Home style pizza

[dgaddis]

FWIW those of you cooking in a real pizza oven that can hit those 900+ degree temps - if you want to do a true Neapolitan pizza, there's actually an official recipe for the dough. There's even an Italian government organization that certifies pizzerias as making 'true' Neapolitan pizza, and they set the recipe.

The value of such an organization, and whether following their guidelines actually makes the best pie is certainly up for debate. But if you want to nerd out, here's the US site :: VPN AMERICAS - Vera Pizza Napoletana

And here's a PDF with the official guidelines :: https://americas.pizzanapoletana.org...sciplinare.pdf

^^Someone do it and report back!

For the rest of us, with the heat limitations of a home oven you can't get the same results. Ken Forkish's Elements of Pizza has some good recipes adapted for use at home. It's also got some good historical background on pizza.

Lastly, I highly recommend checking out the Pizza episode of the Netflix show Ugly Delicious. It's fun times! The whole show is great actually. Trailer here ::

[crumpton]

I appreciate and applaud the pizza nazis effort... Very aware of whats going on there. Using it as a guide for my purposes as I can't replicate that even if I tried.

[crumpton]

Dang, looking forward to sharing some recipes. FWIIW Mr. Crumpton has a Jones for the pies.

jonesing right now...

[twowheels]

I've pretty much perfected my recipes for cooking in the oven at 555 but I know upping the temp significantly will lead to a whole new game. Looking forward to the challenge.

[Cookietruck]

dang, 55% hydration for the napoletana pizza dough. I've been using 70% with the tipo 00 flour...

[dgaddis]

The low hydration works because it's cooked so hot and so fast. I do 70% too, but my pies take ~7mins to bake, not 1.5min. A 55% hydration dough would be dried to a crisp in 7mins.

[Too Tall]

dang, 55% hydration for the napoletana pizza dough. I've been using 70% with the tipo 00 flour...

Big fan of that flour. Good tip, the last pie was excellent if not a bit chewy.

Geeze Dustin, I'm cooking the bloody thing at like a million degrees. Seven mins. is aspirational in my kitchen oven at 500F on a steel plate.

Speaking of steel plates, who wants to make me one to fit the Napoli Oven??? I pay cash money.

[crumpton]

I started at 70% prior to and at the start of using the roccbox. The 70%ers from the rocc were very good and sprung like a madman but didn't develop the crumb I think were all looking for. Last batch was 67% and was an improvement. Next will be 65%.

The thing with these ovens is they are not Napolitana wood burning brick ovens. They do not have the thermal mass or the space/height. The licking flames and top get much hotter and are much closer. In the research I've done(and am slowly applying) most folks doing Napoli style pies in these ovens are doing a longer(30min) preheat to get the floor up and are mostly running between 60-65% hydration. No oils, no sugar. The higher the hydration the longer the bulk ferment.

I'll let you know how the next round goes. Shooting for Saturday or Sunday but I find myself wanting to fire up the smoker and do some ribs... 1st world problems eh?

[Too Tall]

I started at 70% prior to and at the start of using the roccbox. The 70%ers from the rocc were very good and sprung like a madman but didn't develop the crumb I think were all looking for. Last batch was 67% and was an improvement. Next will be 65%.

The thing with these ovens is they are not Napolitana wood burning brick ovens. They do not have the thermal mass or the space/height. The licking flames and top get much hotter and are much closer. In the research I've done(and am slowly applying) most folks doing Napoli style pies in these ovens are doing a longer(30min) preheat to get the floor up and are mostly running between 60-65% hydration. No oils, no sugar. The higher the hydration the longer the bulk ferment.

I'll let you know how the next round goes. Shooting for Saturday or Sunday but I find myself wanting to fire up the smoker and do some ribs... 1st world problems eh?

Thus the steel plate dealio. Science tells me it will (help) solve a couple issues.

[crumpton]

Thus the steel plate dealio. Science tells me it will (help) solve a couple issues.

My only concern is what I experienced with steel on the floor of my oven(post in shattered stone thread). I'll be curious what you find but my fear is, with my one time anecdotal data point these temps are too high for steel.

[Too Tall]

My only concern is what I experienced with steel on the floor of my oven(post in shattered stone thread). I'll be curious what you find but my fear is, with my one time anecdotal data point these temps are too high for steel.

Oh...did not consider that. Nevermind, I think you are right.

[crumpton]

You're not going to at least try it? Anyone else have experience with steel at or over 550f?

[Too Tall]

You're not going to at least try it? Anyone else have experience with steel at or over 550f?

If I only had a water jet.

[rwsaunders]

Just when I was starting to feel good about my improvements in pizza making, I made the mistake of ordering a pizza in Venice.

[dgaddis]

That looks alright.

[ericpmoss]

While searching for the best canned tomatoes (Bianco diNapoli), I found Forno Bravo. It looks legit in every way.

[Octave]

For those who are not youtubers, this series is worth checking out (and many other things from Bon Appétit, like "It's Alive")

"Making Perfect" Season 1, Pizza

The last episode I watched was all about sauce, and mostly focused on comparing various canned tomatoes.

[rwsaunders]

It was an awesome day today so we went with pizza for the dinner win. Prepped the sourdough discard dough after my ride this morning...KA recipe with a 4hr rise...fired up the Kettle Pizza to 650F this evening and off to the races. Nick C....trying to find the 24hr dough recipe that you once referenced here.

[skouri1]

Good looking pies.
I have been using a 1/4" pizza steel for years now and have had great results. Unfortunately never over 500-550. Still can turn out a great pie though at that temp.
Is that cast iron in the kettle pizza?

[rwsaunders]

Good looking pies.
I have been using a 1/4" pizza steel for years now and have had great results. Unfortunately never over 500-550. Still can turn out a great pie though at that temp.
Is that cast iron in the kettle pizza?

It’s easy to hit 600-650F with briquettes and a chunk of hardwood at the rear of the grille and I’ve pegged it at 700-750F for short bursts with a mix of briquettes and lump charcoal, with the hardwood as well. Prepare to wear your heat gear when cooking at those temps though. I’ll search for a video where the chef talks about charcoal and hardwood placement. He also mentions the trick of turning your grate upside down where the access panels are open for adding more hardwood without removing the lid and losing the temperature. The device in the photo is a pizza stone.