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Author Topic: Neapolitan North  (Read 15488 times)

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Offline TXCraig1

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Re: Neapolitan North
« Reply #100 on: May 31, 2016, 10:22:56 AM »
Looks great.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline rsaha

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Re: Neapolitan North
« Reply #101 on: June 01, 2016, 05:45:55 PM »
Thanks Craig. I'm starting my regular workflow tonight (rather than the seemingly completely random workflows I've been dealing with lately). Curious to see what I get :)
Romain

Offline rsaha

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Re: Neapolitan North
« Reply #102 on: June 05, 2016, 05:48:15 PM »
Actually made some dough that I didn't screw up the workflow.

Pancetta and tomato before baking, proscuitto after. 64%H20, 2.7% Salt, 1.1% starter, 24/24 at 66F. 800F launch on Gustavsen Grill.

Romain

Offline TXCraig1

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Re: Neapolitan North
« Reply #103 on: June 05, 2016, 06:07:49 PM »
Very pretty!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline MotoMannequin

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Re: Neapolitan North
« Reply #104 on: June 07, 2016, 02:05:52 PM »

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Offline Icelandr

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Re: Neapolitan North
« Reply #105 on: June 08, 2016, 04:51:49 PM »
Once again a beautiful combination of colour and textures on  a great looking bake! I'll have to get some colour here on the West Coast!

Offline rsaha

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Re: Neapolitan North
« Reply #106 on: October 14, 2016, 10:12:08 PM »
Well I dusted off my stand mixer after way too long away. Dough was tough. Didn't get a decent bounce and the dough was really bland???? Fermentation looked OK so all I can figure is I screwed up my salt. Does anyone know what the effect of insufficient salt is? I recall Craig saying the minimum was 2.5%. Is that just for flavour or is there more at work?

Cook seemed to take forever too. Scratching my head - again...

« Last Edit: October 15, 2016, 09:32:47 AM by Pete-zza »
Romain

Offline Icelandr

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Re: Neapolitan North
« Reply #107 on: October 14, 2016, 11:19:54 PM »
Rsaha, once again a very nice looking pie, aesthetically pleasing, sorry if the taste did not satisfy.
I recall a classic screw-up, deciding to trash the dough I had started and trying once again . . . My grey hair afflicted brain was sure I had it right until my dear wife proclaimed as the first pizza was tasted . . .  A bit flat . . .  Did you add the salt?
Oops, I did the first time . . .not the second. Odd that I remember the problems more easily than the successes.

Nice looking pie!

Offline sub

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Re: Neapolitan North
« Reply #108 on: October 15, 2016, 04:24:13 AM »
Does anyone know what the effect of insufficient salt is? I recall Craig saying the minimum was 2.5%. Is that just for flavour or is there more at work?



Offline Pete-zza

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Re: Neapolitan North
« Reply #109 on: October 15, 2016, 09:41:20 AM »
rsaha,

To add to what sub quoted, see also:

https://www.kingarthurflour.com/professional/salt.html

Peter

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Offline rsaha

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Re: Neapolitan North
« Reply #110 on: October 15, 2016, 09:47:44 AM »
That would explain things. How I managed to screw up 4 ingredients...
Romain

Offline pascom

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Re: Neapolitan North
« Reply #111 on: October 16, 2016, 04:27:22 AM »
I like your pizzas, they are beautiful  :)

Offline rsaha

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Re: Neapolitan North
« Reply #112 on: October 17, 2016, 07:49:02 AM »
Thank you. Very kind.
Romain

Offline Icelandr

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Re: Neapolitan North
« Reply #113 on: October 18, 2016, 02:05:23 PM »
Rainy day musings . . .
Hi Rsaha, hope the weather is still good in Ottawa!
A wet west coast day looking through posts on the pizza board and was struck by your last few pies. To me very aesthetically pleasing, I like the colours, choices and arrangement and wanted to learn from them so started again at the beginning doing some screen capturing, hope you don't mind I will not use them except here. Thanks they are very nice looking Pies . . . Together they look even better!

Hope you don't mind . . . .

oops, messed that up will try a repost . . . .
« Last Edit: October 18, 2016, 02:09:45 PM by Icelandr »

Offline Icelandr

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Re: Neapolitan North
« Reply #114 on: October 18, 2016, 02:12:48 PM »
sorry, will try again

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Offline rsaha

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Re: Neapolitan North
« Reply #115 on: June 16, 2017, 10:01:55 PM »
Icelandr - apologies for not responding. I started a food blog right around the time that you posted it and I was off trying to figure out how to do that. I have been away from here and from pizza for too long. Winter in Ottawa followed by a miserable spring has slowed me down - plus I managed to forget my username/password.

Here is my second pizza of the year. Too much cheese but other than that it worked pretty well considering I have made two pizzas since my last post. Or maybe I'm just so excited to taste decent pizza that anything will do ;D

« Last Edit: June 16, 2017, 10:04:03 PM by rsaha »
Romain

Offline rsaha

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Re: Neapolitan North
« Reply #116 on: October 12, 2017, 10:12:16 PM »
My started got all screwed up at the beginning of the summer and it took me forever to figure out how to fix it. It's better now so I am finally back to making pizza. My season is very short now (Canada) so I really need to get back in the saddle to try to knock a lot of rust of my pizza making...

Tonights attempt - simple prosciutto added on a cooked fior and tomato sauce pizza. I've missed this so...

« Last Edit: October 12, 2017, 10:30:58 PM by rsaha »
Romain

Offline Icelandr

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Re: Neapolitan North
« Reply #117 on: October 12, 2017, 11:49:30 PM »
Nice to see you back! And nice looking Pizza  . . . About that short Pizza season . . . .here on the west coast, all is well, the difficulty is with the pizzaiola, the weather is cooperative.
Enjoy !

Offline rsaha

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Re: Neapolitan North
« Reply #118 on: October 13, 2017, 07:30:40 AM »
I don't see a problem with the pizzaola. Droughts sure, but the pizza looks just fine :D

I'm trying to figure out how I can extend the season. Usually I'm OK to put it to bed in late November - something to look forward in Spring - but I've had about 6 pizzas this year....
Romain

Offline rsaha

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Re: Neapolitan North
« Reply #119 on: October 16, 2017, 10:42:39 PM »
Tonights attempt. I'm really having to relearn everything.

1st pizza - prosciutto, fig jam and fior. Looked OK but the 2stone was under-heated. Bottom stone 750F but the top stone barely 600 (forgot to check). The bake took forever. Felt like it could have been almost two minutes. Tough crust. Good flavour but work cutting the pizza.

2nd pizza - casalingo, black olive and mozzarella cut into what I thought was small pieces. 850F top and bottom. Nice fast bake. Tender crust but no melt. Pizza with marshmallows anyone? I can't remember why this didn't work. I know I saw Craig doing little pieces and it worked. Anyone? What did I do wrong. Pieces were maybe 1/4 inch x 3/4 inch by 1/2 inch. Too big? To fast a bake?

It's tough brushing away all the cobwebs...
« Last Edit: October 16, 2017, 10:44:54 PM by rsaha »
Romain

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