My first 4 attempts (all on the same day)

This was the first time I’ve made pizza in over a decade, and the stuff I made back then in college barely qualified as pizza. Definitely my first attempt at anything resembling Neapolitan.

This is the recipe I followed https://prohomecooks.com/blogs/recipes/a-master-class-in-neapolitan-pizza-making-full-breakdown

Here’s the specific ingredients I used
* King Arthur Neapolitan style ‘00’ Pizza flour
* King Arthur unbleached bread flour
* Fleischmann’s Active Dry Yeast
* Cento San Marzano peeled tomatoes (28oz can)
* Morton Coarse Kosher salt
* California Olive Ranch Extra Virgin Olive Oil
* BelGioioso Sliced Fresh Mozzarella Cheese
* Fresh Italian basil

My notes:

I found it challenging to get the pizza onto the peel and launched off the peel into the oven, by the fourth pizza I felt a little more confident though.

I made the poolish in a 32oz plastic container and it overflowed after being covered at room temperature for 30 minutes. Moved to a larger bowl after.

Divided dough into 4 pizzas, seemed about right.

I didn’t measure amount of salt I put into the sauce, next time I will. I’d estimate it was a little more than a tablespoon.

I put 2-3 large spoonfuls of sauce on each pizza, using our large dining spoons.

Used top oven (small oven) on GE gas range set to 550f with a pizza stone on bottom of oven and a pizza stone on the middle rack. Preheated for 2 hours, probably could have done less. Pizzas were cooked on the pizza stone on the middle rack.

Cooked 1st pizza for ??? (Didn’t time that one), 2nd and 3rd for 7 minutes, and fourth for 8 minutes. Fourth was the best. Thicker outer crust was better.

The bottom oven on our gas range has a broiler so next time I’m planning on trying that.

by superboots