Author Topic: Review and Video of A Mano in Ridgewood NJ / Pizza Napoletana  (Read 3704 times)

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Offline offthebroiler

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Review and Video of A Mano in Ridgewood NJ / Pizza Napoletana
« on: October 14, 2007, 06:45:53 PM »
Greetings, first post. I thought you guys would find this post interesting.

EDIT: There seems to be some restriction against posting hyperlinks. Please insert 3caot3 after tinyurl.com and a /   



Offline abatardi

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Make me a bicycle CLOWN!

Offline abatardi

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Re: Review and Video of A Mano in Ridgewood NJ / Pizza Napoletana
« Reply #2 on: October 14, 2007, 08:52:34 PM »
looks like they have some oven issues... the author complained about gummy undercooked crust in the middle and in the video they are doming every pizza.  Also what is this "dough is just flour and water" business?  Is that for real?  No yeast or salt?

- aba
Make me a bicycle CLOWN!

Offline scott r

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Re: Review and Video of A Mano in Ridgewood NJ / Pizza Napoletana
« Reply #3 on: October 14, 2007, 10:40:23 PM »
I have been in his kitchen and can say that Roberto is definitely using both yeast and salt! 

Offline offthebroiler

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Re: Review and Video of A Mano in Ridgewood NJ / Pizza Napoletana
« Reply #4 on: October 14, 2007, 11:33:08 PM »
Thanks, I corrected that.

Offline Bill/SFNM

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Re: Review and Video of A Mano in Ridgewood NJ / Pizza Napoletana
« Reply #5 on: October 15, 2007, 01:31:13 AM »
Quote
This is because the 00 Caputo flour has much less protein in it than American AP flour

Caputo 00 Pizzeria Flour has a protein content of 11.5%-12.5%. King Arthur AP has 11.7%.

Great photos!
« Last Edit: October 15, 2007, 01:33:52 AM by Bill/SFNM »

Offline offthebroiler

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Re: Review and Video of A Mano in Ridgewood NJ / Pizza Napoletana
« Reply #6 on: October 15, 2007, 11:50:50 AM »
Caputo 00 Pizzeria Flour has a protein content of 11.5%-12.5%. King Arthur AP has 11.7%.

Great photos!

What about regular american bread flour? What do they use to make regular american pizza dough?

Offline offthebroiler

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Re: Review and Video of A Mano in Ridgewood NJ / Pizza Napoletana
« Reply #7 on: October 15, 2007, 11:57:52 AM »
Ok I googled it and fixed the factoid in the post. I get it, its the consistency of the milled flour itself that creates the softness.

Offline scott r

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Re: Review and Video of A Mano in Ridgewood NJ / Pizza Napoletana
« Reply #8 on: October 15, 2007, 12:02:00 PM »
I think that may be oversimplifying things! The ultra fast bake times at Amano contribute more to lightness than the caputo.  Just try some in your home oven and you may be very surprised.
« Last Edit: October 15, 2007, 12:07:09 PM by scott r »

Offline offthebroiler

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Re: Review and Video of A Mano in Ridgewood NJ / Pizza Napoletana
« Reply #9 on: October 15, 2007, 12:03:49 PM »
So that explains why Naan bread produced in an indian tandoor or fresh baked pitas have almost the same consistency as Neapolitan pizza crust.


Offline scott r

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Re: Review and Video of A Mano in Ridgewood NJ / Pizza Napoletana
« Reply #10 on: October 15, 2007, 12:05:06 PM »
Yes, very high temps there too, but there are lots of factors.  How the dough is mixed and handled after mixing plays a big part as well.  Also, many nan recipes call for more than just flour/water/salt/yeast. It's very hard to pin the Neapolitan texture down to being created by one thing.  I have made very convincing NY style street pizza with Caputo flour, and very convincing Neapolitan pizza with American bread flour.

By the way I absolutely loved this piece and the photos.  You really did a great job Offthebroiler!
« Last Edit: October 15, 2007, 12:53:39 PM by scott r »


 

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