Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO!  (Read 519818 times)

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Offline chefjh

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2750 on: March 01, 2015, 08:36:02 PM »
Omid
thanks for all the information I have a wfo the naploi pizza what I cook.
chefjh san diego


Offline Neopolitan

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2751 on: March 02, 2015, 06:05:41 PM »
Neapolitan (from Amsterdam), sorry for catching up on the thread so late (S! Omid), but you should alter the design a little.  You show the center 5 bricks to be flat to the floor.  That will make the integrity of the oven reliant upon the cladding.  You should continue the arch, no matter how small an increment.

There is a smal increment, sadly the camera on the iPad does distort the True lines of the design.
I Did try to make the top of the dome as flat as possible since this seems to be tipical in the Design of the traditional Neapolitan ovens.
It was even pointed Out by Marco Parente on this forum.

But Yes I do wonder If it would colapse!
At the moment I am not planning to build It since I have no room in my appartement nor A save chimeny.

But I Will look for advice when this situation might change for the better!

regards,

Case.

Offline totally_baked

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2752 on: April 04, 2015, 05:42:16 PM »
John, I definitely agree.   im no tom lehmann, but the dough I most often use is a 20 hour room temp, or 1 week in the fridge fermentation using tiny amounts of yeast.   I have done a bunch of tests over the years using a 20min-2hour autolyse with the salt and yeast, or without the salt and yeast, and for these very low yeast doughs I can't tell any difference between the two. 

P.S I know someone who paid Tom to do a consult, and at least back then he wasn't recommending the use of an autolyse. 

Hey Scott. Just curious, what temperature do you like to finish your mix at (DDT?) in order to control fermentation for a week?  Also, it it safe to assume that your fridge is at or below 40F degrees?  Thanks!

Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2753 on: May 09, 2015, 01:53:30 PM »
A new video with Ciro


Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2754 on: May 13, 2015, 04:27:55 AM »
A new video with Ciro

Dear Sub, thank you for the video. In a recent interview, Ciro Salvo stated that he will soon have a second oven constructed at 50 kalò, and he is considering to open up a branch in London!

By the way, have you ever had "pastiera napoletana"? Is it available in Belgium? If yes, how much is it? Pastiere are quite difficult to find here in the US. And, if you manage to find one at a bakery here, it is sold between $36 to $50 for a nine-inch pie. They are not cheap in Naples either. Last week, I made a couple of pastiere. Here is a link with pictures:

http://www.pizzamaking.com/forum/index.php?topic=36696.msg380181#msg380181

Good day!
Omid
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 #2755 on: May 13, 2015, 02:26:00 PM »
By the way, have you ever had "pastiera napoletana"? Is it available in Belgium? If yes, how much is it? Pastiere are quite difficult to find here in the US. And, if you manage to find one at a bakery here, it is sold between $36 to $50 for a nine-inch pie. They are not cheap in Naples either.

No never, and I don't remember saw it in any bakery.



A documentary about Naples featuring Da Michele (around 22min) Ulisse: Il piacere della scoperta I mille segreti di Napoli






Offline Neopolitan

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2756 on: May 15, 2015, 12:40:15 AM »
A nice tv special on the city of Parthanope!

Thank You sub!

I never heard of the Pastierre Napoletano either. The Campagnoli are full of surprises. (Same as the host of this post)
The Napolitani refer a lot to the famous Rum A Baba from Naples. Don't tell them this originates from a 17th century patisserie In Paris!

But then again the famous croissant originates from Vienna, Austria, and the "French fries" from Belgium ;D
« Last Edit: May 15, 2015, 12:45:57 AM by Neopolitan »

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2757 on: May 16, 2015, 08:41:13 AM »
No never, and I don't remember saw it in any bakery.

A documentary about Naples featuring Da Michele (around 22min) Ulisse: Il piacere della scoperta I mille segreti di Napoli

Dear Sub, thank you for the documentary. I enjoyed the entire program.

If you like sweet pies, you will probably enjoy pastiera. It is my favorite pie. If you decide to make one and need some help, let me know. Of course, I am an amateur when it comes to making pastiera, but I will do what I can. Good day!

Omid
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: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2758 on: May 16, 2015, 08:59:51 AM »
A nice tv special on the city of Parthanope!

