Pizza Making Forum

Pizza Making => Neapolitan Style => Topic started by: pizzanapoletana on March 07, 2005, 03:38:29 PM

Title: My Last Margherita
Post by: pizzanapoletana on March 07, 2005, 03:38:29 PM
This is my last creation. With a wet dough, it is normal not to have a perfect circular shape..
Title: Re: My Last Margherita
Post by: Pete-zza on March 07, 2005, 05:05:13 PM
PN,

Thanks for posting the photo so I can see what a real Neapolitan pizza looks like :).

If you will permit, I have a few questions. Was the pizza baked in a wood-fired oven? Is there a direct relationship between the amount of starter you use and the amount of bubbling in the crust? And, using the natural starter in a typical amount (such as recited in your recipe), how long will a dough made with the Caputo 00 pizzeria flour survive at normal room temperature before overfermenting?

Peter
Title: Re: My Last Margherita
Post by: pftaylor on March 07, 2005, 06:06:27 PM
pizzanapoletana,

I now have a visual goal to shoot for. Thank you for the inspiration. The only other time I have seen a true Neapolitan Margherita has been in books. Your latest creation is at a minimum, their very equal.

In examining the photo as closely as possible, I'm guessing that the tomato sauce is comprised of crushed tomatoes with no sauce whatsoever?

Also, is the basil cooked at the same time the pizza is put into the oven or is it added after coming out of the oven?

What size is the pizza? 12" or less?

I look forward to your response.
Title: Re: My Last Margherita
Post by: D.C. Pizza Master on March 07, 2005, 09:50:44 PM
what do you mean by wet dough?
Title: Re: My Last Margherita
Post by: pizzanapoletana on March 08, 2005, 06:06:23 AM
DC

For wet dough, I mean a very, but very idratated dough. The Panielli (dough ball) become all attached in the dough trays and you need to actually cut them with the scraper.

Ciao

Marco
Title: Re: My Last Margherita
Post by: itsinthesauce on March 08, 2005, 08:04:41 AM
PF,

I'm in Hollywood, FL on business...Franchise Meeting. I've looked up Anthony's in the phone book, with no luck. Can you tell me where they are located?
Title: Re: My Last Margherita
Post by: pftaylor on March 08, 2005, 09:49:25 AM
Bad news: Anthony's is closed on Tuesdays. But it is located at 2203 South Federal Highway, Ft Lauderdale, FL.

I will go back Wednesday night for dinner. If you are still in town let's meet.
Title: Re: My Last Margherita
Post by: itsinthesauce on March 08, 2005, 10:25:28 AM
Thanks for the info and the invite, but I'm leaving on Weds. morning. Rats!
Title: Re: My Last Margherita
Post by: D.C. Pizza Master on March 08, 2005, 04:15:39 PM
DC

For wet dough, I mean a very, but very idratated dough. The Panielli (dough ball) become all attached in the dough trays and you need to actually cut them with the scraper.

Ciao

Marco

ok..yes...i make wet dough then