Author Topic: Napolitan verace pizza with natural yeast (Read 81060 times)

SAUZER.ITALY · « **Reply #20 on:** November 03, 2014, 08:30:10 AM »

Quote from: TXCraig1 on November 03, 2014, 08:23:28 AM

Nicely done.

Thanks Craig

SAUZER.ITALY · « **Reply #21 on:** November 04, 2014, 02:24:52 AM »

SAUZER.ITALY · « **Reply #22 on:** November 17, 2014, 07:01:17 AM »

HI GUYS
Here are the results of last night! area between 55 and 65 seconds , with 6 hours of proving optimal primer at 22 ° .
Dough soft, chewy, digestible .
flour caputo pizzeria usual mix 50 % - 50 % flour bio 00
66% water - 7% LM ( now always works the same) .. 29 g salt.
autolysis 4 hours.

one margherita (forever)

one with buffalo mozzarella, mozzarella, grilled eggplant and basil
one with mozzarella cheese , buffalo milk, raw parma and sautéed spinach .
one with red onion , leeks, cheese and mozzarella cheese

TXCraig1 · « **Reply #23 on:** November 17, 2014, 08:39:35 AM »

I like those a lot.

SAUZER.ITALY · « **Reply #24 on:** November 17, 2014, 08:43:13 AM »

Thanks Craig

it is a pleasure to share our experiences

Pete-zza · « **Reply #25 on:** November 17, 2014, 08:48:14 AM »

I agree with Craig.

Can you tell me what the abbreviation LM means?

Peter

SAUZER.ITALY · « **Reply #26 on:** November 17, 2014, 09:07:55 AM »

Hi Peter ! thanks !
sorry.. I forget the different abbreviation of the Italian words with English ones ..
LM in Italian is : natural yeast

parallei · « **Reply #27 on:** November 17, 2014, 09:52:29 AM »

Quote from: SAUZER.ITALY on November 17, 2014, 09:07:55 AM

Hi Peter ! thanks !
sorry.. I forget the different abbreviation of the Italian words with English ones ..
LM in Italian is : natural yeast

lievito madre?

SAUZER.ITALY · « **Reply #28 on:** November 17, 2014, 10:22:19 AM »

Ciao Paralleli

si ! esattamente LIEVITO MADRE.

sourdough , it sends a very pleasant flavor to the mix and it is very easy to digest

JConk007 · « **Reply #29 on:** November 17, 2014, 12:10:58 PM »

Bellisimo or something like that

JOhn

MotoMannequin · « **Reply #30 on:** November 17, 2014, 03:06:31 PM »

Those all look fantastic! I like your red onions and leeks; I may try something similar tonight.

pizapizza · « **Reply #31 on:** November 17, 2014, 09:39:27 PM »

those look great

SAUZER.ITALY · « **Reply #32 on:** November 18, 2014, 02:02:00 AM »

Quote from: JConk007 on November 17, 2014, 12:10:58 PM

Bellisimo or something like that
JOhn

Thanks Conk007

SAUZER.ITALY · « **Reply #33 on:** November 18, 2014, 02:08:34 AM »

Quote from: MotoMannequin on November 17, 2014, 03:06:31 PM

Those all look fantastic! I like your red onions and leeks; I may try something similar tonight.

THANKS MotoMannequin

you'll see that good

SAUZER.ITALY · « **Reply #34 on:** November 18, 2014, 02:09:26 AM »

Quote from: pizapizza on November 17, 2014, 09:39:27 PM

those look great

pizapizza Thanks !!

jsfotografie · « **Reply #35 on:** November 18, 2014, 06:53:14 AM »

amazing looking pies!

SAUZER.ITALY · « **Reply #36 on:** November 18, 2014, 07:05:55 AM »

Quote from: jsfotografie on November 18, 2014, 06:53:14 AM

amazing looking pies!

THANKS jsfotografie

Neopolitan · « **Reply #37 on:** November 18, 2014, 11:45:33 AM »

Nice Bocca on Your Forno!

Is it a Alfa forno?

Ciao from Amsterdam,

Case

SAUZER.ITALY · « **Reply #38 on:** November 18, 2014, 04:10:00 PM »

Quote from: Neopolitan on November 18, 2014, 11:45:33 AM

Nice Bocca on Your Forno!

Is it a Alfa forno?

Ciao from Amsterdam,

Case

Hi ! Thanks , i have a Alfa Refrattari very good . I love Amsterdam

mitchjg · « **Reply #39 on:** November 18, 2014, 04:32:23 PM »

Can you tell us more about "bio 00" flour and why you mix is with Caputo? Thank you. - Mitch