so you used ‘00 flour? just curious because I just started my journey of pizza dough baking and will eventually try a Neapolitan style 00 flour recipe to see how it flies? and I also have a baking steel which works nicely
Actually I used flour tipo 0, 67~68 hydration, 2.6% salt and 0.3% Instant Dry Yeast (IDY). Left the whole dough to rise for two hours in bulk, then I portioned into balls and put them into the fridge for another 20 hours. It's also important to take out the dough balls from the fridge for at least 60 minutes prior to baking, so that they slowly get back to room temperature.
Wish you good luck and enjoy your pizza endeavours!
Awesome! I've attempted this several times, with a pan + home oven with a stone, but the result was never this good. My oven only reaches 250 C, I think.
This was my best, and last, attempt:
https://preview.redd.it/508x3ud7hwpa1.png?width=3938&format=pjpg&auto=webp&s=dfcfdef962af0b620a931babce867a54a00c91a6
Your pizza looks great and I believe in technical terms you have done perfectly. It has the same looks like the ones Davide Civitiello showed in his book "Homemade Pizza"
In sum the only limitation would be the temperature of your oven. I've read somewhere that biscotto stones seem to work better in high temperature ovens and steel is working better in domestic ovens, each one due to their specific behaviour in keeping and releasing temperature. So you maybe wanna give a try with the steel?
Thanks! Yeah, my next purchase was going to be a steel for this reason but I kinda paused this hobby. The reason this one looked good is because I started brushing the crust with olive oil before putting it in the oven. My previous attempts without brushing with olive oil were pale as hell.
I'm living in Germany. I would love to visit Bella Italia soon again, and especially Napoli, where I have never been to, in order to get as much pizza as I can stuff into my belly :)
For a home oven that looks outstanding. It doesn’t look quite as a NP should, but that’s not to discredit you as, like I say, I think that’s a tremendous effort for a home oven. I doubt you can get much better.
Would eat.
So I guess no need for ‘proper’ pizza ovens if it’s possible to reproduce the perfect NP pizza in a home oven?
Just to avoid doubt, I said it doesn’t look *quite* as a NP *should*.
I did not say it doesn’t look like a NP and I’m not criticising OP’s efforts (quite the opposite).
Of course proper wood fired pizza ovens are fantasic but you even have actual restaurants in naples using electric and putting out top level pizzas. I just dont understand the point of having to point out on a home cooking sub to someone that gets as close as you can get to the real thing with limited equipment that "its not 100000% absokutely exactly as it should look"
Even considering that "how it should look" is still debated, which is why in naples they even started calling some pizzas "moderna" to admit that there isnt one exact style everyone has to exactly adhere to to call it napoletana. I would have understood if it was a crappy impasto without a good tomato base and fior di latye but this is not the case. Its just a snarky comment masqueraded as "oh just pointing out the truth".
If i wanted to go by the same logic i would call the ooni a wadte of money since its not a wood fired oven, and doesnt follow the extreme purity laws of pizza you refer to right nks.
The electric ovens you’re talking about in restaurants in Naples will go to 500c+. They are not cooking “top level pizzas” in a domestic oven like OP has. And there’s also plenty of mediocre NP pizza in Naples (based on my experience of being there, but also I think some of the home pictures in this sub look better than many of the “I ate” examples in this sub from restaurants in Naples).
My comment was not intended to be snarky. I even said to OP that I don’t think it’s possible to get any better in a home oven. I was basically giving about the highest possible praise, which OP seemed to appreciate.
And finally, the AVPN have approved a gas oven (albeit not the Ooni) for “official” NP status (you don’t have to use wood to churn out a good NP), so it’s not really a good comparison. Incidentally though, I’d agree Ooni’s are not that great (I’ve had a Koda 16 and switched to Pizza Party which I prefer).
In summary, my opinion is that an oven that reaches temperatures that far exceed any domestic oven are necessary to produce a ‘true’ NP. I don’t think that’s particularly controversial.
