Pizza Making Forum

Pizza Making => Neapolitan Style => Topic started by: JD on December 31, 2014, 09:25:23 PM

Title: JD's Neapolitan
Post by: JD on December 31, 2014, 09:25:23 PM
In an effort to keep track of my new Neapolitan addiction, I'm starting this thread  ;D

This is only the 3rd bake using my new pizza party oven:  http://www.wood-fired-pizza-oven.us/
I launched my first pizza an hour after l started the fire, and the hearth was at 860* +-. The dough is 63% hydration KAAP, Ischia yeast, 24hr ferment.

1. 70 second Margarita
2. 80 second baby bella mushroom
3. 80 second pepperoni (cut too thick)

 :pizza: :pizza: :pizza:
Title: Re: JD's Neapolitan
Post by: Wazza McG on December 31, 2014, 09:33:12 PM
Wow mate - they are outstanding, you must luv your new oven.  :drool:  The cooking times are pretty impressive.
Title: Re: JD's Neapolitan
Post by: TXCraig1 on December 31, 2014, 09:37:43 PM
Very nice. Love the mushroom pie.
Title: Re: JD's Neapolitan
Post by: mitchjg on December 31, 2014, 09:52:50 PM
Josh:

You are killing it!!!! Tell us about the oven.  What is easy?  What is difficult?  etc.?
Title: Re: JD's Neapolitan
Post by: stonecutter on December 31, 2014, 10:18:56 PM
Beautiful.  Maybe someday with homegrown SM? ;D
Title: Re: JD's Neapolitan
Post by: JD on December 31, 2014, 10:33:33 PM
Wow mate - they are outstanding, you must luv your new oven.  :drool:  The cooking times are pretty impressive.

Thanks! I could easily go faster, but I think balancing would become a bit more challenging

Very nice. Love the mushroom pie.

With exception to the truffle oil, it's your pizza... by far my favorite too. Happy to hear any criticism from you, I have a lot to learn.


Josh:

You are killing it!!!! Tell us about the oven.  What is easy?  What is difficult?  etc.?

Thanks Mitch  ;D I'm really, really happy with the oven.

Pros: Getting up to temp takes no time at all; Plenty of room for 1 pizza, 2 at a time would be a bit more challenging if doing 60 second NP but manageable for longer bakes; The oven is portable which is very cool; A wood fire is hypnotizing, and something I much prefer over LP

Cons: It's hard to say what is difficult since it's only my 3rd bake. Any difficulties I have may just be a learning curve. I think consistently doing back to back 60 second pizzas would be challenging since you are using a rolling flame as your top radiant heat source instead of heat-saturated brick. If I had a helper and I managed the oven alone, I don't think this would be a big deal.  I really can't think of any other difficulties at this point, I also have plenty of experience with fire so that's a learning curve I don't need to deal with.



Beautiful.  Maybe someday with homegrown SM? ;D

One day I'll use my homegrown SM sauce, basil, and homemade cheese... okay maybe not that last one, but definitely the first two  ;D
Title: Re: JD's Neapolitan
Post by: SAUZER.ITALY on January 01, 2015, 06:14:51 AM
Josh ! Very good ! bravo.
Margherita  is really made to art.
perfect cooking  :chef:
Title: Re: JD's Neapolitan
Post by: deb415611 on January 01, 2015, 08:24:25 AM
nice Josh!   those are looking great
Title: Re: JD's Neapolitan
Post by: Don Luigi on January 01, 2015, 08:28:50 AM
Great to see those Pies coming from a Pizza Party Oven. I am planing on getting one as well - or the Maximus Oven which looks identical to me. Anybody knows if there's a difference between the two?
Great Pizza! Right on!
Title: Re: JD's Neapolitan
Post by: mbrulato on January 01, 2015, 09:35:28 AM
Stunning looking pizzas and photography, Josh!  Well done and I'm so happy for you and your new oven.  Keep the pizzas coming  ;D
Title: Re: JD's Neapolitan
Post by: JD on January 02, 2015, 12:22:10 PM
Great to see those Pies coming from a Pizza Party Oven. I am planing on getting one as well - or the Maximus Oven which looks identical to me. Anybody knows if there's a difference between the two?
Great Pizza! Right on!

Don,

I never even heard of the Maximus oven until you mentioned it. I contacted Pizza Party for an explanation and it seems the Maximus is just a cheap knock-off of the Pizza Party. They've been in business for only a couple years and very obviously copied the Pizza Party oven with just a few aesthetic changes.

