Author Topic: Napolitan verace pizza with natural yeast (Read 110707 times)

SAUZER.ITALY · « **Reply #720 on:** January 18, 2021, 07:08:00 AM »

Hi ! ciao !!!!
New timing and new flour! I tried PETRA 0 flour (5063) a really great product.
I did a test with about 70% high hydration.
it melts in your mouth.
3 hours autolysis + 11 + 9.
1 kg flour 0 - 6% LM - 27 grams of salt - 700 grams of water.

We will do other tests with the same flour.

SAUZER.ITALY · « **Reply #721 on:** May 25, 2021, 10:43:19 AM »

Hi guys!!!!!!

here are my latest pizzas, I leave you this memory of mine

I do not think to continue with the various forums .. time is short and commitments increase. Greetings to all of you.
Flour: Petra 5072 (my favorite) 1 kg. 29 grams of salt (it starts to get hot ..) 60 grams of sourdough, 680 grams of water.
Timing: 12 + 12 hours. Cooking 540 °, 60/70 seconds. I always dry in the oven for 10 seconds. Greetings Renato !!!!!

Icelandr · « **Reply #722 on:** May 25, 2021, 12:03:18 PM »

I am so sorry to hear you will not be posting anymore, for years I have anticipated and enjoyed your pictures of your beautiful pizza. Perhaps you can sneak back every once in a while just to post a couple of pictures for us. I guess the warmer weather will now close your opportunities for pizza as I recall your oven is indoors.
All the very best to you in future. Thanks so much for your posts.
Greg Stephenson

Wow! Looked at your first post 2014!
Thanks

Pete-zza · « **Reply #723 on:** May 25, 2021, 12:12:01 PM »

Renato,

Your contributions to the forum over the years have been substantial and have been helpful to many of our members, not to mention the beauty and other aesthetic aspects of your pizzas. Like Greg, I hope you will stop by from to time to let us know how you are doing.

I am sure I join all of the members of this forum wishing you the very best at whatever course you decide to take going forward.

Peter

parallei · « **Reply #724 on:** May 25, 2021, 12:45:41 PM »

Quote from: Pete-zza on May 25, 2021, 12:12:01 PM

Renato,

Your contributions to the forum over the years have been substantial and have been helpful to many of our members, not to mention the beauty and other aesthetic aspects of your pizzas. Like Greg, I hope you will stop by from to time to let us know how you are doing.

I am sure I join all of the members of this forum wishing you the very best at whatever course you decide to take going forward.

Peter

+100!

My pizza al taglio would be nowhere without having watched your work over the years. Thank you.

Paul

fyn · « **Reply #725 on:** May 25, 2021, 12:54:22 PM »

I also want to say thank you to Renato. I based my recipe on yours with a natural starter, and it's a gift to be able to learn from others like this. Thank you, and hope to see you around here in the future.

Pete_da_Bayer · « **Reply #726 on:** May 25, 2021, 03:30:02 PM »

Ciao Renato! You´ve been a great inspiration.
Take care, Peter

sk · « **Reply #727 on:** May 25, 2021, 05:18:43 PM »

Wishing you all the best! As with the others, your pizzas are inspiring and we will miss you.

billg · « **Reply #728 on:** May 25, 2021, 09:21:40 PM »

Thanks for all your contributions and beautiful pizza!!!! Best of luck and hope you visit once in a while!!!!!

regards,
Bill

abelgarcia · « **Reply #729 on:** May 25, 2021, 11:41:27 PM »

Renzo, Grazie!!!!

SAUZER.ITALY · « **Reply #730 on:** May 26, 2021, 02:23:36 AM »

Thank you all for the beautiful words .. I am honored. Continue our great passion! Love for pizza.

Grazie ! Renato.

stefan · « **Reply #731 on:** May 30, 2021, 05:54:45 AM »

Thank you Renato for all your beautiful pictures and inspirations! I often go through the whole history to see your results and get some ideas! Will miss you!

