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Author Topic: Carbon oven NP pies  (Read 4542 times)

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Offline Bill/SFNM

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Re: Carbon oven NP pies
« Reply #80 on: August 24, 2021, 03:55:32 PM »
I found some fresh yeast (CY) the other day. I canít remember the last time a made a dough with CY. So I asked Chau (@Jackie Tran) to share with me his expertise. Thank you, Chau, for your generous assistance. Here is my first attempt: 200g dough ball, 880F Fiesoli deck on turntable, 55 seconds.

 

Offline Jackie Tran

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Re: Carbon oven NP pies
« Reply #81 on: August 24, 2021, 07:48:49 PM »
Anytime Bill.  How was the pizza? Did the dough fuss much with opening?  How big were you able to get the skin at 200gm?

Offline Bill/SFNM

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Re: Carbon oven NP pies
« Reply #82 on: August 24, 2021, 07:59:55 PM »
Anytime Bill.  How was the pizza? Did the dough fuss much with opening?  How big were you able to get the skin at 200gm?

The pizza was great. Not as soft and tender as my normal NP sourdough, which is minimally worked. This one had a noticeably tighter gluten structure and mouthfeel, but was easily and evenly stretched to ~11". The plate above is 12". I have 5 more dough balls in the fridge, which haven't been proofed yet. I'll be baking them up over the next few days, as time permits. Thank you again, for all your help. 

Offline Jackie Tran

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Re: Carbon oven NP pies
« Reply #83 on: August 24, 2021, 09:06:48 PM »
You're welcome   Sounds like it was good but could have been better.  How proofed was your dough ball?  Below is an example of how well proofed my dough is.   These are 162 gms each and the tray is a 9x5 rectangular cake pan. 

Offline Jackie Tran

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Re: Carbon oven NP pies
« Reply #84 on: August 24, 2021, 09:09:31 PM »
Stretched and baked.   

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Offline Jackie Tran

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Re: Carbon oven NP pies
« Reply #85 on: August 24, 2021, 09:13:29 PM »
Using a very similar recipe and process I sent you.  The only difference is that these were balled right after the RT proof and before going into the fridge for 30hrs.

Very light and tender but I think a lot of that is in how thin these pies are 
« Last Edit: August 24, 2021, 09:15:21 PM by Jackie Tran »

Offline Jackie Tran

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Re: Carbon oven NP pies
« Reply #86 on: August 26, 2021, 05:25:12 PM »
Today's Bake.  Single stock stone, no mods.  900F floor temp.  KAAP, CY, 3% lard.  Light and crispy.
« Last Edit: August 26, 2021, 07:30:35 PM by Jackie Tran »

Offline Jackie Tran

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Re: Carbon oven NP pies
« Reply #87 on: August 26, 2021, 07:40:58 PM »
Undercarriage and a slice.

Offline billg

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Re: Carbon oven NP pies
« Reply #88 on: August 26, 2021, 07:48:29 PM »
Wow!!!!!!!!!

Offline dedede

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Re: Carbon oven NP pies
« Reply #89 on: August 27, 2021, 05:16:46 PM »
 :chef: AMAZING

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Offline Monkeyboy

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Re: Carbon oven NP pies
« Reply #90 on: September 13, 2021, 08:40:21 AM »
A batch of Neopolitans.
Caputo Pizzeria Flour (first time trying it - not sure if I prefer this or Super Nuvola)
65% hydration
230g dough balls
~6 hour room temp ferment, then bulk into fridge for 2 days.
Brought to room temp for an hour, then balled and put in proofing box for 4 hours before bake.
Have been progressively decreasing Instant dry yeast in my dough to try to get rid of the wild air bubbles - getting a bit better.

Typically launch with bottom stone at 750+ ish and top burner to low

1. Sauce, Broccolini, Sausage, Preserved Lemon bits, fresh mozzarella.
2. Mortadella, shredded mozzarella, pistachio oil
3. Sauce, Calabrese Salami, garlic, basil, fresh mozzarella.  Honey drizzle
4. The interesting one! (I loved bologna and cream cheese as a kid)  Boursin herbed cream cheese, Beef Bologna, garlic, mozzarella, teardrop peppers, pickled onions.  A bit too much cream cheese and not enough bologna flavor - but was better than it sound!
5. Enchilada sauce.  Roasted poblano peppers stuffed with Monterey Jack cheese - cut up.  Homemade salsa in a 'ring of fire' around crust.  Sour Cream drizzle.





