If you are looking to do a Neapolitan style pizza in a home oven, I think a thick pizza steal works best.
Metal conducts heat better and certainly heats up faster.
I'm sure it is, though I am not especially invested in Neapolitan style I am interested in making good cost effective pizza with the resources available to me
I get it. I am a bit of a pizza obsessive. I have an out door pizza oven but I do noy use it during the winter, and found the steel a cold weather alternative. Enjoy your pizza, it looks great.
I've had better luck with strombolis than actual pizza, and for the life of me, if I use even a dash of flour (for the dough), it's all that I can taste. Oh well, I'll keep on trying!
Your pizza looks delicious! If you're experimenting with doughs, can I recommend the Fathead pizza dough recipe? It's really easy and can be eaten by people with wheat/gluten issues. It's grated parmesan cheese, cream cheese and an egg. That's it. Plenty of recipes online for measurements 😋
Depends on what you have available to you! If you have a pizza peel and baking stone I'm still favorable toward one recipe while if you bake on a tray or in a cooler over I might recommend differently
Try using a hydration level around 65% (less if you want it crisper). Also, let the dough sit out covered at room temp for 15 min before making the dough balls. 🍕🍕
I do 64% with good results. 500g bread flour to 320ml water. After 1 hour rise, ball it and refrigerate overnight. Remove from fridge 30 mins before use.
You need to use the "00" high protein pizza flour, for a start. Not bread flour. Then practice and keep getting it wrong until you get it right. I like leaving the dough balls in the fridge for 1-2 days to rise and get a nice full flavour from sourdough starter. https://allofkitchen.com/is-pizza-flour-the-same-as-bread-flour/
I agree 00 is an excellent choice but will also be the brave defender of bread flour in this thread! 00 is absolutely essential for that nice Neapolitan style crust but for a traditional NY style bread flour is the way to go! The key is using enough oil to keep the glutens from getting tough.
Thanks for the tip about bread flour! Interesting you should talk about oil... I experimented with a very oil heavy sourdough, you could handle it and roll it without it sticking to anything. Just had to moisten your hands or the working surface. No need for flour on everything.
The dough was proportionally a little less hydrated by maybe a few percentage points, used a dough hook to mix the dough together 4 hour rise at room temp and it's supposed to cold ferment 48 hours but we tried one at 24 just because we are testing it out
Interesting.
Lot of effort for pizza dough. I usually only do two rises one at an hour and another at 30. Most f my changes are oil vs butter and flour types and occasionally a sourdough starter version
looks good if the inside stayed soft!! I've been baking at 475 and getting good results, but next pie I'm going to try 500. I don't have a pizza oven so I use a stone in my electric oven.
Inside of the dough was great! If you have issues with dough toughness after baking too long it could be a gluten issue, a helpful fix is one tbsp of olive or neutral oil per 250g flour in the initial mix
I normally do 550, messed around with the cook time and broiler this time
I have a plan to get there. I'm hoping I don't need to max out my gear, my oven runs hot so maybe 500-525 will be the sweet spot. I let the stone heat up for a good 15-20 mins at temp.
If your oven runs hotter that is a blessing! The hotter the better it's just a matter of keeping an eye on it and adjusting cook times based on the hotter setting.
I would also say if you're baking for 6 minutes consider using the broiler for about a minute too to give it a nice finish
Comments
When do we eat?
Metal conducts heat better and certainly heats up faster.
https://allofkitchen.com/is-pizza-flour-the-same-as-bread-flour/
Butter vs oils?
Flours?
Fermentation?
Lot of effort for pizza dough. I usually only do two rises one at an hour and another at 30. Most f my changes are oil vs butter and flour types and occasionally a sourdough starter version
Oven or pizza oven?
I normally do 550, messed around with the cook time and broiler this time
I would also say if you're baking for 6 minutes consider using the broiler for about a minute too to give it a nice finish