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How to make pizza like a Neapolitan master

bbc.com

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Re: How to make pizza like a Neapolitan master

#291

Post by philwelch »

keiferski wrote: post #222
philwelch wrote: post #176

Earlier quoted context omitted.

In other words, it is possible to tell the difference between cheap and expensive wines, but only if you’re so far along the hedonism treadmill that you’ve literally spent thousands of hours training for a career in it.

Replace wines with something you personally find interesting or rewarding and you'll see why 'hedonism treadmill' is a poor choice of words.

Not at all. I appreciate a few hedonism treadmills myself, though they usually don’t have the same price variance as wine.

Re: How to make pizza like a Neapolitan master

#292

Post by teekert »

toyg wrote: post #286
1123581321 wrote: post #281

Earlier quoted context omitted.

This comment lessens the discussion; the one you replied to does not, even if it is not the best suggestion.

Sometime the discussion needs a reality check.

My surprise needs a reality check? I guess a surprise is always a reality check...

Re: How to make pizza like a Neapolitan master

#293

Post by blaser-waffle »

albmoriconi wrote: post #52

I am from Naples and eat regularly at Gino Sorbillo's and Ciro Salvo's places. As it often happens here, everyone will swear by its pretty small and obscure "favorite place", but they are masters without doubt ;) The dough recipe from the article is pretty legit and exactly the way I do it at home; the main problem I see is that it would be pretty hard to find good Mozzarella or Fiordilatte cheese (Fiordilatte di Age…

> an important part of Neapolitan pizza is the slow dough rise using very little amounts of yeast, that should take from a minimum of 7/8 hours to an entire day or more (of course by storing it in a fridge).

This is gospel for pizza. My wife used to run a NYC-style pizza place in college, and later a chain pizza place, and they both had 24-72 hour slow proofs in the fridge. In other words, they mixed the dough and let it rise, very slowly, in the fridge for 2-3 days before using it. Kenji Lopez-Alt has similar advice in his pizza articles.

Re: How to make pizza like a Neapolitan master

#294

Post by perl4ever »

Arnt wrote: post #287
perl4ever wrote: post #283

Earlier quoted context omitted.

In my opinion, the only way to cook/bake is with a digital scale, and as far as I know, any scale you'd buy in the US has the option of grams or ounces at the push of a button. In practice, I constantly use both. To some extent it depends on the packaging of the ingredients, which may use either unit. When measuring small things, it's only practical to use teaspoons and fractions, but otherwise I weigh everything. I…

For this sort of dough you may need e.g. 1.8g of yeast (that's the actual quantity I used for the last dough I made). It depends on how much flour you make, of course, but pizza doughs with long fermentation use minute amounts of yeast. If you use 1.6g or 2.0g instead of 1.8g, your pizza may be ready twelve hours too soon or too late. I bought a second kitchen scale to deal with the minute quantities, since my old on…

"your pizza may be ready twelve hours too soon or too late"

It's one of those pitfalls, kind of like having your tire pressure off by 1.5 psi* at a cars and coffee...

*https://jalopnik.com/how-not-to-explain-why-you-crashed-your...

Re: How to make pizza like a Neapolitan master

#295

Post by sevencolors »

gregkerzhner wrote: post #212
sevencolors wrote: post #209

Earlier quoted context omitted.

Last month I got a simple pour over setup that's not full-hipster. Coffee is 10x better than a Keurig or instant coffee. Both of which i have. Maybe it's partially being trapped in house but it's bordering on better than the coffee shops nearby. Setup: Hario v60 ~ $20 Pour Over Filter ~ $10 Grinder - $30 (already had) Kitchen Scale - $10 (already had) This guide is a good start: https://www.stumptowncoffee.com/brew-g…

Nice, thats a good guide! I dare say that if you are capable of following instructions, and have $15 to invest into a freshly roasted bag of beans from a coffee shop, then your coffee is exactly the same quality as to what you would get from a high end coffee shop. The only difference is that the coffee shop will charge you up to 5 dollars for a fancy pourover, while your 15 dollar bag of beans will last you several…

Oh yes! That is a great point, I've been buying from local roasters/shops and it definitely makes a difference

Re: How to make pizza like a Neapolitan master

#296

Post by sevencolors »

dep_b wrote: post #268
sevencolors wrote: post #209

Earlier quoted context omitted.

Last month I got a simple pour over setup that's not full-hipster. Coffee is 10x better than a Keurig or instant coffee. Both of which i have. Maybe it's partially being trapped in house but it's bordering on better than the coffee shops nearby. Setup: Hario v60 ~ $20 Pour Over Filter ~ $10 Grinder - $30 (already had) Kitchen Scale - $10 (already had) This guide is a good start: https://www.stumptowncoffee.com/brew-g…

Having a water cooker that is accurate up to the degree is essential too. I'm experimenting with different temperatures and it's a huge difference. Some coffee is nicer at 91c, some of it is better at 93c.

I've been eyeing a electric kettle. Currently just stove kettle and a thermometer get me 90% there :)

Re: How to make pizza like a Neapolitan master

#297

Post by auiya »

jjeaff wrote: post #271
auiya wrote: post #159

Earlier quoted context omitted.

I've eaten there, it was pretty good. If you're going for that kind of dedication to pizza however, breaking off the lock on the cleaning cycle of your oven is a wonky way to go about it. You'd be better suited building a wood fire oven or just buying a commercial oven instead. Eventually this is the conclusion they learned, they just took the way long way to get there.

Building a wood fired oven? You'd be better off airlifting an authentic clay oven from Naples. Might as well bring in a Neopolitan chef as well.

Nonsense. https://www.crustkingdom.com/pizza-oven-cost/
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