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Author Topic: Napolitan verace pizza with natural yeast  (Read 61241 times)

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Offline George_M

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Re: Napolitan verace pizza with natural yeast
« Reply #460 on: February 12, 2018, 02:15:49 PM »
Excellent pies!!
As for the sauce,which is your recipe? :D

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #461 on: February 13, 2018, 03:25:10 AM »
I never would have thought of putting Sichuan pepper on that pizza. Very interesting. How was it?

Hi Craig ! , The spicy spicy aroma of pepper enhances the sweetness of Tropea onion and the acidity of stracchino. I suggest you try it  :pizza:

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #462 on: February 13, 2018, 03:26:39 AM »
Excellent pies!!
As for the sauce,which is your recipe? :D

Thanks George ! We use the San Marzano tomato with 11 grams of salt per kilo.

Offline amih77

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Re: Napolitan verace pizza with natural yeast
« Reply #463 on: Today at 02:53:40 AM »
Hi guys
Here are the latest pizza on Sunday evening.
1000 grams flour Marine Mill 00, 70% hydration 29 grams of salt - 75 grams mother paste.
5 hours of self-service + 9 hours + 10 hours temperature 22 C for leavening.
Cooking 60/65 seconds - Wood oven 550 C.

CONDIMENTS:

first pizza: Yellow tomato, mozzarella agerola, toma cheese, borratane onions in sweet and sour and taggiasca olives

second pizza: Tomato, Taggiasca olives, broccoli, garlic and oregano

third pizza: tomato, cooked ham, friarielli, agerola and smoked buffalo

fourth pizza: agerola mozzarella, toma cheese, tropea onion, spring onion, sechuan pepper

Hi SAUZER,

I'm noticing you are going higher in hydration - do you think the taste and texture improves because of that? Interesting that the "formal" VPN recipe calls for less than 60% water..

I'd like to hear your thoughts!

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