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Author Topic: Showing my Neapolitan progress.  (Read 1418 times)

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Offline Pizzaman106

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Showing my Neapolitan progress.
« on: May 07, 2021, 05:02:11 PM »
Hello,

     This is my first post on here and I wanted to show my progress on baking Neapolitan pies with my Carbon oven. It has been two weeks so far and I would not have gotten this far without the help of @Jackie Tran  . The first picture is my first Neapolitan pie and the second pic is my most recent bake.
« Last Edit: May 07, 2021, 05:34:11 PM by Pizzaman106 »

Offline Jon in Albany

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Re: Showing my Neapolitan progress.
« Reply #1 on: May 08, 2021, 08:45:56 AM »
Looking good!

Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #2 on: May 08, 2021, 02:29:20 PM »
Looking good!

Thank you very much! That is a big compliment coming from such a skilled pizzaiolo like yourself!

Offline TXCraig1

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Re: Showing my Neapolitan progress.
« Reply #3 on: May 08, 2021, 06:32:50 PM »
Looking good! x2
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #4 on: May 08, 2021, 08:07:28 PM »
Looking good! x2

Thank you very much! I used your yeast fermentation chart for a 24 hour room temp ferment   :D

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Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #5 on: May 10, 2021, 05:24:06 PM »
Experimented with a 75 second bake. A little overbaked but still delicious.

Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #6 on: May 11, 2021, 01:05:37 PM »
Pesto, Brocollini, and Maitake mushrooms baked for 65 seconds in my Carbin oven. 65% hydration with a 12 hour room temp bulk ferment at 67 F, balled, then stored in the fridge for 24 hours, brought back out to room temp at 65 F to final proof for 8 hours before bake.

Offline 9slicePie

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Re: Showing my Neapolitan progress.
« Reply #7 on: May 11, 2021, 01:15:41 PM »
What cheese do you use?
Lose = Be careful not to lose that.
Loose = The bolts are loose.
There = He is there now.
Their = They have their things.
They're = They're going to the mall.
To = They came to the house.
Too = That's too bad.
Two = 2.
Your = Your dinner is ready.
You're = I hope you're kidding.
Than vs. Then = If you score more points than the other team, then you will win the game.
Principal vs. Principle = The high school Principal is a man of principles.
Itís vs its = Itís beautiful in its own way.

Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #8 on: May 11, 2021, 01:18:01 PM »
What cheese do you use?
I use a local fior di latte here in Seattle called Ferndale Farmstead. I am extremely lucky that they produce their cheeses only an hour away from me.

Offline psedillo

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Re: Showing my Neapolitan progress.
« Reply #9 on: May 11, 2021, 02:03:15 PM »
Pesto, Brocollini, and Maitake mushrooms.

I really like your ingredient combo.
Paul

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Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #10 on: May 11, 2021, 02:42:23 PM »
I really like your ingredient combo.
Thank you! I used what I had in the fridge and all of the ingredients were probably a day away from going bad. I am very pleased and surprised with how great the pizza turned out to be with my improv.

Offline TXCraig1

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Re: Showing my Neapolitan progress.
« Reply #11 on: May 13, 2021, 08:36:00 AM »
Experimented with a 75 second bake. A little overbaked but still delicious.

From the picture, I'd say it doesn't look overbaked. Look pretty darn nice to my eye.
"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 #12 on: May 13, 2021, 05:27:03 PM »
From the picture, I'd say it doesn't look overbaked. Look pretty darn nice to my eye.
Thank you for the encouraging words, Craig. I actually am trying to emulate both you and @jackietran 's bakes: a nice even browning with subtle leoparding and no big cat spots. I plan on loading the pie at a deck temp of 900 F next time instead of my usual 850 F and try to see how that will go.

Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #13 on: May 14, 2021, 01:10:16 PM »
Cherry tomato pie. I really loved the bake on this in regards to how it browned and blistered. I also really like the way I stretched this compared to my other pies. My goal is to emulate this bake, but with a but of a thinner stretch for my future pies.

Offline lennyk

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Re: Showing my Neapolitan progress.
« Reply #14 on: May 14, 2021, 05:28:52 PM »
looking all good

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Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #15 on: May 16, 2021, 03:44:00 PM »
I finally used @TXCraig1 cooler method. and let's just say I am never going back to my old room temp method. The cooler was as clutch as a Game 7 walk off homer. I planned to let the dough ferment for 24 hours at 65 F with the cooler door open. However, I had a last minute emergency errand I had to run, so I improvised and closed the door to create a cooler environment so the dough can ferment for 27 hours instead. And the dough came out perfect! I messed my first pie up and it tore, but it was still incredible! The specs were 100% T85 All Purpose Flour, 65% hydration, 2.6% salt, and 0.03% IDY. Bulked for 14 hours and baked for 13 hours. I had 4 doughballs, but my dog chewed on one of them while I was away and it was shredded up lol.
« Last Edit: May 16, 2021, 03:46:14 PM by Pizzaman106 »

Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #16 on: May 16, 2021, 03:50:06 PM »
More details. I used Cairnspring T85 Sequoia All Purpose Flour. And the tomatoes I found from a local Italian Wholefoods distributor. The tomatoes were incredible, but pricey.

Offline TXCraig1

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Re: Showing my Neapolitan progress.
« Reply #17 on: May 16, 2021, 03:51:12 PM »
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 Jackie Tran

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Re: Showing my Neapolitan progress.
« Reply #18 on: May 17, 2021, 09:50:13 AM »
Last few are looking really good.   I'm liking the cheese melt a lot.

Offline Pizzaman106

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Re: Showing my Neapolitan progress.
« Reply #19 on: May 17, 2021, 12:30:40 PM »
55 second bake.

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