I looked around and I was happy to learn the Maximus is not cheaper than the offer given on this forum for the original Pizza Party oven. Regardless of price, I'd rather the original oven anyway since they've been around for 10+ years AND they're an active member of this forum. I think it's a no-brainer which oven is the better option.
Title: Re: JD's Neapolitan
Post by: TXCraig1 on January 02, 2015, 01:05:44 PM
Sometime when you have nothing better to do, look at the wood fired pizza oven postings at alibaba.com. http://www.alibaba.com/trade/search?fsb=y&IndexArea=product_en&CatId=&SearchText=wood+fired+pizza+oven

There are 100's of bold faced knockoffs of all sorts of different ovens.
Title: JD's Neapolitan
Post by: Don Luigi on January 02, 2015, 01:28:54 PM
Don,

I never even heard of the Maximus oven until you mentioned it. I contacted Pizza Party for an explanation and it seems the Maximus is just a cheap knock-off of the Pizza Party. They've been in business for only a couple years and very obviously copied the Pizza Party oven with just a few aesthetic changes.

I looked around and I was happy to learn the Maximus is not cheaper than the offer given on this forum for the original Pizza Party oven. Regardless of price, I'd rather the original oven anyway since they've been around for 10+ years AND they're an active member of this forum. I think it's a no-brainer which oven is the better option.

JD, thanks alot for that info - much appreciated! Pizza Party Compsny already contacted me themselves with tons of info (also differences to Maximus) - they have my full trust and I will soon have one of their ovens :-)!
Title: Re: JD's Neapolitan
Post by: Neopolitan on January 06, 2015, 12:24:19 AM
Perfect looking pizza, And perfect pics :D
Title: Re: JD's Neapolitan
Post by: JD on January 06, 2015, 08:00:14 AM
Perfect looking pizza, And perfect pics :D

Certainly not perfect, but I appreciate the compliment
Title: Re: JD's Neapolitan
Post by: CaptBob on January 06, 2015, 09:22:13 AM
Just beautiful work Josh!
Title: Re: JD's Neapolitan
Post by: dylandylan on January 06, 2015, 03:07:54 PM
 ^^^

Great pies Josh, looking forward to seeing more!
Title: Re: JD's Neapolitan
Post by: jvp123 on January 06, 2015, 06:03:53 PM
^^^

Great pies Josh, looking forward to seeing more!

 ^^^
Title: Re: JD's Neapolitan
Post by: vandev on January 07, 2015, 09:38:22 AM
Really nice pies!  keep em coming..  ;D
Title: Re: JD's Neapolitan
Post by: wolver on January 08, 2015, 03:15:12 AM
Great pies Josh  :drool: :drool:
Title: Re: JD's Neapolitan
Post by: JD on January 10, 2015, 10:56:40 PM
Well I'm still getting used to this Neapolitan thing, it's much a more delicate process than NY style. I managed to get one decent pizza out of tonight at least.

This is a 63%, 24hr room temp Moby sourdough. Flavor was excellent! I lowered the hearth to 800 this time so approximately 90 seconds on this one.

Title: JD's Neapolitan
Post by: Don Luigi on January 11, 2015, 03:57:42 AM
Great looking. Maybe would have benefited of a slight shorter baking time/higher temp but beautiful nonetheless. How do you open your dough-balls? What weight? I really like the diameter (from what I can guess from the photo) and the size of the rim is this Caputo or KAAP?
Title: Re: JD's Neapolitan
Post by: mbrulato on January 11, 2015, 07:58:04 AM
Josh,

Once again, fabulous looking pizza and beautiful photography.  Pizza looks very light and digestible.  I could eat 2 of them  ;D
Title: Re: JD's Neapolitan
Post by: JD on January 11, 2015, 08:08:19 AM
Great looking. Maybe would have benefited of a slight shorter baking time/higher temp but beautiful nonetheless. How do you open your dough-balls? What weight? I really like the diameter (from what I can guess from the photo) and the size of the rim is this Caputo or KAAP?

Since I'm new to Neapolitan I'm trying the entire spectrum to see what I like best. I like the bottom of this bake better than my last, but the top could have used more top heat up front. I'm thinking on the next bake I'll bring the hearth up to 850 again and really bring the heat from the top. I'll probably pull the pizza off the deck around 45 seconds and dome it the rest of the time.

I press open the dough leaving the rim alone, then I do a side-side toss until it's about 8-10", dress the pizza then pull it to the peel and open it the rest of the way. I get myself into trouble if I initially open the skin too big, so when I pull it over it gets very thin. Still learning!

