Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO!  (Read 736813 times)

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Offline TXCraig1

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3075 on: June 30, 2016, 02:33:08 PM »
You should start a new thread for this rather than derailing Omid's thread further.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
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Offline Arctic Pizza

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3076 on: July 01, 2016, 12:48:10 PM »
You're right. But from a certain point of view I'm happy. In Italy we struggle to find quality ingredients such as San Marzano because they prefer to sell all 'foreign. The less you buy, the more we find. The only complaint that I can do is that if you make a Neapolitan pizza .... you can not remove  Italian ingredients. It is a contradiction.

San Marzano tomato species is originally from Mexico and grown now in Italy.  They are not indigenous to Italy.

Offline Arctic Pizza

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3077 on: July 01, 2016, 12:52:36 PM »
Fat is an old ingredient. In all italian ancient recipes is used... all italian regions , north and south. In modena is used for Gnocco, Tigella, in Romagna for piadina.... in campania for pizza.

Take a reasoning. When in the 80s were make the disciplinary of the Neapolitan Pizza .... Is possibile for you that the true Neapolitan pizzamakers have given us their original recipe so that everyone in the world could do it?

I have Neapolitans parents and I assure you that the pizza in Naples is completely different from what you eat the rest of the world. You trust even the disciplinary?
I had to spend a week in Naples  to ask .... and to speak to all the pizzamakers friends to figure out how to make it better. And I understand that the Neapolitan is a  pizza that we must learn to do. Then after that the important thing is to create your own pizza

The wood fire napoletana pie you see today in Naples bears no resemblance to what was served 30 years ago.  Today's pies are a function of globalization and branding.  An Italian committee got together one day and decided certain attributes would define Pizza Napoletana and require certifications.  I find it amusing that even how one cuts the basil leaves is scrutinized so heavily, this all just leads to communist pies all looking and tasting the same.  I doubt bakers in the 19th and 20th century made such uniformly identical pies.
« Last Edit: July 01, 2016, 12:54:24 PM by Arctic Pizza »

Offline Antilife

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A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3078 on: July 01, 2016, 12:59:38 PM »
Right , there's a video of Neapolitan Pizza in the '60 and you can see and find similar characteristics of sourdough  (criscito in neapolitan) pizza. Whille modern NP use always compressed yeast o pasta di riporto (piece of old dough). I'm searching with use of sourdough of recreate the ancient pizza(and use sourdough and Strutto-fat) but i think is better know all technical knowledge for make all products you can use.... and in this case we must study bakery

Offline fagilia

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3079 on: July 04, 2016, 04:21:20 PM »
There are many styles of Pizza Napoletana in Naples. Goricia and Sorbillo has baked the same type of pie with the same
method for ages and they look very much different from each other. Pizza outside Naples and Italy look more similar too each other than in Naples.
To say that the way they did it for example 60 years ago is very bold since the differences for the rich man pizza and the via tribunali style is past down for many generations.
One thing I learned for my last trip is that before world war II the flour was much weaker and so the recipies must have been different.
All this not my words. Just knowledge past down too me.
Sorry Omid for hijacking again

Offline Icelandr

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3080 on: August 14, 2016, 12:47:59 AM »
Silly I suppose . . .  But with Omid's thread going quiet, I really do hope all is well. It has been a tremendous resource and likely a drain on Omid's sanity at times, a big commitment. After all I have learned from your thread/ philosophy, techniques, insight, I hope your days are full and your excitement for learning is still honed and ready. All the very best to you, thank you!

Offline Neopolitan

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3081 on: August 15, 2016, 11:14:01 AM »
Maybe if we concentrate on the positive side our favorite maestro might show up :D

He is a lover not a fighter!

Omid have you heard of this Pizzaiolo, titolare and builder of his own Neapolitan forno in Japan?
I believe he originates from Turkey, but his passion is the Neapolitan arts.



Face book: https://www.facebook.com/ioniapizzeria/home?ref=page_internal#



Kali sperra from Corfu!

