Neapolitan Pizza

[Attjack]

When I got my Blackstone Pizza Oven for $50 off Craigslist I eventually started making Neapolitan dough from scratch. At some point my wife tired of that style and took over dough and she makes NY style. Here we are years later and I want to diversify so I'm going back to making Neapolitan dough again and we'll stock both in the freezer from here on. Maybe we'll get some sourdough in the mix too in time. We did play with that as well as biga a little at one point.

We both work from the Ken Forkish book Elements of Pizza. She makes the 48-72 dough and I'm making the 24-48 hour dough. In time I should try the other dough recipes in the book as well.

I adjusted the hydration from the book's 70% down to 58% to account for my hotter oven. The book is geared towards home ovens. We both do double batches for 6 doughs each batch.

I mixed by hand and rested it for 20 and then let rise for 2 hours.



Then I shaped it into individual balls, wrapped with plastic, and now it's in the fridge until tomorrow night when we eat pizza! I'll label and freeze the rest of the dough for later days.







Stay tuned for baking and pizza pics tomorrow 🍕🍕🍕 📷

[DaveD]

Aw man, what a tease!!

[scottranda]

I have to wait until TOMORROW?

[Attjack]

Tomorrow is just a day away!

[Jerod Broussard]

I'll probably get a pizza oven before a Santa Maria....and thus search every post by Attjack

[Attjack]

Get both!

[texastweeter]

Jerod Broussard wanna borrow my dual pizza Italia attachment for the camp chef to try it?

[Jerod Broussard]

texastweeter no thanks, I gave the camp chef to my dad.

[scottranda]

AP or 00? Or other?

[Attjack]

King Arthur 00

[scottranda]

BAM!

[Attjack]

Not bad. My wife insisted on pepperoni and I didn't argue. I baked the pizza for about 120 seconds. Now I want to do a NY and a Neapolitan on the same night so I can contrast and compare.

[hoovarmin]

Your pizza looks terrific.

[Attjack]

hoovarmin For my next Neapolitan pizza, I will launch the pizza on an 800f stone and see how it comes out that way.

[mnavarre]

The Dietz & Watson is the best. Just get the stick stuff, the pre sliced isn't the same. Still good flavor, but it doesn't cup like the stick.

[hoovarmin]

Once I tried Neapolitan I lost complete interest in all other styles of pizza. Here's my method.

Poolish Neapolitan Recipe

1 making the poolish (300ml. Water, 300gr. Flour, 5gr. Yeast, 5gr honey)

Mix everything keep 1 hour at room temperature to activate the leavened then put it in the fridge 16to24 hours

Give the Poolish about 30 minutes once you take it out of the fridge to come to room temp.

2 Let’s make the pizza dough (use all the poolish we made), add 400ml. Of water,

700gr. Flour, 30gr.salt , 10gr. Olive oil (Only include the oil if using a home oven. If you have a pizza oven that will get up to 750 plus leave out the oil.)

Mix everything then put into a bowl close and put it in the fridge for 16 to 24 hours

3 now it’s time to make the balls

Take the dough you made out of the fridge and wait 1-2 hours then make into balls, now let it rest for 2to4 hours at room temperature (it my vary depending on temperature usually 2 hours at 25c.)

[hoovarmin]

MsTwiggy the more you do it the more your hands remember how to work with the dough. I've been on a long hiatus, but I started a poolish today, thanks to Attjack's inspiration.

[Skip]

Great video hoovarmin ! thanks for posting.

[hoovarmin]

Skip I'm so glad you liked it too!

[Attjack]

Here's another Neapolitan pie from tonight. I tried to stretch it differently hoping for a puffier rim and I made sure to keep it at 12 inches. I didn't get the puff I wanted though. Maybe it would have helped if my dough was warmer. I thought it would have been but it was still a little cold when I stretched it. I watched the video hoovarmin posted above for some guidance. Because of that I added parmesan under the mozzarella and drizzled some evoo on it too. The bottom line is it was incredibly tasty.

[barelfly]

Looks Tasty indeed!

[hoovarmin]

It looks terrific. I was shocked to see that you were able to get the Blackstone up to the temp you were reading in the previous photos. That spinning stone seems like a game changer to me.

[Attjack]

hoovarmin The Blackstone is legit it's gets over 1000 degrees in 10 minutes. I do like the spinning stone too. I had some recent issues and was worried the fact that this design has moving parts meant game over. But I just replaced the motor and was back in business.

[hoovarmin]

Just an update on that Neapolitan dough recipe I posted above. If you are not using a home oven and can get temps of 750 and up, DO NOT include the olive oil in the recipe. That's just for home ovens that take longer to promote browning of the crust. Sorry I forgot to mention that before, I will add an edit to the recipe.

[MsTwiggy]

Why is that hoovarmin ?

[hoovarmin]

MsTwiggy the olive oil promotes browning in a home oven, but burning in a hot pizza oven. It is also not included in the authentic Neapolitan method.

[Attjack]

It's time for another batch of dough and I'm going to try a different yeast that will hopefully be a step up from the yeast I've always used.

[hoovarmin]

I said SAS, but misspoke. I use the SAF as well. I keep it in the fridge in a sealed container.

[Attjack]

hoovarmin My neighbor said I should keep it in the freezer instead of the fridge so that's where I put it.

[MsTwiggy]

I have the same yeast and I store it in the fridge. I think Forkish has a little section where he talks about storing yeast and gets into the coatings etc on whether you want to keep it in the fridge or freezer. 🔥🔥🐿️

[Attjack]

The new yeast is a significant upgrade. The texture and flavor is clearly superior. There is a better chew but at the same time it's also more delicate.

I think I'm low on gas in the Blackstone pizza oven so the temp was a little lower than expected and I had to spin it a little longer to compensate. I'll be curious to see the next result with the oven hotter.

The crust still did not puff up like I was after so I guess it's the recipe. One of these days I'll branch out from Ken Forkish recipes.

The wife made a batch of NY dough on the same day and it will be ready tomorrow so we'll get to see how the new yeast works with that recipe then.

[hoovarmin]

Have you ever tried using the Caputo brand of flour from Naples? It's really great. Blue Bag for the temps you are running is the recommended.

[Attjack]

hoovarmin Yes, I used that before I recently got this KA on sale. I'm not sure if I have a preference I would have to try it side by side but the yeast certainly seems like a bigger factor.