Search for:


I tried to make a spicy sausage honey pizza…how did I do? 70% hydration, normal oven, no pizza stone

by 14159548210

4 Comments

  1. AutoModerator

    Hello /u/14159548210!

    It appears that you are asking a question. Did you already check the [Frequently Asked Questions](https://www.reddit.com/r/neapolitanpizza/wiki/faq/) in our Wiki?

    If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).

    You also can check the [Beginners Guide](https://www.reddit.com/r/neapolitanpizza/comments/f8a5l8/faq_and_beginners_guide_to_neapolitan_pizza/) and [Image Guide](https://styles.redditmedia.com/t5_10luxk/styles/image_widget_3ft4tn2baku41.png) to Neapolitan Pizza as well as our [Glossary](https://www.reddit.com/r/neapolitanpizza/wiki/resources/glossary).

    *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/neapolitanpizza) if you have any questions or concerns.*

  2. 14159548210

    This was inspired by another post here a few days ago, and someone recommended I try a pizza with honey. I’m glad I did! It went very well with the sausage (chorizo in this case).

  3. I don’t know what you call a “normal oven” but normal ovens don’t get this kind of temperature that you clearly got with your oven.

  4. ProfessorPussyPunt

    Probably as good as it gets with a regular oven.

Write A Comment