Neapolitan Pizza Dough

[Robin18us]

Now this is a serious bread maker. It's a long process, but you should taste the difference between this dough and the quick stuff most make.

[redartwine]

It's very helpful to watch you do this. I have found your posts on the pizza making site to be VERY helpful so I joined. I am in need of assistance getting my Camaldoli properly activated and hope there are some current threads going, but I can't seem to locate one. Perhaps I don't yet know hot to navigate the site. All your videos are inspiring. Thanks.

[ririshow]

That is a poolish starter?

[pizza101101]

No, it is wild starter culture.

[jjdec05]

I notice that you put in more flour than water. is that because you want the starter to have a dough like consistency?

[pizza101101]

It is more of a thick batter consistency so I can mix it with a whisk.

[Huba588]

You've got some VERY nice equipment there, as well as your ingredients and passion for pizza :)

LOVE IT!

[almightycrunch]

ok thanks, I went there after your comment, should be able to get some good info off of there, thanks.

[almightycrunch]

Oooooook, sorry to bother you.

[pizza101101]

I did not mean to imply it was a bother. It is just that you'll find a bunch of people including myself who have experience with these cultures for making pizzas. You'll find it a much better place than youtube to have your questions answered. Lots of friendly, helpful people at the pizzamaking web site.

[almightycrunch]

You are using the Camaldoli starter for the pizza dough instead of the Ischia? I was rather confused by the comments from Ed Wood when I bought the starters about the difference between the Ischia and the Camaldoli, that they'll let you "find out the difference when you get them"??? Still not sure what that means, and the Ischia seemd to activate extremely quickly, much quicker than the Camaldoli did. Did you find that as well?

[pizza101101]

This really isn't the best forum for this kind of discussion. If you haven't already, you should check out the foums at the pizzamaking web site. Lots of talk about this kind of thing.

[almightycrunch]

One question, I also bought the Calmadoli starter, and have it activated. It is now refrigerated, I have not made any dough with it yet. I see that you are feeding it Caputo 00 and bottled water? Do you see a problem with feeding it AP flour? I plan on buying Caputo flour for the dough, but didnt think it was necessary to feed it Caputo?

[pizza101101]

I feed my Camaldoli and Ischia starters Caputo flour. I see no reason why you couldn't use other flours. For example, I use bread flour for feeding my French starter.

[weapons33]

hi idont know who you are or the type or name of ingrediants. i want to make perfect pizza like you but we need a contact,,,,. Also my friend wheres the next part to this series..please call as i want to be the pioneer of the first pizza drive through and I NEED YOUR HELP!!!!!

mt name is paul..im in thr uk on 0044 7988644748.. call ,then i'll return your call .thanks

[aleca2100]

thats what we call perfectionist!

Thanks!!

Muy bueno!

[aleca2100]

thats what we call perfectionist!

Thanks!!!

Muy bueno!

[cali005]

Hi! What brand of mixer are you using? I looks better than a Kitchen Aid.

[pizza101101]

Santos Fork Mixer

[cali005]

Thanks! Will try it. Hope to learn more from you.

[cali005]

Hi! This looks good!!! Can't wait to try it, thanks! Can you give the measurements of the flour, water & sea salt?

[pizza101101]

By weight:

100% flour

62% water

2.5% salt