Author Topic: My 60 Secs pizza in a Forno Napoletano oven today  (Read 7422 times)

0 Members and 1 Guest are viewing this topic.

Offline pizzanapoletana

  • Registered User
  • Posts: 958
  • Location: London -UK
  • Pizza Napoletana as it was made in 1730!
    • Forno Napoletano - Pizza Ovens
My 60 Secs pizza in a Forno Napoletano oven today
« on: February 06, 2007, 05:17:41 PM »
I went to do some baking test at Donna Margherita today on their 1 month old new oven.

I brought my dough, my tomatoes etc... here are the results:



Offline bakerbill

  • Registered User
  • Posts: 111
  • I Love Pizza!
Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #1 on: February 06, 2007, 05:21:38 PM »
What's the diameter of that oven?   Looks great

bakerbill

Offline pizzanapoletana

  • Registered User
  • Posts: 958
  • Location: London -UK
  • Pizza Napoletana as it was made in 1730!
    • Forno Napoletano - Pizza Ovens
Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #2 on: February 06, 2007, 05:25:49 PM »
120cm. It is the regular neapolitan pizzeria size.

Offline scpizza

  • Registered User
  • Posts: 317
  • Demystifying Neapolitan Pizza
Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #3 on: February 06, 2007, 05:55:20 PM »
Looks like some darn good pizza.

Offline Fio

  • Registered User
  • Posts: 277
  • Cook it HOT.
Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #4 on: February 06, 2007, 08:41:06 PM »
Great looking pizza.

GREAT photography, esp. the close-up of the crust profile with the oven in the background.

The photo should win an award.

Since joining this forum, I've begun using words like "autolyze" and have become anal about baker's percents.  My dough is forever changed.

Offline Bryan S

  • Registered User
  • Posts: 496
  • Location: Lancaster, PA
Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #5 on: February 06, 2007, 08:47:04 PM »
Great looking pizza, but I'd kill for a oven like that.  >:D Thanks so much for the pics. 8)
Making great pizza and learning new things everyday.

Offline mrbthree

  • Registered User
  • Posts: 39
  • Age: 66
  • Location: San Diego
  • From the Heart
Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #6 on: February 07, 2007, 12:18:46 AM »
Bella, Bella, Bella,
Would you please share with us what tomatoes you use? Is it a 'passata' sauce?
I'm keen to know how you get your Crisceto so vividly activated to give such hole structure to the final product. Is it a feature of the dough development, or of the oven environment, or something else entirely that I'm missing?
These photos only give definitive evidence:The Real McCoy.
Thank you for these.

Offline pizzanapoletana

  • Registered User
  • Posts: 958
  • Location: London -UK
  • Pizza Napoletana as it was made in 1730!
    • Forno Napoletano - Pizza Ovens
Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #7 on: February 07, 2007, 03:34:35 AM »
Thanks guys.

The best tomatoes I can get my hands on as a "private" user here in London (e.g. available in supermarkets), is pelati Cirio. These are simply crushed, no water extracted or other no-sense preparations, the contenent of the whole tin simply crushed.


The results are simply a very good example of  the best possible combination of Dough making and management, good ingredients and the perfect oven (even if it wasn't at the highest temperature due to Tuesday being a slow day and I was making pizze during service).

Fio, the funny thing about the picture is that I was simply taking a picture of the sections and did not notice the setting on the background until I then look at the picture later.

« Last Edit: February 07, 2007, 07:48:53 AM by pizzanapoletana »

Offline shango

  • Registered User
  • Posts: 344
  • Age: 41
  • Location: right here
Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #8 on: February 07, 2007, 08:03:13 AM »
it's lovely ;D
pizza, pizza, pizza

Offline Bill/SFNM

  • Lifetime Member
  • *
  • Posts: 4040
  • Location: Santa Fe, NM
Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #9 on: February 07, 2007, 10:07:24 AM »
Just beautiful, marco. That photo is now the wallpaper on my computer's desktop.

Can you tell us what temperature the deck was for that pie?

Bill/SFNM


Offline pizzanapoletana

  • Registered User
  • Posts: 958
  • Location: London -UK
  • Pizza Napoletana as it was made in 1730!
    • Forno Napoletano - Pizza Ovens
Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #10 on: February 07, 2007, 12:25:23 PM »
Bill,

I am not sure what temperature it was as I have never measured an oven temperature unless using a client tool working for a client. I know it was hot but not as hot could have been.

I judge by the intensity of the flame and the way the wood logs burn. You may have noticed that there is no need to put flames and coal everywhere in the oven when using a proper oven.

