Author Topic: JD's Neapolitan (Read 22675 times)

JD · « **on:** December 31, 2014, 09:25:23 PM »

In an effort to keep track of my new Neapolitan addiction, I'm starting this thread

This is only the 3rd bake using my new pizza party oven: http://www.wood-fired-pizza-oven.us/
I launched my first pizza an hour after l started the fire, and the hearth was at 860* +-. The dough is 63% hydration KAAP, Ischia yeast, 24hr ferment.

1. 70 second Margarita
2. 80 second baby bella mushroom
3. 80 second pepperoni (cut too thick)

Wazza McG · « **Reply #1 on:** December 31, 2014, 09:33:12 PM »

Wow mate - they are outstanding, you must luv your new oven.

The cooking times are pretty impressive.

TXCraig1 · « **Reply #2 on:** December 31, 2014, 09:37:43 PM »

Very nice. Love the mushroom pie.

mitchjg · « **Reply #3 on:** December 31, 2014, 09:52:50 PM »

Josh:

You are killing it!!!! Tell us about the oven. What is easy? What is difficult? etc.?

stonecutter · « **Reply #4 on:** December 31, 2014, 10:18:56 PM »

Beautiful. Maybe someday with homegrown SM?

JD · « **Reply #5 on:** December 31, 2014, 10:33:33 PM »

Quote from: Wazza McG on December 31, 2014, 09:33:12 PM

Wow mate - they are outstanding, you must luv your new oven. The cooking times are pretty impressive.

Thanks! I could easily go faster, but I think balancing would become a bit more challenging

Quote from: TXCraig1 on December 31, 2014, 09:37:43 PM

Very nice. Love the mushroom pie.

With exception to the truffle oil, it's your pizza... by far my favorite too. Happy to hear any criticism from you, I have a lot to learn.

Quote from: mitchjg on December 31, 2014, 09:52:50 PM

Josh:

You are killing it!!!! Tell us about the oven. What is easy? What is difficult? etc.?

Thanks Mitch

I'm really, really happy with the oven.

Pros: Getting up to temp takes no time at all; Plenty of room for 1 pizza, 2 at a time would be a bit more challenging if doing 60 second NP but manageable for longer bakes; The oven is portable which is very cool; A wood fire is hypnotizing, and something I much prefer over LP

Cons: It's hard to say what is difficult since it's only my 3rd bake. Any difficulties I have may just be a learning curve. I think consistently doing back to back 60 second pizzas would be challenging since you are using a rolling flame as your top radiant heat source instead of heat-saturated brick. If I had a helper and I managed the oven alone, I don't think this would be a big deal. I really can't think of any other difficulties at this point, I also have plenty of experience with fire so that's a learning curve I don't need to deal with.

Quote from: stonecutter on December 31, 2014, 10:18:56 PM

Beautiful. Maybe someday with homegrown SM?

One day I'll use my homegrown SM sauce, basil, and homemade cheese... okay maybe not that last one, but definitely the first two

SAUZER.ITALY · « **Reply #6 on:** January 01, 2015, 06:14:51 AM »

Josh ! Very good ! bravo.
Margherita is really made to art.
perfect cooking

deb415611 · « **Reply #7 on:** January 01, 2015, 08:24:25 AM »

nice Josh! those are looking great

Don Luigi · « **Reply #8 on:** January 01, 2015, 08:28:50 AM »

Great to see those Pies coming from a Pizza Party Oven. I am planing on getting one as well - or the Maximus Oven which looks identical to me. Anybody knows if there's a difference between the two?
Great Pizza! Right on!

mbrulato · « **Reply #9 on:** January 01, 2015, 09:35:28 AM »

Stunning looking pizzas and photography, Josh! Well done and I'm so happy for you and your new oven. Keep the pizzas coming

JD · « **Reply #10 on:** January 02, 2015, 12:22:10 PM »

Quote from: Don Luigi on January 01, 2015, 08:28:50 AM

Great to see those Pies coming from a Pizza Party Oven. I am planing on getting one as well - or the Maximus Oven which looks identical to me. Anybody knows if there's a difference between the two?
Great Pizza! Right on!

Don,

I never even heard of the Maximus oven until you mentioned it. I contacted Pizza Party for an explanation and it seems the Maximus is just a cheap knock-off of the Pizza Party. They've been in business for only a couple years and very obviously copied the Pizza Party oven with just a few aesthetic changes.

I looked around and I was happy to learn the Maximus is not cheaper than the offer given on this forum for the original Pizza Party oven. Regardless of price, I'd rather the original oven anyway since they've been around for 10+ years AND they're an active member of this forum. I think it's a no-brainer which oven is the better option.

TXCraig1 · « **Reply #11 on:** January 02, 2015, 01:05:44 PM »

Sometime when you have nothing better to do, look at the wood fired pizza oven postings at alibaba.com. http://www.alibaba.com/trade/search?fsb=y&IndexArea=product_en&CatId=&SearchText=wood+fired+pizza+oven

There are 100's of bold faced knockoffs of all sorts of different ovens.

Don Luigi · « **Reply #12 on:** January 02, 2015, 01:28:54 PM »

Quote from: JD on January 02, 2015, 12:22:10 PM

Don,

I never even heard of the Maximus oven until you mentioned it. I contacted Pizza Party for an explanation and it seems the Maximus is just a cheap knock-off of the Pizza Party. They've been in business for only a couple years and very obviously copied the Pizza Party oven with just a few aesthetic changes.

I looked around and I was happy to learn the Maximus is not cheaper than the offer given on this forum for the original Pizza Party oven. Regardless of price, I'd rather the original oven anyway since they've been around for 10+ years AND they're an active member of this forum. I think it's a no-brainer which oven is the better option.

JD, thanks alot for that info - much appreciated! Pizza Party Compsny already contacted me themselves with tons of info (also differences to Maximus) - they have my full trust and I will soon have one of their ovens :-)!

Neopolitan · « **Reply #13 on:** January 06, 2015, 12:24:19 AM »

Perfect looking pizza, And perfect pics

JD · « **Reply #14 on:** January 06, 2015, 08:00:14 AM »

Quote from: Neopolitan on January 06, 2015, 12:24:19 AM

Perfect looking pizza, And perfect pics

Certainly not perfect, but I appreciate the compliment

CaptBob · « **Reply #15 on:** January 06, 2015, 09:22:13 AM »

Just beautiful work Josh!

dylandylan · « **Reply #16 on:** January 06, 2015, 03:07:54 PM »

Great pies Josh, looking forward to seeing more!

jvp123 · « **Reply #17 on:** January 06, 2015, 06:03:53 PM »

Quote from: dylandylan on January 06, 2015, 03:07:54 PM

Great pies Josh, looking forward to seeing more!

vandev · « **Reply #18 on:** January 07, 2015, 09:38:22 AM »

Really nice pies! keep em coming..

wolver · « **Reply #19 on:** January 08, 2015, 03:15:12 AM »

Great pies Josh