Seasoned Advice
Seasoned Advice

Questions tagged [neapolitan-pizza]

11 questions
10
votes
2 answers

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 change of plans and won’t be able to have the pizza…
user5553440
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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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7
votes
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
votes
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
votes
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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3
votes
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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1
vote
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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0
votes
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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