Questions tagged [neapolitan-pizza]
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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?
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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; ...
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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 ...
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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 ...
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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 ...
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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 ...
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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?
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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 °...
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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 ...
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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, ...
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