Author Topic: Today at Donna Margherita  (Read 8379 times)

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Offline pizzanapoletana

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Today at Donna Margherita
« on: May 06, 2007, 04:45:38 PM »
I was at DM today , just to keep up with my "peels" skills, and before leaving after lunch service, I made three pizze to go with my long fermented, "1760" crisceto, dough.

Here are 2 pictures, sorry but I had only a little bit of cheese left (almost impossible to see...) and no Basil....  Also the pictures were taken with the pizza still in the take away box.



 


Offline shango

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Re: Today at Donna Margherita
« Reply #1 on: May 06, 2007, 04:54:06 PM »
Nice. 

What is the approximate height of the Cornichone on those?

Thanks,
-E
pizza, pizza, pizza

Offline pizzanapoletana

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Re: Today at Donna Margherita
« Reply #2 on: May 06, 2007, 04:56:31 PM »
Edan,

I believe the pizzas were 34-35 cm in diameter with a cornicione of 2-3cm...

Ciao

Offline grovemonkey

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Re: Today at Donna Margherita
« Reply #3 on: May 06, 2007, 07:46:41 PM »
Those look fantastic.  If you ever get to Tokyo, let me know.  Or if you have ever installed any oven over here, I'd like to know where.  I recently went to a decent restuarant, Fornzo Napoli.  Good pies, better than Salvatore.

grove

Offline pizzanapoletana

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Re: Today at Donna Margherita
« Reply #4 on: May 12, 2007, 12:31:08 PM »
Todays 40 seconds pizza

Offline shango

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Re: Today at Donna Margherita
« Reply #5 on: May 12, 2007, 04:49:53 PM »
Super nice!

Bravo!

pizza, pizza, pizza

Offline scott r

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Re: Today at Donna Margherita
« Reply #6 on: May 13, 2007, 03:02:53 AM »
After being in Brooklyn for the past few days all I keep craving is a real neapolitan pizza made with wild yeast.

This just made my cravings much stronger.  Beautiful, and they don't look soupy.

Was there a thin crispy shell around the crust?

Offline pizzanapoletana

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Re: Today at Donna Margherita
« Reply #7 on: May 13, 2007, 06:39:23 AM »
I think it was actually my best dough in a while..... Everybody at the restaurant seamed to agreed... The owner and the resident pizzaiolo, were overly excited about it... When the pizza comes straight out of the oven, the "thin crisp shell" may be there, it is normal, but in the 10-15 seconds that the pizza sits in the plate going to the tables, it disappear.... I have made also few pizza closer to 90 seconds yesterday, that had probably a consistency you would like, but that is not what I am looking for, as you loose other things in the process.

The consistency, lightness and aroma of yesterday dough were close to perfection...

Ciao

Offline Daniel-B.

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Re: Today at Donna Margherita
« Reply #8 on: May 14, 2007, 03:09:27 PM »
Ciao Marco,

thanks for posting such great pictures.

Your pizzas are fantastic (as always)!!!

Saluti
Daniel


Offline mikeintj

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Re: Today at Donna Margherita
« Reply #9 on: May 15, 2007, 01:12:03 PM »
... I have made also few pizza closer to 90 seconds yesterday, that had probably a consistency you would like, but that is not what I am looking for, as you loose other things in the process.

Hi,

are you saying that a 40 second pizza is preferable to a 90 second one? Would the 90 second pizza be cooked at a lower temperature? What were the temperatures for these pizzas?

Never heard of a 40 second pizza, sounds very interesting.

Regards,

Mike

Offline pizzanapoletana

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Re: Today at Donna Margherita
« Reply #10 on: May 15, 2007, 02:48:54 PM »
We have discussed this exstensivly in the past. Less the ingredients "are stressed", more they will taste fresh, light and pure, which is what a Pizza Napoletana should be all about.

Offline grovemonkey

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Re: Today at Donna Margherita
« Reply #11 on: May 15, 2007, 06:48:40 PM »
That has to be around 700C to get do 40 seconds pies.. is that correct?

Offline pizzanapoletana

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Re: Today at Donna Margherita
« Reply #12 on: May 15, 2007, 06:53:08 PM »
I am no fussy about the temperature, as we do not measure it, but believe it is more likely 900....

Offline scpizza

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Re: Today at Donna Margherita
« Reply #13 on: May 15, 2007, 08:50:39 PM »
700C is 1292F which is extremely hot, but plausible for a 40 second pizza.

900C is 1652F which seems too hot even for 40 seconds.

Someone needs to measure an oven baking that fast.

Offline David

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Re: Today at Donna Margherita
« Reply #14 on: May 15, 2007, 09:10:34 PM »
These temperature issues get raised and proposed time and again,and IMO it really doesn't mean too much.There is such a range of temps going on simultaneously and the pizza is often moved during the cooking process,possibly to compensate for the oven or Pizza / dough / ingredients.From my experience you need to get your oven as hot as possible and then manage it at a level that will work for you and your particular Pizza.The problem seems to be getting your oven hot enough in the first place and then being able to maintain a balanced heat for even results.Seemingly with the right oven this becomes less of a crapshoot.Very Nice Marco.
« Last Edit: May 15, 2007, 09:14:12 PM by David »
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Offline pizzanapoletana

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Re: Today at Donna Margherita
« Reply #15 on: May 16, 2007, 04:28:45 AM »
700C is 1292F which is extremely hot, but plausible for a 40 second pizza.

