#11  
Old 03-06-2011, 04:31 PM
Laborer
 
Join Date: Apr 2010
Location: Northern Virginia
Posts: 81
Default Re: 16 inch Neapolitan Style Pizza

Tscarborough, what kind of bread flour, and what kind of semolina, do you use? I have KA bread flour, but I know that has a pretty high protein percentage, even for bread flour. The semolina I've used in past was very course, almost like corn meal.

Also, what are you using for yeast? Sourdough? ADY? Instant?

Any tips you'd care to share would be appreciated. Your suggestions a while back for my sourdough bread have made a huge difference, for which I am very grateful.

Karl
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  #12  
Old 03-06-2011, 06:01 PM
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Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
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Default Re: 16 inch Neapolitan Style Pizza

KABF, the Semolina is Golden Temple "Duram Atta". It is as fine as the KABF. For yeast, 1/4-1/2 tbsp ADY in one cup of warm water, with 1 tbsp of turbinado sugar. I make a very wet dough, around 73% at the first rise, and about 68% by the time it is balled for cold ferment.
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  #13  
Old 03-06-2011, 06:22 PM
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Join Date: Jan 2011
Location: Louisville, Kentucky
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Default Re: 16 inch Neapolitan Style Pizza

Dang! I just bought red mill semolina flour. Is that still to grainy?
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  #14  
Old 03-06-2011, 07:10 PM
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Il Pizzaiolo
 
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Default Re: 16 inch Neapolitan Style Pizza

No, it is just expensive. I pay 6 bucks for 5#, the Red Mill is about 4 bucks for 1#.
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  #15  
Old 03-07-2011, 02:45 PM
Laborer
 
Join Date: Apr 2010
Location: Northern Virginia
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Default Re: 16 inch Neapolitan Style Pizza

Thanks, Tscarborough. I've been really pleased with Caputo 00, but I'll try your blend and see if I can improve my crusts.

Karl
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  #16  
Old 03-07-2011, 02:52 PM
Laborer
 
Join Date: Apr 2010
Location: Northern Virginia
Posts: 81
Default Re: 16 inch Neapolitan Style Pizza

Thanks, Tscarborough. I've been really pleased with Caputo 00, but I'll try your blend and see if I can improve my crusts.

Karl
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  #17  
Old 03-07-2011, 04:02 PM
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Join Date: Jan 2011
Location: Louisville, Kentucky
Posts: 14
Default Re: 16 inch Neapolitan Style Pizza

Have any of you found a difference between IDY or ADY. I used IDY for the first time and the dough seemed more alive to me. At least I got a better oven spring around the cornicione.

I am still getting a bit of a chew on the outer crisp layer of the dough. I am wondering if too much water can toughen the dough? Then again I am forced to bake the pizza for a long time in the oven. By next week I will have the coal oven going and I will be better able to judge the texture.
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  #18  
Old 03-08-2011, 08:51 AM
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Location: New Jersey USA
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Default Re: 16 inch Neapolitan Style Pizza

I baked a pizza-like object in the home oven just to get some Caputo dough out of the freezer this weekend. It had the approximate consistency of rubber bands.

I think you will have an entirely different experience in a high-heat oven.
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  #19  
Old 03-15-2011, 06:36 AM
Apprentice
 
Join Date: Aug 2009
Location: grand rapids, michigan
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Default Re: 16 inch Neapolitan Style Pizza

Tscarborough, do you use any salt in your dough? I took the sugar out and use IDY, but i'm thinking of adding a little sugar or honey the next time i make dough...
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  #20  
Old 03-15-2011, 07:14 AM
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Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
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Default Re: 16 inch Neapolitan Style Pizza

Just enough to retard the yeast, 1 tsb in 2000g of dough.

Another from this weekend, calabrese and sauteed onions, shallots, and garlic,plus baby portabello mushrooms.
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