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Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO!  (Read 981847 times)

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Offline pizzablogger

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #1080 on: December 29, 2011, 03:31:05 PM »
One is clearly a pain in the arse to operate!  :)
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #1081 on: December 30, 2011, 02:21:55 AM »
Tonight's bake (using Santos, Caputo Pizzeria flour, 62% hydration, 3% salt, 2.5% crisceto, 2+26 hours of fermentation in controlled room temperature, & home gas oven):
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #1082 on: December 30, 2011, 02:23:13 AM »
Continued . . .
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #1083 on: December 30, 2011, 02:24:40 AM »
Continued . . .
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #1084 on: December 30, 2011, 02:26:01 AM »
Continued . . .
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

A D V E R T I S E M E N T


Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #1085 on: December 30, 2011, 02:26:58 AM »
Continued . . .
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Pizza01

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #1086 on: December 30, 2011, 12:59:51 PM »
amazing pizzas!

amazing photos!

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #1087 on: December 31, 2011, 02:09:29 AM »
Last night's test pizza!
___________________________________________________________________
Flour: 1000 gr. Caputo Pizzeria (Datum Point)
Water: 610 gr. (61%)
Sea Salt: 29 gr. (2.9%)
Crisceto: 15.50 gr. (1.55%)
___________________________________________________________________
Direct Method: Water ➡ Salt ➡ Crisceto ➡ Flour = Pasta (73.2° F)
Mix & knead time (using Santos fork mixer): 4 Minutes  
___________________________________________________________________
1st Fermentation (in mass): 1 hour at controlled room temperature
2nd Fermentation (in balls): 71 hours in the marble chambers
___________________________________________________________________
Modified Home Gas Oven Temperature: 949° F (floor)
Bake time: 63 Seconds
___________________________________________________________________

I did not have any basils, so I used spinach leaves to decorate the test pizza!!!
« Last Edit: January 05, 2012, 04:17:58 AM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #1088 on: December 31, 2011, 02:10:16 AM »
Continued . . .
« Last Edit: December 31, 2011, 04:55:29 AM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #1089 on: December 31, 2011, 02:11:19 AM »
Continued . . .
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

A D V E R T I S E M E N T


Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #1090 on: December 31, 2011, 02:11:46 AM »
Continued . . .
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline salvatoregianpaolo

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #1091 on: December 31, 2011, 02:29:44 AM »
Omid,

Stunning!  Your pictures say a thousand words.

Salvatore

Offline TXCraig1

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #1092 on: January 01, 2012, 11:20:51 PM »
Stunning!  Your pictures say a thousand words.

And leave me speechless.

Bravo!

CL
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Bobby Martino

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #1093 on: January 01, 2012, 11:50:03 PM »
Omid,
You are truly one of the chosen ones to produce a tongue's glove.  I love your depth and enthusiasm.  I can't wait for you to come to Twain Harte to make pizza together.  My ovens beckon your soft touch and humble spirit to cook in harmony with another very old soul with an equal passion to produce such a lovely product.  My brother congratulations!! on your recent move back to your true love.  I will await your arrival with anxious passion to produce together the pizza the whole world loves!!

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #1094 on: January 02, 2012, 06:30:48 AM »
amazing pizzas!

amazing photos!

Omid,

Stunning!  Your pictures say a thousand words.

Salvatore

And leave me speechless.

Bravo!

CL

Omid,
You are truly one of the chosen ones to produce a tongue's glove.  I love your depth and enthusiasm.  I can't wait for you to come to Twain Harte to make pizza together.  My ovens beckon your soft touch and humble spirit to cook in harmony with another very old soul with an equal passion to produce such a lovely product.  My brother congratulations!! on your recent move back to your true love.  I will await your arrival with anxious passion to produce together the pizza the whole world loves!!

Dear friends, I humbly convey to you my gratitude for your generous compliments! THANK YOU!

Well, 2011 is behind us. Since March of 2011 until present, I have baked over 800 pizzas at home. (You should see my gas bills and the kitchen ceiling right above my gas oven!) I must thank my wife, co-workers, neighbors, and the homeless in my neighborhood who have helped the pizzas not to go to waist.