Thank You sub!

I never heard of the Pastierre Napoletano either. The Campagnoli are full of surprises. (Same as the host of this post)
The Napolitani refer a lot to the famous Rum A Baba from Naples. Don't tell them this originates from a 17th century patisserie In Paris!

But then again the famous croissant originates from Vienna, Austria, and the "French fries" from Belgium ;D

Dear Neopolitan, Pastiera Napoletana might be of Greek origin to an extent. No one knows for sure, but Greeks have some pies that are similar to pastiera. Also, one of the essential ingredients of pastiera, i.e., "millefiori", may have been introduced into the Neapolitan cuisine by the Arabs before 1400 AD. Good day!

Omid
Recipes make pizzas no more than sermons make saints!

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


Offline Neopolitan

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2759 on: May 16, 2015, 01:36:44 PM »
Dear Neopolitan, Pastiera Napoletana might be of Greek origin to an extent. No one knows for sure, but Greeks have some pies that are similar to pastiera. Also, one of the essential ingredients of pastiera, i.e., "millefiori", may have been introduced into the Neapolitan cuisine by the Arabs before 1400 AD. Good day!

Omid

And A good day to You Dear Omid!

Interesting, As I do enjoy the developmental history of food.
I am married to a Greek wife for more Then 12 years and we visit her Familly Each year on their beatifull Island. I have not come acros such pies Yet (There is always new things to discover in Hellas) The Karidopita is a Walnutcake that I really enjoy.

I Will ask my familly in law if they know of such pies when we visit this summer. My mother in law is into desserts and my father in law has a lot of historical knowledge.

Greetings,

Case

Offline tinroofrusted

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2760 on: May 16, 2015, 03:23:46 PM »
I am married to a Greek wife for more Then 12 years and we visit her Familly Each year on their beatifull Island. Greetings,  Case

Case, I am curious how things are in Greece at the moment. In the U.S. we hear about a lot of economic hardship, etc.  Is it an OK time to visit Greece? I would like to visit Greece, and I'm a big fan of Greek food. Just not sure if now is the time or not. Usually I have found that things are less bad in a country than what is portrayed in the press. 

Regards,

TinRoof

Offline Neopolitan

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2761 on: May 16, 2015, 04:19:08 PM »
Case, I am curious how things are in Greece at the moment. In the U.S. we hear about a lot of economic hardship, etc.  Is it an OK time to visit Greece? I would like to visit Greece, and I'm a big fan of Greek food. Just not sure if now is the time or not. Usually I have found that things are less bad in a country than what is portrayed in the press. 

Regards,

TinRoof

Helo TinRoof,

The crisis in Greece is hardest for the big city's like Athens. It iseems always difficult to survive in major city's
Because live in a city tends to be more expensive then in the simple village. And what if people loose their income, their jobs? Then A major city becomes a though place to survive.

The touristical places like the islands will still survive because of the tourist. So if You enjoy Greece, please go!

The Greek people need Your support. On the other hand commercialized tourism like cruiseships and all inclusive Holliday organizations are a bad thing in that these tourist spend very little of their money on local shops, restaurants and culture because they are guided like cattle through the beautifull country and are force fed by the business deal that only the organizations benefit from.....

Luckily for the people that did not sell their land or island to rich foreigners or China and Russia, they possess still something that is worth more then money or gold! You can eat and maybe drink from Your land. I hope they won't make the same mistake that a lot of the native Americans once made....

Last summer we made a trip through the mainland of Greece and Eboia. We visited A interesting ecological community that teaches people how to live from the land with green energies and in harmony with nature.
The Greek people have a lot of experience dealing with poverty and surviving and even enjoying live!

Lots of stuf the media propagate is simply just that. Propaganda.
Our last trip was probably one of the nicest visits we did to Greece.
Especialy sailing in a Yacht around Greece is divine.

Greetings,

Case
« Last Edit: May 16, 2015, 04:28:35 PM by Neopolitan »

Offline tinroofrusted

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2762 on: May 17, 2015, 01:19:09 PM »
Thank you Case.  Sorry if I hijacked this great thread temporarily.  On to more discussion of Neapolitan pizza! 

Offline Neopolitan

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2763 on: May 17, 2015, 02:08:33 PM »
Your welcome!

