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Author Topic: Napolitan verace pizza with natural yeast  (Read 61174 times)

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Offline CaptBob

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Re: Napolitan verace pizza with natural yeast
« Reply #440 on: November 27, 2017, 03:18:15 PM »
  :chef: :chef: :chef:!!!
Bob

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #441 on: November 28, 2017, 01:47:12 AM »
Thanks Bob  8)

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #442 on: January 03, 2018, 06:39:47 AM »
here is my pizza on December 31 .. to finish well the year.  :pizza:
Hydration 67%
1000 gr. Flour 00
75% natural yeast
29 gr salt

autolysis dough 4 hours + 9 + 10.

cooking 60/70 seconds.


Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #443 on: January 03, 2018, 06:46:11 AM »
.....

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #444 on: January 03, 2018, 06:48:35 AM »
.....

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Offline pizzadaheim

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Re: Napolitan verace pizza with natural yeast
« Reply #445 on: January 03, 2018, 09:08:20 AM »
Bravo Sauzer! Quale forno a legna usi?

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #446 on: January 04, 2018, 02:37:54 AM »
Bravo Sauzer! Quale forno a legna usi?

Grazie  ;D utilizzo Alfa Refrattari con aggiunta di biscotto Saputo.

Offline Icelandr

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Re: Napolitan verace pizza with natural yeast
« Reply #447 on: January 04, 2018, 12:03:55 PM »
Happy New Year Renato! Once again wonderful Pizza- I love the even colouring of the crust, something I have been striving for but not yet achieved. I hope it is your skill not the oven - my oven I can’t change but I can still learn.
All the very best to you.

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #448 on: January 05, 2018, 03:05:48 AM »
Happy New Year Renato! Once again wonderful Pizza- I love the even colouring of the crust, something I have been striving for but not yet achieved. I hope it is your skill not the oven - my oven I can’t change but I can still learn.
All the very best to you.

Thank's my friend !Happy New Year  :D , cooking pizza in a wood oven depends on 2 fundamental factors, the temperature and the ability to manage it in cooking.
Making pizza on average every 2 weeks it took years before optimizing cooking.

Offline Icelandr

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Re: Napolitan verace pizza with natural yeast
« Reply #449 on: January 09, 2018, 09:04:25 PM »
In your last post of your Pizza - #442, I believe, in the top left corner of the first picture, I believe I see what I would call bread sticks . . . . “Grisini”?       Did you make those as well?
I believe Omid made some a few years back and I thought I would try

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Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #450 on: January 10, 2018, 06:34:01 AM »
Hi Ice  :D
in Italian the name "GRISSINI", especially in northern Italy all the table for lunch or dinner .. have the "GRISSINI"
I made them a few years ago .. I attach a link where there is a classic recipe, putroppo is in Italian  ;D, I suggest you use the translator and follow the photos.
It's not a difficult dough, the important thing is cooking ...

http://ricette.giallozafferano.it/Grissini.html

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #451 on: January 22, 2018, 06:56:02 AM »
Hi !!  8) the Saturday night pizza.
I also put some photos of products that I normally use.
I use the "Agerola" mozzarella fior di latte and the smoked buffalo mozzarella.
There are 2 craft companies of the Neapolitan, the taste of these products combines very much with Pizza Verace.

Also this last pizza was made with Farina Mulino Marino 00.

26 hours total dough
1000 gr flour Marine mill 00 - 29 gr salt - 75/80 gr LM - 690 gr water.

 :pizza:


Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #452 on: January 22, 2018, 07:03:52 AM »
and...

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #453 on: January 22, 2018, 07:06:01 AM »
mozzarelle.

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #454 on: February 12, 2018, 07:14:31 AM »
Hi guys
Here are the latest pizza on Sunday evening.
1000 grams flour Marine Mill 00, 70% hydration 29 grams of salt - 75 grams mother paste.
5 hours of self-service + 9 hours + 10 hours temperature 22 ° C for leavening.
Cooking 60/65 seconds - Wood oven 550 ° C.

CONDIMENTS:

first pizza: Yellow tomato, mozzarella agerola, toma cheese, borratane onions in sweet and sour and taggiasca olives

second pizza: Tomato, Taggiasca olives, broccoli, garlic and oregano

third pizza: tomato, cooked ham, friarielli, agerola and smoked buffalo

fourth pizza: agerola mozzarella, toma cheese, tropea onion, spring onion, sechuan pepper

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Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #455 on: February 12, 2018, 07:16:27 AM »
Yellow tomato, mozzarella agerola, toma cheese, borratane onions in sweet and sour and taggiasca olives


Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #456 on: February 12, 2018, 07:18:05 AM »
Tomato, Taggiasca olives, broccoli, garlic and oregano


Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #457 on: February 12, 2018, 07:21:30 AM »
tomato, cooked ham, friarielli, agerola and smoked buffalo


Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #458 on: February 12, 2018, 07:39:30 AM »
agerola mozzarella, toma cheese, tropea onion, spring onion, sechuan pepper


Offline TXCraig1

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Re: Napolitan verace pizza with natural yeast
« Reply #459 on: February 12, 2018, 09:06:05 AM »
agerola mozzarella, toma cheese, tropea onion, spring onion, sechuan pepper

I never would have thought of putting Sichuan pepper on that pizza. Very interesting. How was it?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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