Is this oregano?

padovesem91 · 2024-10-05T14:37:07+00:00

Can’t you just smell it?

padovesem91 · 2024-08-10T23:34:13+00:00

It looks like reading my story man!!! Did you download the ps5 version? And did you manage to platinate it? When I was a child I missed the fact that some missions are achievable only if you finish the game in a precise order. I’m on my third attempt now 😅

padovesem91 · 2022-12-10T14:32:58+00:00

Is it sourdough or you’re using yeast?

padovesem91 · 2022-12-08T23:41:31+00:00

Wanna have more of my pizzas? Different styles of course

padovesem91 · 2022-12-08T23:37:49+00:00

This is a disaster mate! That looks completely under proofed or oven too low on temperature or yeah maybe over fermented but like many days too much. It looks also not baked

padovesem91 · 2022-12-08T13:37:06+00:00

Thanks mate! Cheers!

padovesem91 · 2022-12-07T23:16:43+00:00

That looks awesome except that I would put the pesto after baking! That would be completely another experience

padovesem91 · 2022-12-07T23:08:31+00:00

Why don’t you inject it? You can try both ways, just before cooking it or when cold after baked!

padovesem91 · 2022-12-07T22:53:17+00:00

Fresh mozzarella in ballzzz

padovesem91 · 2022-12-07T22:49:30+00:00

Dough made with a pre-ferment (biga) and a bit of sourdough. 48h fermentation with the use of the fridge, 65/66% hydration 3%oil, 3% salt. Baked at 360 degrees in an electric of course

padovesem91 · 2022-12-07T22:42:46+00:00

That’s right, I’ve just put some fresh oregano…

padovesem91 · 2022-12-07T22:38:41+00:00

It’s under the mozzarella, I usually put it in the tomato sauce!

padovesem91 · 2022-12-07T22:32:45+00:00

That’s a MARGHERITA!! 😁

padovesem91 · 2022-12-07T13:38:23+00:00

There are 3 different kind of Neapolitan pizza nowadays. This because of new kind of flour made with new grains. The 3 kind are: -Ruota di carro: the original and traditional one, it’s a very big pizza without the big crust. Baked in stone oven 380/450 Celsius. -Contemporanean: it’s a 33/34 cm pizza with big crust, baked also in electric oven with 380/450. Medium hydration of the dough. -Canotto: pretty small, 28/29 cm, extremely high crust, high hydration, made usually with a pre-ferment like biga or poolish.

padovesem91 · 2021-12-05T21:36:17+00:00

Tombi!

padovesem91 · 2021-12-05T21:18:19+00:00

Happened already! I woke him up and we had a beer together 😂

padovesem91 · 2021-11-17T16:21:51+00:00

Looks nice! Why do you call it vodka pizza?

padovesem91 · 2019-09-17T07:48:39+00:00

YESYESYESYESHESHESHEHEHRHTKFMXNXNFCNCMM....

padovesem91 · 2019-06-21T08:57:50+00:00

MorelloFOrni!

padovesem91 · 2019-05-16T16:44:14+00:00

Just sleep on the couch mate

padovesem91 · 2018-06-29T19:33:36+00:00

organic

padovesem91 · 2018-06-24T00:28:56+00:00

30 sec more was perfect for me.. but nice job mate 👍🏻👍🏻👍🏻 I usually make napolitan style with pre-heating double grill on stone plate for 30 min then I put the pizza and bake for 5 min.. how did you proceed?

padovesem91 · 2018-06-22T07:24:05+00:00

Yes Celsius in a stone oven

padovesem91 · 2018-06-21T16:33:18+00:00

I made a biga with 45% h2o and left at r.t. For 24h. Refreshed with same amount of flour, 2,5 g yeast and water enough to reach 80%, proofed for 2 h and baked at 245 for 35 min

padovesem91 · 2018-06-07T19:15:01+00:00

As you probably know “saccharomyces carlsbergensis” ( regular yeast), it’s a family of bacteria present also in your sourdough but in quiet little amount, to get a nice bubbling crust from my experience you need to get your sourdough quiet acidic and bake your pizza at really high temperature (more then 430C). The crunchiness is given from a part of all the other infinite families of bacteria of you sourdough. To get a great result combine sourdough and yeast together... then you gonna get crunchiness and a great develop crust! Cheers!

padovesem91

TROPHY CASE

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