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

Don Luigi · « **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?

pizza party · « **Reply #41 on:** January 26, 2015, 05:39:20 AM »

Nice pizzas JD
send more info to the last pizzas dough

JD · « **Reply #42 on:** January 26, 2015, 06:56:41 AM »

Quote from: Don Luigi 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?

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.

Quote from: pizza party on January 26, 2015, 05:39:20 AM

Nice pizzas JD
send more info to the last pizzas dough

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.

deb415611 · « **Reply #43 on:** January 26, 2015, 07:12:20 AM »

Quote from: JD on January 25, 2015, 10:07:10 PM

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

JD · « **Reply #44 on:** January 26, 2015, 08:31:47 AM »

Quote from: deb415611 on January 26, 2015, 07:12:20 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.

Jersey Pie Boy · « **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.

CaptBob · « **Reply #46 on:** January 26, 2015, 10:07:16 AM »

Quote from: JD on January 25, 2015, 08:37:03 PM

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...

JD · « **Reply #47 on:** January 26, 2015, 10:14:08 AM »

Quote from: CaptBob on January 26, 2015, 10:07:16 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.

TXCraig1 · « **Reply #48 on:** January 26, 2015, 05:27:43 PM »

Quote from: JD on January 25, 2015, 08:37:03 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.

JD · « **Reply #49 on:** January 26, 2015, 07:31:20 PM »

Quote from: TXCraig1 on January 26, 2015, 05:27:43 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

Mmmph · « **Reply #50 on:** January 27, 2015, 03:17:48 PM »

Nice looking pizzas!

wolver · « **Reply #51 on:** January 27, 2015, 05:00:31 PM »

JD · « **Reply #52 on:** January 31, 2015, 02:38:09 PM »

Don Luigi · « **Reply #53 on:** January 31, 2015, 02:47:35 PM »

Let's go!

JD · « **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?

Don Luigi · « **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?

JD · « **Reply #56 on:** February 02, 2015, 07:59:27 AM »

Quote from: Don Luigi 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?

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...

Don Luigi · « **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...

JD · « **Reply #58 on:** February 02, 2015, 08:55:51 AM »

Quote from: Don Luigi 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...

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.

Don Luigi · « **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...