I made a run of 8” diameter Margherita pizzas for college daughter to keep in her apartment refrigerator.

Way better than the Top Ramen I lived on.

97.2% hydration, 2 months CF, ingredients cost very little

Neapolitan Pizza 72h CF

63% hydration direct Neapolitan style dough.

I always loved the light, airy texture of a high hydration dough, but HATE dealing with the sticky mess. So, I decided to give the tangzhong method a try. It was a huge help. The dough felt and worked like a low 60%'s hydration, but had the same crumb and puffyness. Not my perfect pizza, mostly just an exercise to see how it behaved using tangzhong.

Recipe was -

100% Caputo Nuvola Super

85% hydration

3% salt

12 hr RT

36 hr CT

Toppings - Plain ol' pepperoni. Boar's Head pepperoni, Tomato Magic Sauce and Oaxaca cheese.

So. I think I found my go to recipe
70% Caputo Saccorosso
30% Caputo Super Nuvola
68% hydration
Biga and Poolish combo for 20 hours CT
Then mixed and cold fermented for a further 72 hours added a bit of ascorbic acid
Ran the oven the oven a little cooler at around 350c and it enabled a crispier crust, will work on this a bit more

Ran out of all my pizza flour, so I just had some Caputo bread flour that I recently purchased.

Made a poolish with it 150g-150g + 0.75g yeast room temperature fermented for 7 hours. Then hand mixed with 12.5g sea salt + 340g more bread flour into 65% hydrated pizza dough. Fermented in the fridge for 72 hours and baked today. Honestly came out incredible.

A little bit lighter than my traditional mix and it was a huge hit at the house.

Cooked in the gozney Roccbox 850f for just about 1 minute, rotated four times.

300g poolish total weight

340g bread flour

170g water

12.5g salt

Husband and I are getting a new oven soon and deciding between Gozney Dome XL or Ooni Koda 2 Max. Looking to hear pros and cons of each and would love to hear from those that have tried both which they prefer.

We almost exclusively bake Neapolitan but are looking forward to experimenting more. Currently have a Breville Pizzaiolo which is great because we live in the Midwest and didn’t want to lose half the year to weather. We’re moving and have a new patio we’ve agreed is perfect for an outdoor oven as well :)

Friday night routine. Get the dough out that's been in the fridge balled for 36 hours after an initial 10 hour bulk through Wednesday night. Leave it 3 hours at 25°c in the volt 2. Stretch and top, serve and eat. I am making a garlic butter at the moment that I am using as a dip for my crusts. The calories must be through the roof! I also have to have oregano instead of basil. I'm sorry community.

100% biga. 72% hydration.

Day 1 (biga): 100% caputo nuvola super flour, 36% water, 0.5% caputo lievito ADY -> fridge for 24h
Day 2 (mix): 36% water, 3% sea salt in ooni halo pro -) fridge for 30h+
Day 3: RT for 2.5-3h, stretch in rice flour, bake in ooni volt 2 for 2-3m at 850F.

For 1 pie: 154g flour, 111g water, 4.6g salt, 0.8g yeast

Tastes great but I am just wanting a more translucent/glossy finish on the crust (better leoparding?). Any advice?

Wanted to make Neapolitan pizza last night. Dough and bake still need some work. However, still very yummy.

I make dough on a Wednesday every week for a Friday night treat. Cheaper and nicer than takeaway and knowing it's minimal fresh ingredients it's a bonus. I love making the dough and I love eating the pizza.

Self thought Neapolitan Pizza Chef

Hey guys i been learing pizza for 1 year now whenver i get free time

I have tons of reserch

I build my oven clay oven I make own sauce And experiment with different hydrations

This is where am i and thinking to start something I want reviews from you guys

is this looking tempting enough Would you try it if you get chance Would you buy this

Any rating out of 10 or suggestion are appreciated

Hey guys, this time I tried with poolish. Total 65% hydration. Dough looked nice and airy and pretty sure fermented quite well. But the final version didn’t have much of that airiness or pockets in the cornicione, it was slightly dense.
What can I do differently? I am using Kenwood pizza over which goes up to 400 degrees 752 Fahrenheit. So not sure if it’s the oven or the dough. Also colour looks pale compared some I see on here. Pls advise

- flour 00 with 13% protein
- bulk fermentation for 2 hours then made dough balls.
- dough balls at rest for hour before putting in fridge for 24 hours
- out of the fridge for 3.5 hours before baking.

