How to make pizza like a Neapolitan master

Re:How to make pizza like a Neapolitan master by dangerboysteve on Friday April 24, 2020 @10:29AM (#22968293)

I use packed dry yeast but I have always let my dough do a slow rise in the refrigerator for a minimum of 3 days up to 6 days. I use 00 flour and cook the pizza's using my Roccbox pizza oven or a custom Baking Steel 23x19 3/8" steel in the oven.

Also if you want a good guide for NY style pizza then this is a good read.

http://www.varasanos.com/PizzaRecipe.htm

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Re:How to make pizza like a Neapolitan master by devchix on Friday April 24, 2020 @03:02PM (#22971746)

He hacks his home oven to use the self-cleaning cycle to bake at 800°F. :blink: I'm not comfortable doing that. I rarely crank mine to 500°F, when I do there's quite a bit of smoke that has to be vent.

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Re:How to make pizza like a Neapolitan master by bluedino on Friday April 24, 2020 @07:25PM (#22974037)

If your oven is clean (and it will be after running it at 800 a few times) the smoke will stop

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Re:How to make pizza like a Neapolitan master by gunshai on Friday April 24, 2020 @03:15PM (#22971849)

Think about accidentally dripping room temperature liquid on to the oven window during the process....

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Re:How to make pizza like a Neapolitan master by heelix on Friday April 24, 2020 @09:56PM (#22974897)

We like doing pizzas on our grill, which can get to 500F+ easy enough. A cheap pizza stone works really well on there and has a bonus of not heating up the house in the summer.

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Re:How to make pizza like a Neapolitan master by OJFord on Saturday April 25, 2020 @08:38AM (#22977634)

> on our grill

What is this, that it's 'on'? In the UK a grill is the hot element you put something under, in the oven. 'Broiler' in America I believe. I realise you're not in the UK ('500F'), but what then is this grill, that's clearly not the same?

> not heating up the house

An outdoor covered barbecue/smoker/pizza oven type thing?

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Re:How to make pizza like a Neapolitan master by heelix on Saturday April 25, 2020 @11:11AM (#22978695)

Yup, you got me. (US) The temp gauge on our outdoor grill is in Fahrenheit, so ~260C for the rest of the world. When I say grill, I'm talking a propane based patio cooking surface, with lid. One of these sorts of things:

https://www.homedepot.com/b/Outdoors-Outdoor-Cooking-Grills/...

The oven has the classic broiler, like you.

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Re:How to make pizza like a Neapolitan master by phonypc on Saturday April 25, 2020 @11:12AM (#22978697)

Probably equivalent to what you'd call a barbecue. Charcoal or gas fed, bottom heating, usually with a grated surface and outdoors. Though with proper ventilation you can use them indoors.

Some Americans will call it a barbecue too, but barbecue should really be equivalent to smoker.

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