I've been using 250g for a 12" pizza. As I get more experience with this fragile dough, I may drop it down a bit. I'm using KAAP until I can find some Caputo. I'm taking a trip to NY next week so hopefully I can bring a couple kilos of white powder home with me  :-D



Josh,

Once again, fabulous looking pizza and beautiful photography.  Pizza looks very light and digestible.  I could eat 2 of them  ;D

Thanks! I wanted to keep eating more but I had to tell myself to stop because I had too much already (though I didn't feel full) :D
Title: Re: JD's Neapolitan
Post by: pizza party on January 11, 2015, 08:41:24 AM
Nice pizzas Josh :drool:
Title: Re: JD's Neapolitan
Post by: TXCraig1 on January 11, 2015, 09:33:26 AM
Pretty.
Title: Re: JD's Neapolitan
Post by: CaptBob on January 11, 2015, 11:20:27 AM
Josh,

Once again, fabulous looking pizza and beautiful photography.  Pizza looks very light and digestible.  I could eat 2 of them  ;D

 ^^^
Title: Re: JD's Neapolitan
Post by: jvp123 on January 11, 2015, 11:30:03 AM
Josh, can't wait to see what you do with 00.
Title: Re: JD's Neapolitan
Post by: Pizza Baker on January 11, 2015, 12:50:42 PM
Very nice!
Title: JD's Neapolitan
Post by: Don Luigi on January 12, 2015, 01:51:53 AM
Since I'm new to Neapolitan I'm trying the entire spectrum to see what I like best. I like the bottom of this bake better than my last, but the top could have used more top heat up front. I'm thinking on the next bake I'll bring the hearth up to 850 again and really bring the heat from the top. I'll probably pull the pizza off the deck around 45 seconds and dome it the rest of the time.

I press open the dough leaving the rim alone, then I do a side-side toss until it's about 8-10", dress the pizza then pull it to the peel and open it the rest of the way. I get myself into trouble if I initially open the skin too big, so when I pull it over it gets very thin. Still learning!

I've been using 250g for a 12" pizza. As I get more experience with this fragile dough, I may drop it down a bit. I'm using KAAP until I can find some Caputo. I'm taking a trip to NY next week so hopefully I can bring a couple kilos of white powder home with me  :-D



Thanks! I wanted to keep eating more but I had to tell myself to stop because I had too much already (though I didn't feel full) :D

Thanks, JD! Since I ordered the 70x70 Pizza Party with the restyling 2015 and I hear it is on the way, these are super useful tips for me!
Learning how to properly spread the super soft neapolitan dough is what I am practicing most as well right now.
Title: Re: JD's Neapolitan
Post by: JD on January 12, 2015, 07:53:30 AM
Thanks, JD! Since I ordered the 70x70 Pizza Party with the restyling 2015 and I hear it is on the way, these are super useful tips for me!
Learning how to properly spread the super soft neapolitan dough is what I am practicing most as well right now.

Don, I'm happy to share experiences with the Pizza Party oven, but you should probably look somewhere else for Neapolitan dough handling tips. My shirt tails haven't been cut yet.
Title: Re: JD's Neapolitan
Post by: f.montoya on January 14, 2015, 08:28:40 AM
Very impressive JD.
Title: Re: JD's Neapolitan
Post by: wolver on January 19, 2015, 01:19:37 PM
Nice!! :drool: :drool:
Title: Re: JD's Neapolitan
Post by: JD on January 19, 2015, 08:57:06 PM
Very impressive JD.

Thanks Fidel, nice to see you around again.

Nice!! :drool: :drool:

 ;D
Title: Re: JD's Neapolitan
Post by: JD on January 25, 2015, 08:37:03 PM
Well I went backwards in looks but forward in texture & flavor. This was a 24 bulk + 24 ball Moby attempt, I'll never go back to a straight 24hr ferment if I can help it.  Didn't have my good camera so cell phone pics tonight.

Caputo is in the mail, so I'm really looking forward to my next bake.

Title: Re: JD's Neapolitan
Post by: mbrulato on January 25, 2015, 09:51:12 PM
Those pies are things of beauty, Josh!
Title: Re: JD's Neapolitan
Post by: JD on January 25, 2015, 10:07:10 PM
Those pies are things of beauty, Josh!

You've been hitting the limoncello tonight, haven't you?  ;)
Title: Re: JD's Neapolitan
Post by: jvp123 on January 25, 2015, 10:44:39 PM
You've been hitting the limoncello tonight, haven't you?  ;)

 :-D
Title: Re: JD's Neapolitan
Post by: Chicago Bob on January 25, 2015, 11:01:21 PM
You've been hitting the limoncello tonight, haven't you?  ;)

    8)
Title: Re: JD's Neapolitan
Post by: SAUZER.ITALY on January 26, 2015, 02:27:14 AM
very good pizza margherita JD..
Title: Re: JD's Neapolitan
Post by: Don Luigi on January 26, 2015, 03:08:19 AM
Great stuff JD - love that margherita, can't wait to see how your pizza will turn out with Caputo! You're using sourdough starter, right?
Title: Wood fired oven Neapolitan
Post by: pizza party on January 26, 2015, 05:39:20 AM
Nice pizzas JD
send more info to the last pizzas dough  :drool:
Title: Re: JD's Neapolitan
Post by: JD on January 26, 2015, 06:56:41 AM
Great stuff JD - love that margherita, can't wait to see how your pizza will turn out with Caputo! You're using sourdough starter, right?

