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Author Topic: 3 dough for Sunday's Pizza!!!!  (Read 89060 times)

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Offline Antilife

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Re: 3 dough for Sunday's Pizza!!!!
« Reply #680 on: August 17, 2018, 10:02:11 PM »
Thanks for the reply.    Last questions.

You write after 18hr it becomes too sour, however even with using less % of starter due to the longer fermentation?     Even with using say 3.5% at 24hr it would be sour?

From earlier posts it seems your room temp is 18/20C for most of the fermentation with a few hours at the end warmer around 27C.   Is this correct?
I never try to use less than 5%.  In this moment i focused on sourdough concerning Panettone and Bread ( i would learn how to make a superior bread). Remember that every sourdough is different from the other , and you need to learn how to work ( Example.... on  Ezio Marinato Panettone Recipe, he use 300gr of sourdough, while Giorilli Recipe 230gr ....i set my sourdough to work with Giorilli recipe, so when i make Marinato Panettone i use Giorilli Amount Recipe.

Quote
From earlier posts it seems your room temp is 18/20C for most of the fermentation with a few hours at the end warmer around 27C.   Is this correct?
yes , is correct

Offline Antilife

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Re: 3 dough for Sunday's Pizza!!!!
« Reply #681 on: August 19, 2018, 09:37:43 AM »
after about an year , Neapolitan with sourdough

100% Denti Anima Verace
65% hydros
5% sourdough
2% lard
3% Salt
18h(1+17)all RT

Sourdough setted for Panettone work completly different from my past management of sourdough......now i have more more more sugars

More photo and infos: http://www.0059.it/2018/08/19/ferragosto-tra-lievito-di-birra-e-madre/
Facebook: www.facebook.com/0059StefanoCiccarelli

Offline Antilife

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Re: 3 dough for Sunday's Pizza!!!!
« Reply #682 on: August 26, 2018, 03:13:33 PM »
Return to basics

100% Denti Anima Verace
63% hydros
0,1% fresh yeast
3% lard
3% Salt
48h(40CF+8RT)


More photo and infos: http://www.0059.it/2018/08/26/ritorno-alla-realta/
Facebook: www.facebook.com/0059StefanoCiccarelli

Offline Antilife

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Re: 3 dough for Sunday's Pizza!!!!
« Reply #683 on: September 09, 2018, 04:34:05 PM »
Sorry for the absence, after a long consulting in Trentino for Pizza in Pala ,finally a good Neapolitan

100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
48h(36+10RT)

More photo and infos: http://www.0059.it/2018/09/09/sempre-alta-idratazione-e/
Facebook: www.facebook.com/0059StefanoCiccarelli

Offline Arne_Jervell

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Re: 3 dough for Sunday's Pizza!!!!
« Reply #684 on: September 11, 2018, 12:09:23 AM »
As always a great looking set. This thread is such an inspiration.

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Offline Antilife

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Re: 3 dough for Sunday's Pizza!!!!
« Reply #685 on: September 11, 2018, 03:03:41 AM »
As always a great looking set. This thread is such an inspiration.
Thanks Arne, these doughs are casted in stone. My focus now is on toppings

Offline Antilife

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Re: 3 dough for Sunday's Pizza!!!!
« Reply #686 on: September 11, 2018, 03:03:53 AM »
« Last Edit: September 11, 2018, 03:05:50 AM by Antilife »

Offline Antilife

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Re: 3 dough for Sunday's Pizza!!!!
« Reply #687 on: September 16, 2018, 05:21:05 PM »
Sourdough and Preferment Course, thanks to classmates. These are the doughs:

Neapolitan Pizza with Sourdough
100% Denti Anima Verace
65% hydros
5% sourdough
2% lard
3% Salt
18h(1+16RT)


Pizza al Metro:
100% Denti Zero+ W340
75% hydro
4% sourdough
0,08% fresh yeast
3% lard
3% salt
48h(40CF+8RT)

Neapolitan Pizza with Poolish:
25% Poolish 12h
75% Denti anima verace
62% hydros
0,1% fresh yeast (poolish e regeneration)
3%Salt
2% Lard
12(4+8 all RT)

More photo and infos: http://www.0059.it/2018/09/16/prefermenti/
Facebook: www.facebook.com/0059StefanoCiccarelli


Offline Antilife

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Re: 3 dough for Sunday's Pizza!!!!
« Reply #688 on: September 23, 2018, 02:02:23 PM »
My Classic Neapolitan Pizza, but mixed with my new fork mixer, is an 30 years old mixer modded byFDM.