900C is 1652F which seems too hot even for 40 seconds.

Someone needs to measure an oven baking that fast.


I thought the question was posed in Fahrenheit and I replied in F not in Celsius...  (I missread the C after 900, sorry). The few times I did measure the oven floor and walls, i remember these were at least 480-550 Celsius and in certain points was easily at around 700 c, but again in THIS reply I was talking F not C.
« Last Edit: May 16, 2007, 04:30:19 AM by pizzanapoletana »

Offline leblanc

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Re: Today at Donna Margherita
« Reply #16 on: May 16, 2007, 09:54:34 AM »
hello there,

would it be possible to get your favorte recipe for the classic neapolitano pizza? i am trying to learn and get it down for my new restaurant.

thanks,


austin


Offline leblanc

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Re: Today at Donna Margherita
« Reply #17 on: May 16, 2007, 09:58:27 AM »
hello again,

by the way, you replied to me about my question on what woodburning pizza oven to buy. i am a bit confused, i want to make neapolitan pizzas...what do you think about the brand mugnaini? i will get in touch with the guys you requested but still not sure what the brand of pizza oven you recommend. i want a modular oven that can pump out hundreds of pizzas a day.


thank you,

austin

Offline scpizza

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Re: Today at Donna Margherita
« Reply #18 on: May 16, 2007, 11:41:24 AM »
I thought the question was posed in Fahrenheit and I replied in F not in Celsius...  (I missread the C after 900, sorry). The few times I did measure the oven floor and walls, i remember these were at least 480-550 Celsius and in certain points was easily at around 700 c, but again in THIS reply I was talking F not C.

Ah, that makes more sense.  I've measured ovens baking at 60-90 seconds heated to 800F-1000F so your measurements of 480C-550C peaking at 700C make perfect sense for a 40 second bake.

Offline mikeintj

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Re: Today at Donna Margherita
« Reply #19 on: May 16, 2007, 12:11:27 PM »

So is the dough different for a 40 second pizza compared to a 90 second pizza?

Mike

Offline pizzanapoletana

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Re: Today at Donna Margherita
« Reply #20 on: May 16, 2007, 12:23:40 PM »
Not all dough will be suitable for that type of baking, some will be enanched, some would not.

Ciao

Offline pizzanapoletana

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Re: Today at Donna Margherita
« Reply #21 on: May 16, 2007, 12:29:11 PM »
hello again,

by the way, you replied to me about my question on what woodburning pizza oven to buy. i am a bit confused, i want to make neapolitan pizzas...what do you think about the brand mugnaini? i will get in touch with the guys you requested but still not sure what the brand of pizza oven you recommend. i want a modular oven that can pump out hundreds of pizzas a day.


thank you,

austin

I did not in fact reccomand any producer, I just advise you to speak to owners of restaurant that went the prefab or poorly built route and then had to do it all over again.

I am involved with a producer and do not have personal experience with the brand you are talking about other then feedback from others professionals I know.

Ciao

Offline roberto60

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acunto oven
« Reply #22 on: May 22, 2007, 08:24:39 AM »




     
Ciao Scott thanks  for came visit me last week sorry for my english I saw same message from una pizza napoletana  about acunto oven  i wont esplein i don't sell oven but i use for five years two oven from gianni acunto in pittsburgh my old place (regina margherita and roberto's pizzeria ) and i don't have any problem
the temperature was very  hot i cook the pizza betewen 45 second to 1 minuts  so i disagree whit una pizza napoletana acunto do oven for over 90 years
and mister gianni acunto send oven in america spain  a lot in japan i repite i don't sell any tipy oven ciao scott a presto

Offline grovemonkey

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Re: Today at Donna Margherita
« Reply #23 on: May 22, 2007, 09:24:35 AM »
please let me know any pizza places in japan where the ovens were built, if you know.  I want to see!

grove

Offline sumeri

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Re: Today at Donna Margherita
« Reply #24 on: May 22, 2007, 06:36:36 PM »
Here is one of many pizzerias in Japan that have an acunto oven.

http://www.ilmostro.jp/contents/index.html
Here is a list from the VPN website of all the VPNs in Japan.
http://www.pizzanapoletana.org/shownaz.php?n=Giappone
A large number of them have ovens from Acunto.
There are several oven makers you can look at from Napoli.  While I am happy with my acunto ovens, I have noticed some craftsmanship problems with both of them.  I am going to try out one of Marco's ovens next time I buy one.
I hate to sound like a broken record, but do not buy a prefabricated oven if you are trying to make pizza napoletana.
Mugnaini makes very good prefabricated ovens and if you want to make a northern italian style or good quality american style then it would be a good choice.  I believe Mugnaini are known as Valoriani in Italy.


 

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