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Neapolitan Style / Re: Just finished VPN America's class in LA
« Last post by Mario M on Today at 02:07:35 PM »Throw them an email. Just Google vpn America's class
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by rp0806 on Today at 02:03:23 PM »Pepperoni pizza done in the Fontana at 630F or so. Perhaps my best pizza yet.
That's almost my platonic ideal of pizza.
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Cookbook Reviews / Re: Pizza book
« Last post by ptix on Today at 12:07:44 PM » When I 1st started making pizza in my home oven, I used Jim Lahey's no knead pizza dough recipe and produced excellent results. Then I got the Ooni Pro and without researching Neapolitan pizza, used the same recipe and launched all the toppings off my dough and into the oven (due to the higher hydration). I eventually got the right info on this forum and now Neapolitan is one of my favorite foods. I use some books as reference such as The Pizza Bible, Pizza Camp, Bonci's Pizza, Pizza Alba Pezzone, Coccia's Neapolitan Pizza, and Casucci's The Perfect Pizza Dough.
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General Pizza Making / Re: Finally used the Ooni Koda 16!
« Last post by mvnolan on Today at 11:46:23 AM »Fired it up again last night, made 6 pies. Most were simple pep, but this one was a shrimp concoction a friend made. Getting good at this. It was the only pic that got taken. We might have been too busy eating and drinking to snap photos.
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Neapolitan Style / Re: Just finished VPN America's class in LA
« Last post by Mario M on Today at 11:36:59 AM »I'm not minimizing the benefit of hands-on learning from an experienced person, but it's expensive.
No joke. My business partner paid for it, thank God lol. It was really fun though and the experience with the dome oven was a massive help so I'm grateful
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Neapolitan Style / Re: Just finished VPN America's class in LA
« Last post by Mario M on Today at 11:33:38 AM »I think your correct. Looking at his limited posts on the site it looks like just opened a restaurant and makes large amounts of dough. Also he said the was a week.Monday - Thursday. We made dough everyday for the next day, except Thursday of course since that was the last day.
Still think the day class would be fun and informative
Jerry
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Neapolitan Style / Re: Just finished VPN America's class in LA
« Last post by Mario M on Today at 11:32:30 AM »With 100 pizzas, plus "in the class that week" it sounds like he probably did the 3 or 5 day course. But if they did that in the one day course, wowie... that would be pretty intense hands-on experience!Throw them an email. Just Google von America's class
It does seem like there are a few of us in so cal. I wonder, with enough interest from here, perhaps we could reach out and see if they could do a group discount or something? Thoughts?
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Dough Clinic / Re: Is my dough over proofing?
« Last post by fitzgen on Today at 11:31:59 AM »When you do a room temp bulk ferment, how do you stop the yeast from taking off?
I feel as though if I did that I would end up with an over fermented dough and no yeast left.
Do you add more yeast or more salt to slow the yeast?
Thanks
Add less yeast. There are pinned threads that have yeast growth prediction models to tell you how much yeast to use based on your fermentation time and temperature.
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Neapolitan Style / Re: Just finished VPN America's class in LA
« Last post by Mario M on Today at 11:31:26 AM »You two made over 100 pizzas?? Thats great. So lots of practice stretching dough. What did you do with all the pizzas. Im a pig and can eat a lot but thats more than I can handle
I dont use a wfo but will have to look into this just for the fun and stretching techniques.
Most of the pizzas are donated to an orphanage nearby, Peppe also let's people who work nextdoor have some. We also ate a lot while we're working. That week I probably ate around 20 pizzas 🤦😂
For stretching they teach the slap technique which is the traditional technique. Everything is done by the traditional methods and they frown upon any deviation.
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Neapolitan Style / Re: Just finished VPN America's class in LA
« Last post by Mario M on Today at 11:28:15 AM »Would really like more info on this, sounds like a fun event!Ask me anything