Case
« Last Edit: August 15, 2016, 11:17:10 AM by Neopolitan »

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3082 on: August 18, 2016, 08:12:23 AM »
Silly I suppose . . .  But with Omid's thread going quiet, I really do hope all is well. It has been a tremendous resource and likely a drain on Omid's sanity at times, a big commitment. After all I have learned from your thread/ philosophy, techniques, insight, I hope your days are full and your excitement for learning is still honed and ready. All the very best to you, thank you!

Maybe if we concentrate on the positive side our favorite maestro might show up :D

He is a lover not a fighter!

Omid have you heard of this Pizzaiolo, titolare and builder of his own Neapolitan forno in Japan?
I believe he originates from Turkey, but his passion is the Neapolitan arts.
Kali sperra from Corfu!

Case

Dear friends, I thank you for thinking of me and for your good thoughts. I have been busy baking a lot of Persian barbari breads and doing painstaking research on its origin, history, and evolution. Meanwhile, I have been meticulously working on my Neapolitan dough.

Dear Case, I remember that about 1 or 2 years ago, a German member of this forum introduced the pizzaiolo, Mr. Halil Kayaoglu, to us. Thank you for sharing the video.

As you guys are aware, about 4 months ago I installed Saputo biscotto tiles in my wood-fired oven at home. Whenever I bake barbari breads (or NY-style pizzas) in the oven, I need to take out the biscotto tiles and use the original oven floor which results in a much, much better bake. If I bake a barbari bread on the biscotto tiles, the bottom of the flatbread does not bake in tandem with the top. In other words, the top gets done before the bottom. (Like Neapolitan pizza and unlike most Western breads, barbari needs live flames during baking, which takes about 9-11 minutes at 250C or 482℉ on the floor.) I presume this has to do with the low thermal conductivity of the biscotto tiles which do not seem to work well for baking breads or NY-style pizzas in my particular oven. I wonder if others, who have installed Saputo biscotto tiles in their masonry wood-fired ovens, have had similar experience.

In case you are interested to know about barbari breads, here is a comprehensive thread I created on the subject:

http://www.thefreshloaf.com/comment/279922#comment-279922

Good day!

Omid
« Last Edit: August 19, 2016, 05:03:09 AM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

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

Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3083 on: August 18, 2016, 09:22:25 AM »

As you guys are aware, about 4 months ago I installed Saputo biscotto tiles in my wood-fired oven at home. Whenever I bake barbari breads (or NY-style pizzas) in the oven, I need to take out the biscotto tiles and use the original floor which results in a much, much better bake. If I bake a barbari bread on the biscotto tiles, the bottom of the flatbread does not bake in tandem with the top. In other words, the top gets done before the bottom. I presume this has to do with the low thermal conductivity of the biscotto tiles which do not seem to work well for baking breads or NY-style pizzas in my particular oven.

Hi Omid,

I noticed it on your last Facebook pictures, this is not surprising when you considers the thickness of the barbari breads.


Are you not afraid of damaging the biscotto with the frequent moving?

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3084 on: August 19, 2016, 05:03:40 AM »
Hi Omid,

I noticed it on your last Facebook pictures, this is not surprising when you considers the thickness of the barbari breads.


Are you not afraid of damaging the biscotto with the frequent moving?

Dear Sub, that is definitely my concern, but I am quite careful when I move them in or out of the oven. So far, I have had no problems. The fact that each quarter is small and light makes it easy to move them. Good day!

Omid
Recipes make pizzas no more than sermons make saints!

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

Offline Pulcinella

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3085 on: Yesterday at 07:42:05 PM »
Omid, in your video you rotate the pizza counterclockwise when baking. Is there a reason, why not clockwise?  :chef:


Offline parallei

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3086 on: Yesterday at 11:10:34 PM »
Omid, in your video you rotate the pizza counterclockwise when baking. Is there a reason, why not clockwise?  :chef:

When Omid is south of the equator, he rotates his pizza clockwise. (Sorry couldn't resist....)