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Author Topic: My Neapolitan Pies in Luebeck  (Read 3710 times)

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Offline Protoolskaiser

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My Neapolitan Pies in Luebeck
« on: June 18, 2015, 02:58:55 PM »
Hello everyone,
after finishing my oven build last November (http://www.pizzamaking.com/forum/index.php?topic=32618.0) I have been busy with baking lots and lots of pies.
Usually I'll try to make neapolitan pizza once a week.

Here are the facts:

100% Caputo 00 flower (blue 25Kg bag)
62,5% tap water
6% my own sd culture
3% salt
24h bulk fermentation, 5h balled fermentation. All at 18,9°C.
Preheat time: 3h

I usually use fresh or mozzarella di buffalo.
I have tried many canned tomatoes. At this point this is my favourite: Mutti - Pelati mediterranei.
Bake time is between 50sec and 90sec.
Here are some pictures:


Offline Protoolskaiser

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Re: My Neapolitan Pies in Luebeck
« Reply #1 on: June 18, 2015, 03:14:25 PM »
some more pies:


Offline f.montoya

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Re: My Neapolitan Pies in Luebeck
« Reply #2 on: June 19, 2015, 05:58:29 AM »
 Beautiful pies and an awesome looking oven!!  :)

Offline Protoolskaiser

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Re: My Neapolitan Pies in Luebeck
« Reply #3 on: June 19, 2015, 07:11:52 AM »
Beautiful pies and an awesome looking oven!!  :)

Thank you Fidel!
I am having such a great time with the oven and with making the pizzas.
And by the way: each pizza has a little bit of Fidel in it. I really enjoy watching your videos.
Cheer, Detlef.

Offline TXCraig1

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Re: My Neapolitan Pies in Luebeck
« Reply #4 on: June 19, 2015, 10:25:04 AM »
The oven looks great and so do the pies.

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

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Offline Protoolskaiser

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Re: My Neapolitan Pies in Luebeck
« Reply #5 on: June 19, 2015, 12:55:41 PM »
The oven looks great and so do the pies.

Thank you Craig!
There is definitely a lot of you in each pizza!
Your postings here in the forum were/are helping me (and probably many others too) so much. Vielen Dank!
Cheers, Detlef.

« Last Edit: June 20, 2015, 12:07:56 PM by Protoolskaiser »

Offline Neopolitan

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Re: My Neapolitan Pies in Luebeck
« Reply #6 on: June 20, 2015, 05:41:42 AM »
It looks like a public oven!

Can I bring my dough? ;D

Servus,

Case

Offline Protoolskaiser

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Re: My Neapolitan Pies in Luebeck
« Reply #7 on: June 20, 2015, 03:32:56 PM »
It looks like a public oven!

Can I bring my dough? ;D

Servus,

Case

Hi Case,
whenever you around (Lübeck or Hamburg) let me know. I would love to make some pies with you.
Cheers, Detlef.

Offline Sammy Nelson

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Re: My Neapolitan Pies in Luebeck
« Reply #8 on: June 20, 2015, 04:12:59 PM »
The anchovy,black olive,caper and garlic pie is my idea of pizza heaven.
Keep up the good work sir !
  Sam

Offline Neopolitan

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Re: My Neapolitan Pies in Luebeck
« Reply #9 on: June 21, 2015, 04:09:12 AM »
Hi Case,
whenever you around (Lübeck or Hamburg) let me know. I would love to make some pies with you.
Cheers, Detlef.

Danke!

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Offline Protoolskaiser

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Re: My Neapolitan Pies in Luebeck
« Reply #10 on: June 21, 2015, 11:34:31 AM »
The anchovy,black olive,caper and garlic pie is my idea of pizza heaven.
Keep up the good work sir !
  Sam

Thank you Sammy.
the first time I had the anchovy/garlic/caper/black olive combo was in Naples. Since then it's one of my favorite pies really.
The salt from the fish, the acid from the capers and the spice from the garlic, all in sweet tomato sauce with a pinch of oregano.
Plus the crunchy and soft pizza dough.....LOVE IT!
You should put up some pictures of your oven!
Cheers, Detlef.


Offline Protoolskaiser

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Re: My Neapolitan Pies in Luebeck
« Reply #11 on: September 20, 2015, 01:50:38 PM »
Hello everyone,
back from our trip to France (I had to promise to my family no Pizza in France) and bringing my starter back to life, here are a couple of new pictures.
My new favourite topping: Chanterelles sauteed in Tiroler Speck (Speck from Tirol/Italy) with some onions, EVOO and chillies.
Making pizza outside is such a great pleasure for me.
Guten Appetit!

« Last Edit: September 21, 2015, 07:11:39 AM by Protoolskaiser »

Offline TXCraig1

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Re: My Neapolitan Pies in Luebeck
« Reply #12 on: September 20, 2015, 01:59:28 PM »
Awesome.

Making pizza outside is such a great pleasure for me.

Me too even if I don't have your beautiful view.  ;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 Protoolskaiser

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Re: My Neapolitan Pies in Luebeck
« Reply #13 on: September 20, 2015, 02:34:04 PM »
Awesome.

Me too even if I don't have your beautiful view.  ;D

well...autumn and winter are coming and there will be moments I would love to be in your garage.
I am thinking about getting a tent I can put in front of the oven so at least I can prepare the pizza outside and don't have to do the crazy running from my kitchen to the oven and back.
I also want to replace the hood of my chimney since it's very easy for the rain to run down the chimney and making my granite really dirty. And who wants it's granite really schmutzig? Not me.
Cheers, Detlef.

Offline vtsteve

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Re: My Neapolitan Pies in Luebeck
« Reply #14 on: September 22, 2015, 12:21:05 AM »
Between bakes I keep a half-sheet pan in the entry, raised up to the vent opening. It catches any drips or soot that fall down the chimney. And I *love* my 10 x 10 canopy; I bake every week if there's a day above 15F.
In grams we trust.
My wood-fired NY thread: Pizza Thursday

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Offline Don Luigi

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Re: My Neapolitan Pies in Luebeck
« Reply #15 on: September 22, 2015, 03:07:38 AM »
Looking really great. Another German who loves Pies and music (nickname). High Five!
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
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Offline Protoolskaiser

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Re: My Neapolitan Pies in Luebeck
« Reply #16 on: September 22, 2015, 06:36:18 AM »
Between bakes I keep a half-sheet pan in the entry, raised up to the vent opening. It catches any drips or soot that fall down the chimney. And I *love* my 10 x 10 canopy; I bake every week if there's a day above 15F.

Hi vtsteve,
that's a good idea. Even a blanket should work.
Cheers, Detlef.

Offline Protoolskaiser

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Re: My Neapolitan Pies in Luebeck
« Reply #17 on: October 04, 2015, 01:05:37 PM »
Hi everyone,

yesterday was the first anniversary of my WFO.
For this occasion I made two batches of dough:

1. my standard neapolitan dough and
2. the same dough but added 4% whole wheat flower and 4% sunflower oil.

The dough with the sunflower oil was very very good! Super soft and tasty. Everyone could not stop eating it.
On the last pic you see bagels made the next morning in my WFO.
Here are some pictures:


Offline HansB

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Re: My Neapolitan Pies in Luebeck
« Reply #18 on: October 04, 2015, 01:31:15 PM »
Excellent!
Instagram @hans_michigan

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