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Author Topic: Ardore Oven Neapolitans  (Read 302 times)

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Offline Edward Lem

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Ardore Oven Neapolitans
« on: July 20, 2021, 11:54:15 PM »
Some Neapolitan style pizzas with my Pizza Party Ardore oven.  A Margherita,  Anchovy marinara with capers and sliced potatoes, bacon, mushrooms and truffle oil.  I enjoy my pizzas with a nontraditional Neapolitan crispy bottom texture.  Therefore it takes a little more finesse and effort in the baking process to achieve a NY style crispy bottom while not over charring the crust.  00 Caputo, 65% hydration, 12 hour room temp ferment and a 24 hour cold ferment.
« Last Edit: July 21, 2021, 07:44:07 AM by Edward Lem »
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Offline billg

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Re: Ardore Oven Neapolitan
« Reply #1 on: July 21, 2021, 01:15:07 AM »
 :drool:

Offline HansB

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Re: Ardore Oven Neapolitans
« Reply #2 on: July 21, 2021, 09:26:08 AM »
Is that a one piece stone? I can't see the seam between the two stones.
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Offline Edward Lem

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Re: Ardore Oven Neapolitans
« Reply #3 on: July 21, 2021, 09:48:00 AM »
Is that a one piece stone? I can't see the seam between the two stones.

Yes, good eyes.  I originally bought the Ardore with Saputo stones.  But I was not satisfied with the level of crispness on the bottom crust that I personally desire. The new stones were bought locally.  They are double layered and retain heat well.  It reaches 850F in about 25 minutes.   
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Offline HansB

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Re: Ardore Oven Neapolitans
« Reply #4 on: July 21, 2021, 10:03:58 AM »
Ah, thanks. I'm not an anchovy fan but that pizza looks really good!
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Offline Edward Lem

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Re: Ardore Oven Neapolitans
« Reply #5 on: July 21, 2021, 10:26:39 AM »
Ah, thanks. I'm not an anchovy fan but that pizza looks really good!

Thank you kindly!
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Offline Edward Lem

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Re: Ardore Oven Neapolitans
« Reply #6 on: July 22, 2021, 04:26:43 AM »
Being that Taiwan is an island country I am very fortunate to have access to daily fresh seafood at any market.  This is a seafood pizza from fresh squid and shrimp on a base crafted with pesto sauce.  Time is of the essence when topping with pesto sauce and fresh wet ingredients.  Everything needs to be in place beforehand in order to launch it timely to prevent the skin from sticking to the peel.
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Offline Edward Lem

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Re: Ardore Oven Neapolitans
« Reply #7 on: July 23, 2021, 01:33:07 PM »
Clam, bacon and roasted corn.  65% hydration, 12 hour room fermentation plus a 48 hour cold refrigeration fermentation.

 
« Last Edit: July 23, 2021, 01:44:11 PM by Edward Lem »
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Offline Jon in Albany

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Re: Ardore Oven Neapolitans
« Reply #8 on: July 23, 2021, 01:50:59 PM »
That looks great.

Offline Edward Lem

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Re: Ardore Oven Neapolitans
« Reply #9 on: July 23, 2021, 02:05:33 PM »
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Offline billg

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Re: Ardore Oven Neapolitans
« Reply #10 on: July 23, 2021, 02:31:40 PM »

Beautiful Pies!!!!!!! :drool:
« Last Edit: July 23, 2021, 03:53:58 PM by billg »

Offline Edward Lem

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Re: Ardore Oven Neapolitans
« Reply #11 on: July 23, 2021, 11:25:28 PM »
Beautiful Pies!!!!!!! :drool:

Thanks again!
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Offline Edward Lem

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Re: Ardore Oven Neapolitans
« Reply #12 on: July 23, 2021, 11:39:11 PM »
Up until April I was in not so ideal conditions for making dough as well as baking pizzas because of lack of a controlled air conditioned environment.  Therefore because of the humidity and the damp environment my previous dough hydration was 58-60% with lower yeast levels.  Now that I am in a stable environment the past 3 months and now have time for more experimenting, I upped the hydration to 65% and with corresponding higher yeast.  I am very happy now with the overall dough making and baking process.  This week I wanted to experiment again with a small batch with 75% hydration.  It was very tedious to work with from mixing, to kneading to balling.  The dough was very sticky to work with.  After a 12 hour room temp ferment plus a 48 hour cold refrigeration ferment, 1st picture is the comparison of both rested dough prior to baking with the left side is the 75% hydration and the right side is the 65% hydration.  The 75% hydration was very quick and easy to stretch.  That was the immediate noticeable difference. Just shaping circular on the bench with both hands down.  No slapping and no fist stretching required.  This is my first attempt at a Canotto style Neapolitan at 75% hydration.  Texture was fine but not the wider crust rise I was hoping for.   

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Offline Edward Lem

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Re: Ardore Oven Neapolitans
« Reply #13 on: July 30, 2021, 06:34:16 AM »
I forwent the 75% hydration testing as it was a little too labor intensive to manage the stickiness of the dough.  This next pizza is from at 70% hydration experimental batch and I am very pleased with the overall dough process to the final pizza texture.  24 hr room temp fermentation plus an additional 24 hr cold temp refrigerator fermentation to a 2.5 hr room temperature pre bake rise. This is a white pizza salami, ricotta, jalapeņos and red chili peppers.



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