A D V E R T I S E M E N T


Author Topic: Neapolitan Pizza with Pizza Party WFO  (Read 132095 times)

0 Members and 1 Guest are viewing this topic.

Offline wolver

  • Registered User
  • Posts: 129
  • I Love Pizza!
Re: Neapolitan Pizza with Pizza Party WFO
« Reply #20 on: January 26, 2015, 01:56:33 PM »
Excellent pies Don  :drool: :drool:
Wood fired oven: Pizza Party 70x70

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

Offline Don Luigi

  • Registered User
  • Posts: 1038
  • Location: Germany
  • I Love Pizza!
Re: Neapolitan Pizza with Pizza Party WFO
« Reply #21 on: January 28, 2015, 01:55:09 PM »
Skill comes with practice they say - so, another day, another Pizza. Getting the hang with sourdough (San Francisco Culture - Ischia still in the mail) and starting to love my Pizza Party Oven. Seriously if you let it heat up properly and have a good fire managment and good, dry wood it heats like a rocket! Some of these pies were sub 60 Seconds - in the 45-50 Second range and easily the best I did so far. See for yourself, my friends!

P.S.: Need to get my photography skills up to par!



On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

Offline JD

  • Registered User
  • Posts: 2197
  • Location: Long Island, NY
Re: Neapolitan Pizza with Pizza Party WFO
« Reply #22 on: January 28, 2015, 02:01:41 PM »
You killed it Don. What size wood did you use before launch to get a good fire going?
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

Experience cannot be taught.

-Josh

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 27091
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Neapolitan Pizza with Pizza Party WFO
« Reply #23 on: January 28, 2015, 03:16:46 PM »
If those pies taste half as good as they look, you hit it out of the park.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline wolver

  • Registered User
  • Posts: 129
  • I Love Pizza!
Re: Neapolitan Pizza with Pizza Party WFO
« Reply #24 on: January 28, 2015, 04:27:34 PM »
Don! This is art!  :drool: :drool: :chef: :chef:
(today i used my Pizza Party.. pizza and bread  :P)
Wood fired oven: Pizza Party 70x70

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

A D V E R T I S E M E N T


Offline SAUZER.ITALY

  • Registered User
  • Posts: 584
  • Location: italia
  • I Love Pizza!
Re: Neapolitan Pizza with Pizza Party WFO
« Reply #25 on: January 29, 2015, 02:11:21 AM »
Don Luigi  :pizza: :pizza:bella bella bella !!  :chef:

Offline Don Luigi

  • Registered User
  • Posts: 1038
  • Location: Germany
  • I Love Pizza!
Re: Neapolitan Pizza with Pizza Party WFO
« Reply #26 on: January 29, 2015, 03:42:24 AM »
You killed it Don. What size wood did you use before launch to get a good fire going?

Thanks alot JD, yeah, very satisfied with the outcome this time!
Firing the Oven: I use two sizes of wood - see the photo. This is bone-dry Beech Wood which I also use to heat my living room with a wood stove. The bigger one is approximately my forearm size (big male forearm). The bigger junks I use to get a good fire going - so I put them on in the beginning and when I put the fire to the side. The smaller pieces I use in between bakes to get the temp up more quickly. I put the fire as much in the back and the side of the oven as I can. The position of the door is really crucial I think. I shoved in the Pizza when the Oven Thermometer showed between 400-450░C. The floor is in the 500░C range then.
« Last Edit: January 29, 2015, 03:50:17 AM by Don Luigi »
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

Offline Don Luigi

  • Registered User
  • Posts: 1038
  • Location: Germany
  • I Love Pizza!
Re: Neapolitan Pizza with Pizza Party WFO
« Reply #27 on: January 29, 2015, 03:45:01 AM »
If those pies taste half as good as they look, you hit it out of the park.

Thanks alot Craig!!! ;D ;D ;D
Taste was really good on these. Sourdough and wood fire is something else. Much more complex in taste than the yeast ones from an electric oven (which are great too).
These were also the highest hydration I ever did: 65% with Caputo Pizzeria.
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

Offline Don Luigi

  • Registered User
  • Posts: 1038
  • Location: Germany
  • I Love Pizza!
Re: Neapolitan Pizza with Pizza Party WFO
« Reply #28 on: January 29, 2015, 03:46:25 AM »
Don! This is art!  :drool: :drool: :chef: :chef:
(today i used my Pizza Party.. pizza and bread  :P)

Thank you wolver! I made some bread as well when the oven cooled down to approx 200░C. The floor was still hotter so the underside became a little to charred but it's great!
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

Offline Don Luigi

  • Registered User
  • Posts: 1038
  • Location: Germany
  • I Love Pizza!
Re: Neapolitan Pizza with Pizza Party WFO
« Reply #29 on: January 29, 2015, 03:47:28 AM »
Don Luigi  :pizza: :pizza:bella bella bella !!  :chef:

Thanks Renato!
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

A D V E R T I S E M E N T


Offline Don Luigi

  • Registered User
  • Posts: 1038
  • Location: Germany
  • I Love Pizza!
Re: Neapolitan Pizza with Pizza Party WFO
« Reply #30 on: January 29, 2015, 03:48:41 AM »
BTW - I have some leftovers - what's the best way to re-heat them? I mean I love cold pizza as well but I'd like to reheat them for lunch. How do you guys do it?