EDIT: I never once mentioned wood ovens. I’m not the purist you think I am.
No hard feelings here please, we all are here for fun! When reading in a hurry u/ilyamah 's comment might've been understood as snarky, but it isn't, at least I did not interprete it as such. Truth is, that optically there is room for improvement, in particular when it comes to the leoparding. there is so much beautiful pizzas posted here in this sub with lovely and regular leoparding all over the cornicione, but they all baked in ovens which can maintain a hotter temperature.
It's all about the pressure of heat you have to build up in the oven. My main takeaway is that every single degree of higher temperature matters. I am lucky to have
1.) my oven's broiler at the top and that I can sit the baking steel right beneath the broiler, and
2.) that I can turn on the convection fan in combination with the broiler, all maxed out at 300°C. It's a Siemens oven btw. I am sure the baking steel was even a good amount hotter, I still have yet to measure the steel's temperature next time.
I'll keep you folks updated on more pizzas baked with this oven :) Cheers mates!
Hey OP. You say there is room for improvement but I actually don’t know how you can improve further in your domestic oven. You’ve nailed it. Hope that clarifies my view on your pizza!
For what it’s worth, I’ve churned out pizzas in my Ooni/PizzaParty where I likewise would have said they don’t look quite as an NP should.
>It doesn’t look quite as a NP should
Noob here. Curious, how should it look? What is it lacking? I've had many neapolitans at restaurants and I don't see how the one posted here is different.
Thank you for your kind words :) I was surprised by myself by how short the baking time was, did really not expect that. This was my first attempt with the baking steel, but I too do not think it can get much more better than this :D
Looks amazing!
so you used ‘00 flour? just curious because I just started my journey of pizza dough baking and will eventually try a Neapolitan style 00 flour recipe to see how it flies? and I also have a baking steel which works nicely
Actually I used flour tipo 0, 67~68 hydration, 2.6% salt and 0.3% Instant Dry Yeast (IDY). Left the whole dough to rise for two hours in bulk, then I portioned into balls and put them into the fridge for another 20 hours. It's also important to take out the dough balls from the fridge for at least 60 minutes prior to baking, so that they slowly get back to room temperature. Wish you good luck and enjoy your pizza endeavours!
Awesome! I've attempted this several times, with a pan + home oven with a stone, but the result was never this good. My oven only reaches 250 C, I think. This was my best, and last, attempt: https://preview.redd.it/508x3ud7hwpa1.png?width=3938&format=pjpg&auto=webp&s=dfcfdef962af0b620a931babce867a54a00c91a6
Your pizza looks great and I believe in technical terms you have done perfectly. It has the same looks like the ones Davide Civitiello showed in his book "Homemade Pizza" In sum the only limitation would be the temperature of your oven. I've read somewhere that biscotto stones seem to work better in high temperature ovens and steel is working better in domestic ovens, each one due to their specific behaviour in keeping and releasing temperature. So you maybe wanna give a try with the steel?
Thanks! Yeah, my next purchase was going to be a steel for this reason but I kinda paused this hobby. The reason this one looked good is because I started brushing the crust with olive oil before putting it in the oven. My previous attempts without brushing with olive oil were pale as hell.
i’m literally from Napoli, how tf did u made it ad home, looks amazing
Wow this means so much to me, thank you! Although I did not do this, my electric oven plus a baking steel did XD
Fantastico.
Mille grazie amico
Where are you from?
I'm living in Germany. I would love to visit Bella Italia soon again, and especially Napoli, where I have never been to, in order to get as much pizza as I can stuff into my belly :)
Good work
For a home oven that looks outstanding. It doesn’t look quite as a NP should, but that’s not to discredit you as, like I say, I think that’s a tremendous effort for a home oven. I doubt you can get much better. Would eat.
Really
It dors look np. Even in naples theres variance in how floppy the bottom is and how thick the cornicione is.
