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grplu
Tell us about the process ingredients and everything
Kooky-Motor4669
This thing is just β¦ brown
temuujin8080
Not gunna lie, that looks pretty damn good to me
c4s4lese
What oven do you use? It looks real good apart from being so dark. How was the bottom side?
ballsonthewall
If you used the conventional oven, buy or build a pizza oven
Alwaysfavoriteasian
Get a pizza oven!
jparrrry
looks bit overcooked crustwise, I use pro home cook’s recipe from youtube in my breville pizzaiolo and get good results
glendap1023
Too big. Perfect a small pizza then size up
Murdathon3000
What temp was your stone during cooking?
GuardianOfOak
Meat?
brooksms
It looks awesome to me! I think youβd be happy if you just improved either the initial shaping or the launch to get an evenly round pizza. Did you have trouble with either of those steps?
CharmingAnxiety21
I think it is because you’re using a dark plate to bake it. In my experience, when I used a dark tray to bake a pizza, it would heat up and burn faster on the bottom part as compared to a light coloured tray since black colour attracts heat a lot more than light colours.
RufussSewell
I find fresh wood has more smoke. If you let it burn until the smoke goes away and you just see heat ripples youβll get less soon on the crust.
thelongflight
Couple of thoughts after I read your notes in the comments:
1. Your pizza oven was hot but the stone you cooked it on was cold. They both should be hot and you should prep your pizza on a pizza peel or back of a sheet pan. You can use cornmeal and flour to help it slide or prep on parchment and slide the parchment onto the stone.
2. All that black smoke is because your fire isnβt hot enough. That could be you have too much wood that hasnβt combusted or itβs wet wood. Try using smaller pieces of dry wood. And donβt add wood when your pizza is in the oven. You want ideally a mix of red hot coals and fire burning.
3. Keep trying!! Looks mostly good aside from the smoke infusion.
DaddyGoose420
Dude i make pretty bomb neapolitan pizzas in a home oven. I pre heat it on high broil and with the pizza stone on the second to the top most rack. Let it heat for an hour before you bake. I shut the broiler off and restart it so the flame is present and lasts while my pie is in there. Doesnt take long. Keep an eye on that crust. I also do a 3-5 day cold ferment with caputo 00 and i also add some honey. Oh and if you do decide to do a cold ferment, use dry active yeast, not pizza crust yeast. Oh and i use a fresh, not cooked san marzano and basil sauce. And i use low moisture mozzarella. Hope this helps.
Useful-Ad-385
Less heat under and more above. We
555dejamenpaz
I love how this guy ask for βadviceβ and then keep arguing with any one xD.
Pool_hall_junkie
Let the dough sit longer. The longer it sits the more the dough will be workable and you can get it into a circle.
20 Comments
Hello /u/joejdb!
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).
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Tell us about the process ingredients and everything
This thing is just β¦ brown
Not gunna lie, that looks pretty damn good to me
What oven do you use? It looks real good apart from being so dark. How was the bottom side?
If you used the conventional oven, buy or build a pizza oven
Get a pizza oven!
looks bit overcooked crustwise, I use pro home cook’s recipe from youtube in my breville pizzaiolo and get good results
Too big. Perfect a small pizza then size up
What temp was your stone during cooking?
Meat?
It looks awesome to me! I think youβd be happy if you just improved either the initial shaping or the launch to get an evenly round pizza. Did you have trouble with either of those steps?
I think it is because you’re using a dark plate to bake it. In my experience, when I used a dark tray to bake a pizza, it would heat up and burn faster on the bottom part as compared to a light coloured tray since black colour attracts heat a lot more than light colours.
I find fresh wood has more smoke. If you let it burn until the smoke goes away and you just see heat ripples youβll get less soon on the crust.
Couple of thoughts after I read your notes in the comments:
1. Your pizza oven was hot but the stone you cooked it on was cold. They both should be hot and you should prep your pizza on a pizza peel or back of a sheet pan. You can use cornmeal and flour to help it slide or prep on parchment and slide the parchment onto the stone.
2. All that black smoke is because your fire isnβt hot enough. That could be you have too much wood that hasnβt combusted or itβs wet wood. Try using smaller pieces of dry wood. And donβt add wood when your pizza is in the oven. You want ideally a mix of red hot coals and fire burning.
3. Keep trying!! Looks mostly good aside from the smoke infusion.
Dude i make pretty bomb neapolitan pizzas in a home oven. I pre heat it on high broil and with the pizza stone on the second to the top most rack. Let it heat for an hour before you bake. I shut the broiler off and restart it so the flame is present and lasts while my pie is in there. Doesnt take long. Keep an eye on that crust. I also do a 3-5 day cold ferment with caputo 00 and i also add some honey. Oh and if you do decide to do a cold ferment, use dry active yeast, not pizza crust yeast. Oh and i use a fresh, not cooked san marzano and basil sauce. And i use low moisture mozzarella. Hope this helps.
Less heat under and more above. We
I love how this guy ask for βadviceβ and then keep arguing with any one xD.
Let the dough sit longer. The longer it sits the more the dough will be workable and you can get it into a circle.
Moisture content in dough. Too dry