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Author Topic: Neapolitan Pizza with Pizza Party WFO  (Read 132029 times)

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Online schold

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #120 on: March 09, 2015, 04:00:16 PM »
Pizza on my mind, so I'm surfing the net looking at pictures of pizza ???. This one made me think of you, Luigi - very similar to the pies you are making:

https://www.flickr.com/photos/garpa/2711184529/in/photolist-58zwGR-58DFA3/
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline Don Luigi

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Neapolitan Pizza with Pizza Party WFO
« Reply #121 on: March 09, 2015, 04:49:28 PM »
Thanks Schold. These are some fine looking ones and if you think mine look similar I take that as a compliment. More and more trying to find my own style (or consistency) lately which is the great long term goal for me. My latest pies are a good start methinks.
« Last Edit: March 09, 2015, 04:54:26 PM by Don Luigi »
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
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Online schold

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #122 on: March 09, 2015, 05:46:14 PM »
More and more trying to find my own style (or consistency) lately which is the great long term goal for me. My latest pies are a good start methinks.

Yes, and with the pies shown in #96 and #114, I would say that you are very well on your way. (By the way, these also look less Michele than your earlier ones, and more Luigi. And on those the cornicione is nice and round and everything - nothing for me to complain about  ;D).
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline wolver

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #123 on: March 09, 2015, 05:59:12 PM »
Don Luigi very fast neapolitan pizza! amazing video
 ;D
And the video....



Nice Don, that video is helpful. That fire is very healthy, ill try the shield again but with a big fire like yours.

I like your wood peel, I need to get a small one for launching. Regarding the turning peel, if you are capable of modifying it, I suggest cutting a radius on one side like I did. It makes turning much easier.

Nice pizzas!
JD interesting customized peel

Wood fired oven: Pizza Party 70x70

A Pizza a day keeps the doctor away! :-)

Offline aspendos

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #124 on: March 10, 2015, 08:38:06 AM »
Markus

I have  good news for you



« Last Edit: March 10, 2015, 05:57:32 PM by aspendos »

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Offline Don Luigi

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #125 on: March 10, 2015, 09:00:28 AM »
Ohlala! Great Cengiz! Can't wait and I'll pm you. Ready for some Pizza, eh?
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
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Offline Don Luigi

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #126 on: March 10, 2015, 09:15:56 AM »

Don Luigi very fast neapolitan pizza! amazing video
 ;DJD interesting customized peel
Thanks Wolver!
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

Offline Don Luigi

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #127 on: March 12, 2015, 02:55:14 PM »
Weekly Pizza Update! Not my best ones but solid I guess. Unfortunately slightly underfermented (hence the over the top leoparding), but still in the green zone I think. Bottoms were really where I like them today. Good bakes but not perfect dough managment. All under 60 sec. 61.5% Hydration, Caputo Pizzeria, 12/12 Hours at 21C (unfortunately I f.....d it up and didn't switch on the light-bulb of my proofing box over night  :o) - so it was more like 12 Hours 14C in Bulk) with 4% Ischia Starter.
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
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Offline wolver

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #128 on: March 12, 2015, 05:33:29 PM »
Very nice :drool: :drool:!
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A Pizza a day keeps the doctor away! :-)

Offline JD

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #129 on: March 12, 2015, 06:22:09 PM »
Weekly Pizza Update! Not my best ones but solid I guess. Unfortunately slightly underfermented (hence the over the top leoparding), but still in the green zone I think. Bottoms were really where I like them today. Good bakes but not perfect dough managment. All under 60 sec. 61.5% Hydration, Caputo Pizzeria, 12/12 Hours at 21C (unfortunately I f.....d it up and didn't switch on the light-bulb of my proofing box over night  :o) - so it was more like 12 Hours 14C in Bulk) with 4% Ischia Starter.

The bottom is perfect at least  ;D
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

Experience cannot be taught.