Ciao

Offline pizzanapoletana

  • Registered User
  • Posts: 958
  • Location: London -UK
  • Pizza Napoletana as it was made in 1730!
    • Forno Napoletano - Pizza Ovens
Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #11 on: February 07, 2007, 02:39:58 PM »
Here are few more pictures.

The first is a margherita, again made with my ingredients including Mozzarella di Bufala,

The second is my dough with Donna Margherita's own topping (different tomatoes and fior di latte)

Offline mrbthree

  • Registered User
  • Posts: 39
  • Age: 66
  • Location: San Diego
  • From the Heart
Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #12 on: February 09, 2007, 10:47:41 AM »
Marco,

Please enlighten us, do you use your tomatoes straight from the can? I mean, do you strain them to make a 'passata' sauce, or do you use them whole, seeds and all. If I understand you, the type of tomatoes you use are already crushed, yes?
The Cirio tomatoes I've found, so far, are either peeled whole tomatoes in the can('Pomodoro Pelati'), or a once strained 'Rustica' in the bottle. I haven't found a Cirio crushed peeled tomato, so far.

Offline scott r

  • Supporting Member
  • *
  • Posts: 3070
  • Age: 43
  • Location: boston
  • I Love Pizzafreaks!
Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #13 on: February 09, 2007, 02:11:17 PM »
please only use whole tomatos for the best sauce!

Offline mrbthree

  • Registered User
  • Posts: 39
  • Age: 66
  • Location: San Diego
  • From the Heart
Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #14 on: February 13, 2007, 01:49:23 PM »
OK, Scott.
Just define what you mean by "whole" tomatoes, please? Do you mean unpeeled, unseeded tomatoes? That would be the "whole" tomato, would it not? Thanks

Offline scott r

  • Supporting Member
  • *
  • Posts: 3070
  • Age: 43
  • Location: boston
  • I Love Pizzafreaks!
Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #15 on: February 13, 2007, 03:24:14 PM »
from stumbling around naples what found was that all of the pizzerias were using whole peeled tomatos in a can.  I was amazed at how many places just left the cans sitting around to use as small garbage cans, to hold wood chips, or as an ash tray for the pizzaiolo. :)  I think I saw cans at 5 places, and at every one it was whole peeled tomatos.

I have personally used the cirio tomatos and I know they are reccommended by enzo coccia, one of the stars of the neapolitan pizza scene.  I have found them to be fairly watery, so you may need to drain off some of the excess liquid or add a bit of paste before you use them.

Offline pizzanapoletana

  • Registered User
  • Posts: 958
  • Location: London -UK
  • Pizza Napoletana as it was made in 1730!
    • Forno Napoletano - Pizza Ovens
Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #16 on: February 13, 2007, 04:22:48 PM »
Just for the record (Am I helping again her? Maybe), most do not drain the water out. If at times some batches of the chosen brand are more watery then usual (it does happen), you just change the way to bake the pizza slightly, that is where the skills come into place.

Ciao

Offline scpizza

  • Registered User
  • Posts: 317
  • Demystifying Neapolitan Pizza
Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #17 on: February 13, 2007, 05:07:07 PM »
Call me non-standard, but I drain mine in a very fine strainer.  As long as I don't agitate them, the fine tomato particles form a mat at the bottom of the strainer retaining most all other tomato particles and even much juice as well - it's a very tight strain.  What does make it through is quite clear-ish, bitter, and very watery.  Certainly nothing I want to put atop my pizza.
« Last Edit: February 13, 2007, 05:19:43 PM by scpizza »

Offline scott r

  • Supporting Member
  • *
  • Posts: 3070
  • Age: 43
  • Location: boston
  • I Love Pizzafreaks!
Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #18 on: February 13, 2007, 05:28:45 PM »
I am sure marco is right about neapolitans not draining thier tomatos. This is not the first time I have heard that.  This is one of the areas where I like to deviate from the neapoitan tradition, however.  I did find that the pizza over there could be a bit too soupy for my tastes, especially at trianon.  I know it is not authentic, but having a slightly thicker than traditional sauce is something that I definitely prefer for my own pies.

Also, the cirio tomatos are some of the most watery italian tomatos I have found.

Offline scpizza

  • Registered User
  • Posts: 317
  • Demystifying Neapolitan Pizza
Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #19 on: February 13, 2007, 05:35:44 PM »
Ditto on deviation.  I'd say soupiness should largely come from OO and cheese anyway, not volumes of tomato water.  Marco's special baking procedure to compensate for - read eliminate - excess water confirms that.
« Last Edit: February 13, 2007, 05:38:33 PM by scpizza »


 

pizzapan