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Questions tagged [neapolitan-pizza]

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10 votes
2 answers
3k views

Can I put pizza dough in the fridge after 12 hours of rising

I’m making pizza dough with the original intention of letting the dough rise for about 20 hours (the recipe I’m using calls for a 8-22 hour rise period before making the pizza). However, I’ve had a ...
user5553440's user avatar
6 votes
1 answer
2k views

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's user avatar
4 votes
3 answers
595 views

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; ...
Sneftel's user avatar
  • 29.5k
1 vote
3 answers
596 views

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 ...
Abdelmoniem Abomosalam's user avatar
4 votes
2 answers
4k views

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 ...
devxapo's user avatar
  • 55
0 votes
2 answers
4k views

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 ...
Drisheen Colcannon's user avatar
3 votes
1 answer
1k views

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 ...
Tal's user avatar
  • 249
3 votes
2 answers
697 views

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's user avatar
  • 995
6 votes
2 answers
12k views

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 °...
Marcus's user avatar
  • 450
7 votes
3 answers
24k views

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 ...
dpollitt's user avatar
  • 1,734
8 votes
5 answers
4k views

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, ...
dpollitt's user avatar
  • 1,734