Yes I'm using the Moby/Cape Fear starter member Mmmph created: http://www.pizzamaking.com/forum/index.php?topic=28464.msg286746#msg286746

Originally I've only been using it for bread, but now that I have a WFO I'm learning it's excellent for pizza too. I think I may put Ischia in storage, I rarely want to use it anymore.


Nice pizzas JD
send more info to the last pizzas dough  :drool:


This dough was 62% hydration, 2.8% salt, 0.9% starter, 24hrs in bulk, 24hrs in balls @ 62-64* ferment temperature. It was perfectly fermented.

Title: Re: JD's Neapolitan
Post by: deb415611 on January 26, 2015, 07:12:20 AM
You've been hitting the limoncello tonight, haven't you?  ;)

that's what I thought when you commented on mine, we are our own worst critics.  Pretty pies Josh
Title: Re: JD's Neapolitan
Post by: JD on January 26, 2015, 08:31:47 AM
we are our own worst critics

I'm guilty of that for sure, but I don't think it's a bad thing.

I wouldn't have posted these if it weren't for the improvement in texture I saw with the bulk + ball. It's too bad you can't see that through pictures though.
Title: Re: JD's Neapolitan
Post by: Jersey Pie Boy on January 26, 2015, 08:45:08 AM
Is there any way to obtain some  that Moby starter..or is that pretty much something that's not available? Sounds like it's great..I'm having  success with my homemade starter for breads..  less for pies. Planning to get Ischia, but the sounds very interesting indeed.
Title: Re: JD's Neapolitan
Post by: CaptBob on January 26, 2015, 10:07:16 AM
Well I went backwards in looks but forward in texture & flavor. This was a 24 bulk + 24 ball Moby attempt, I'll never go back to a straight 24hr ferment if I can help it.  Didn't have my good camera so cell phone pics tonight.

Caputo is in the mail, so I'm really looking forward to my next bake.

Such great work Josh....tell me again what the deck temps are when you launch these...
Title: Re: JD's Neapolitan
Post by: JD on January 26, 2015, 10:14:08 AM
Such great work Josh....tell me again what the deck temps are when you launch these...

My IR was reading between 850-900 on these, depending on where I shot.
Title: Re: JD's Neapolitan
Post by: TXCraig1 on January 26, 2015, 05:27:43 PM
Well I went backwards in looks but forward in texture & flavor.

From what I can see of that first one, I don't think you took a step back in looks. Looks good to me.
Title: Re: JD's Neapolitan
Post by: JD on January 26, 2015, 07:31:20 PM
From what I can see of that first one, I don't think you took a step back in looks. Looks good to me.

Thanks Craig. I didn't post one more pizza I made though  :D
Title: Re: JD's Neapolitan
Post by: Mmmph on January 27, 2015, 03:17:48 PM
Nice looking pizzas!
Title: Re: JD's Neapolitan
Post by: wolver on January 27, 2015, 05:00:31 PM
 :drool: :drool:
Title: Re: JD's Neapolitan
Post by: JD on January 31, 2015, 02:38:09 PM
 ;D
Title: Re: JD's Neapolitan
Post by: Don Luigi on January 31, 2015, 02:47:35 PM
Let's go!
Title: Re: JD's Neapolitan
Post by: JD on February 01, 2015, 08:46:17 PM
My oven was entirely too hot tonight. I made three pizzas and I finally figured out how to manage the heat on the the last one, which is the only one picture worthy. My first was an overdone 40 second margarita!

I was really hoping I wouldn't see much of a difference between Caputo & KAAP, but the pizza was insanely tender compared to KAAP equivalents. The dough also felt more wet, I thought the opposite was supposed to happen?





 
Title: Re: JD's Neapolitan
Post by: Don Luigi on February 02, 2015, 03:10:31 AM
Great tenderness on the pie and the bottom is spot on! Caputo Pizzeria definitely needs time getting used to. It was the same here: First time I used it with a 63% Hydration I though there was something wrong. But the more you get used to it the more you'll love it and you find ways around the stickiness and wetness of the dough.
How long did this pie stay in the oven? Looks like 90 Seconds something?
Title: Re: JD's Neapolitan
Post by: JD on February 02, 2015, 07:59:27 AM
Great tenderness on the pie and the bottom is spot on! Caputo Pizzeria definitely needs time getting used to. It was the same here: First time I used it with a 63% Hydration I though there was something wrong. But the more you get used to it the more you'll love it and you find ways around the stickiness and wetness of the dough.
How long did this pie stay in the oven? Looks like 90 Seconds something?

The bottom shot was actually of my 40 second marg. The mushroom was a little less black on bottom, and came out the oven at exactly 60 seconds. I kept it off the floor after 40s went by though.

I'm going to drop to 60% hydration next time so I can continue tweaking my oven temps. One variable at a time...