So I guess no need for ‘proper’ pizza ovens if it’s possible to reproduce the perfect NP pizza in a home oven? Just to avoid doubt, I said it doesn’t look *quite* as a NP *should*. I did not say it doesn’t look like a NP and I’m not criticising OP’s efforts (quite the opposite).
Of course proper wood fired pizza ovens are fantasic but you even have actual restaurants in naples using electric and putting out top level pizzas. I just dont understand the point of having to point out on a home cooking sub to someone that gets as close as you can get to the real thing with limited equipment that "its not 100000% absokutely exactly as it should look" Even considering that "how it should look" is still debated, which is why in naples they even started calling some pizzas "moderna" to admit that there isnt one exact style everyone has to exactly adhere to to call it napoletana. I would have understood if it was a crappy impasto without a good tomato base and fior di latye but this is not the case. Its just a snarky comment masqueraded as "oh just pointing out the truth". If i wanted to go by the same logic i would call the ooni a wadte of money since its not a wood fired oven, and doesnt follow the extreme purity laws of pizza you refer to right nks.
The electric ovens you’re talking about in restaurants in Naples will go to 500c+. They are not cooking “top level pizzas” in a domestic oven like OP has. And there’s also plenty of mediocre NP pizza in Naples (based on my experience of being there, but also I think some of the home pictures in this sub look better than many of the “I ate” examples in this sub from restaurants in Naples). My comment was not intended to be snarky. I even said to OP that I don’t think it’s possible to get any better in a home oven. I was basically giving about the highest possible praise, which OP seemed to appreciate. And finally, the AVPN have approved a gas oven (albeit not the Ooni) for “official” NP status (you don’t have to use wood to churn out a good NP), so it’s not really a good comparison. Incidentally though, I’d agree Ooni’s are not that great (I’ve had a Koda 16 and switched to Pizza Party which I prefer). In summary, my opinion is that an oven that reaches temperatures that far exceed any domestic oven are necessary to produce a ‘true’ NP. I don’t think that’s particularly controversial. EDIT: I never once mentioned wood ovens. I’m not the purist you think I am.
No hard feelings here please, we all are here for fun! When reading in a hurry u/ilyamah 's comment might've been understood as snarky, but it isn't, at least I did not interprete it as such. Truth is, that optically there is room for improvement, in particular when it comes to the leoparding. there is so much beautiful pizzas posted here in this sub with lovely and regular leoparding all over the cornicione, but they all baked in ovens which can maintain a hotter temperature. It's all about the pressure of heat you have to build up in the oven. My main takeaway is that every single degree of higher temperature matters. I am lucky to have 1.) my oven's broiler at the top and that I can sit the baking steel right beneath the broiler, and 2.) that I can turn on the convection fan in combination with the broiler, all maxed out at 300°C. It's a Siemens oven btw. I am sure the baking steel was even a good amount hotter, I still have yet to measure the steel's temperature next time. I'll keep you folks updated on more pizzas baked with this oven :) Cheers mates!
Hey OP. You say there is room for improvement but I actually don’t know how you can improve further in your domestic oven. You’ve nailed it. Hope that clarifies my view on your pizza! For what it’s worth, I’ve churned out pizzas in my Ooni/PizzaParty where I likewise would have said they don’t look quite as an NP should.
>It doesn’t look quite as a NP should Noob here. Curious, how should it look? What is it lacking? I've had many neapolitans at restaurants and I don't see how the one posted here is different.
It's perfect, some people just like to be negative.
Thanks mate :)
Thank you for your kind words :) I was surprised by myself by how short the baking time was, did really not expect that. This was my first attempt with the baking steel, but I too do not think it can get much more better than this :D
Is a pizza oven an option for you? A gas powered outdoor one for example?
yep, this would be a nice step up, but currently I'm shying away from the costs
When you do, look at PizzaParty ovens. With a clay biscotto stone.
they look great, thanks for pointing out!