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Author Topic: JD's Neapolitan  (Read 24652 times)

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Offline JD

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Re: JD's Neapolitan
« Reply #80 on: March 14, 2015, 08:32:48 AM »
Naan is an interesting comparison, I can see that.

They were very light and tender, just a little under done on top from the over fermentation and lack of top heat I'm guessing.
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

-Josh

Offline pizza party

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Re: JD's Neapolitan
« Reply #81 on: March 14, 2015, 06:28:25 PM »
excellent pizzas JD !! :drool: :drool:
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Offline JD

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Re: JD's Neapolitan
« Reply #82 on: March 23, 2015, 10:04:56 PM »
Rounding out my unintended pizza triathlon, some badly misshapen 62% Neapolitans! They were a bit under-fermented which affected spring, but taste & texture were great. I'm getting more comfortable with 62% Caputo though it may not look that way  :-D

1. 50 Second Marinara
2. 50 Second Margarita
3. 80 Second Mushroom
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

-Josh

Offline TXCraig1

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Re: JD's Neapolitan
« Reply #83 on: March 23, 2015, 10:35:00 PM »
How did the mushroom take 60% longer and not end up much, if any, darker?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline JD

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Re: JD's Neapolitan
« Reply #84 on: March 23, 2015, 10:43:08 PM »
In the Pizza Party oven, top heat is controlled mainly by the fire rolling across the ceiling. The mushroom was the last pizza I made and by then the fire died down a good bit. I pulled the pie off the deck around 30-40 seconds like the others and just domed it the rest of the time.
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

-Josh

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Offline TXCraig1

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Re: JD's Neapolitan
« Reply #85 on: March 23, 2015, 10:44:20 PM »
Was there a pretty big difference in softness and tenderness?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline JD

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Re: JD's Neapolitan
« Reply #86 on: March 23, 2015, 10:46:14 PM »
Sure, the margarita & marinara were extremely soft. The mushroom not as much.
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 #87 on: March 24, 2015, 03:08:26 AM »
Liking them! They're a little pale but their softness is quite remarkable. How were they taste wise? You missed some char/browning?
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
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Offline JD

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Re: JD's Neapolitan
« Reply #88 on: March 24, 2015, 08:28:16 AM »
Liking them! They're a little pale but their softness is quite remarkable. How were they taste wise? You missed some char/browning?

The taste was very good for a 24hr ferment. I think 62% & sub-60 second bakes is where I will stay for a while, the pizza was extremely tender. I did not re-ball.

The color was not great because the dough was under-fermented, which sounds like a bad thing but I was very happy to see that. I had a very obvious revelation on this bake that will forever change the way I make my NP dough. I took the dough temperature after mixing and it was around 70*, so I put it in the refrigerator for around 45 minutes to bring it down to the planned fermentation temperature. It made a huge difference, and for once I under-fermented instead of my usual over.
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

-Josh

Offline pizza party

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Re: JD's Neapolitan
« Reply #89 on: April 02, 2015, 06:36:59 AM »
 :drool: :drool:
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Offline JD

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Re: JD's Neapolitan
« Reply #90 on: April 05, 2015, 08:44:32 PM »
A new Easter tradition? We had some vegetarian friends over for Easter dinner and figured pizza was a safe option.

62% Cape Fear sourdough, 24hr ferment with only a 6hr bulk + 18hr ball. Didn't time these but probably averaged 70-80s

1. Margarita
2. Brussel Sprouts & caramelized onions
3. Mini bell peppers & caramelized onions

The brussel sprout pizza was the overwhelming favorite, and going to be a semi-regular in my house from now on. It was based on TXCraigs pizza but subbed the panchetta for caramelized onions.
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

-Josh

Offline jvp123

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Re: JD's Neapolitan
« Reply #91 on: April 05, 2015, 09:33:41 PM »
Beautiful Josh! :chef:
Jeff

Offline Don Luigi

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Re: JD's Neapolitan
« Reply #92 on: April 06, 2015, 01:55:50 AM »
Very nice, Josh. I would have loved to try the Brussel Sprouts Pizza...
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

Offline JD

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Re: JD's Neapolitan
« Reply #93 on: April 06, 2015, 07:48:29 AM »
Beautiful Josh! :chef:

Thanks Jeff

Very nice, Josh. I would have loved to try the Brussel Sprouts Pizza...


