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Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO!  (Read 848976 times)

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Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3120 on: Yesterday at 05:59:19 AM »
why a spiral mixer? a dual arm mixer is much better specially for high hydration doughs isnt it? i would understand a fork mixer but spiral?

It's better for crazy high hydration (this kind of mixer is always used for teglia)

Personally I don't like the aesthetics of his pizza a canotto, remind me of a donut, also with TC the crust is often white with charred dark spots.

http://sendvid.com/ezqsl8p1


* msg edited, problem with facebook video links
« Last Edit: Yesterday at 06:42:35 AM by sub »

Offline kurbanlikkedi

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3121 on: Yesterday at 06:06:30 AM »
It's better for crazy high hydration (this kind of mixer is always used for teglia)

Personally I don't like the aesthetics of his pizza a canotto, remind me of a donut, also with TC the crust is often white with charred dark spots.

i see didnt know that..im trying to make a similar pizza at around 68-70% hydration.

i did a bit  of online research about his dough it seems that he mixes caputo 00 and 0 flours to make his dough.           

Offline Antilife

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3122 on: Yesterday at 06:07:38 AM »
It's better for crazy high hydration (this kind of mixer is always used for teglia)

Personally I don't like the aesthetics of his pizza a canotto, remind me of a donut, also with TC the crust is often white with charred dark spots.

I agree with you!!

This is the last Carlo dough video
http://www.pizza-root.com/wp-content/uploads/2017/04/Carlo-Sammarco-Spiral-Hydratation.mp4

Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3123 on: Yesterday at 06:19:09 AM »
i see didnt know that..im trying to make a similar pizza at around 68-70% hydration.
 

Do your usual mix and add 5% of water at the very end of the kneading.  ;)

Dough from Bernardo D' annolfo  -   https://sendvid.com/tx9zuz5k


* msg edited, problem with facebook video links
« Last Edit: Yesterday at 06:45:39 AM by sub »

Offline kurbanlikkedi

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3124 on: Yesterday at 06:26:18 AM »
Do your usual mix and add 5% of water at the very end of the kneading.  ;)
cool! any info on the amount of type 0 flour to use along with the 00?.

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Offline Antilife

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3125 on: Yesterday at 06:47:05 AM »
cool! any info on the amount of type 0 flour to use along with the 00?.
Use a Caputo pizzeria and reach an hydratation of 80%  now... before with diving arms was 75%. Use Autolisys

Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3126 on: Yesterday at 08:41:39 AM »
cool! any info on the amount of type 0 flour to use along with the 00?.

I'd say around 20%, you'll have to experiment by yourself with your flours.

Use a Caputo pizzeria and reach an hydratation of 80%  now... before with diving arms was 75%. Use Autolisys
And double hydration or you will overknead the dough if you add all the water first, it leads to oxidation: loss of color in the crust and flavor. 

Offline kurbanlikkedi

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3127 on: Yesterday at 09:19:46 AM »
I'd say around 20%, you'll have to experiment by yourself with your flours.
And double hydration or you will overknead the dough if you add all the water first, it leads to oxidation: loss of color in the crust and flavor.

sub very good information thank u.

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