Title: Re: JD's Neapolitan
Post by: Don Luigi on February 02, 2015, 08:05:52 AM
Alright. On closer look it's a little too dark downside but I definitely prefer a darker, more flavorful bottom in general. What Temp was the Oven Thermometer at? And did you measure the floor?
I did the same after my first pies with Caputo - going back with Hydration. Now I am more confident with it. But as you say, one variable at a time is the way to go...
Title: Re: JD's Neapolitan
Post by: JD on February 02, 2015, 08:55:51 AM
Alright. On closer look it's a little too dark downside but I definitely prefer a darker, more flavorful bottom in general. What Temp was the Oven Thermometer at? And did you measure the floor?
I did the same after my first pies with Caputo - going back with Hydration. Now I am more confident with it. But as you say, one variable at a time is the way to go...

Depending on where I shot, the floor was between 900-960. I had a big fire rolling across the top too, and I did not use the metal reflector.  There was too much heat for sure.

The thermometer was around 800-850, but that doesn't really tell the true story.
Title: JD's Neapolitan
Post by: Don Luigi on February 02, 2015, 09:01:05 AM
Yeah, with the Thermometer around 400C the floor measures 480-500C after a couple staying at temp. The Oven Thermometer is a good benchmark I think, though it doesn't tell you the whole story...
Title: Re: JD's Neapolitan
Post by: pizza party on February 18, 2015, 09:44:00 AM
Hi JD how to progressing your Caputo experiments?
Title: Re: JD's Neapolitan
Post by: JD on February 18, 2015, 11:12:20 AM
Hi JD how to progressing your Caputo experiments?

Your oven gets very hot, very quickly! I hope to experiment again this weekend and get some better results with a slightly cooler oven. Don Luigi has given me some good advice, I look forward to trying it out. Will update if successful.

Still very happy with my oven! 
Title: Re: JD's Neapolitan
Post by: JD on February 22, 2015, 09:07:56 PM
Took a small step forward tonight. 61.5% Hydration, 48hr Cape Fear. I'd say the dough was slightly over-fermented but not terrible.

I also tried a new sauce tonight: Wild Oats organic tomato sauce. I was surprised at the ingredient list: Tomato puree, sea salt, sugar, red pepper, citric acid. I don't taste any red pepper, and the sugar is there but not overwhelming. It's not a award winning sauce by any means but not bad for a Walmart find.
 
http://wildoats.com/product-post/organic-tomato-sauce/

Still a lot of work to do, I need to worry less about pictures and focus on the bake.
Title: JD's Neapolitan
Post by: Don Luigi on February 23, 2015, 03:02:14 AM
Hey JD, looking great! Looking at the bottoms you got the temperature dialed in! These are around 90 sec? What did you change compared to the last bakes? Did you measure floor temp?
What's the topping on the second pie? Is that salsiccia and chives?
Great stuff!
Title: Re: JD's Neapolitan
Post by: dylandylan on February 23, 2015, 03:49:48 AM
Took a small step forward tonight. 61.5% Hydration, 48hr Cape Fear. I'd say the dough was slightly over-fermented but not terrible.

I also tried a new sauce tonight: Wild Oats organic tomato sauce. I was surprised at the ingredient list: Tomato puree, sea salt, sugar, red pepper, citric acid. I don't taste any red pepper, and the sugar is there but not overwhelming. It's not a award winning sauce by any means but not bad for a Walmart find.
 
http://wildoats.com/product-post/organic-tomato-sauce/

Still a lot of work to do, I need to worry less about pictures and focus on the bake.

Very nice JD!!
Title: Re: JD's Neapolitan
Post by: deb415611 on February 23, 2015, 06:19:11 AM
very nice Josh
Title: Re: JD's Neapolitan
Post by: JD on February 23, 2015, 08:19:32 AM
Hey JD, looking great! Looking at the bottoms you got the temperature dialed in! These are around 90 sec? What did you change compared to the last bakes? Did you measure floor temp?
What's the topping on the second pie? Is that salsiccia and chives?
Great stuff!


Thanks Don, I'm much happier with the bottoms on these. I took your advice and moved the fire from the center much earlier, around 30 minutes. At that point it was around 700F, so I kept a good fire going and brought it to 850* at the back of the oven. I liked baking all the way in the back, it was more even heat than the middle/front.

The margarita was actually 60s, the rest were more like 90s.

I made a few changes this bake:

1) Lower floor temp
2) Raised to 61.5% hydration, still miss that tenderness of 63% so I'm going to raise it again next time
3) Did not worry about protecting the cornice as much. I think the extra weight of dough from protecting the cornice causes that black ring to form. I was really happy with the consistency of color on this bake and I think this helped, but I did not get great spring as a result.


Yes Italian sausage & chives, it was pretty good.





