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Author Topic: Napolitan verace pizza with natural yeast  (Read 81056 times)

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Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #40 on: November 24, 2014, 06:38:22 AM »
Can you tell us more about "bio 00" flour and why you mix is with Caputo?  Thank you. - Mitch

Hello Mitch. flour bio 00 is a stronger than caputo flour, use a bit of time mix 50% to have a dough stronger not leaking sugars over even for a 24/28 H leavening total.
I hope that I did understand  :-\

Offline Fivehundreddegrees

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Re: Napolitan verace pizza with natural yeast
« Reply #41 on: November 25, 2014, 05:36:41 AM »
Looking amazing! :) :drool:

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #42 on: November 25, 2014, 08:01:51 AM »

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #43 on: December 15, 2014, 07:19:34 AM »
Hi pizza guys !  :-D
The pizza last night,
dough for now I will not give up .. the results in terms of taste, digestibility and perfumes .. :chef:
500 gr flour caputo pizzeria - 500 gr flour 29 gr carrefout 00 rooms - sourdough 7% - autolysis of 4.5 hours. + 14 + 6: total 24.5 hours
Cooking about 60/70 seconds.
O:-)
The last pizza you see was made with spinach (sauteed with garlic), buffalo mozzarella, mozzarella, veal sausage and pepper.
with a baking oven on 400 ░. about 100 sec cooking. in terms of taste is even more fragrant with firing lightning .. :pizza: :pizza:

Offline TXCraig1

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Re: Napolitan verace pizza with natural yeast
« Reply #44 on: December 15, 2014, 08:59:24 AM »
All are very attractive. I really like the one with the two different types of onions.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #45 on: December 15, 2014, 10:03:58 AM »
Thanks Craig  :D
the pizza you like it:
buffalo mozzarella, soft cheese, red onion, fresh leeks, pepper, basil  :pizza:

Offline Pab

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Re: Napolitan verace pizza with natural yeast
« Reply #46 on: December 15, 2014, 11:08:38 AM »
Your Neapolitan`s are one of the best on here!
The underneath picture say`s it all.How soft and light it looks.

No mistake ,these  :pizza: are top class!

cheers

Paul.


Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #47 on: December 15, 2014, 11:25:05 AM »
Tnahks Pab !!
Thank you for your words ..
They are simply a lover of true Neapolitan pizza, its taste and its myth ..
I'm happy to share with you every moment of evenings spent to make pizza  :pizza: :pizza: :pizza: :pizza:

Offline dylandylan

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Re: Napolitan verace pizza with natural yeast
« Reply #48 on: December 15, 2014, 12:25:05 PM »
Wow excellent pies Renato!  I can't pick a favourite, but like the video with the spinach + mozzarella pizza, nice to see the pliability of the finished pie.

Dylan

Offline Neopolitan

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Re: Napolitan verace pizza with natural yeast
« Reply #49 on: December 15, 2014, 12:29:55 PM »
Bellisima :chef:

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Offline vandev

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Re: Napolitan verace pizza with natural yeast
« Reply #50 on: December 15, 2014, 02:46:18 PM »
 ^^^
All are very attractive. I really like the one with the two different types of onions.

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #51 on: December 16, 2014, 02:06:41 AM »
Wow excellent pies Renato!  I can't pick a favourite, but like the video with the spinach + mozzarella pizza, nice to see the pliability of the finished pie.

Dylan

Dilan Thanks!  :chef:
I also like the pizza with spinach, I do them before cooking in a pan with a bit of fresh garlic  :drool:

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #52 on: December 16, 2014, 02:07:08 AM »

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #53 on: December 16, 2014, 02:07:51 AM »

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #54 on: December 29, 2014, 04:38:19 AM »
Hello everyone!
Last night a nice pizza with some changes ..
We begin with the flour, the usual 1000 g in total with a mix of flour: 35% caputo pizzeria - 35% flour bio carrefour 00-30% flour bio ViviVerde 00.
I lowered the salt in 27 gr. - 7% of LM -.
Autolysis 4.5 hours - 13 hours episode - 6.5 primer.
Cooking very high with sky at 570 ░ for about 55/60 seconds pizza.
Really soft dough with a soft yet superior to other times. It seems to me that the mix of flour has given an added value to the final taste.
Panielli very manageable and we made some new condiment: mozzarella - spinach and sausage brÓ.
Mozzarella - anchovies - spicy olives and smoked cheese - basil
Mozzarella - soft cheese - leeks - smoked cheese - basil
Then I tried it (finally) the oak chips that technically ... would serve to give a smoky pizza - I have them wet for about 1 hour, then bake the pizzas before I put on the side of the grill .. NOTHING, did not give any benefit.

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Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #55 on: December 29, 2014, 04:50:28 AM »
more..

Offline Antonella

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Re: Napolitan verace pizza with natural yeast
« Reply #56 on: December 29, 2014, 05:06:04 AM »
Ciao

Very nice pictures/ pizza!!!
Do you have any experience in autolyse in less than 4hrs ? how you come up with 4 hours ?
I do max 1 hour of autolyse ! Can you see a difference in your dough, when you do the autolyse less than 4hrs ? What temperature you do your autolyse ?

Thanks sauczer

Love your pizza 🍕🍴🍷🍻

Antonella

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #57 on: December 29, 2014, 05:27:19 AM »
Hi Antonella!  :chef:
Thanks ...
if I can give some advice to autolysis, must be at least 3 hours, otherwise it has no positive effects that must have,
The autolysis leads to increase of elasticity of the mesh (pasta) making a simple drawing of the disc and a more workable dough.
The temperature for my autolysis is 22 ░.

Offline TXCraig1

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Re: Napolitan verace pizza with natural yeast
« Reply #58 on: December 29, 2014, 08:48:42 AM »
Very pretty.

What is the green dust on some of the pizza?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #59 on: December 29, 2014, 10:19:38 AM »
Thanks Craig  :D
what you see on the pizza green is Calabrian oregano, very fragrant.
and pizza (leeks, smoked cheese c ..) we also put pepper Chuan ..

Oregano by us in Italy is compulsory on the pizza marinara (pomopodo, garlic and oregano).

http://www.cassandra.it/it/origano-a-mazzetti-cassandra-it.html

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