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Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO!  (Read 981456 times)

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Offline Neopolitan

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3100 on: September 15, 2016, 03:05:26 PM »
Wow amazing video of the pizzaiolo that I desire most to visit and dine with!


Thnx, Merci, Dank U wel Sub,

(Only down side is that the cues outside of his place will become longer and longer :-[)

Case

Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3101 on: September 23, 2016, 08:03:17 AM »
De rien !


Only down side is that the cues outside of his place will become longer and longer

Yes but it will be good for the neighborhood, I love his approach.


Another beautiful program featuring Franco Peppe.

http://www.dailymotion.com/video/x4ue7re

Offline Neopolitan

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3102 on: September 23, 2016, 02:46:56 PM »
Ofcourse,

I should not be egocentric on sharing such a living artisan treasure with the rest of pizza aficionado's.
I think sharing a common passion is twice the enjoyment!!

Loved the programme on Caserta's artisinal products, Franco is a advocate of the Conciato Romano cheese. I have never tasted it but it does look interesting.

Did you create a database with al the interesting info, photo and videos you collected on Pizza, Pizzaioli, and Forni?
« Last Edit: September 23, 2016, 02:51:27 PM by Neopolitan »

Offline Pulcinella

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3103 on: December 14, 2016, 05:37:55 PM »
da michele videos






Offline Pulcinella

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3104 on: December 18, 2016, 05:13:55 PM »
Ciro Salvo dough on Il Mattion TV

http://m.ilmattino.it/video/salvo_laquo_la_mia_pizza_di_natale_col_soffritto_sulle_note_di_pino_daniele_raquo-2147088.html

750 gr di farina 00 o 0
500 ml di acqua
25 gr di sale fino
1 gr di lievito fresco

Sciogliere il lievito in acqua. Unire la farina gradatamente fino a completo assorbimento. Lavorare l'impasto con i pugni. Quando il composto è ancora grezzo aggiungere il sale e continuare fino a renderlo omogeneo. Lasciar riposare 15 minuti. E quindi formare 5 panetti da 250 gr ciascuno. Lasciar lievitare per almeno 12 ore.

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Offline parallei

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3105 on: December 18, 2016, 05:29:45 PM »
Ciro Salvo dough on Il Mattion TV

Sciogliere il lievito in acqua. Unire la farina gradatamente fino a completo assorbimento. Lavorare l'impasto con i pugni. Quando il composto è ancora grezzo aggiungere il sale e continuare fino a renderlo omogeneo. Lasciar riposare 15 minuti. E quindi formare 5 panetti da 250 gr ciascuno. Lasciar lievitare per almeno 12 ore.

Dissolve yeast in water. Add the flour gradually until completely absorbed. Knead the dough with your fists. When the mixture is still raw add salt and continue to make it homogeneous. Let stand 15 minutes. And then form 5 loaves of 250 grams each. Let rise for at least 12 hours.

Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3106 on: December 19, 2016, 02:24:28 PM »
http://www.dissapore.com/pizzerie/roma-antica-pizzeria-da-michele/

Keep posting guys, we will make Omid return  :P

Offline thezaman

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3107 on: December 20, 2016, 07:26:00 AM »
 on the ciro salvo video that is a very thick pizza sauce.Puree added?
« Last Edit: December 20, 2016, 01:51:16 PM by thezaman »

Offline Icelandr

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3108 on: December 27, 2016, 10:16:53 PM »
Happy Holidays to you and your family Omid and a Happy Prosperous New Year! I hope you are still learning and enjoying your culinary pursuits, thank you for your contributions.

Offline sub

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Offline napoletana4germany

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3110 on: January 10, 2017, 09:35:53 AM »
The new school of Napoletana
aka
The scissor brothers ;-)
Anyway, I'm looking forward to return to Napoli one day and check out the changes.

Offline hotsawce

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3111 on: February 10, 2017, 04:47:02 PM »
The Da Michele videos are very eye opening. Do we know definitively what the dough process is?

