Ciao Friends,
For the past couple of weeks, I was inspired by watching authentic Neapolitan pizza making @ home using a standard Electric Oven, and I was truly inspired to take an attempt after watching this genius and very awesome person, Vito Lacopelli.
My pizza-making attempt is from TOP to BOTTOM.
I started with the Direct Dough method & eventually switched to Poolish, which allowed good fermentation of the dough to start showing the puffing of Cornichone.
Vito gives really good tips on how to bake the pizza in a home electric oven that can reach MAX temp of 550F. Without his tip, I wouldn't have gotten leopard spots and ideal charring of cornichone.
Reference:
I'm not yet there in making perfect Neapolitan-ish pizza, but I feel encouraged with my progress. I'm happy to receive feedback on how to make even better puffy, crunchy, crusty pizza.
Thank you for taking the time to read my POST.
Have a good week and summer!
Ciao 👋 🍕 😋 ❤️
by Alive-Rooster5240