Thanks Dylan & Deb!
Title: Re: JD's Neapolitan
Post by: CaptBob on February 23, 2015, 08:55:53 AM
Well done Josh!
Title: Re: JD's Neapolitan
Post by: TXCraig1 on February 23, 2015, 08:56:49 AM
Looking really good.
Title: Re: JD's Neapolitan
Post by: Don Luigi on February 23, 2015, 10:37:24 AM
Interesting you had the fire in the back - need to try this as well one of my future bakes! Door on or off?
BTW, last time I used small very dry pieces of wood and bark (see photo) and put them on the fire ca. 30 seconds prior to shoving in the pizza making sure I had a hot, blazing fire going for the top heat. I saw a couple pizzaiolos do something similar with saw dust (Anthony Mangieri comes to mind) and must say it really worked well for me...
Title: Re: JD's Neapolitan
Post by: mbrulato on February 23, 2015, 11:04:26 AM
I'm running out of things to say, Josh.   :drool:
Title: Re: JD's Neapolitan
Post by: JD on February 23, 2015, 11:19:18 AM
Interesting you had the fire in the back - need to try this as well one of my future bakes! Door on or off?
BTW, last time I used small very dry pieces of wood and bark (see photo) and put them on the fire ca. 30 seconds prior to shoving in the pizza making sure I had a hot, blazing fire going for the top heat. I saw a couple pizzaiolos do something similar with saw dust (Anthony Mangieri comes to mind) and must say it really worked well for me...

Actually the fire was on the side, but I put the pizza all the way to the back.  I used to take temperatures in the middle but this time I went all the way to the back. I put the door on for 20s, which is when I make my first turn. After 20s I leave it off because it just gets in the way. What do you do?

I also add small pieces to get a hot fire, but next time I think I want to put one medium sized piece so I can sustain a large fire instead of adding small pieces before every bake. The coals pile up quickly when always adding small pieces. Looking at your picture just gave me an idea though. I bet if I used hardwood charcoal it would do a good job of making a hot fire that doesn't burn off too quickly.


The problem with Neapolitan is it takes 2-3 days of prep but only 20 minutes to bake. I hardly have time to practice, it will take me forever to get my 10,000hrs!


Looking really good.
I'm running out of things to say, Josh.   :drool:

Thanks!



 
Title: Re: JD's Neapolitan
Post by: Don Luigi on February 23, 2015, 12:06:30 PM
JD,  I am baking in the back right corner of the oven as well. Door on, about 30 seconds, then turn, door on again, wait and watch the pie, at around 45 seconds I check the bottom and either dome the pie or put the door back on and wait another 10 seconds...
Title: Re: JD's Neapolitan
Post by: JD on February 23, 2015, 02:16:28 PM

Yes Italian sausage & chives, it was pretty good.


I'd like to make a correction, as I just learned chives & green onions are not the same thing  :-[   I used peeled green onions on that pizza.
Title: Re: JD's Neapolitan
Post by: Don Luigi on February 23, 2015, 02:26:18 PM
Thanks for the info JD
Title: Re: JD's Neapolitan
Post by: JD on March 13, 2015, 09:16:21 PM
Not sure how I feel about tonight's bake. The dough was definitely over-fermented, which is pretty wild because for this 45hr ferment I only used 0.7% starter & between 64-66* temps.  These were 62.5% hydration and I recently read in Craig's garage thread how his 64% hydration doughs were significantly faster to ferment than his 60%. Craig if you're reading this, does that still hold true?

All between 50-60 second bake times:

1. Marinara
2. Margarita
3. Dates & caramelized onions
4. Habanero & lime marinated shrimp, sliced red onion, topped with fresh cilantro. Sounds weird but was the only pizza we finished completely. Could use a finishing sauce next time.


I tried out some pallet wood right before launch, and it took off really good but quickly slowed down to a very slow burn. I'm not sure what type of wood it was, but definitely was not a hardwood and kind've screwed with my balance a bit.



Title: Re: JD's Neapolitan
Post by: PizzaJerk on March 13, 2015, 11:30:25 PM
You might want to steer clear of pallet wood, you never know what was carried on it (chemicals).



Anthony
Title: Re: JD's Neapolitan
Post by: Pab on March 14, 2015, 06:14:19 AM
Not sure how I feel about tonight's bake. The dough was definitely over-fermented, which is pretty wild because for this 45hr ferment I only used 0.7% starter & between 64-66* temps.  These were 62.5% hydration and I recently read in Craig's garage thread how his 64% hydration doughs were significantly faster to ferment than his 60%. Craig if you're reading this, does that still hold true?

All between 50-60 second bake times:

1. Marinara
2. Margarita
3. Dates & caramelized onions
4. Habanero & lime marinated shrimp, sliced red onion, topped with fresh cilantro. Sounds weird but was the only pizza we finished completely. Could use a finishing sauce next time.


