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Author Topic: Showing my Neapolitan progress.  (Read 7443 times)

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Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #60 on: August 29, 2022, 01:46:48 PM »
Been a while since I made some NP!

Offline Mark Polo

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Re: Showing my Neapolitan progress.
« Reply #61 on: August 31, 2022, 11:44:59 AM »
Nice pies.  Oven temps?

Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #62 on: September 01, 2022, 11:13:43 PM »
Nice pies.  Oven temps?

910 F on the stone.

Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #63 on: September 03, 2022, 07:41:35 PM »
Baked in 45 seconds at 950 F.

Offline TXCraig1

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Re: Showing my Neapolitan progress.
« Reply #64 on: September 04, 2022, 04:54:14 PM »
Very nice!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Offline Mark Polo

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Re: Showing my Neapolitan progress.
« Reply #65 on: September 05, 2022, 12:40:44 PM »
You nailed it - I like 950.  At 225 grams, 14 inches is very thin.  Da Michele is similar.  I do find it challenging not to tear the dough while spinning it in the oven...have you torn any?  What is your stone?  Do you dome the pie towards the end? 

Offline TXCraig1

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Re: Showing my Neapolitan progress.
« Reply #66 on: September 05, 2022, 01:10:51 PM »
That's not 14" is it?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #67 on: September 05, 2022, 02:41:46 PM »
That's not 14" is it?

It was 160 grams stretched to 11" ! It is kinda crazy how it doesn't look that thin.

Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #68 on: September 05, 2022, 03:23:48 PM »
Sourdough Marg using Craig's process. I think I could have let the dough proof more.

Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #69 on: October 04, 2022, 05:44:42 PM »
Neapolitan just doesn't look right without Basil. Tried my best impression of @Jackie Tran 's ultra thin Np pies.

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Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #70 on: October 08, 2022, 05:32:06 PM »
Solid 55 second bake!

Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #71 on: October 11, 2022, 03:46:39 PM »
Both baked in 45 seconds. The texture was unbelievable. So light, tender, and crispy.

Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #72 on: November 07, 2022, 11:22:11 AM »
42 second Neapolitan bake. I was inspired by Chau Tran to make a super thin NP.

Offline TXCraig1

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Re: Showing my Neapolitan progress.
« Reply #73 on: November 07, 2022, 11:26:10 AM »
Looking good.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline deb415611

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Re: Showing my Neapolitan progress.
« Reply #74 on: November 07, 2022, 11:59:49 AM »
Deb

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Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #75 on: November 13, 2022, 06:10:06 PM »
Tried my hand at making a "Tokyo style Marg". Baked in 90 seconds at 800 F.

Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #76 on: November 27, 2022, 04:40:10 PM »
Jamon Serrano, Quince Jam, Whipped Ricotta, Goat Cheese, and Lemon Zest.

Offline Wario

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Re: Showing my Neapolitan progress.
« Reply #77 on: November 28, 2022, 08:19:10 AM »
Looks superb!  :drool:

Offline 9slicePie

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Re: Showing my Neapolitan progress.
« Reply #78 on: November 28, 2022, 04:11:59 PM »
Pizzaman106,

What oven do you use for these?

Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #79 on: December 01, 2022, 02:29:19 AM »

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