First try at Neapolitan style pizza in the home oven.
First try at Neapolitan style pizza in the home oven.
by Bringsally
2 Comments
Bringsally
I’ve tried it once before at the bbq and like everyone else, it was amazing (because I made it myself) and looked like punched playdough. So I got myself another pizza peel which was in another material than steel. Because that was the problem, not me….
But it was a much better peel. Better to handle and the pizza was easy to slide off.
I tweaked my recipe as well, like I always do. Keeping notes of every pizza (I usually make pan pizzas) and then tweak it a bit every time.
This is the recipe I used today
4 balls of 250 grams each
Flour: 559 g
water: 419 g
salt 14 g
yeast: 12.7 g (I thought this was A LOT!)
fats: 0 g
Hydration 75%
salt 2.5%
room temperature leavening: 1 h (22 celsius)
fridge leavening: 6 h (3 celcius)
Toppings: Just a few tablespoons of arrabiata pasta sauce, basiron chili cheese and topped it off with a babybel cheese and herbs. This was just to see the results of my dough and see how it turns out in a home oven.
Heated my oven to 300 celsius in the grill function and let the stone heat up (I need to buy steel at least) 2 minutes to let the pizza set, then open and turn the pizza. 1 more minute in the oven, then I turned it again, 1 more minute. then I put everything in the top of the oven, just beneath the grill. And it worked wonders! for 1 minute.
Total of 5 minutes.
I thought that it was a lot of yeast when I used the Pizzapp, and I still think it was…. I also left the dough for about 36 hours as I didn’t have time to make pizzas. But that doesn’t hurt when it’s in the fridge, I think 48 hours is the sweet spot to be honest.
I didn’t have time to make pizzas today either, so I freezed the balls after taking the dough out of the fridge, but couldn’t resist making one tonight. And it was great! I really like canotto style pizza and I didn’t think I that it would be so good from the home oven. But it’s defnitely a great start for opening (continuing) a discussion for a pizza oven.
I really like the pan pizza that I’ve come up with, but I have my eyes on a pizza oven now for sure.
Let the winter come with a lot of pizza for dinner!
2 Comments
I’ve tried it once before at the bbq and like everyone else, it was amazing (because I made it myself) and looked like punched playdough. So I got myself another pizza peel which was in another material than steel. Because that was the problem, not me….
But it was a much better peel. Better to handle and the pizza was easy to slide off.
I tweaked my recipe as well, like I always do. Keeping notes of every pizza (I usually make pan pizzas) and then tweak it a bit every time.
This is the recipe I used today
4 balls of 250 grams each
Flour: 559 g
water: 419 g
salt 14 g
yeast: 12.7 g (I thought this was A LOT!)
fats: 0 g
Hydration 75%
salt 2.5%
room temperature leavening: 1 h (22 celsius)
fridge leavening: 6 h (3 celcius)
Toppings: Just a few tablespoons of arrabiata pasta sauce, basiron chili cheese and topped it off with a babybel cheese and herbs. This was just to see the results of my dough and see how it turns out in a home oven.
Heated my oven to 300 celsius in the grill function and let the stone heat up (I need to buy steel at least) 2 minutes to let the pizza set, then open and turn the pizza. 1 more minute in the oven, then I turned it again, 1 more minute. then I put everything in the top of the oven, just beneath the grill. And it worked wonders! for 1 minute.
Total of 5 minutes.
I thought that it was a lot of yeast when I used the Pizzapp, and I still think it was…. I also left the dough for about 36 hours as I didn’t have time to make pizzas. But that doesn’t hurt when it’s in the fridge, I think 48 hours is the sweet spot to be honest.
I didn’t have time to make pizzas today either, so I freezed the balls after taking the dough out of the fridge, but couldn’t resist making one tonight. And it was great! I really like canotto style pizza and I didn’t think I that it would be so good from the home oven. But it’s defnitely a great start for opening (continuing) a discussion for a pizza oven.
I really like the pan pizza that I’ve come up with, but I have my eyes on a pizza oven now for sure.
Let the winter come with a lot of pizza for dinner!
Looks good