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Author Topic: Neapolitan Pizza with Pizza Party WFO  (Read 132146 times)

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Offline schold

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #800 on: September 22, 2017, 03:34:38 PM »
Hi Don! Which type of Alnatura flour do you use?
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

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Offline George_M

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #801 on: September 23, 2017, 03:18:55 PM »
Excellent pies!!

Offline Don Luigi

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #802 on: December 07, 2017, 10:33:36 AM »
Wow, didn‘t post in a long while but still was actively making Pizza - just not as often as last year. Also tons of work to do and have been alot away from home. I had some Problems with fire wood as well but now got a healthy new supply of beech wood. Grows like crazy here and is the best imho!
Anyhow, recipe has stayed the same. Caputo Pizzeria lately again, 65-68% Hydration, 6-8% Sourdough, 2.7% Salt and a tiny bit of dry yeast to “boost” the SD a little in the colder season. 22 Hour room temp. 12 in Bulk, 10 in Balls.
Enjoy those pics. The first photos are frim my latest bake last week!
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

Offline Jon in Albany

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #803 on: December 07, 2017, 10:35:10 AM »
Absolutely beautiful looking pizza.

Offline CaptBob

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #804 on: December 07, 2017, 11:28:29 AM »
Bob

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Offline TXCraig1

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #805 on: December 07, 2017, 12:20:34 PM »
Simply awesome.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline hotsawce

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #806 on: December 07, 2017, 01:15:33 PM »
How long did these bake for? stunning pies..

Wow, didn‘t post in a long while but still was actively making Pizza - just not as often as last year. Also tons of work to do and have been alot away from home. I had some Problems with fire wood as well but now got a healthy new supply of beech wood. Grows like crazy here and is the best imho!
Anyhow, recipe has stayed the same. Caputo Pizzeria lately again, 65-68% Hydration, 6-8% Sourdough, 2.7% Salt and a tiny bit of dry yeast to “boost” the SD a little in the colder season. 22 Hour room temp. 12 in Bulk, 10 in Balls.
Enjoy those pics. The first photos are frim my latest bake last week!

Offline bradtri

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #807 on: December 07, 2017, 06:05:25 PM »
NV

lest anyone misinterpret this ... I am green with envy ...   :D
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Offline TXCraig1

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #808 on: December 07, 2017, 07:29:55 PM »
NV

lest anyone misinterpret this ... I am green with envy ...   :D

 :-D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline pizzadaheim

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #809 on: December 08, 2017, 03:51:43 AM »
Bravo Markus! Hast schön gemacht!

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Offline fdmason

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #810 on: December 08, 2017, 10:21:45 AM »
Caputo Pizzeria lately again, 65-68% Hydration, 6-8% Sourdough, 2.7% Salt and a tiny bit of dry yeast to “boost” the SD a little in the colder season. 22 Hour room temp. 12 in Bulk, 10 in Balls.
What's room temperature where you are? I find it can vary greatly in different parts of the world. And the starter is ischia?

Offline Simone

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #811 on: December 10, 2017, 03:41:24 PM »
 :pizza: :chef: :drool: :drool: :drool: :drool: :drool: :drool: :drool: :drool: :drool: :drool: :drool: :drool: :drool: :drool: :drool:

Offline TimSt

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #812 on: March 29, 2018, 03:45:03 PM »
Bumping this thread to say thanks to @Don Luigi. Just purchased my Pizza Party Bollore a few weeks ago, and fired it up for the first time last week.  Using a formula from here, did my first Neapolitan pizzas: 750g Caputo Chef’s flour, 510g water, 45g Ischia SD, 20.25g salt, 8 hours bulk and 14 hours balled at RT resulted in a few fine Margherita pizzas. Picture is of my very first.  Still have to work on getting the pizza in the oven and turning it, but very happy with the result. I’ll be trying wood in a couple of weeks after I get the handling aspects down a bit better.  Thank you Don Luigi and all who have contributed to this thread.

Offline Simone

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #813 on: March 30, 2018, 09:24:20 AM »
 ^^^

Offline inutero303

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #814 on: May 14, 2018, 09:43:29 PM »
Don Luigi very fast neapolitan pizza! amazing video
 ;DJD interesting customized peel

is this gas or wood? thanks

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Offline Simone

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #815 on: May 15, 2018, 02:31:39 AM »

Offline Don Luigi

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #816 on: May 15, 2018, 03:42:04 AM »
Yes, using the 70x70 with the Saputo Floor and still absolutely love it! Woodfired!
« Last Edit: May 15, 2018, 03:44:03 AM by Don Luigi »
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
My Pizza

Offline inutero303

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #817 on: May 15, 2018, 04:48:59 PM »
did u have to buy the Seputo floor separately ? .. did it come with it ?

Offline TXCraig1

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #818 on: May 15, 2018, 07:37:53 PM »
did u have to buy the Seputo floor separately ? .. did it come with it ?

He got them after the oven: https://www.pizzamaking.com/forum/index.php?topic=36320.msg409672#msg409672

You should read this thread from one end to the other. It's an awesome resource for using the PP with wood.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline inutero303

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Re: Neapolitan Pizza with Pizza Party WFO
« Reply #819 on: May 15, 2018, 07:52:36 PM »
He got them after the oven: https://www.pizzamaking.com/forum/index.php?topic=36320.msg409672#msg409672

You should read this thread from one end to the other. It's an awesome resource for using the PP with wood.

craig i think u are the god of pizzaforum .. they should be paying u a salary my man  ^^^ :chef:

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