It was excellent. If you have never tried brussel sprouts on Neapolitan pizza, you need to.




I wonder if I need to give my starter a good multi-day refreshing. I think my dough is over-acidifying causing a consistently pale surface. My fire was very strong, and the fermentation seemed perfect...
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 #94 on: April 06, 2015, 07:51:55 AM »
Hi Josh, I am feeding my Ischia daily now. I get much better results in fermentation and less acidity  in the culture. It's just more reliable that way for me.
Brussel Sprouts I made once with bacon - that pie was good! Next time I try with ricotta and caramelized onions for sure!
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
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Offline mbrulato

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Re: JD's Neapolitan
« Reply #95 on: April 06, 2015, 08:54:42 AM »
A new Easter tradition? We had some vegetarian friends over for Easter dinner and figured pizza was a safe option.

62% Cape Fear sourdough, 24hr ferment with only a 6hr bulk + 18hr ball. Didn't time these but probably averaged 70-80s

1. Margarita
2. Brussel Sprouts & caramelized onions
3. Mini bell peppers & caramelized onions

The brussel sprout pizza was the overwhelming favorite, and going to be a semi-regular in my house from now on. It was based on TXCraigs pizza but subbed the panchetta for caramelized onions.

Josh,

At the risk of sounding like a broken record, your pies looks picture perfect! I never get tired of seeing these beauties.  I love the look of the bell pepper and onions pie.  Keep up the great work.  Seeing these are making me want to try Nearlypolitans again  ;D
Mary Ann

"Have courage and be kind" - Cinderella

Offline CaptBob

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Re: JD's Neapolitan
« Reply #96 on: April 06, 2015, 09:13:49 AM »
Josh,

At the risk of sounding like a broken record, your pies looks picture perfect! I never get tired of seeing these beauties.  I love the look of the bell pepper and onions pie.  Keep up the great work.  Seeing these are making me want to try Nearlypolitans again  ;D

 ^^^

I'm with Mary Ann Josh....I never get tired of looking at these pies!!
Bob

Offline JD

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Re: JD's Neapolitan
« Reply #97 on: April 06, 2015, 10:17:48 AM »
^^^

I'm with Mary Ann Josh....I never get tired of looking at these pies!!
Josh,

At the risk of sounding like a broken record, your pies looks picture perfect! I never get tired of seeing these beauties.  I love the look of the bell pepper and onions pie.  Keep up the great work.  Seeing these are making me want to try Nearlypolitans again  ;D

Thanks pals! I'm having a blast with this style, though sometimes I feel the stars need to align to get it right.
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

-Josh

Offline pizza party

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Re: JD's Neapolitan
« Reply #98 on: April 13, 2015, 04:18:49 PM »
congratulations congratulations congratulations  :pizza:JD
Simone
UK/US site: Wood fired ovens and gas fired ovens Pizza Party

Official shop online, save money by direct sales: Excellent offer home delivery to USA/CANADA and all taxes included

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Offline JD

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Re: JD's Neapolitan
« Reply #99 on: December 07, 2015, 07:30:37 PM »
So I recently picked up the Biscotto Saputo flooring for my Pizza Party, and the difference is unreal. This is my first Neapolitan in a while, but I have to think it was one of best balanced pizzas I have ever made of this style. The floor was around 875*-900*, and the pizza probably cooked around 60 seconds. Absolutely no fear of burning the bottom before the top is made with the new floor.

If you have a Pizza Party and are serious about Neapolitan, the floor upgrade is a game changer for this little oven.
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

-Josh

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