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Author Topic: Back again // my latest neapolitan Pizzas  (Read 1571 times)

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Online Pete-zza

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Re: Back again // my latest neapolitan Pizzas
« Reply #20 on: February 16, 2021, 10:00:38 AM »
My latest Pizzas baked with the Effeuno! Pizza Margherita and Pizza with Salsiccia. Still trying to find the right temperature.

Molini Pizzuti Platinum
73% Water
0,3% Yeast
3% Salt

4 hours Autolyse
4 hours puntata TA
4 hours appretto TA
20-30 hours appretto TC (4°)
2-3 hours appretto TA

Baked at 430 degrees top
400 degrees stone
daCaMo,

I agree with the others. Your pizzas are beautiful.

I notice that you used an autolyse. Did the dough during the autolyse contain the yeast or was it added after the 4 hours you recited?

Peter

Offline Icelandr

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Re: Back again // my latest neapolitan Pizzas
« Reply #21 on: February 16, 2021, 09:03:58 PM »
Again, very nice pizza and yes, I am in envy of the colouring, not so much the cornichone as I know what my dear wife’s plate would look like after . . . . . What size are the pizzas, or the plate? I have cut dough ball size down to 240 thinking at 12” there was a lot in the cornichone. Curious
PizzaParty 70x70, saputo floor

Offline Jackitup

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Re: Back again // my latest neapolitan Pizzas
« Reply #22 on: February 17, 2021, 12:35:14 AM »
Stunning pies, very nice!
Jon

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Offline Matthew

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Re: Back again // my latest neapolitan Pizzas
« Reply #23 on: February 17, 2021, 06:37:35 AM »
Excellent work!  Impasto Diretto o Biga?
My latest Pizzas baked with the Effeuno! Pizza Margherita and Pizza with Salsiccia. Still trying to find the right temperature.

Molini Pizzuti Platinum
73% Water
0,3% Yeast
3% Salt

4 hours Autolyse
4 hours puntata TA
4 hours appretto TA
20-30 hours appretto TC (4°)
2-3 hours appretto TA

Baked at 430 degrees top
400 degrees stone

Offline daCaMo

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Re: Back again // my latest neapolitan Pizzas
« Reply #24 on: February 18, 2021, 05:22:15 AM »
The plate is 33 cm. The pizza balls are around 270-275g.

Here is a little update using 40% Biga and 75% Hydration.
Biga is made with Pizzuti Vesuvio and the dough is made with Pizzuti Costa D'amalfi. Biga 18h at 18 degees // 1h bulk and 24h in balls.

It's a kind of light pizza without cheese. 😂

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Offline Matthew

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Re: Back again // my latest neapolitan Pizzas
« Reply #25 on: February 18, 2021, 06:29:07 AM »
The plate is 33 cm. The pizza balls are around 270-275g.

Here is a little update using 40% Biga and 75% Hydration.
Biga is made with Pizzuti Vesuvio and the dough is made with Pizzuti Costa D'amalfi. Biga 18h at 18 degees // 1h bulk and 24h in balls.

It's a kind of light pizza without cheese. 😂
Very nice....What temp are you using for bulk & balled?
Matt

Offline daCaMo

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Re: Back again // my latest neapolitan Pizzas
« Reply #26 on: February 18, 2021, 02:33:07 PM »
The bulk was at room temperature... Maybe... 21 degrees. Then I balled the dough and put the balls directly into the fridge....4 degrees is best in my opinion.... But my fridge is hard to control. 🤦‍♂️😂 Then I get the dough out 2-3 hours before baking

Offline daCaMo

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Re: Back again // my latest neapolitan Pizzas
« Reply #27 on: February 19, 2021, 03:09:43 PM »
Another update... Same dough like last time.... Only with 77%Hydration

Offline kirilius

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Re: Back again // my latest neapolitan Pizzas
« Reply #28 on: February 19, 2021, 04:08:55 PM »
Another update... Same dough like last time.... Only with 77%Hydration
They are sooooo good and nice refreshing toppings :)
Autolyse is the only method i haven’t tried and now i probably should. I need to find more detailed recipe :)

Offline Jakethejake

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Re: Back again // my latest neapolitan Pizzas
« Reply #29 on: February 24, 2021, 11:22:27 AM »
Loving the look of those pies.

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