Author Topic: Neapolitan Attempt - 7/19/2007  (Read 2018 times)

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Offline ojuice

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Neapolitan Attempt - 7/19/2007
« on: July 19, 2007, 04:17:17 PM »
Hey, it's been awhile since I've posted, but I'm back with a Neapolitan attempt.  I based the dough largely on one of Bill/SFNM's posts.  Unfortunately, my scale is analogue and not digital, so I had to make approximations to his recipe.

Dough:
KA Bread Flour  500g  100%
Water             350g  70%
Salt                10g    2%
Starter            50g   10%

Sauce:
28oz. San Marzano brand Tomatoes
2 Tbls. Red Wine Vinegar

Topping:
8oz. Fresh Mozzarella
Sprinkling of Parmigiano-Reggiano Cheese
Spritz of Extra Virgin Olive Oil
2 Basil Leaves

Baked the pizza at 600f for approximately four minutes.

Pictures:
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Offline sourdough girl

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  • First the bread, NOW the pizza dough!
Re: Neapolitan Attempt - 7/19/2007
« Reply #1 on: July 19, 2007, 05:27:49 PM »
mmmmm.... that looks REALLY good....

bet it's too late for a slice view, huh?

what kind of starter did you use?

thanks!

~sd
Never trust a skinny cook!

Offline tonyp0387

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Re: Neapolitan Attempt - 7/19/2007
« Reply #2 on: July 31, 2007, 02:37:27 AM »
Nice looking pie..im sure you have a nice lite airy crust..Looks great..What is the reason for the vinegar????????

Offline Anis

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Re: Neapolitan Attempt - 7/19/2007
« Reply #3 on: July 31, 2007, 08:48:51 AM »
did you also have pics of the bottom of the crust? please post.  :)

Offline ojuice

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Re: Neapolitan Attempt - 7/19/2007
« Reply #4 on: August 15, 2007, 07:17:30 PM »
Sorry it took so long to reply.

Sourdough girl: I used a simple poolish for my starter, it was composed of 11 ounces of flour, 12 ounces of water, and 1/4 tsp. of yeast.  I let it sit at room temperature for eleven hours, then parked it in the back of the fridge for three days.  I only used a little bit of the starter for the pizza dough--the rest went into a loaf of bread.

Yeah, unfortunately I forgot to take photographs of the slices.

tonyp0387: Thanks; I used the Vinegar to cut down on the sweetness of the tomatoes.  The can of tomatoes I made the sauce with was waaaaay too sweet.  I spotted them in the back of the cupboard, actually, I think they were seven months old or so, which might have something to do with it.

Anis: I did take a few snaps of the bottom of the crust, but the photos turned out blurry.  I'll attach them anyway though.
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Offline Anis

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Re: Neapolitan Attempt - 7/19/2007
« Reply #5 on: August 17, 2007, 04:25:28 AM »
Wow, the bottom of the pie looks really great, too!


 

pizzapan