-Josh

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Offline Don Luigi

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #130 on: March 17, 2015, 05:16:43 PM »
Heyhey,
I had Ben Holiday and his nice girlfriend here as guests today and suprisingly I made some Pies for them! Also I got new Caputo Pizzeria - great - Thanks Aspendos! Like I wrote in Craig's "How I make my dough" thread I was unsure with my dough today - it spread out quite a bit again and had not much rise to the top. But the dough was certainly ok. I reballed some dough-balls about 4 hours prior to bake to see if there is a difference and it worked quite well. The dough of the re-balls wasn't as easily spreadable as the "flattened" ones but they baked with a little more rise in the cornicone, though they felt a tad more dense. But only just a little bit. Else these were some solid pies I guess. I hope I don't bore you guys with my weekly updates. But this a great resource of comparision for myself too. This bake was 62%/5%Ischia/2.7%Salt/6 in Bulk/20 in Balls at roomtemp.
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
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Offline Ben Holiday

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #131 on: March 17, 2015, 05:30:01 PM »
excellent job! thanks for hosting us and an amazing evening with outstanding Pizza!

Offline JD

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #132 on: March 17, 2015, 05:36:56 PM »
I hope I don't bore you guys with my weekly updates. But this a great resource of comparision for myself too.

Never bored with updates, I'm always looking to see if you learned any new tricks/techniques with the Pizza Party oven.


Which of the pictures are of pizzas that were re-balled 4hrs prior? Now that it's getting warmer I will be switching to a 24hr total ferment instead of 48hr and will have to mess around with re-ball times.

Looking good as usual Don.
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

Experience cannot be taught.

-Josh

Offline Don Luigi

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #133 on: March 17, 2015, 06:18:17 PM »
Thanks Ben - my pleasure!
JD - thank you. Pretty sure the Marinara and the Proscuitto were reballed. Also Margh2 (the first one posted) was reballed I think - but not so sure about that one.
Time I put the oven out of the garage now. Spring is here and I am really looking forward managing the fire while preparing  the pizza right at the oven...not running outside/inside all the time...
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

Offline aspendos

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #134 on: March 18, 2015, 07:36:45 AM »
Pies look real good Markus. Where did get your dough ball box?
« Last Edit: March 18, 2015, 07:39:15 AM by aspendos »

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Offline Don Luigi

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #135 on: March 18, 2015, 08:01:23 AM »
Hey Cengiz, I don't remember 100%. It's meant for cake. I think I bought it for cheap at a place called Fundgrube. It holds up to 9 Balls and I have a wooden floor for it that I will use for my next bake on Saturday to re-check if I can improve the handling of the dough balls...should work of I believe my own notes /words
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

Offline JD

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #136 on: March 18, 2015, 08:13:48 AM »
Thanks Ben - my pleasure!
JD - thank you. Pretty sure the Marinara and the Proscuitto were reballed. Also Margh2 (the first one posted) was reballed I think - but not so sure about that one.

Interesting, I do see a little more rise in the Marinara & proscuitto. Was the 4hr re-balled pizza any less tender than the others? Did the ball open evenly (no thick/thin spots in the opened skin?)

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

Experience cannot be taught.

-Josh

Offline gsans

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #137 on: March 18, 2015, 09:33:09 AM »
Good Job DG ;)

Too much maturation, no ? the "corniccione" is little white....(especially the last)

Offline Don Luigi

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Neapolitan Pizza with Pizza Party WFO
« Reply #138 on: March 18, 2015, 09:37:05 AM »
The reballed ones had slightly more tension, less tenderness on the rim. But more rise. Still the best Pie was the Margherita that was NOT reballed. The one pictured second last. Doughballs that were reballed were less easy to open but I got them  out of the dough tray with a lot less sweat...they opened evenly, but as said were slightly stiffer and denser. If I feel the need to reball again I'd do so 6 hours before bake. Ill do my old half/half - bulk/ball routine next bake again though.
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

Offline gsans

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #139 on: March 18, 2015, 09:41:06 AM »
Ok, It is for that then. ;)

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