Offline Jackie Tran

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Re: Carbon oven NP pies
« Reply #91 on: September 13, 2021, 08:56:59 PM »
Tried a new pie tonight.   Pesto, fresh mozz, & ham.   Pretty good.  I need to do less pesto next time. 

Offline Monkeyboy

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Re: Carbon oven NP pies
« Reply #92 on: October 03, 2021, 11:31:04 AM »
A few Neopolitan bakes in the Carbon oven....
Pies were about 220g each, Pannuzo was about 110g each
Caputo Super Nuvola flour
68% hydration
.1% IDY
2.5% salt
1.5% olive oil

Bulk ferment for about 10-12 hours at room temp
Ball and fridge in proofing box for ~24 hours
Took out of fridge about 2 1/2 hour before baking.

One of my better batches, fermentation air bubbles were much more controlled than my previous batches (using .3% IDY the .2% IDY)

Pannuzo
Sausage, garlic oil, roasted broccolini, fresh mozzarella


Doner Kebab
Garlic oil, mozzarella, doner meat, feta.  Finished with red cabbage and tsaziki sauce.

Salami
Garlic oil, red sauce, mozarella.  Napoli salami, garlic.  Finished with honey.


Zucchini
Oil, shredded mozzarella.  Zucchini slices, rosemary crust.  preserved lemon bits.  Finished with homemade lemon ricotta.

Offline Jackie Tran

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Re: Carbon oven NP pies
« Reply #93 on: October 08, 2021, 10:02:47 AM »
Late night bake. 
8hrs RT bulk, 33 hr Cold ball, 7 hr cool proof. 55s bakes.

Offline Jackie Tran

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Re: Carbon oven NP pies
« Reply #94 on: October 20, 2021, 11:39:26 PM »
A Da Michele looking crust from the Carbon oven.

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Offline Jersey Pie Boy

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Re: Carbon oven NP pies
« Reply #95 on: October 21, 2021, 04:40:52 AM »
Excellent of course...and now,, Time for them to start trying to emulate Chau pies :)
.they should shoot for Reply 86!

Offline ilya_n

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Re: Carbon oven NP pies
« Reply #96 on: October 21, 2021, 03:54:39 PM »
Chau - seems like the mixer is put to a very good use!!! :) Keep them coming!

Offline Monkeyboy

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Re: Carbon oven NP pies
« Reply #97 on: October 24, 2021, 10:03:18 AM »
A batch of Neopolitans in Carbon oven.
Caputo Super Nuvola
65% hydration
.1% IDY
2.5% salt
2% oil
10 hour room temp bulk ferment
24 hour cold ferment
Brought out 2 hours before baking.
Stretched these a little thinner than normal
Baked at a little hotter floor temp - was probably at 825 ish this time

1. Italian Sausage, onion slivers, garlic.  Red Sauce and Shredded Mozz
2. Portabello Mushroom - precooked these hard in a cast iron pan to remove moisture.  Then added back some white wine, herb de provance, butter, garlic.  Red Sauce, shredded mozzarella, dried rosemary crust.  Near finish, I drizzled some quick Alfredo sauce on the pie - then finished baking.  This was surprisingly delicious!  Next time, I'd do the mushrooms as chunks instead of slices.
3. Soprasetta with sliced Papadew peppers.  Red Sauce, fresh mozzarella, garlic.  Finished with Hot Honey
4. Andoullie.  Red Sauce, garlic, Caramelized onions, dehydrated tomatoes, smoked Andoullie Sausage, shredded mozz.  The tomatoes got kind of lost in the mix - otherwise - a big hit.


Offline Icelandr

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Re: Carbon oven NP pies
« Reply #98 on: October 24, 2021, 10:42:49 AM »
Nice pizza, perhaps start your own thread to showcase your progress?
Greg
PizzaParty 70x70, saputo floor

Offline Monkeyboy

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Re: Carbon oven NP pies
« Reply #99 on: October 24, 2021, 03:40:03 PM »
Nice pizza, perhaps start your own thread to showcase your progress?

Apologies...I assumed by the title that it was a thread for anyone's Neopolitan pies in a Carbon oven.
I did not mean to step on anyone's toes.

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