Author Topic: My Neapolitan Pizza Adventure  (Read 8662 times)

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Offline fornographer

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Re: My Neapolitan Pizza Adventure
« Reply #80 on: June 04, 2014, 05:29:22 PM »
This would be my hit list if I ever get to hit naples.




1.   Da Michele
2.  Sorbillo (Gino)
3.  50 Kalo
4.  La Notizia
5.  Toto Sapori
6. Pizzeria Salvo


check out this blog.   http://www.pizzeriecampane.blogspot.com/


Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #81 on: June 04, 2014, 11:19:17 PM »
Fornographer - I'm jut deciding whether or not to bring my canon 7d and some different lenses or just bite the quality bullet and take a my sister's canon rebel t2i, either way I'll definitely get some good photos and hopefully some videos too! Any requests on content? I have zero shame and my girlfriend is 100% in board with getting as many photos and videos as possible

Thanks for the complements on the bake, I think it's cool how I can easily pick out my pies in a line up, everybody's on here have slight, subtle variations that make theirs unique and mine have a little streaking in between the leoparding, I'm sure it has something to do with my workflow

Offline fornographer

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Re: My Neapolitan Pizza Adventure
« Reply #82 on: June 05, 2014, 05:41:52 AM »
The 7d is perfect for pictures and videos.  I'll just go with one lens that is between 35-50 focal range.   Go as light as possible. 


On my last vacation to Europe, I was lugging around a 5D along with 3 heavy lenses and a flash all the time. Between that and chasing around my 4 year old in London, Paris, Lyon, Aix en Provence, Nice and Monaco, needless to say my back muscles got stronger in the most unpleasant way. 

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #83 on: July 27, 2014, 11:32:33 AM »
So these are old, but I just never took the time to throw them up online. These were an 18 hour IDY, all done at RT. First one is mozz, tomatoes from the garden, basil, oil, pecorino. Second one is a sauteed leek, shallot and green apple mixture top with cooked pattypan squash and a lot of pecorino. Third is a riff on the Tonda cacio e pepe pie :



Mine has mozzarella, pecorino and parm with oil. Forth is the culture cream pizza. Lastly was a pesto pizza with mozzarella and cherry tomatoes.

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #84 on: July 27, 2014, 11:35:12 AM »
Then on the 14th when I made this video



I used this http://www.pizzamaking.com/forum/index.php/topic,12545.msg119839.html#msg119839 six hour ferment dough with fantastic results - really surprised with how delicious the crust was and how well it brown and leoparded.


« Last Edit: July 27, 2014, 02:15:29 PM by Pete-zza »

Offline tinroofrusted

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Re: My Neapolitan Pizza Adventure
« Reply #85 on: July 27, 2014, 11:56:21 AM »
Ck, the video is really great. Great footage and editing.  All shot on the 7D?
 

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #86 on: July 27, 2014, 02:54:51 PM »
Ck, the video is really great. Great footage and editing.  All shot on the 7D?

All on the 7D with a 50mm. If you notice nothing is even done with the garlic, we had planned on doing a margherita and a marinara, but a thunderstorm rolled in out of nowhere so we cut things a bit short. Probably would have played around with some different lenses too, but we were just playing around, not submitting this to any festivals  ;D

Offline fornographer

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Re: My Neapolitan Pizza Adventure
« Reply #87 on: July 27, 2014, 08:02:13 PM »
For a 6 hour dough, this looks great!  I'll try this next weekend.  By the way, did you make it to Naples?
« Last Edit: July 27, 2014, 08:05:47 PM by fornographer »

Offline Pete-zza

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Re: My Neapolitan Pizza Adventure
« Reply #88 on: July 27, 2014, 08:27:01 PM »
Chris,

If you didn't plan to go to med school, you would have a great career as an artisan pizza maker, as would John, whose recipe you used. I added a link to your post (Reply 84 above) to John's recipe in the collection of emergency dough recipes at http://www.pizzamaking.com/forum/index.php?topic=8297.msg71576#msg71576 .

Peter

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #89 on: November 08, 2014, 03:14:53 PM »
margherita, puttanesca, puttanesca, ode to Roberta's Da Kine (minus ham), Kale and lemon, Brussel Sprout


Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #90 on: November 08, 2014, 03:16:18 PM »
white, white, puttanesca (+cherry tomato -Parm)

Offline philco

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Re: My Neapolitan Pizza Adventure
« Reply #91 on: November 08, 2014, 03:37:37 PM »

Then on the 14th when I made this video



I used this http://www.pizzamaking.com/forum/index.php/topic,12545.msg119839.html#msg119839 six hour ferment dough with fantastic results - really surprised with how delicious the crust was and how well it brown and leoparded.

Chris may i ask you where you bought that beautiful oil-bottle?
Really nice Setup you have there!

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #92 on: November 08, 2014, 04:39:42 PM »
Chris may i ask you where you bought that beautiful oil-bottle?
Really nice Setup you have there!

Got it from JConk007 - shoot him a message and I bet he can hook you up if he has any in stock

Cheers,

Chris

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #93 on: November 08, 2014, 04:40:02 PM »
Another pizza video

Offline Chicago Bob

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Re: My Neapolitan Pizza Adventure
« Reply #94 on: November 08, 2014, 04:51:02 PM »
Another pizza video
Real nice Chris....I enjoy your videos, thanks man!   8)
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Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #95 on: November 08, 2014, 05:48:13 PM »
Real nice Chris....I enjoy your videos, thanks man!   8)

They are fun to make. Had no idea my step-dad was filming for most of it, but had the clips so i figured I would throw them together. Unfortunate some of them are blurry, but not the end of the world haha

Also I would really recommend the "puttanesca". Castlevetrano, kalamata, nicoise, and gaeta olives, capers, hot chilies, lots of garlic, basil, some pickled cherry tomatoes, and parm to finish. super salty and delicious - has an intense fragrance, but the oven mellows the olives' brininess just enough and then you will get a bit of chili pepper to wake you back up
« Last Edit: November 08, 2014, 05:51:18 PM by crkoller »

Offline breadstoneovens

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Re: My Neapolitan Pizza Adventure
« Reply #96 on: November 09, 2014, 10:51:22 AM »
margherita, puttanesca, puttanesca, ode to Roberta's Da Kine (minus ham), Kale and lemon, Brussel Sprout
Beautiful!  :chef:
WFO cooking is about passion.

Offline TXCraig1

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Re: My Neapolitan Pizza Adventure
« Reply #97 on: November 09, 2014, 10:58:42 AM »
Very nice Chris.
Pizza is not bread.

Offline crkoller

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Re: My Neapolitan Pizza Adventure
« Reply #98 on: November 09, 2014, 11:23:00 AM »
Very nice Chris.

Thanks chief. Love the new tag line "pizza is not bread", couldn't agree more


 

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