On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

Offline Simone

  • Lifetime Member
  • *
  • Posts: 1887
Re: Neapolitan Pizza with wood fired oven Pizza Party
« Reply #31 on: January 29, 2015, 04:09:52 AM »
beautiful pizzas Markus
 :drool: :drool:


Offline JD

  • Registered User
  • Posts: 2197
  • Location: Long Island, NY
Re: Neapolitan Pizza with Pizza Party WFO
« Reply #33 on: January 29, 2015, 07:22:59 AM »
Thanks alot JD, yeah, very satisfied with the outcome this time!
Firing the Oven: I use two sizes of wood - see the photo. This is bone-dry Beech Wood which I also use to heat my living room with a wood stove. The bigger one is approximately my forearm size (big male forearm). The bigger junks I use to get a good fire going - so I put them on in the beginning and when I put the fire to the side. The smaller pieces I use in between bakes to get the temp up more quickly. I put the fire as much in the back and the side of the oven as I can. The position of the door is really crucial I think. I shoved in the Pizza when the Oven Thermometer showed between 400-450░C. The floor is in the 500░C range then.

Thanks for the info Don. I've only put the fire on the side not the back too, I'll try that next.  Are you using your heat deflector for the bake?

I'm getting my Caputo by Saturday so hopefully a Sunday bake is in the works for me.
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

Experience cannot be taught.

-Josh

Offline Don Luigi

  • Registered User
  • Posts: 1038
  • Location: Germany
  • I Love Pizza!
Re: Neapolitan Pizza with Pizza Party WFO
« Reply #34 on: January 29, 2015, 07:39:32 AM »
I used the deflector and that metal-cross-thingy that helps to bring more air under the flame - check the picture for placement of the fire. And, I found that much as with a bigger wfo - it helps tremendously to saturate the oven with heat - have it in the 400░C region for like 20-30 Minutes before you shove in the first pie. It works sooner as well, but like this the temperature remains much more stable...
Really eager to see your results with Caputo! I used 65% Hydration this time and it was easier to handle in its final stage than I thought. 26 Hours Sourdough roomtemp ferment with a little less than 4% Starter.

On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

A D V E R T I S E M E N T


Offline JD

  • Registered User
  • Posts: 2197
  • Location: Long Island, NY
Re: Neapolitan Pizza with Pizza Party WFO
« Reply #35 on: January 29, 2015, 08:13:08 AM »
I used the deflector and that metal-cross-thingy that helps to bring more air under the flame - check the picture for placement of the fire. And, I found that much as with a bigger wfo - it helps tremendously to saturate the oven with heat - have it in the 400░C region for like 20-30 Minutes before you shove in the first pie. It works sooner as well, but like this the temperature remains much more stable...
Really eager to see your results with Caputo! I used 65% Hydration this time and it was easier to handle in its final stage than I thought. 26 Hours Sourdough roomtemp ferment with a little less than 4% Starter.

Oh okay, so you don't put the fire across the back, you just put it as far back as possible on the side. That's exactly what I've been doing.

I agree with you on the saturation comment. Technically I'm up to temp in 30-40 minutes, but I usually go over-temp and let it come down to what I want. My typical heat-up time is an hour minimum.

I'm not ready for 65% yet, but maybe it's different with Caputo than KAAP? 
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

Experience cannot be taught.

-Josh

Offline Roman

  • Registered User
  • Posts: 127
  • Location: Middle Bass Island, Ohio
  • I Love Pizza!
Re: Neapolitan Pizza with Pizza Party WFO
« Reply #36 on: January 29, 2015, 08:15:27 AM »
Don,

Nice work! Your pizzas show you've dialed in the capabilities of the oven.  When you build your fire for daily use, do you begin by starting within the center of the bed and then push it to the backside? Are you finding any limitations with the oven other than the number of pizzas you are able to cook at one time? So ready to pull the trigger on it, you may soon push me over the edge.

Thanks,

Roman


Offline Ben Holiday

  • Registered User
  • Posts: 55
  • Location: Germany
  • I Love Pizza!
Re: Neapolitan Pizza with Pizza Party WFO
« Reply #37 on: January 29, 2015, 09:38:22 AM »
This is crazy Aspendos, Im from Meiningen and im living in Unterma▀feld ;)

Offline schold

  • Registered User
  • Posts: 772
  • Location: Norway
Re: Neapolitan Pizza with Pizza Party WFO
« Reply #38 on: January 29, 2015, 12:14:49 PM »
BTW - I have some leftovers - what's the best way to re-heat them? I mean I love cold pizza as well but I'd like to reheat them for lunch. How do you guys do it?

Cook to order. Always. Even the few seconds needed to take a picture stresses me. When it's old, I say throw it in the bin. I don't like throwing food away, so therefore I only cook what will be eaten. Cook to order.
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline Don Luigi

  • Registered User
  • Posts: 1038
  • Location: Germany
  • I Love Pizza!
Re: Neapolitan Pizza with Pizza Party WFO
« Reply #39 on: January 29, 2015, 12:17:25 PM »
Yeah, but with two kids you never know what happens and nothing worse than having not enough. In the end I brushed the rim with a little water and warmed them in the oven. Was real good!
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

A D V E R T I S E M E N T