My take on the Neapolitan style: Farina di Tipo 0 // 68% hydration // 2hrs. bulk fermentation at RT, balled, then put into fridge for another 20hrs. // Home oven with baking steel, broiler and convection fan turned on at 300°C (572°F), put the baking steel on the very top just under the broiler // 1½ minutes pre-baked the pie with just tomato sauce and parmiggiano on it, then finalized for one more minute with cheese added
Would be interesting to measure the surface temps of the baking steel next time, which I’ve preheated for 30 minutes under broiler. The mozzarella di bufala turned out beautifully 🙂
by John_D-oe
8 Comments
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.
Good work
Where are you from?
Fantastico.
i’m literally from Napoli, how tf did u made it ad home, looks amazing
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&v=enabled&s=a40ed46784e80143b1542aae442938b548238c84
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
Looks amazing!