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Author Topic: Neapolitan with a twist  (Read 536 times)

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Offline billg

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Neapolitan with a twist
« on: November 23, 2021, 06:24:54 PM »
Hey guys,
I sold my oven over the summer and haven't made pizza in while.  This was made with King Arthur AP flour, IDY, 62% hydration with grande WMM, pepperoni, Sclafani San Marzano Tomatoes, and basil, with Reggiano Parmesan grated post bake and Mikes Hot honey.  Cooked for 75 seconds at 820F.  It was delicious.  Dough was fermented for 48 hours at 62f mixed in a Sunmix10. 

Offline tlb2017

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Re: Neapolitan with a twist
« Reply #1 on: December 07, 2021, 10:37:40 AM »
What oven did you use?

Offline SonVolt

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Re: Neapolitan with a twist
« Reply #2 on: December 07, 2021, 11:01:18 AM »

Offline Heikjo

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Re: Neapolitan with a twist
« Reply #3 on: December 07, 2021, 03:56:00 PM »
That must be the twist. Making a Neapolitan without an oven.

«Pizza oven sellers hate this trick - click the link to see more»
Heine
Oven: Effeuno P134H

Offline Yael

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Re: Neapolitan with a twist
« Reply #4 on: December 08, 2021, 01:21:22 AM »
That must be the twist. Making a Neapolitan without an oven.

«Pizza oven sellers hate this trick - click the link to see more»

 :-D :-D :-D
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

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Offline billg

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Re: Neapolitan with a twist
« Reply #5 on: December 09, 2021, 04:03:43 PM »
Hey guys,
The oven came with the house a friend bought.  It was already built when he bought the house so he didn’t have any info on it.  We were making Margarita pies and ran out of buffalo mozzarella .  I ran home and grabbed some grande WMM and used some store bought pepperoni.  This pie was about using whatever we had left for ingredients and turned out to be my favorite.  I guess that’s the twist 😜.

Offline Wario

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Re: Neapolitan with a twist
« Reply #6 on: December 12, 2021, 01:18:50 PM »
It looks very good!  :drool:

Offline billg

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Re: Neapolitan with a twist
« Reply #7 on: December 12, 2021, 04:26:54 PM »
It looks very good!  :drool:

Thank U!!!!!

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