Author Topic: My 60 Secs pizza in a Forno Napoletano oven today  (Read 7546 times)

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Offline shango

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Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #20 on: February 13, 2007, 05:41:32 PM »
From my point of view draining a little of the water can't hurt.  One could go either way, I suppose.

It is nice to reserve a little of the water for bloody mary >:D or a cooked (reduced) tomato sauce.

celery,
-E
pizza, pizza, pizza


Offline pizzanapoletana

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Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #21 on: February 13, 2007, 06:08:28 PM »
Also, the cirio tomatos are some of the most watery italian tomatos I have found.

Are you talking about the single tomato by itself or after crushing the whole can?

I would not be surprised you came across a bad batch, but can assure you that out of all 400g peeled tomatoes (supermarket usual size), Cirio comes right on top 3.

Off course if I had access to proper 3kg can supplys I would go for another brand, or maybe 2.

Ciao

Offline scott r

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Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #22 on: February 13, 2007, 06:39:50 PM »
marco,  I mean after crushing the whole contents of a can.  I only had one can to test.  It was given to me by a friend of Enzo's.  They were very watery when compared to the other italian tomatos available here in the US, but did have good flavor.

I get bad (watery or sour) batches of tomato all the time, so I would not be surprised if it was a fluke.  I will try again!

Offline mrbthree

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Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #23 on: February 13, 2007, 11:43:00 PM »
Wow, what great dialogue; this is just what this forum is about, IMHO.
Thanks so much for the input.

Offline pizzanapoletana

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Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #24 on: February 14, 2007, 03:56:08 AM »
I doubt Mr Coccia or other professional pizzamker uses Cirio as they do not do a Commercial size and also there are better commercial product available in NAples.

For home use, Cirio is very good.


Offline mister_c

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Re: My 60 Secs pizza in a Forno Napoletano oven today
« Reply #25 on: February 16, 2007, 04:51:19 AM »
Beautiful pics, Marco. I think its time I made a first visit to Donna Margherita.  Its my birthday in April and hope to be back in my hometown of Blackheath, South London, so my plan is to celebrate at Donna Margherita.