Offline Jackie Tran

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3112 on: February 25, 2017, 08:32:39 AM »
Whenever I bake barbari breads (or NY-style pizzas) in the oven, I need to take out the biscotto tiles and use the original oven floor which results in a much, much better bake. If I bake a barbari bread on the biscotto tiles, the bottom of the flatbread does not bake in tandem with the top. In other words, the top gets done before the bottom. (Like Neapolitan pizza and unlike most Western breads, barbari needs live flames during baking, which takes about 9-11 minutes at 250°C or 482℉ on the floor.) I presume this has to do with the low thermal conductivity of the biscotto tiles which do not seem to work well for baking breads or NY-style pizzas in my particular oven. I wonder if others, who have installed Saputo biscotto tiles in their masonry wood-fired ovens, have had similar experience.

In case you are interested to know about barbari breads, here is a comprehensive thread I created on the subject:

http://www.thefreshloaf.com/comment/279922#comment-279922

Good day!

Omid

Omid, I no longer have a masonry WFO, but I do use the saputo tiles in my Pizzone Pizza oven and have noticed the same thing.  This is why I bought a steel plate to go on top of the saputo tiles to help balance the heat when baking NY style pizzas.  The steel plate does a good job of bring back that balance but can also be too conductive.   I have to bring the floor below 600F or it will burn the bottoms of my NY style pizzas.  I have only had time to do a few test and need to do more, but this is what I've noticed so far. 

Chau

Offline kurbanlikkedi

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3113 on: April 23, 2017, 06:22:57 PM »
anyone any idea what brand dual arm mixer Carlo Sammarco is using for his high hydration dough? only the last few letters are visible..

« Last Edit: April 23, 2017, 07:49:16 PM by kurbanlikkedi »

Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3114 on: April 24, 2017, 03:25:39 AM »
It's a Bernardi BT50

Impastatrice bracci tuffanti Bernardi BT50, adatta per impasti base per pane, pizza, brioches. Capacità farina 3-30 kg, capacità impasto 5-45 kg. Volume vasca 60 lt (d.50x34h). 400 volt, 1500 watt. Disponibile a 1 e a 2 velocità. Velocità bracci 40 batt/min. Dimensioni cm. 53x81x98 (lxpxh). Peso 135 kg. Indicata per l’uso in pasticceria e panetteria, ideale fino a 10 impasti giornalieri. Impastatrice a bracci tuffanti a vasca estraibile. Nella vasca, dove vengono posti gli ingredienti, i due bracci effettuano un movimento che simula il lavoro manuale, ottenendo così un impasto perfettamente ossigenato. A lavoro ultimato le operazioni di pulizia sono facilitate dalla totale estraibilità della vasca e degli utensili di impasto.

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Offline Antilife

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3115 on: April 24, 2017, 03:27:00 AM »
now Sammarco change for a spiral mixer

Offline kurbanlikkedi

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3116 on: April 24, 2017, 05:41:50 AM »
now Sammarco change for a spiral mixer

why a spiral mixer? a dual arm mixer is much better specially for high hydration doughs isnt it? i would understand a fork mixer but spiral?


Offline kurbanlikkedi

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3117 on: April 24, 2017, 05:42:29 AM »
It's a Bernardi BT50

Impastatrice bracci tuffanti Bernardi BT50, adatta per impasti base per pane, pizza, brioches. Capacità farina 3-30 kg, capacità impasto 5-45 kg. Volume vasca 60 lt (d.50x34h). 400 volt, 1500 watt. Disponibile a 1 e a 2 velocità. Velocità bracci 40 batt/min. Dimensioni cm. 53x81x98 (lxpxh). Peso 135 kg. Indicata per l’uso in pasticceria e panetteria, ideale fino a 10 impasti giornalieri. Impastatrice a bracci tuffanti a vasca estraibile. Nella vasca, dove vengono posti gli ingredienti, i due bracci effettuano un movimento che simula il lavoro manuale, ottenendo così un impasto perfettamente ossigenato. A lavoro ultimato le operazioni di pulizia sono facilitate dalla totale estraibilità della vasca e degli utensili di impasto.

sub thanx a lot

Offline Antilife

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3118 on: April 24, 2017, 05:49:10 AM »
why a spiral mixer? a dual arm mixer is much better specially for high hydration doughs isnt it? i would understand a fork mixer but spiral?
No, spiral  is the best mixer for high hydratation. I have a diving arms for neapolitan dough and a spiral for Teglia Romana (hydros 》80%). You can reach easilly  80/85% with Diving Arms, but is more longer and difficoult to reach!!

Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3119 on: April 24, 2017, 05:55:20 AM »
« Last Edit: April 24, 2017, 06:39:53 AM by sub »

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