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Questions tagged [neapolitan-pizza]

10 questions
8
votes
5 answers

How can I produce a more soggy Neapolitan pizza crust?

I've been following the Serious Eats recipe for Neapolitan pizza dough(exception I use bread flour), and cooking it on a baking steel. I cook it at 550 degrees(preheated for 1hr) for 2mins exactly, very near the heating element at the top of my…
dpollitt
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3 answers

Why does my pizza dough stick to my peel?

I've been experimenting with Neapolitan pizza dough(recipe) and what I would call a normal wooden peel(here). I have run into trouble transferring the pizza from the peel to my baking steel in the oven on about 10% of my pizzas. Usually what…
dpollitt
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6
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2 answers

Is there a significant difference between pizza ovens and conventional ovens with pizza functionality?

I have a small pizza oven (the round ones, with stone), with whom I make an adequate pizza; according to the manuals, temperatures go from 190 to 400 °C, so I guess I'm baking it between 300 and 350 °C. Since I have to buy a new oven, I've seen that…
Marcus
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6
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1 answer

Can I still use poolish which has quadrupled in volume?

I was making poolish for pizza dough but accidentally left it out too long. It quadrupled in height before I stuck it in the fridge. Can I still use it or can I salvage it in a different way?
Matthijs P
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4
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3 answers

Sourdough pizza crust for wood-fired oven

I can consistently make a nice, well-blistered, chewy pizza crust in my wood-fired oven. My recipe is Caputo flour (the red bag), 60% hydration, 2.5% salt, 0.25% instant yeast; knead until smooth; form into balls; age at 9 C for four days. I've…
Sneftel
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4
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2 answers

Should I reshape refrigerated pizza dough into ball again when taking it out of the fridge?

I made a pizza dough and put it in the fridge until tomorrow. 100% wheat flour, 68% water, 3% salt, 0.3% yeast. I don't remember where I got the recipe, I kind of obsessed with pizza last year and tried many recipes and this one gives the best crust…
devxapo
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3
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1 answer

Dividing Pizza dough to balls before baking

I see in a lot of recipes for Pizza baking that you need to divide the whole mass into several balls before the first proofing or before you make the pizza. I find it more convenient to just have the whole mass together until I actually need to bake…
Tal
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2 answers

Neapolitan pizza in charcoal barbecue

If I make pizza on a stone using charcoal barbecue, can I get the charred bubbles of a Neapolitan pizza? What is the source of these bubbles anyway?
Kaushik
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3 answers

How to scale a recipe for Neapolitan Pizza?

I wanted to hopefully make the best Neapolitan pizza in my modest home. I attached the link which contains the recipe for preparing the pizza. However, the used amounts are too much for me. I wanted to prepare 2 pizzas, so I wanted to scale down the…
Abdelmoniem Abomosalam
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2 answers

Why is the dough in cheap pizza places so bad?

I notice that in small, cheap "sub-shop" type pizza places the crust is almost always bad, what I call "spongy", having a rubbery texture and often little air bubbles. Higher class, brick oven type places, like Bertucci's or Pizzeria Regina have a…
Drisheen Colcannon
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