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Author Topic: Flour Water Salt Yeast Passion - Vera Pizza Napoletana  (Read 2098 times)

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Offline jsaras

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Flour Water Salt Yeast Passion - Vera Pizza Napoletana
« on: October 27, 2015, 05:30:23 PM »
I was gifted this book by the nice manager of an unnamed VPN pizzeria today ;D.  I haven't seen it mentioned here before, so I thought I'd post a picture of the cover and index.  There isn't anything surprising in the book about making dough but there are a LOT of topping ideas and it is photographed beautifully throughout.
« Last Edit: November 22, 2015, 09:04:38 PM by norma427 »
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Offline 3pedals

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Re: Flour Water Salt Yeast Passion - Vera Pizza Napoletana
« Reply #1 on: November 05, 2015, 07:53:28 PM »
So, How is it?

Offline jsaras

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Flour Water Salt Yeast Passion - Vera Pizza Napoletana
« Reply #2 on: November 05, 2015, 08:42:48 PM »
It's a bit "precious" as you might expect a book written by the AVPN; every aspect of Neapolitan pizza is sooo perfect!  There's nothing technical there that you will not find on this website.  There are a LOT of topping ideas.  I haven't gotten to the "human interest" stuff at the end yet.  The photography is top notch, but I enjoyed reading Tony Gemignani's book more.  This book is more of a nice coffee table book than a manual on making. pizza.
« Last Edit: November 06, 2015, 10:51:00 AM by jsaras »
Things have never been more like today than they are right now.

Offline Jersey Pie Boy

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Re: Flour Water Salt Yeast Passion - Vera Pizza Napoletana
« Reply #3 on: November 08, 2015, 11:19:36 AM »
The title is, uh, derivative, to say the least. Wonder what Ken Forkish thinks? Somehow adding the word passion at the end doesn't seem to be different enough.

Offline jsaras

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Re: Flour Water Salt Yeast Passion - Vera Pizza Napoletana
« Reply #4 on: November 25, 2015, 04:36:55 PM »
FWIW, the dough formulation in the book translates into:

00 Flour - 100%
Water - 55.5-58.8% (68F in the winter and 60.8F in the summer, pH between 5 and 6)
Fine Sea Salt - 2.7 - 3.2%
Brewers Yeast - 0.05 - 0.17%

Shorthand instructions: Mix water and salt.  After putting in about 10% of the recipe flour, add the yeast.  2 hour bulk rise after all the ingredients are mixed.  Scale into balls weighing between 180 and 250g.  Use dough after 6 hours.

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Online HBolte

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Re: Flour Water Salt Yeast Passion - Vera Pizza Napoletana
« Reply #5 on: November 25, 2015, 05:20:38 PM »
The title is, uh, derivative, to say the least. Wonder what Ken Forkish thinks? Somehow adding the word passion at the end doesn't seem to be different enough.

You can't copyright a title...
Hans

Offline Jersey Pie Boy

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Re: Flour Water Salt Yeast Passion - Vera Pizza Napoletana
« Reply #6 on: November 25, 2015, 10:00:17 PM »
Okay, i see that's true. But still, seems misleading, intentional or not.

Online HBolte

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Re: Flour Water Salt Yeast Passion - Vera Pizza Napoletana
« Reply #7 on: November 25, 2015, 10:07:47 PM »
I agree.
Hans

Offline drimkunas

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Re: Flour Water Salt Yeast Passion - Vera Pizza Napoletana
« Reply #8 on: January 20, 2017, 04:52:40 AM »
does not exist at Amazon or any other online bookstore...  : (

Online HBolte

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Re: Flour Water Salt Yeast Passion - Vera Pizza Napoletana
« Reply #9 on: January 20, 2017, 07:08:19 AM »
Amazon UK is where I got mine.
Hans

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Offline Steve

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Re: Flour Water Salt Yeast Passion - Vera Pizza Napoletana
« Reply #10 on: March 07, 2017, 12:46:10 PM »
does not exist at Amazon or any other online bookstore...  : (

I bought mine here:

https://www.efnaples.biz/product-page/book-1

Book was $40, shipping to the USA was $15.

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