Author Topic: Pizza Napoletan question  (Read 1362 times)

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Offline DAmelio Michele

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Pizza Napoletan question
« on: December 01, 2013, 10:21:41 PM »
Ciao, what you guys think about my pizza????


Offline pnicefor

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Re: Pizza Napoletan question
« Reply #1 on: December 01, 2013, 10:30:21 PM »
Looks great.
EXCERCISE
EX ● ER ● CISE
EX ● AR ● SIZE
EGGS ● ARE ● SIDES
FOR BACON

Offline Oceans05

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Re: Pizza Napoletan question
« Reply #2 on: December 01, 2013, 11:13:10 PM »
eh, it looks ok.. the cheese is way too white, not enough charring on the crust..  :-X

Just kidding! I mean, other than looking phenomenal, That's pretty much my goal I havn't been able to achieve yet, but yes it looks phenomenal

Offline stonecutter

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Re: Pizza Napoletan question
« Reply #3 on: December 01, 2013, 11:18:25 PM »
Pro
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
John Ruskin

Offline dylandylan

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Re: Pizza Napoletan question
« Reply #4 on: December 02, 2013, 03:06:31 AM »
That's a fine looking pie you have there.
I donít believe in many things, but I do believe in duct tape.

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Offline wheelman

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Re: Pizza Napoletan question
« Reply #5 on: December 02, 2013, 10:58:23 AM »
looks awesome!  tell us about your dough.
bill

Offline landras

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Re: Pizza Napoletan question
« Reply #6 on: December 02, 2013, 12:15:45 PM »
looks super fine to me! nice work man

Offline Yeasty Boy

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Offline Pulcinella

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Re: Pizza Napoletan question
« Reply #8 on: December 03, 2013, 06:28:26 PM »
Ciao, what you guys think about my pizza????

Michele, Nice pizza. I'm coming to Pizzeria Testa next month to try your pizza. I liked your video with Shon Ben-Kely. See ya


Offline derricktung

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Re: Pizza Napoletan question
« Reply #9 on: December 05, 2013, 10:04:16 AM »
Very nice!  Do share some details!  Dough hydration?  Oven temps?  Time in oven? 


Offline DAmelio Michele

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Re: Pizza Napoletan question
« Reply #10 on: December 05, 2013, 02:45:43 PM »
Ciao guys thank's for share with me yours opinion about my pizza, if some one have question can contact me or visit my web site! i always want learn something or teach something

HI PULCINELLA tell me when you come visit me at PIZZERIA TESTA i will be happy to talk with you

Offline DAmelio Michele

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Re: Pizza Napoletan question
« Reply #11 on: December 05, 2013, 02:53:03 PM »
About my dough:
every day i make the dough, in the morning for the night and in the night for the morning, no cooler (only in the case i want save the dough)
very light dough, long fermentation at natural temperature.
I from Avellino, just out Napoli, i learn from Antonio Starita a Materdei, for me the best in the pizza world, and what i learn from him is the secret about the pizza "HOW STRETCH THE DOUGH BALL"
this is the secret about pizza napoletana


check my website and contact me   

Offline landras

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Re: Pizza Napoletan question
« Reply #12 on: December 05, 2013, 03:15:08 PM »
Ciao guys thank's for share with me yours opinion about my pizza, if some one have question can contact me or visit my web site! i always want learn something or teach something


which is your web site? thanks

Offline dellavecchia

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Re: Pizza Napoletan question
« Reply #13 on: December 05, 2013, 03:33:01 PM »
and what i learn from him is the secret about the pizza "HOW STRETCH THE DOUGH BALL"

Beautiful pizza. Cloud-like and perfectly baked.

So can you elaborate on the stretching? I have always noticed that when I am inconsistent in stretching it has an effect on the final product, although I do not have an answer as to why or how. The general consensus on the board is that gentle stretching is better than slapping. I do notice that Antonio S and Roberto C have a very distinct "patting" technique.

John

Offline DAmelio Michele

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Re: Pizza Napoletan question
« Reply #14 on: December 05, 2013, 08:29:46 PM »
Hi John
Yes Don Antonio and Roberto have a different technical to stretch and i do the same, i learn from they.
 if you know you why you will understand the reason why the cornicione is more big and bubbly.
by the way great picture and great food


 

pizzapan