And I get carried away in my comments, Sorry About that Omid.

regards,

case

Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2764 on: May 20, 2015, 02:24:13 AM »
Dear Sub, thank you for the documentary. I enjoyed the entire program.

You're welcome.

Here's another video with Salvatore Salvo in his pizzeria

Rai1 A conti fatti 03/04/2015

Offline Pulcinella

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2765 on: June 28, 2015, 05:08:24 PM »

Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2766 on: July 17, 2015, 04:13:57 AM »
Another tv show about Naples with a short segment featuring Enzo Coccia.

« Last Edit: July 17, 2015, 04:43:53 AM by sub »


Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2767 on: July 17, 2015, 07:10:54 PM »
Another tv show about Naples with a short segment featuring Enzo Coccia.

Thank you for the link. I enjoyed the whole program.

Here is a short and sweet presentation delivered in English by Ciro Salvo. According to him:

"The Neapolitan dough is a [?] of simplicity: (1) the right flour with medium or lower protein, (2) a large quantity of water, (3) salt, (4) little yeast, (5) and many hours of leavening at room temperature (8 to 24 hours)."

"It must be cooked at high temperature, 450°C [842°F] to 500°C [932°F] for 45 to 60 seconds."

"The Neapolitan pizza is thin and soft, not crunchy. The high and soft crust [i.e., the cornicione] is not of uniform color, but has light and dark spots."

https://www.facebook.com/iloveitalianfood.org/videos/10153523466099274/
« Last Edit: July 17, 2015, 07:20:23 PM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

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

Offline David Esq.

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2768 on: July 17, 2015, 10:23:27 PM »
But not VPN. ;)

Offline Neopolitan

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2769 on: July 23, 2015, 12:12:58 PM »
But it is Neapolitan! ;D

Offline Pulcinella

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2770 on: August 19, 2015, 05:55:31 PM »
Ciro Salvo’s new WFO built by Marco’s Forno Napoletano at "50 Kalo". Completed today

Offline IIFYMpizza

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2771 on: August 28, 2015, 09:27:50 AM »
i stumbled upon an interesting video that i dont think i've seen in this thread and thought some of you might find it helpful. i know i did as i have lots to work on when it comes to opening up a dough to form a disc.


Offline Neopolitan

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2772 on: August 30, 2015, 01:38:07 AM »
Ciro Salvo’s new WFO built by Marco’s Forno Napoletano at "50 Kalo". Completed today

Is this really new?
I think it was finnished when his new pizzeria "50 Kalo" openend  in Torre Anancuiata. This oven most have made thousands of pizze by now ;)

Here is a pic of the same oven finnished with beautifull red tiles (from september 2014)

Very Nice picture annyway! Did You post this at Subs traditional Neapoltian ovens post?

Greetings,
Case
« Last Edit: August 30, 2015, 01:43:43 AM by Neopolitan »

Offline Neopolitan

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2773 on: August 30, 2015, 02:53:55 AM »
You're welcome.

Here's another video with Salvatore Salvo in his pizzeria

Rai1 A conti fatti 03/04/2015

Late remark; But thnx Sub for this Nice TV show.
I love the presenter, What a bella medetareana! Behind Salvatore Ciro You see the best dough mixer besides hand mixing Ofcourse ;D the diving arm mixer, and What a beautifull Forno by The Strazzullo family If I am right.
I also adore the great pizzaiolo Pasqualino Rossi (only small in stature) he uses a starter made from old dough a riposo I believe. The darkhaired dietist remarked the healty benefits of the use of sourdough and long maturation. Sadly their are very few Pizzaioli who go through the extra Labour this involves :-\

Offline Pulcinella

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2774 on: Yesterday at 04:33:55 PM »
Is this really new?
I think it was finnished when his new pizzeria "50 Kalo" openend  in Torre Anancuiata. This oven most have made thousands of pizze by now ;)

Here is a pic of the same oven finnished with beautifull red tiles (from september 2014)

Very Nice picture annyway! Did You post this at Subs traditional Neapoltian ovens post?

Greetings,
Case

Ciro's new oven <<Marco’s Forno Napoletano>> was baptized by fire on August 27, 2015. 50 Kalo will reopen on September 7, 2015.