Garlic ricotta cream base with lemon zest, mozzarella, thinly sliced zucchini, crumbled, bacon, finished with fresh basil, fior di latte, crushed red pepper, parmagiano reggiano.

Basic Neapolitan dough at 63% hydration

1 kg King Arthur 00
620g water
1g instant yeast
30g salt

Bulk fermented for 8 hours at room temperature and another 16 hours after dividing into 280g balls- also at RT (approx 62-64 F.) I found the dough to be a bit sticky and wasn’t the easiest to stretch. Didn’t use enough semolina on the first pie and launching was comical. The other launches were much more smooth as I got the hang of it- and used more flour.

70%💦

Nuvola Super

Effeuno N3

I've tried poolish for the 2nd time and slowly want to improve my recipe.
One thing I noticed was that the final proof for 3 hours at room temperature didn't make the balls fluffy, and they were still harder than usual to stretch. Any tips on what to improve? I am considering increasing the yeast or adding a small amount when mixing the final dough, wdyt?
One thing I am constantly struggling with is forming the crust properly so that it looks more consistent - any ideas?

Here is my recipe:

Full Recipe with Descriptions

Split

• Poolish: 500 g flour + 500 g water + 1.4 g yeast
• Main dough: 500 g flour + 180 g water + 30 g salt

Baked in a Gozney Dome Gen 2

Happy for any thoughts and comments!

Yesterday I made a couple of pizzas with Nuvola Super - classic Margherita and Pepperoni.

In love with this flour (easy to work, very forgiving and supports a 65% hydration nicely).

Dough:
65% hydration, RT fermentation (10 hours), CT fermentation (24 hours)
500 g Caputo Nuvola Super
325 g water
15 g sea salt
0.41 g IDY

Sauce:
San Marzano tomatoes and sea salt

Toppings:
Grated pecorino romano cheese, fresh basil and EVOO
*the pepperoni pizza had oregano as a topping, and the pepperoni was hand-cut

Cheers 🤙🏻

Poolish recipe 65% hydration. 48hr cold fermented.

Pizza: Scalloped potatoes with aged cheddar, smoked provolone, pecorino Romano, Galbani fresh mozzarella & truffle oil.

Pizza 2: smoked provolone base, Bianco Napoli tomatoes, Galbani fresh mozzarella.

Gozney oven 900f low flame.

70% hydratation, caputo pizzeria blended with local 00 flours, home oven 550f with stone, i'm starting to get the hang of it

500g caputo pizzeria (60% caputo blended with local 00 flours for extra colour on the home oven) 350g cold water 14g salt 0.5g ADY

kneed until around 23-24c 12 hours room temp bulk ferment 8 to 12 hours ball ferment refrigerate for 24h get out of fridge 2-3 hours in advance

San marzano + salt Fresh mozza drained Confit fennel Sopressata EVOO

preheat stone 1 hour 550 convection, 2nd bottom rack cook 5-6 mins turn half way

edited for recipe

Contemporary Neapolitan pizza, made with high-gluten flour from Mulino Pransani, with just 5 hours of rising time. Topped with peeled tomatoes, zucchini, black olives, bell peppers, leeks, sausage, and fiordilatte. Baked in an Ooni Koda 16 oven.

It was goooood 😋

Coming from a Roccbox it’s a total game changer. Pizza way easier to cook, cooks more evenly, and doesn’t feel like you’re fighting the fierce rear flame and hotspots (although it’s a great oven #neverforget).

would recommend upgrade.

I make a lot of pizzas but it's always NY style but tonight I tried my hand at Neapolitan style. Loved that it cooked in 90 seconds, crust was soft and airy. I think I need to work on my temp though, the 2nd pie started to brown a bit more than I'd like. And I don't think my crust puffed up as much as it should have.

Definitely worth another try though, this was good!