Author Topic: Napolitan verace pizza with natural yeast (Read 110789 times)

SAUZER.ITALY · « **Reply #700 on:** November 15, 2020, 03:54:34 AM »

more.....

SAUZER.ITALY · « **Reply #701 on:** November 15, 2020, 03:56:06 AM »

more.........

Arne_Jervell · « **Reply #702 on:** November 15, 2020, 03:57:03 AM »

Sounds awesome, looking fantastic. Great to see you back!

SAUZER.ITALY · « **Reply #703 on:** November 16, 2020, 01:52:42 AM »

Quote from: Arne_Jervell on November 15, 2020, 03:57:03 AM

Sounds awesome, looking fantastic. Great to see you back!

Thanks Arne

Icelandr · « **Reply #704 on:** November 17, 2020, 11:24:12 PM »

Thank You for posting, so good to see you back! Wonderful consistent pizza, fantastic cornichone, I wish I could taste and share. Wish I could get even some of the ingredients here, but beyond the toppings, it is the disk that intrigues and delights . . .how does he do that?!

SAUZER.ITALY · « **Reply #705 on:** November 18, 2020, 06:46:44 AM »

Quote from: Icelandr on November 17, 2020, 11:24:12 PM

Thank You for posting, so good to see you back! Wonderful consistent pizza, fantastic cornichone, I wish I could taste and share. Wish I could get even some of the ingredients here, but beyond the toppings, it is the disk that intrigues and delights . . .how does he do that?!

Thanks my friends !! very beautiful your words. Seasoning products play an important role in the final taste.
Rolling out the pizza is important, as is preserving the air in the cornice which is soft inside. I am attaching this useful link. Believe me it's a great system.

DoouBall · « **Reply #706 on:** November 18, 2020, 11:48:16 AM »

Renato, I'd like to echo everyone in saying welcome back and great to see your wondeful pizzas again. Also, thanks for sharing the stretching video!

SAUZER.ITALY · « **Reply #707 on:** November 20, 2020, 02:18:42 AM »

Quote from: DoouBall on November 18, 2020, 11:48:16 AM

Renato, I'd like to echo everyone in saying welcome back and great to see your wondeful pizzas again. Also, thanks for sharing the stretching video!

Grazie

it is always a pleasure to share our pizzas friends on the forum

SAUZER.ITALY · « **Reply #708 on:** January 02, 2021, 05:08:37 AM »

Happy New Year !

some photos of last night's pizzas.
70% hydration, 7% LM, 26 grams of salt, 1 kg of flour 0.

SAUZER.ITALY · « **Reply #709 on:** January 02, 2021, 05:12:43 AM »

and...

Pete_da_Bayer · « **Reply #710 on:** January 02, 2021, 08:26:40 AM »

Beautiful pizze, Renato! Happy and healthy new year to you, too!

DoouBall · « **Reply #711 on:** January 02, 2021, 11:19:33 AM »

Renato, every time you take a break and come back, your pizzas just keep getting better and better. Happy New Year!

Icelandr · « **Reply #712 on:** January 02, 2021, 07:42:12 PM »

Wonderful, inspiring pizza! Fabulous crust! I need to practice more!

Happy New Year!

billg · « **Reply #713 on:** January 02, 2021, 11:30:56 PM »

Renato,
Your pies are a work of art!!!!! I look forward to seeing more!!! Thanks for sharing!!!!!!!

SAUZER.ITALY · « **Reply #714 on:** January 03, 2021, 03:17:04 AM »

Quote from: Pete_da_Bayer on January 02, 2021, 08:26:40 AM

Beautiful pizze, Renato! Happy and healthy new year to you, too!

Thanks Pete ! we hope with the new year to make even better pizzas

SAUZER.ITALY · « **Reply #715 on:** January 03, 2021, 03:19:41 AM »

Quote from: DoouBall on January 02, 2021, 11:19:33 AM

Renato, every time you take a break and come back, your pizzas just keep getting better and better. Happy New Year!

Thanks Alex! dear friend, it's always nice to share the pizza passion with all of you!

SAUZER.ITALY · « **Reply #716 on:** January 03, 2021, 03:21:46 AM »

Quote from: Icelandr on January 02, 2021, 07:42:12 PM

Wonderful, inspiring pizza! Fabulous crust! I need to practice more!

Happy New Year!

Thanks !! it is always a pleasure to read your comments

SAUZER.ITALY · « **Reply #717 on:** January 03, 2021, 03:23:40 AM »

Quote from: billg on January 02, 2021, 11:30:56 PM

Renato,
Your pies are a work of art!!!!! I look forward to seeing more!!! Thanks for sharing!!!!!!!

CIAO Billg! you are too kind, I try to make a Neapolitan Pizza with a touch of personality.

sk · « **Reply #718 on:** January 04, 2021, 10:11:51 AM »

It is always good to see your pizzas Renalto. What are some of your toppings?

Buon Anno!!

SAUZER.ITALY · « **Reply #719 on:** January 06, 2021, 05:51:56 AM »

Quote from: sk on January 04, 2021, 10:11:51 AM

It is always good to see your pizzas Renalto. What are some of your toppings?

Buon Anno!!

Grazie amico !

First photo: pizza. Tomato, agerola mozzarella, smoked buffalo mozzarella, endive, oregano and cooked ham.

Second photo: pizza, mozzarella, fontina cheese, stracchino cheese, spring onion, red onion, sichuan pepper.

Third pizza: pizza, tomato, mozzarella, cooked ham and Taggiasca olives.