Author Topic: Neapolitan attempt.  (Read 1845 times)

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Offline Peteg

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Neapolitan attempt.
« on: September 18, 2007, 12:12:36 AM »
Tonight I decided see how my 100% Caputo dough would hold up in the ultra high heat at the top of the oven.  I typically cook my pizzas on the third shelf down which yields a roughly three minute bake time.  Tonight I moved the stone up one shelf in an effort to create more of a Neapolitan pizza.  This pizza cooked in exactly 2 minutes and was quite a bit softer than the typical three minute pizzas that I've been making.  I guess I'll have to try the top shelf now.


Offline Villa Roma

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Re: Neapolitan attempt.
« Reply #1 on: September 18, 2007, 12:26:37 AM »
Your pizza really is top shelf! Are you cooking those in an electric oven?

Very impressive....Villa Roma

Offline Bryan S

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Re: Neapolitan attempt.
« Reply #2 on: September 18, 2007, 12:29:28 AM »
Your pizza really is top shelf! Are you cooking those in an electric oven?

Very impressive....Villa Roma
I agree, very impressive looking pie.  8) Great job Peteg.  :chef:
Making great pizza and learning new things everyday.

Offline Peteg

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Re: Neapolitan attempt.
« Reply #3 on: September 18, 2007, 12:49:30 AM »
Hey guys, thanks for the compliments.  Yes it is a standard electric oven on clean cycle.

Offline Montreal_Pizza

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Re: Neapolitan attempt.
« Reply #4 on: September 18, 2007, 07:16:42 AM »
Nice job, that's a great looking pie with nice charring.
Would of been nice to see the the charring on the bottom crust.

Danny

Offline scpizza

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Re: Neapolitan attempt.
« Reply #5 on: September 18, 2007, 08:35:28 AM »
Ditto, nice pizza!

Offline DaveK

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Re: Neapolitan attempt.
« Reply #6 on: September 18, 2007, 08:41:29 AM »
Beautiful pie, Pete. How hot can you get your oven?

Dave

Offline Peteg

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Re: Neapolitan attempt.
« Reply #7 on: September 18, 2007, 10:31:46 AM »
Dave,
        I measured the stone at 700 for this one.  It's hard to say what the temperature directly above stone is since I don't have an accurate way to measure it at this point.


Offline toddster63

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Re: Neapolitan attempt.
« Reply #8 on: September 20, 2007, 04:05:58 AM »
Gorgeous pie--top knotch. Sounds like you are echoing that Caputo does like the heat....


 

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