Made this sucker with a home oven, 300°C on a broiler, pizza stone, and 74% hydration rised, flattened and baked on pergamin paper for 4 mins will do the trick. You miss out on some of the crispiness from the outside but will definitely not experience overcooked and stiff dry insides.
by [deleted]
6 Comments
Hello /u/Known-Telephone-1673!
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.*
I have also noticed that high hydration is key for home ovens. Nice work!
This is a really good result for a home oven. Good job!
For a normal oven that’s incredible. We’ll done!
If i were to give some more tips, i would advise using mozarella fiordilatte. It’s more resisitant to temperatures, and you can see unfortunately i got some burnt spots on the cheese, which is desirable on a new york style, but not on the neapolitan style
Looks amazing!