I tried out some pallet wood right before launch, and it took off really good but quickly slowed down to a very slow burn. I'm not sure what type of wood it was, but definitely was not a hardwood and kind've screwed with my balance a bit.

Pizza picture (129) looks so much like a naan bread.
Title: Re: JD's Neapolitan
Post by: deb415611 on March 14, 2015, 06:47:45 AM
nice Josh
Title: Re: JD's Neapolitan
Post by: Don Luigi on March 14, 2015, 06:55:35 AM
Hey Josh, these look incredibly light and puffy - naan bread like as mentioned earlier. Pretty different from your previous  bakes and different from what you see here most of the time but I really like these alot!
Title: Re: JD's Neapolitan
Post by: JD on March 14, 2015, 08:32:48 AM
Naan is an interesting comparison, I can see that.

They were very light and tender, just a little under done on top from the over fermentation and lack of top heat I'm guessing.
Title: Re: JD's Neapolitan
Post by: pizza party on March 14, 2015, 06:28:25 PM
excellent pizzas JD !! :drool: :drool:
Title: Re: JD's Neapolitan
Post by: JD on March 23, 2015, 10:04:56 PM
Rounding out my unintended pizza triathlon, some badly misshapen 62% Neapolitans! They were a bit under-fermented which affected spring, but taste & texture were great. I'm getting more comfortable with 62% Caputo though it may not look that way  :-D

1. 50 Second Marinara
2. 50 Second Margarita
3. 80 Second Mushroom
Title: Re: JD's Neapolitan
Post by: TXCraig1 on March 23, 2015, 10:35:00 PM
How did the mushroom take 60% longer and not end up much, if any, darker?
Title: Re: JD's Neapolitan
Post by: JD on March 23, 2015, 10:43:08 PM
In the Pizza Party oven, top heat is controlled mainly by the fire rolling across the ceiling. The mushroom was the last pizza I made and by then the fire died down a good bit. I pulled the pie off the deck around 30-40 seconds like the others and just domed it the rest of the time.
Title: Re: JD's Neapolitan
Post by: TXCraig1 on March 23, 2015, 10:44:20 PM
Was there a pretty big difference in softness and tenderness?
Title: Re: JD's Neapolitan
Post by: JD on March 23, 2015, 10:46:14 PM
Sure, the margarita & marinara were extremely soft. The mushroom not as much.
Title: Re: JD's Neapolitan
Post by: Don Luigi on March 24, 2015, 03:08:26 AM
Liking them! They're a little pale but their softness is quite remarkable. How were they taste wise? You missed some char/browning?
Title: Re: JD's Neapolitan
Post by: JD on March 24, 2015, 08:28:16 AM
Liking them! They're a little pale but their softness is quite remarkable. How were they taste wise? You missed some char/browning?

The taste was very good for a 24hr ferment. I think 62% & sub-60 second bakes is where I will stay for a while, the pizza was extremely tender. I did not re-ball.

The color was not great because the dough was under-fermented, which sounds like a bad thing but I was very happy to see that. I had a very obvious revelation on this bake that will forever change the way I make my NP dough. I took the dough temperature after mixing and it was around 70*, so I put it in the refrigerator for around 45 minutes to bring it down to the planned fermentation temperature. It made a huge difference, and for once I under-fermented instead of my usual over.
Title: Re: JD's Neapolitan
Post by: pizza party on April 02, 2015, 06:36:59 AM
 :drool: :drool:
Title: Re: JD's Neapolitan
Post by: JD on April 05, 2015, 08:44:32 PM
A new Easter tradition? We had some vegetarian friends over for Easter dinner and figured pizza was a safe option.

62% Cape Fear sourdough, 24hr ferment with only a 6hr bulk + 18hr ball. Didn't time these but probably averaged 70-80s

1. Margarita
2. Brussel Sprouts & caramelized onions
3. Mini bell peppers & caramelized onions

The brussel sprout pizza was the overwhelming favorite, and going to be a semi-regular in my house from now on. It was based on TXCraigs pizza but subbed the panchetta for caramelized onions.
Title: Re: JD's Neapolitan
Post by: jvp123 on April 05, 2015, 09:33:41 PM
Beautiful Josh! :chef:
Title: Re: JD's Neapolitan
Post by: Don Luigi on April 06, 2015, 01:55:50 AM
Very nice, Josh. I would have loved to try the Brussel Sprouts Pizza...
Title: Re: JD's Neapolitan
Post by: JD on April 06, 2015, 07:48:29 AM
Beautiful Josh! :chef:

Thanks Jeff

Very nice, Josh. I would have loved to try the Brussel Sprouts Pizza...


It was excellent. If you have never tried brussel sprouts on Neapolitan pizza, you need to.




