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Author Topic: JD's Neapolitan  (Read 24639 times)

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Offline JD

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Re: JD's Neapolitan
« Reply #20 on: January 10, 2015, 10:56:40 PM »
Well I'm still getting used to this Neapolitan thing, it's much a more delicate process than NY style. I managed to get one decent pizza out of tonight at least.

This is a 63%, 24hr room temp Moby sourdough. Flavor was excellent! I lowered the hearth to 800 this time so approximately 90 seconds on this one.

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 #21 on: January 11, 2015, 03:57:42 AM »
Great looking. Maybe would have benefited of a slight shorter baking time/higher temp but beautiful nonetheless. How do you open your dough-balls? What weight? I really like the diameter (from what I can guess from the photo) and the size of the rim is this Caputo or KAAP?
« Last Edit: January 11, 2015, 04:09:41 AM by Don Luigi »
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 #22 on: January 11, 2015, 07:58:04 AM »
Josh,

Once again, fabulous looking pizza and beautiful photography.  Pizza looks very light and digestible.  I could eat 2 of them  ;D
Mary Ann

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Offline JD

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Re: JD's Neapolitan
« Reply #23 on: January 11, 2015, 08:08:19 AM »
Great looking. Maybe would have benefited of a slight shorter baking time/higher temp but beautiful nonetheless. How do you open your dough-balls? What weight? I really like the diameter (from what I can guess from the photo) and the size of the rim is this Caputo or KAAP?

Since I'm new to Neapolitan I'm trying the entire spectrum to see what I like best. I like the bottom of this bake better than my last, but the top could have used more top heat up front. I'm thinking on the next bake I'll bring the hearth up to 850 again and really bring the heat from the top. I'll probably pull the pizza off the deck around 45 seconds and dome it the rest of the time.

I press open the dough leaving the rim alone, then I do a side-side toss until it's about 8-10", dress the pizza then pull it to the peel and open it the rest of the way. I get myself into trouble if I initially open the skin too big, so when I pull it over it gets very thin. Still learning!

I've been using 250g for a 12" pizza. As I get more experience with this fragile dough, I may drop it down a bit. I'm using KAAP until I can find some Caputo. I'm taking a trip to NY next week so hopefully I can bring a couple kilos of white powder home with me  :-D



Josh,

Once again, fabulous looking pizza and beautiful photography.  Pizza looks very light and digestible.  I could eat 2 of them  ;D

Thanks! I wanted to keep eating more but I had to tell myself to stop because I had too much already (though I didn't feel full) :D
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 #24 on: January 11, 2015, 08:41:24 AM »
Nice pizzas Josh :drool:
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Offline TXCraig1

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Re: JD's Neapolitan
« Reply #25 on: January 11, 2015, 09:33:26 AM »
Pretty.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline CaptBob

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Re: JD's Neapolitan
« Reply #26 on: January 11, 2015, 11:20:27 AM »
Josh,

Once again, fabulous looking pizza and beautiful photography.  Pizza looks very light and digestible.  I could eat 2 of them  ;D

 ^^^
Bob

Offline jvp123

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Re: JD's Neapolitan
« Reply #27 on: January 11, 2015, 11:30:03 AM »
Josh, can't wait to see what you do with 00.
Jeff

Offline Pizza Baker

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Re: JD's Neapolitan
« Reply #28 on: January 11, 2015, 12:50:42 PM »
Very nice!
Jim

Offline Don Luigi

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JD's Neapolitan
« Reply #29 on: January 12, 2015, 01:51:53 AM »
Since I'm new to Neapolitan I'm trying the entire spectrum to see what I like best. I like the bottom of this bake better than my last, but the top could have used more top heat up front. I'm thinking on the next bake I'll bring the hearth up to 850 again and really bring the heat from the top. I'll probably pull the pizza off the deck around 45 seconds and dome it the rest of the time.

I press open the dough leaving the rim alone, then I do a side-side toss until it's about 8-10", dress the pizza then pull it to the peel and open it the rest of the way. I get myself into trouble if I initially open the skin too big, so when I pull it over it gets very thin. Still learning!

I've been using 250g for a 12" pizza. As I get more experience with this fragile dough, I may drop it down a bit. I'm using KAAP until I can find some Caputo. I'm taking a trip to NY next week so hopefully I can bring a couple kilos of white powder home with me  :-D



Thanks! I wanted to keep eating more but I had to tell myself to stop because I had too much already (though I didn't feel full) :D

Thanks, JD! Since I ordered the 70x70 Pizza Party with the restyling 2015 and I hear it is on the way, these are super useful tips for me!
Learning how to properly spread the super soft neapolitan dough is what I am practicing most as well right now.
« Last Edit: January 12, 2015, 01:54:30 AM by Don Luigi »
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

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Offline JD

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Re: JD's Neapolitan
« Reply #30 on: January 12, 2015, 07:53:30 AM »
Thanks, JD! Since I ordered the 70x70 Pizza Party with the restyling 2015 and I hear it is on the way, these are super useful tips for me!
Learning how to properly spread the super soft neapolitan dough is what I am practicing most as well right now.

Don, I'm happy to share experiences with the Pizza Party oven, but you should probably look somewhere else for Neapolitan dough handling tips. My shirt tails haven't been cut yet.
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

-Josh

Offline f.montoya

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Re: JD's Neapolitan
« Reply #31 on: January 14, 2015, 08:28:40 AM »
Very impressive JD.

Offline wolver

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Re: JD's Neapolitan
« Reply #32 on: January 19, 2015, 01:19:37 PM »
Nice!! :drool: :drool:
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Offline JD

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Re: JD's Neapolitan
« Reply #33 on: January 19, 2015, 08:57:06 PM »
Very impressive JD.

Thanks Fidel, nice to see you around again.

Nice!! :drool: :drool:

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

You cannot teach experience.

-Josh

Offline JD

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Re: JD's Neapolitan
« Reply #34 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.

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

You cannot teach experience.

-Josh

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Offline mbrulato

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Re: JD's Neapolitan
« Reply #35 on: January 25, 2015, 09:51:12 PM »
Those pies are things of beauty, Josh!
Mary Ann

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Offline JD

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Re: JD's Neapolitan
« Reply #36 on: January 25, 2015, 10:07:10 PM »
Those pies are things of beauty, Josh!

You've been hitting the limoncello tonight, haven't you?  ;)
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 #37 on: January 25, 2015, 10:44:39 PM »
You've been hitting the limoncello tonight, haven't you?  ;)

 :-D
Jeff

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Re: JD's Neapolitan
« Reply #38 on: January 25, 2015, 11:01:21 PM »
You've been hitting the limoncello tonight, haven't you?  ;)

    8)
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Offline SAUZER.ITALY

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Re: JD's Neapolitan
« Reply #39 on: January 26, 2015, 02:27:14 AM »
very good pizza margherita JD..

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