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Author Topic: Napolitan verace pizza with natural yeast  (Read 86187 times)

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Offline SAUZER.ITALY

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Napolitan verace pizza with natural yeast
« on: October 25, 2014, 11:10:54 AM »
HI  guys !!! i'm italian  ;D, we're all pizza lovers and I am attaching some of my creations
Cooking in fal 60/80 seconds.(wood-fired oven),
1000 g flour, 8% natural yeast, 29 g salt, 640 grams of water.
autolysis at 4 hours + 14 hours rest + 6 primer (I do not know how to spell it in English) ...
regards Renato  :pizza:

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #1 on: October 25, 2014, 11:41:24 AM »
HI  guys !!! i'm italian  ;D, we're all pizza lovers and I am attaching some of my creations
Cooking in fal 60/80 seconds.(wood-fired oven),
1000 g flour, 8% natural yeast, 29 g salt, 640 grams of water.
autolysis at 4 hours + 14 hours rest + 6 primer (I do not know how to spell it in English) ...
regards Renato  :pizza:

Offline parallei

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Re: Napolitan verace pizza with natural yeast
« Reply #2 on: October 25, 2014, 11:51:23 AM »
Welcome Renato!

Many people here also use a natural yeast - lievito naturale.  In english, a lievito naturale is called a sourdough or sourdough starter. With 8% starter, what temperature do you ferment your dough at?

Nice pizza. :chef: 

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #3 on: October 25, 2014, 11:57:55 AM »
thanks for the welcome PARALLELI !  :D :D and thanks for the translation  ;D
sorry for my English, I use a translator.
the mixture has a temperature of about 19/20 ° I use a cell at a controlled temperature for the summer. Email and do not go beyond the 24/25 h of leavening.
Your forum is very nice.

Offline MotoMannequin

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Re: Napolitan verace pizza with natural yeast
« Reply #4 on: October 27, 2014, 01:54:22 AM »
Looks amazing Renato, thanks for sharing these!  :chef:  :pizza:

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Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #5 on: October 27, 2014, 03:07:12 AM »
Hi Lerry ! , I am happy to share my experiences with you! and learn together.  :D
  Renato.

Offline Pab

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Re: Napolitan verace pizza with natural yeast
« Reply #6 on: October 27, 2014, 03:38:00 AM »
Hello Renato,

Absolute  beautiful !

Than you for sharing it with us.

Regards

Paul.

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #7 on: October 27, 2014, 04:45:23 AM »
Hi Paul ! thank you for the compliments !
I see that you are so many to love the authentic Neapolitan pizza . The culture of good food is a heritage to be shared .  :drool:
Renato

Offline lzzjp

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Re: Napolitan verace pizza with natural yeast
« Reply #8 on: October 27, 2014, 08:47:56 AM »
Ciao Renato,
Sei veramente uno belissimo pizzaiolo, madonna mia!
Don't worry about your English, you are doing very well.

Dove in Italia?

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #9 on: October 27, 2014, 09:09:14 AM »
Hi Izzi !! thanks !!!  :pizza: :pizza: i live in Turin
thanks for the welcome  :chef:

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Offline mitchjg

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Re: Napolitan verace pizza with natural yeast
« Reply #10 on: October 27, 2014, 10:28:44 AM »
Welcome Renato - your pies look beautiful!  :chef:

I have a questions about how you prepared the dough. Can you describe the 4 hour autolysis?   Is it only flour and water?   Did you already add the salt or the starter? 

Perhaps you can outline your process including how and when you mix.  Thanks!

- Mitch
Mitch

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Offline stonecutter

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Re: Napolitan verace pizza with natural yeast
« Reply #11 on: October 27, 2014, 11:23:59 AM »
Looks delicious! 
« Last Edit: October 28, 2014, 07:44:48 AM by stonecutter »
When we build, let us think that we build forever.
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Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #12 on: October 28, 2014, 03:15:23 AM »
Welcome Renato - your pies look beautiful!  :chef:

I have a questions about how you prepared the dough. Can you describe the 4 hour autolysis?   Is it only flour and water?   Did you already add the salt or the starter? 

Perhaps you can outline your process including how and when you mix.  Thanks!

- Mitch

HI MITCH !! thanks !. as inquiries concerning autolysis , I use all the flour ( 1000 g to 1000 g to understand) , 80 % water and make a dough together well with mixer for about 10 minutes. The rest of the water used to dissolve the salt and yeast .
When I finished the 4 hour autilisi , before I add the yeast and then eventually the salt dissolved .
Then I turn the mixer up to the ( point pasta) .
I hope that I made ​​it clear..
as inquiries concerning the formation of the balls 250 g using the method of Bertinet :pizza:
Saluti Renato


Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #13 on: October 28, 2014, 03:16:00 AM »
Looks delishous!

Thanks stonecutter !!!  8)

Offline stonecutter

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Re: Napolitan verace pizza with natural yeast
« Reply #14 on: October 28, 2014, 07:46:45 AM »
Thanks stonecutter !!!  8)

You're using a translator, but you are spelling better than I am!  :-D
When we build, let us think that we build forever.
John Ruskin

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Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #15 on: October 28, 2014, 08:07:41 AM »
You're using a translator, but you are spelling better than I am!  :-D

 ;D ;D ;D ;D ;D

Offline PizzaVera

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Re: Napolitan verace pizza with natural yeast
« Reply #16 on: November 02, 2014, 01:42:45 AM »
Hi Izzi !! thanks !!!  :pizza: :pizza: i live in Turin
thanks for the welcome  :chef:
Torino! bella città
Sono nato a Torino!!

Forza Juve! :)

Welcome to the board
le vostre pizze sono bellissime..

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #17 on: November 02, 2014, 03:24:22 AM »
Thnaks Pizza Vera  ;D ti sei trasferito negli usa ?
Tonight I will light the fireplace and see if it is a good pizza  :pizza:

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #18 on: November 03, 2014, 06:45:42 AM »
HI guys! here is the new pizza last night , 1000 grams of flour , 29 grams of salt , 65% moisture , 7% natural yeast, cooking 60 seconds.
Mix flour 500g caputo pizzeria, 500 g flour 00 bio .
26 hours of maturation 4 autolysis . :pizza:

Offline TXCraig1

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Re: Napolitan verace pizza with natural yeast
« Reply #19 on: November 03, 2014, 08:23:28 AM »
Nicely done.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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