I wonder if I need to give my starter a good multi-day refreshing. I think my dough is over-acidifying causing a consistently pale surface. My fire was very strong, and the fermentation seemed perfect...
Title: Re: JD's Neapolitan
Post by: Don Luigi on April 06, 2015, 07:51:55 AM
Hi Josh, I am feeding my Ischia daily now. I get much better results in fermentation and less acidity  in the culture. It's just more reliable that way for me.
Brussel Sprouts I made once with bacon - that pie was good! Next time I try with ricotta and caramelized onions for sure!
Title: Re: JD's Neapolitan
Post by: mbrulato on April 06, 2015, 08:54:42 AM
A new Easter tradition? We had some vegetarian friends over for Easter dinner and figured pizza was a safe option.

62% Cape Fear sourdough, 24hr ferment with only a 6hr bulk + 18hr ball. Didn't time these but probably averaged 70-80s

1. Margarita
2. Brussel Sprouts & caramelized onions
3. Mini bell peppers & caramelized onions

The brussel sprout pizza was the overwhelming favorite, and going to be a semi-regular in my house from now on. It was based on TXCraigs pizza but subbed the panchetta for caramelized onions.

Josh,

At the risk of sounding like a broken record, your pies looks picture perfect! I never get tired of seeing these beauties.  I love the look of the bell pepper and onions pie.  Keep up the great work.  Seeing these are making me want to try Nearlypolitans again  ;D
Title: Re: JD's Neapolitan
Post by: CaptBob on April 06, 2015, 09:13:49 AM
Josh,

At the risk of sounding like a broken record, your pies looks picture perfect! I never get tired of seeing these beauties.  I love the look of the bell pepper and onions pie.  Keep up the great work.  Seeing these are making me want to try Nearlypolitans again  ;D

 ^^^

I'm with Mary Ann Josh....I never get tired of looking at these pies!!
Title: Re: JD's Neapolitan
Post by: JD on April 06, 2015, 10:17:48 AM
^^^

I'm with Mary Ann Josh....I never get tired of looking at these pies!!
Josh,

At the risk of sounding like a broken record, your pies looks picture perfect! I never get tired of seeing these beauties.  I love the look of the bell pepper and onions pie.  Keep up the great work.  Seeing these are making me want to try Nearlypolitans again  ;D

Thanks pals! I'm having a blast with this style, though sometimes I feel the stars need to align to get it right.
Title: Re: JD's Neapolitan
Post by: pizza party on April 13, 2015, 04:18:49 PM
congratulations congratulations congratulations  :pizza:JD
Title: Re: JD's Neapolitan
Post by: JD on December 07, 2015, 07:30:37 PM
So I recently picked up the Biscotto Saputo flooring for my Pizza Party, and the difference is unreal. This is my first Neapolitan in a while, but I have to think it was one of best balanced pizzas I have ever made of this style. The floor was around 875*-900*, and the pizza probably cooked around 60 seconds. Absolutely no fear of burning the bottom before the top is made with the new floor.

If you have a Pizza Party and are serious about Neapolitan, the floor upgrade is a game changer for this little oven.
Title: Re: JD's Neapolitan
Post by: mitchjg on December 07, 2015, 07:38:46 PM
Oh goody and great going!  My tiles are scheduled for delivery on Friday!
Title: Re: JD's Neapolitan
Post by: jvp123 on December 07, 2015, 08:41:05 PM
Oh goody and great going!  My tiles are scheduled for delivery on Friday!

Mitch, are you using the PP more than your old WFO? 
Title: Re: JD's Neapolitan
Post by: mitchjg on December 07, 2015, 10:54:48 PM
Mitch, are you using the PP more than your old WFO?

Yes, for certain.  No surprise - it is why I bought it.  80-90% of the time, I bake just for my wife and me , sometimes our son.  The heat-up time is very fast and the wood consumption is much lower.  My FGM seems to "like" operating at 700 and operating at 800 + requires more diligence (and time and wood).  I have been dabbling a lot with Neapolitans lately so that is part of it. 

I think the heat up it is very much a quirk of the particular oven I have combined with the longer heat up with any larger, masonry oven.

I use the FGM when I feel like it and/or we are having guests (many more pies, more fun and the oven is super stable) and/or I want to cook other things in it too (appetizers and other dishes).

Title: Re: JD's Neapolitan
Post by: Don Luigi on December 08, 2015, 08:36:13 AM
Awesome looking Pie, JD!Where did you get the new floor?
Title: Re: JD's Neapolitan
Post by: JD on December 08, 2015, 10:13:40 AM
http://www.pizzamaking.com/forum/index.php?topic=31234.msg405072#msg405072

You especially would love this floor Don. I can't wait to make neapolitan again now.

Awesome looking Pie, JD!Where did you get the new floor?
Title: JD's Neapolitan
Post by: Don Luigi on December 08, 2015, 11:44:34 AM
How did I miss this?! I'll be writing Simone in a minute! Great!