Truly, it is fascinating how this ancient piece of cultural artifact, the pizza, from Naples has captivated us all. I mean, see how much efforts and how many hurdles we all go through in order to live up to the ideal. Back in 1986, I met a gentleman, in Dothan, Alabama, who had never been to a Neapolitan pizzeria, let alone to Naples—yet he was madly passionate about that which he had never seen, touched, and tasted in person. All he had seen were merely few Neapolitan pizza photos along with some inspiring stories behind them. (No such thing as the internet back in those days!) Nevertheless, he put together a great Neapolitan style pizza, baked in his homemade wood-fired oven. I call that, in the words of the Danish philosopher Søren Kierkegaard, "infinite interest in the existence of the other", or in short, "love". (Of course, Kierkegaard by the "other" meant another "human being" instead of an inanimate object.) Happy New Year everyone!

Respectfully,
Omid
« Last Edit: January 02, 2012, 08:32:58 AM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

A D V E R T I S E M E N T


Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #1095 on: January 02, 2012, 07:42:24 AM »
Here is a demonstration of how high heat changes everything. The 1st and 3rd pictures below illustrate the pizza I baked in my home gas oven two nights ago at 949° F (floor) for 63 seconds, while the 2nd and 4th pictures below show the pizza I baked in the same oven last night at 598° F (floor) for 4 minutes and 53 seconds. Outstanding difference! The "Caputo Pizzeria" dough for each pizza was prepared with the same recipe, quantity of ingredients, methods, and fermentation period as in Reply #1087. High heat definitely makes a substantial difference in both texture and flavor of the crust. During the long bake time (4 minutes and 53 seconds) of the last night's pizza, the crust became dehydrated and lost its tenderness. It was, nevertheless, tasty!
« Last Edit: January 02, 2012, 07:54:46 AM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline TXCraig1

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #1096 on: January 02, 2012, 09:39:21 AM »
Omid,

What was the temperature for the 71 hours in the marble chambers?

Regards,

Craig
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline salvatoregianpaolo

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #1097 on: January 02, 2012, 09:46:00 AM »
Omid,

Those pictures are a revelation.  My pies seem to fall in between the two extremes, but I am now convinced the only way I can move in the right direction is more heat.  Can you tell me how long your pre-heat time is to obtain 900+ degrees?  I think I may experiment this week with moving my stone back to the floor of the oven and constructing a dome similar to what you have done. 

Grazie tante,
Salvatore

Online DannyG

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #1098 on: January 02, 2012, 09:52:03 AM »
Omid,
I've noticed that you vary your bulk to balled fermentation times, although it always seems to be relatively short bulk to long balled. Have you done much experimentation and would you share how you determine your times?

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #1099 on: January 02, 2012, 04:19:09 PM »
Dear Craig, before I disclose the temperature range for fermenting and leavening the referenced dough, I need to point out that the starter culture I used is new, from Iran. Further, its fermentative properties can be characterized, at this juncture, as slow-acting and much less lactic than other cultures that I have used before. In addition, please keep in mind that I used the direct method of dough production: (1) all the salt was fully dissolved in all the water, (2) all the culture was fully dissolved in the salt-water, (3) and at last the flour was introduced in the mixture, whereby mechanized mixing & kneading began. A main objective by making the dough was to test the propensities of the new culture. The following are the temperatures for the referenced dough:

1st Fermentation (in mass) for 1 hour: 76° F in the kitchen (on the countertop)
2nd Fermentation (in balls): 71 hours in two separate marble chambers:
      1) First Phase: about 67 hours at about 43° - 49° F (First Chamber)
      2) Second Phase: about 3 hours at about 59° - 62° F (Second Chamber)
      3) Third Phase: about 1 hour at about 72° - 74° F (Indoor)

The first marble chamber is situated below the house, on the cold concrete foundation, which is easily accessed through a hatch on my bedroom floor. Basically, it functions as a cellar. The temperature and humidity level inside the chamber is monitored via a wireless transmitter, placed inside the chamber, that transmits the data to a receiver or module inside the kitchen. The first picture below, shot some minutes ago, shows the marble chamber in action. And, the second picture illustrates the temperature inside the chamber. The second chamber is situated inside a room (the coldest spot) in the house. If needed, I can use some ice packs or heating pad to control the temperature inside the chamber. I hope this helps. Have a great day!
« Last Edit: January 02, 2012, 04:33:19 PM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

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