100% Denti Anima Verace
63% hydros
0,1% fresh yeast
3% lard
3% Salt
48h(40CF+8RT)







More photo and infos: http://www.0059.it/2018/09/23/la-pizza-napoletana-in-tutto-e-per-tutto/
Facebook: www.facebook.com/0059StefanoCiccarelli
« Last Edit: September 23, 2018, 02:04:23 PM by Antilife »

Offline pizzadaheim

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Re: 3 dough for Sunday's Pizza!!!!
« Reply #689 on: September 24, 2018, 04:46:48 PM »
Bravo :chef:

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Offline Antilife

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Re: 3 dough for Sunday's Pizza!!!!
« Reply #690 on: September 25, 2018, 01:18:06 AM »

Offline SAUZER.ITALY

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Re: 3 dough for Sunday's Pizza!!!!
« Reply #691 on: September 25, 2018, 02:13:07 AM »
My Classic Neapolitan Pizza, but mixed with my new fork mixer, is an 30 years old mixer modded byFDM.

Ciao ;D his friend Fulvio prepared it  ^^^

Offline Antilife

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Re: 3 dough for Sunday's Pizza!!!!
« Reply #692 on: September 25, 2018, 02:19:49 AM »
My Classic Neapolitan Pizza, but mixed with my new fork mixer, is an 30 years old mixer modded byFDM.

Ciao ;D his friend Fulvio prepared it  ^^^
No Fulvio, No Pizza

Offline Antilife

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Re: 3 dough for Sunday's Pizza!!!!
« Reply #693 on: October 14, 2018, 07:06:28 PM »
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
48h(37CF+11RT)

Sorry for the absence, period of trips (Naples and Reggio Calabria) for contracts and Consulting

More photo and infos: http://www.0059.it/2018/10/14/prima-di-tutto-la-formazione/
Facebook: www.facebook.com/0059StefanoCiccarelli

Offline Wario

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Re: 3 dough for Sunday's Pizza!!!!
« Reply #694 on: October 15, 2018, 02:56:21 PM »
A Margaritha with a cold beer please!  :-[

The pies look awesome!

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Offline Antilife

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Re: 3 dough for Sunday's Pizza!!!!
« Reply #695 on: October 15, 2018, 05:37:23 PM »
A Margaritha with a cold beer please!  :-[

The pies look awesome!
Beer is right, but i prefer a Lambrusco Wine a tradional wine of Modena

Offline Antilife

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Re: 3 dough for Sunday's Pizza!!!!
« Reply #696 on: October 28, 2018, 05:12:15 PM »
Classic Neapolitan Pizza with Fork Mixer

100% Denti Anima Verace
63% hydro
0,1% fresh yeast
3% lard
3% salt
48h(40CF+8RT)

Pizza and Ananas is a Taboo here in Italy.....but with my friend/Collaborator  Bakery Chef Davide all is possible

I need to add more yeast. Temperature is become too low

More photo and infos: http://www.0059.it/2018/10/28/pizza-e-ananas/
Facebook: www.facebook.com/0059StefanoCiccarelli

Offline Antilife

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Re: 3 dough for Sunday's Pizza!!!!
« Reply #697 on: November 11, 2018, 11:24:55 AM »
TWO Doughs , Classic and High Hydos 24h

Classic Dough:
100% Denti Anima Verace
63% hydro
0,12% fresh yeast
3% lard
3% salt
48h(40CF+8RT)


High Hydros
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
28h(14CF+14RT)

Classic has more flavor, but high hydros is more softly and light

More photo and infos: http://www.0059.it/2018/11/11/0059-a-tutta-birra/
Facebook: www.facebook.com/0059StefanoCiccarelli
« Last Edit: November 11, 2018, 11:26:31 AM by Antilife »

Offline Antilife

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Re: 3 dough for Sunday's Pizza!!!!
« Reply #698 on: November 18, 2018, 06:14:58 PM »
Back to MOTHER

100% Denti Anima Verace
65% hydros
5% sourdough
2% lard
3% Salt
18h(1+17)all RT


More photo and infos: http://www.0059.it/2018/11/19/mater-principium-est/
Facebook: www.facebook.com/0059StefanoCiccarelli

Offline Bjoern

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Re: 3 dough for Sunday's Pizza!!!!
« Reply #699 on: December 08, 2018, 05:30:43 AM »
Sorry,
may I interrupt the flow of gorgeous pizza pictures and ask you a short question?

With your diving arm mixer, which speed setting do you use for the Neapolitan dough? I read that you mix around 18 min. What’s your usual flour base weight, 1kg? I just got one of those and now I am waiting patiently till I can use it around Christmas time. Anything special that I should know?

Thanks a lot !

Cheers
Bjoern
« Last Edit: December 08, 2018, 06:36:25 AM by Bjoern »

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