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Author Topic: JD's Neapolitan  (Read 24833 times)

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Offline Don Luigi

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Re: JD's Neapolitan
« Reply #40 on: January 26, 2015, 03:08:19 AM »
Great stuff JD - love that margherita, can't wait to see how your pizza will turn out with Caputo! You're using sourdough starter, right?
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« Reply #41 on: January 26, 2015, 05:39:20 AM »
Nice pizzas JD
send more info to the last pizzas dough  :drool:
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Offline JD

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Re: JD's Neapolitan
« Reply #42 on: January 26, 2015, 06:56:41 AM »
Great stuff JD - love that margherita, can't wait to see how your pizza will turn out with Caputo! You're using sourdough starter, right?

Yes I'm using the Moby/Cape Fear starter member Mmmph created: http://www.pizzamaking.com/forum/index.php?topic=28464.msg286746#msg286746

Originally I've only been using it for bread, but now that I have a WFO I'm learning it's excellent for pizza too. I think I may put Ischia in storage, I rarely want to use it anymore.


Nice pizzas JD
send more info to the last pizzas dough  :drool:


This dough was 62% hydration, 2.8% salt, 0.9% starter, 24hrs in bulk, 24hrs in balls @ 62-64* ferment temperature. It was perfectly fermented.

JD's NY Style
JD's Neapolitan using my Pizza Party WFO

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Offline deb415611

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Re: JD's Neapolitan
« Reply #43 on: January 26, 2015, 07:12:20 AM »
You've been hitting the limoncello tonight, haven't you?  ;)

that's what I thought when you commented on mine, we are our own worst critics.  Pretty pies Josh
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Offline JD

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Re: JD's Neapolitan
« Reply #44 on: January 26, 2015, 08:31:47 AM »
we are our own worst critics

I'm guilty of that for sure, but I don't think it's a bad thing.

I wouldn't have posted these if it weren't for the improvement in texture I saw with the bulk + ball. It's too bad you can't see that through pictures though.
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

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Offline Jersey Pie Boy

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Re: JD's Neapolitan
« Reply #45 on: January 26, 2015, 08:45:08 AM »
Is there any way to obtain some  that Moby starter..or is that pretty much something that's not available? Sounds like it's great..I'm having  success with my homemade starter for breads..  less for pies. Planning to get Ischia, but the sounds very interesting indeed.

Offline CaptBob

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Re: JD's Neapolitan
« Reply #46 on: January 26, 2015, 10:07:16 AM »
Well I went backwards in looks but forward in texture & flavor. This was a 24 bulk + 24 ball Moby attempt, I'll never go back to a straight 24hr ferment if I can help it.  Didn't have my good camera so cell phone pics tonight.

Caputo is in the mail, so I'm really looking forward to my next bake.

Such great work Josh....tell me again what the deck temps are when you launch these...
Bob

Offline JD

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Re: JD's Neapolitan
« Reply #47 on: January 26, 2015, 10:14:08 AM »
Such great work Josh....tell me again what the deck temps are when you launch these...

My IR was reading between 850-900 on these, depending on where I shot.
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

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Offline TXCraig1

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Re: JD's Neapolitan
« Reply #48 on: January 26, 2015, 05:27:43 PM »
Well I went backwards in looks but forward in texture & flavor.

From what I can see of that first one, I don't think you took a step back in looks. Looks good to me.
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Offline JD

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Re: JD's Neapolitan
« Reply #49 on: January 26, 2015, 07:31:20 PM »
From what I can see of that first one, I don't think you took a step back in looks. Looks good to me.

Thanks Craig. I didn't post one more pizza I made though  :D
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

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Offline Mmmph

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Re: JD's Neapolitan
« Reply #50 on: January 27, 2015, 03:17:48 PM »
Nice looking pizzas!
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Offline wolver

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Re: JD's Neapolitan
« Reply #51 on: January 27, 2015, 05:00:31 PM »
 :drool: :drool:
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Offline JD

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Re: JD's Neapolitan
« Reply #52 on: January 31, 2015, 02:38:09 PM »
 ;D
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

-Josh

Offline Don Luigi

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Re: JD's Neapolitan
« Reply #53 on: January 31, 2015, 02:47:35 PM »
Let's go!
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Offline JD

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Re: JD's Neapolitan
« Reply #54 on: February 01, 2015, 08:46:17 PM »
My oven was entirely too hot tonight. I made three pizzas and I finally figured out how to manage the heat on the the last one, which is the only one picture worthy. My first was an overdone 40 second margarita!

I was really hoping I wouldn't see much of a difference between Caputo & KAAP, but the pizza was insanely tender compared to KAAP equivalents. The dough also felt more wet, I thought the opposite was supposed to happen?





 
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

-Josh

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Offline Don Luigi

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Re: JD's Neapolitan
« Reply #55 on: February 02, 2015, 03:10:31 AM »
Great tenderness on the pie and the bottom is spot on! Caputo Pizzeria definitely needs time getting used to. It was the same here: First time I used it with a 63% Hydration I though there was something wrong. But the more you get used to it the more you'll love it and you find ways around the stickiness and wetness of the dough.
How long did this pie stay in the oven? Looks like 90 Seconds something?
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Offline JD

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Re: JD's Neapolitan
« Reply #56 on: February 02, 2015, 07:59:27 AM »
Great tenderness on the pie and the bottom is spot on! Caputo Pizzeria definitely needs time getting used to. It was the same here: First time I used it with a 63% Hydration I though there was something wrong. But the more you get used to it the more you'll love it and you find ways around the stickiness and wetness of the dough.
How long did this pie stay in the oven? Looks like 90 Seconds something?

The bottom shot was actually of my 40 second marg. The mushroom was a little less black on bottom, and came out the oven at exactly 60 seconds. I kept it off the floor after 40s went by though.

I'm going to drop to 60% hydration next time so I can continue tweaking my oven temps. One variable at a time...

JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

-Josh

Offline Don Luigi

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Re: JD's Neapolitan
« Reply #57 on: February 02, 2015, 08:05:52 AM »
Alright. On closer look it's a little too dark downside but I definitely prefer a darker, more flavorful bottom in general. What Temp was the Oven Thermometer at? And did you measure the floor?
I did the same after my first pies with Caputo - going back with Hydration. Now I am more confident with it. But as you say, one variable at a time is the way to go...
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Offline JD

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Re: JD's Neapolitan
« Reply #58 on: February 02, 2015, 08:55:51 AM »
Alright. On closer look it's a little too dark downside but I definitely prefer a darker, more flavorful bottom in general. What Temp was the Oven Thermometer at? And did you measure the floor?
I did the same after my first pies with Caputo - going back with Hydration. Now I am more confident with it. But as you say, one variable at a time is the way to go...

Depending on where I shot, the floor was between 900-960. I had a big fire rolling across the top too, and I did not use the metal reflector.  There was too much heat for sure.

The thermometer was around 800-850, but that doesn't really tell the true story.
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

-Josh

Offline Don Luigi

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JD's Neapolitan
« Reply #59 on: February 02, 2015, 09:01:05 AM »
Yeah, with the Thermometer around 400C the floor measures 480-500C after a couple staying at temp. The Oven Thermometer is a good benchmark I think, though it doesn't tell you the whole story...
« Last Edit: February 02, 2015, 12:47:08 PM by Don Luigi »
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