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Author Topic: Neapolitan style Pizza from France  (Read 129113 times)

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Offline hotsawce

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Re: Neapolitan style Pizza from France
« Reply #600 on: May 06, 2020, 10:23:36 PM »
How many grams are your dough balls and what size are these pizzas? Absolutely stunning

After six months of inactivity, new session, new test of protocol, and very satisfied with the result !

Offline Icelandr

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Re: Neapolitan style Pizza from France
« Reply #601 on: May 06, 2020, 11:08:51 PM »
Greg, astounding pizza, as always so light and tender looking, again with Autolyse. When will the wood oven come out of its winter storage . . .
Glad you continue to post here!
PizzaParty 70x70, saputo floor

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #602 on: May 07, 2020, 07:59:00 AM »
How many grams are your dough balls and what size are these pizzas? Absolutely stunning

Hi,

230g and about 28-30cm ;)

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #603 on: May 07, 2020, 07:59:23 AM »
Greg, astounding pizza, as always so light and tender looking, again with Autolyse. When will the wood oven come out of its winter storage . . .
Glad you continue to post here!

You're welcome Greg ;)

The wood oven will come out when summer is finally here in France ;) (soon i hope...)

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #604 on: May 23, 2020, 09:43:25 AM »
Last night I start the flames of hell, 360kg for 600 c in the oven.
 

 
I tell you, it is paradise, the absolute pleasure of working with a real wood oven, but it is also a hell of a mess of organization and management (I now understand why in Neapolitan pizzerias they are at least 2 to take care of the oven), there when you are alone and in addition you try to take some photos, it becomes complicated.
 
In short, 10 people at the table, and there when you start to cook the first pizza, you're good, but when 2 hours later you start the last pizzas .... you realize that you are over-maturing, you're sick....
 
It is really another profession the wood oven (than the easy electric P134H or other gas oven), in short it is when a big kiff (for the protocol of the ultra simple, of the Caputo Pizzeria, of 18 + 6h, and before the music).
 
The pizza maker in action (I had the competition outfit, the world champion pizza thing)  ;D
 
I had a better session, learning wood, managing a lot of people, etc., in any case the summer will be hot !
« Last Edit: May 23, 2020, 10:26:22 AM by gsans »

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Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #605 on: May 23, 2020, 09:45:12 AM »
After.

Offline amolapizza

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Re: Neapolitan style Pizza from France
« Reply #606 on: May 23, 2020, 09:46:22 AM »
Oh wow, the oven looks fantastic!
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #607 on: July 27, 2020, 06:17:55 AM »
Nice session at the Saputo oven this week with my friend Patrick Karkabi who came to see and practice the wood oven (we shared the work!). Very nice toppings, vegetarian, classic, Chorizo but especially with homemade Pesto (a first, it was extra!).

Otherwise the wood fire is just the best, too much fun.

Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #608 on: July 27, 2020, 04:01:35 PM »
Neapolitan Saputo oven - Gsans  :D




Offline amolapizza

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Re: Neapolitan style Pizza from France
« Reply #609 on: July 27, 2020, 04:10:40 PM »
I think your oven is a really beautiful one!
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

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Offline gsans

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Re: Neapolitan style Pizza from France
« Reply #610 on: July 27, 2020, 04:32:59 PM »
I think your oven is a really beautiful one!

Yes, i love it !  :-[ :chef:

Offline Abeermm

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Re: Neapolitan style Pizza from France
« Reply #611 on: August 01, 2020, 07:00:39 AM »
This looks good.

I am new to this, how would your recipe translate into grams?

Offline TXCraig1

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Re: Neapolitan style Pizza from France
« Reply #612 on: August 04, 2020, 08:02:32 AM »
Looking good!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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