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Author Topic: Napolitan verace pizza with natural yeast  (Read 81220 times)

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Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #640 on: January 02, 2020, 08:05:52 AM »
Bravo Renalto!

Buon Anno Nuovo!

Grazie ! Thanks  :pizza:

Offline Icelandr

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Re: Napolitan verace pizza with natural yeast
« Reply #641 on: January 03, 2020, 10:26:16 AM »
Renato, a wonderful way to start the New Year indeed!  A collection of wonderful pizza masterfully made, again taunting me . . . Why dont your pizzas look like his, Greg? It is nice to have a goal to work for, I look forward to your next bake!
Grazie!
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Offline Roadrunner

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Re: Napolitan verace pizza with natural yeast
« Reply #642 on: January 03, 2020, 06:42:18 PM »
I have been experimenting with Ischia starter for about a week.  The starter I purchased activated quickly and is nice and active. I have noticed subtle diffences from the IDY I was previously using. The dough with the Ischia starter opens easier and has a more tender cornice. Very pleased so far.

Picture below is 60% H2O, 3% salt, 1% Ischia starter for a 22hr RT (77F) ferment. Im using Polselli Classica 00 flour.  Quattro formaggi with pepperoni, chives and a drizzle of Mikes Hot Honey. 
 
« Last Edit: January 03, 2020, 11:19:52 PM by Roadrunner »

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #643 on: January 04, 2020, 12:10:55 PM »
Renato, a wonderful way to start the New Year indeed!  A collection of wonderful pizza masterfully made, again taunting me . . . Why dont your pizzas look like his, Greg? It is nice to have a goal to work for, I look forward to your next bake!
Grazie!

Grazie Greg !! I'm glad you like these pizzas. You are very good, and continue with excellent results.  ^^^

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #644 on: January 04, 2020, 12:13:57 PM »
I have been experimenting with Ischia starter for about a week.  The starter I purchased activated quickly and is nice and active. I have noticed subtle diffences from the IDY I was previously using. The dough with the Ischia starter opens easier and has a more tender cornice. Very pleased so far.

Picture below is 60% H2O, 3% salt, 1% Ischia starter for a 22hr RT (77F) ferment. Im using Polselli Classica 00 flour.  Quattro formaggi with pepperoni, chives and a drizzle of Mikes Hot Honey.

Great !  :D I would try to increase ischia yeast to 2% and hydration to 65% with the same doses. What did you do cooking with? electric oven or wood?

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Offline Roadrunner

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Re: Napolitan verace pizza with natural yeast
« Reply #645 on: January 04, 2020, 12:20:51 PM »
Great !  :D I would try to increase ischia yeast to 2% and hydration to 65% with the same doses. What did you do cooking with? electric oven or wood?

i have a gas Etna oven with Saputo brick.  baked at around 920.

would you suggest the 2% starter with same 22-24 RT ferment?  I live in florida and its a little warm even indoors.

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #646 on: January 05, 2020, 03:56:15 AM »
i have a gas Etna oven with Saputo brick.  baked at around 920.

would you suggest the 2% starter with same 22-24 RT ferment?  I live in florida and its a little warm even indoors.

Yes, natural yeast works differently from beer yeast, improves with high temperatures, with Polselli 00 flour it holds up well 24 hours. Hydration also increases. Test..

Offline Roadrunner

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Re: Napolitan verace pizza with natural yeast
« Reply #647 on: January 06, 2020, 07:18:34 PM »
Great !  :D I would try to increase ischia yeast to 2% and hydration to 65% with the same doses. What did you do cooking with? electric oven or wood?

Thanks for the suggestion. I made a few pies at 64% h2o and 2% Ischia starter, 24hr RT @ 76. Dough developed  nicely and was very light and airy.  I really like the natural starter. This formula may be my sweet spot...


Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #648 on: January 07, 2020, 02:19:44 AM »
Thanks for the suggestion. I made a few pies at 64% h2o and 2% Ischia starter, 24hr RT @ 76. Dough developed  nicely and was very light and airy.  I really like the natural starter. This formula may be my sweet spot...

Wow !!  ;) This pizza came much better, the cornice is well defined and the color is excellent. This is the good way.  :pizza:

Offline Roadrunner

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Re: Napolitan verace pizza with natural yeast
« Reply #649 on: January 16, 2020, 05:21:39 PM »
Another round. This time at 65% and 3% Ischia starter, 24hr @76%. Yeast was very active. Sweet spot for my kitchen may be around 2,5%. I do like the hydration level.
« Last Edit: January 16, 2020, 06:37:38 PM by Pete-zza »

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Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #650 on: January 19, 2020, 01:01:02 PM »
Wow! very nice pizza and good cooking  ^^^

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #651 on: January 20, 2020, 06:29:01 AM »
Ciao !! Pizza Verace!
Dough 1 kg Flour 0/650 grams of water / 29 grams of salt / 80 grams of natural yeast.
Autolysis 2 hours + 3 hours before leavening + 19 hours in "Panielli".
Cooking 55/60 seconds.
I also attach a nice Pizza "focaccia" cooked in a wood oven.  8)


Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #652 on: January 20, 2020, 06:31:00 AM »
focaccia.


Offline stefan

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Re: Napolitan verace pizza with natural yeast
« Reply #653 on: January 20, 2020, 07:30:12 AM »
Grande Renato  :drool: Is this a prosciutto and friarielli topping on no. 3?

Offline Arne_Jervell

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Re: Napolitan verace pizza with natural yeast
« Reply #654 on: January 20, 2020, 09:03:28 AM »
Grande Renato  :drool: Is this a prosciutto and friarielli topping on no. 3?
^^^ exceptional!

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Offline sk

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Re: Napolitan verace pizza with natural yeast
« Reply #655 on: January 20, 2020, 11:53:56 AM »
Bravo Renato!
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Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #656 on: January 21, 2020, 03:25:34 AM »
Grande Renato  :drool: Is this a prosciutto and friarielli topping on no. 3?

Grazie Stefan  ;D  friarielli, ham, oregano, tomato, agerola mozzarella, basil, smoked buffalo mozzarella.

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #657 on: January 21, 2020, 03:26:04 AM »

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #658 on: January 21, 2020, 03:26:38 AM »

Offline Icelandr

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Re: Napolitan verace pizza with natural yeast
« Reply #659 on: January 21, 2020, 09:32:13 PM »
Wonderful pizza! Thank you!
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