SAUZER.ITALY · « **Reply #732 on:** May 25, 2022, 07:45:17 AM »

Ciao a tutti !!!!

Unfortunately I have little time to make pizzas during the year, sometimes I still manage to make a VERACE good pizza!
With pleasure I take this opportunity to greet all of you who passionately publish many of your beautiful pizzas!
My dough: 1 kg petra flour, 69% hydration 5% natural yeast, 29 grams of salt. Autolysis for 2 hours + 4 hours + 18 hours.
Oven 500 ° - cooking 80/120 seconds.

un saluto Renato.

Heikjo · « **Reply #733 on:** May 25, 2022, 08:30:26 AM »

Ciao, Renato!

Nice to see you haven’t completely abandoned us! Is it a coincidence that you posted exaclty one year since last, on the date?

Beautiful pies as always. Works of art. This topic still remains a big inspiration.

SAUZER.ITALY · « **Reply #734 on:** May 25, 2022, 09:00:23 AM »

Quote from: Heikjo on May 25, 2022, 08:30:26 AM

Ciao, Renato!

Nice to see you haven’t completely abandoned us! Is it a coincidence that you posted exaclty one year since last, on the date?

Beautiful pies as always. Works of art. This topic still remains a big inspiration.

Hi Heikjo! thanks for your words, I looked at the old date

and you're right, almost exactly 1 year by chance. This year I only made pizza 2 or 3 times. The passion has always remained with me, and when I can I eat it with joy.

DoouBall · « **Reply #735 on:** May 25, 2022, 10:16:55 AM »

Quote from: SAUZER.ITALY on May 25, 2022, 07:45:17 AM

Ciao a tutti !!!!

Unfortunately I have little time to make pizzas during the year, sometimes I still manage to make a VERACE good pizza!
With pleasure I take this opportunity to greet all of you who passionately publish many of your beautiful pizzas!
My dough: 1 kg petra flour, 69% hydration 5% natural yeast, 29 grams of salt. Autolysis for 2 hours + 4 hours + 18 hours.
Oven 500 ° - cooking 80/120 seconds.

un saluto Renato.

Amazing results as always. What is your fermentation temperature? Thanks!

Alex

Icelandr · « **Reply #736 on:** May 25, 2022, 10:21:32 AM »

Wonderful to see a post from you again Renato! I too have missed your posts, the presentation of your pizza is always so lively and well formed. More importantly the posts confirms you are indeed alive and well, though perhaps working more than relaxing and making pizza. I wish you all the best, try to sneak in a pizza once in a while.

Arne_Jervell · « **Reply #737 on:** May 25, 2022, 12:25:38 PM »

wow amazing pizza always!

Really happy to see a new post in this thread, like it has already been said, it is a great inspiration!

SAUZER.ITALY · « **Reply #738 on:** May 26, 2022, 02:20:19 AM »

Quote from: DoouBall on May 25, 2022, 10:16:55 AM

Amazing results as always. What is your fermentation temperature? Thanks!

Alex

Ciao Alex !! Thanks

, when I made the pizzas, the outside temperature was around 28 ° C, so I did all the leavening at 20 ° / 22 ° C.

SAUZER.ITALY · « **Reply #739 on:** May 26, 2022, 02:34:19 AM »

Quote from: Icelandr on May 25, 2022, 10:21:32 AM

Wonderful to see a post from you again Renato! I too have missed your posts, the presentation of your pizza is always so lively and well formed. More importantly the posts confirms you are indeed alive and well, though perhaps working more than relaxing and making pizza. I wish you all the best, try to sneak in a pizza once in a while.

My friend Greg!

it's always a pleasure to see your messages, and every now and then I also see your pizzas !! good boy. Unfortunately I have little time to devote to the passion Pizza due to work .. but .. every now and then I go back with my hands on the flour

) the passion remains in my heart ..