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Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO!  (Read 850710 times)

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Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3120 on: April 24, 2017, 05:59:19 AM »
why a spiral mixer? a dual arm mixer is much better specially for high hydration doughs isnt it? i would understand a fork mixer but spiral?

It's better for crazy high hydration (this kind of mixer is always used for teglia)

Personally I don't like the aesthetics of his pizza a canotto, remind me of a donut, also with TC the crust is often white with charred dark spots.

http://sendvid.com/ezqsl8p1


* msg edited, problem with facebook video links
« Last Edit: April 24, 2017, 06:42:35 AM by sub »

Offline kurbanlikkedi

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3121 on: April 24, 2017, 06:06:30 AM »
It's better for crazy high hydration (this kind of mixer is always used for teglia)

Personally I don't like the aesthetics of his pizza a canotto, remind me of a donut, also with TC the crust is often white with charred dark spots.

i see didnt know that..im trying to make a similar pizza at around 68-70% hydration.

i did a bit  of online research about his dough it seems that he mixes caputo 00 and 0 flours to make his dough.           

Offline Antilife

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3122 on: April 24, 2017, 06:07:38 AM »
It's better for crazy high hydration (this kind of mixer is always used for teglia)

Personally I don't like the aesthetics of his pizza a canotto, remind me of a donut, also with TC the crust is often white with charred dark spots.

I agree with you!!

This is the last Carlo dough video
http://www.pizza-root.com/wp-content/uploads/2017/04/Carlo-Sammarco-Spiral-Hydratation.mp4

Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3123 on: April 24, 2017, 06:19:09 AM »
i see didnt know that..im trying to make a similar pizza at around 68-70% hydration.
 

Do your usual mix and add 5% of water at the very end of the kneading.  ;)

Dough from Bernardo D' annolfo  -   https://sendvid.com/tx9zuz5k


* msg edited, problem with facebook video links
« Last Edit: April 24, 2017, 06:45:39 AM by sub »

Offline kurbanlikkedi

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3124 on: April 24, 2017, 06:26:18 AM »
Do your usual mix and add 5% of water at the very end of the kneading.  ;)
cool! any info on the amount of type 0 flour to use along with the 00?.

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Offline Antilife

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3125 on: April 24, 2017, 06:47:05 AM »
cool! any info on the amount of type 0 flour to use along with the 00?.
Use a Caputo pizzeria and reach an hydratation of 80%  now... before with diving arms was 75%. Use Autolisys

Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3126 on: April 24, 2017, 08:41:39 AM »
cool! any info on the amount of type 0 flour to use along with the 00?.

I'd say around 20%, you'll have to experiment by yourself with your flours.

Use a Caputo pizzeria and reach an hydratation of 80%  now... before with diving arms was 75%. Use Autolisys
And double hydration or you will overknead the dough if you add all the water first, it leads to oxidation: loss of color in the crust and flavor. 

Offline kurbanlikkedi

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3127 on: April 24, 2017, 09:19:46 AM »
I'd say around 20%, you'll have to experiment by yourself with your flours.
And double hydration or you will overknead the dough if you add all the water first, it leads to oxidation: loss of color in the crust and flavor.

sub very good information thank u.

Offline kurbanlikkedi

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3128 on: April 27, 2017, 08:28:08 PM »
This special dough (4.0) wins 4 years ago World Pizza Championship and i don't think this is a dough that on pizzamaking used by years.... difference between 2.0/3.0.4.0 is the adding and mixture of various type of flours. 2.0 is simplest but effective while 3.0 and 4.0 are more technical using different passage of mix. Salvatore Lionello a month ago wins Best World Pizzaiolo  with a new (and secret) dough make with Marco Lungo

Hi Anti

do you have any idea what hydration and flour(s) he used for the Neapolitan pizza in the picture? it looks like 70% or is it more?

« Last Edit: April 27, 2017, 08:30:09 PM by kurbanlikkedi »

Offline Antilife

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3129 on: April 27, 2017, 08:31:57 PM »
Hi Anti

do you have any idea what hydration and flour(s) he used for the Neapolitan pizza in the picture? it looks like 70% or is it more?
I replicated that dough after taste it in Caserta at Lionello Pizzeria.  Yes.. is 70% hydros

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Offline kurbanlikkedi

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3130 on: Yesterday at 06:13:12 AM »
I replicated that dough after taste it in Caserta at Lionello Pizzeria.  Yes.. is 70% hydros

what flour or what flour mixture did u use? i want to try it

Offline Antilife

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3131 on: Yesterday at 06:46:20 AM »
. Lionello use  2 doughs, a direct and another with a kind of Biga.
 Direct try this:  10/15% Semolina(durum), and 00 try mix caputo Blu and Red (50/50). 0.17% Fresh yeast,2.5% Salt. use 40h CF and last RT in your experience/mixer and room temperature
« Last Edit: Yesterday at 06:47:56 AM by Antilife »

Offline kurbanlikkedi

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3132 on: Yesterday at 03:23:11 PM »
. Lionello use  2 doughs, a direct and another with a kind of Biga.
 Direct try this:  10/15% Semolina(durum), and 00 try mix caputo Blu and Red (50/50). 0.17% Fresh yeast,2.5% Salt. use 40h CF and last RT in your experience/mixer and room temperature

nice thanx

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