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the best tasting one i've made. (Doesnt look that good tho) Its probably because I changed the bufala to fresh mozzarella (i changed it because bufala doesnt work well in low temp) I've been having problems getting the crust to be airy, prob cus i've been using AP flour, idk tho. 1 DAY FERMENTATION
Pizza Napoletana

the best tasting one i’ve made. (Doesnt look that good tho) Its probably because I changed the bufala to fresh mozzarella (i changed it because bufala doesnt work well in low temp) I’ve been having problems getting the crust to be airy, prob cus i’ve been using AP flour, idk tho. 1 DAY FERMENTATION

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the best tasting one i’ve made. (Doesnt look that good tho) Its probably because I changed the bufala to fresh mozzarella (i changed it because bufala doesnt work well in low temp) I’ve been having problems getting the crust to be airy, prob cus i’ve been using AP flour, idk tho. 1 DAY FERMENTATION

by Msf3ric

4 Comments

  1. LowKeyWalrus

    Not a bad looking pizza at all but it’s not even close to the definition of Neapolitan style.

  3. GamerN131

    Hey buddy! Mind sharing your recipe? I can see if anything went wrong for the airy crust. Thanks! Also ignore the hate man, takes a good while to master Neapolitan pizza 🙂

  4. jal0001

    As someone who also loved Neapolitan but didn’t have a pizza oven, I understand and am proud you keep trying!

    When I had a home oven, I had the best results with:

    Caputo red

    High hydration (you can cheat and build your pizza on parchment paper since it’s REALLY difficult to peel a high hydration pizza. You can then pull the parchment paper out from under when turning it the first or second time)

    And you can research various ways to make your home oven hotter (rack up high, use a pizza steel or stone, even “wall off” parts of your oven with foil to make your oven “smaller”.

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