neapolitan pie ( sauce, dough, toppings )
« Reply #28 on: August 24, 2013, 10:51:45 AM »
It is because they are shrunken, Omid.  If you click on the image, it enlarges and is not blurry.

Offline theppgcowboy

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Re: How to create an authentic Neapolitan pie ( sauce, dough, toppings )
« Reply #29 on: August 24, 2013, 04:11:52 PM »
Thought everyone knew about shrinkage.