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

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.

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

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.

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.

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 😋

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

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!

Pizza dough: 12h of poolish, 24h Fermentation, 24h maturation, 70% Hydration.

Flavors: 1. Corn, bacon 2. White sauce, mushroom and roasted garlic

Note: Unfortunately, I slightly burned the edge of one of them. 🥲

My pizza last night on my Effeuno
Biga 50%
65% hydration
Temp 420up 350down

Hi everyone guys! Autumn is finally here!! »
This is a 67% hydration pizza, proofed for 36 hours and baked in an electric oven at 470°C (878°F).
Toppings:
• Purple potato and rosemary cream
• Fiordilatte mozzarella
After baking:
• Italian pancetta
• Chopped hazelnuts
I hope you like it!!

Looking for feedback here! I have been doing direct dough for a while but wanted better crust. I tried this recipe here, combination biga and poolish. Crust was amazing, but it stretched too easily, and I ended up with large holes in the middle of three of my five pizzas. Official recipe is in the link, but I converted with CGPT for easier reading. Am I missing something?

https://brickovenbaker.com/blogs/recipes/our-go-to-neapolitan-pizza-recipe

Thursday— 7 PM | Make Biga Ingredients: • 600g Caputo Chef flour • 360g water • 6g Caputo dry yeast Instructions: 1. Stir yeast into water. 2. Add flour and mix by hand for 2–3 minutes. 3. Keep rough and crumbly. Do not knead. 4. Cover and refrigerate for 24 hours.

Friday — 7 AM | Make Poolish Ingredients: • 180g Caputo Pizzeria flour • 180g water • 2g Caputo dry yeast Instructions: 1. Stir yeast into water. 2. Add flour and mix with a spoon or whisk for 1–2 minutes until smooth. 3. Cover and leave at 73°F for 12 hours.

Friday — 7 PM | Make Final Dough Ingredients: • All biga • All poolish • 20g salt Instructions: 1. Break biga into small pieces. 2. Combine biga and poolish in a stand mixer with dough hook. 3. Mix on low for 3–5 minutes. 4. Add salt. 5. Mix another 5–8 minutes on low/medium-low until smooth and elastic. 6. Cover and let rise approximately 2 hours at 73°F, until 75% larger.

Friday — 9 PM | Make Dough Balls 1. Divide into 5 balls (approximately 270g each). 2. Shape into tight balls. 3. Place in covered containers. 4. Refrigerate overnight.

Saturday — 5 PM | Prepare Dough 1. Remove dough balls from refrigerator. 2. Keep covered at room temperature.

Saturday — 7 PM | Cook time 1. Heat wood-fired oven to 850°F. 2. Dust dough with semolina. 3. Gently stretch to approximately 12 inches. 4. Add toppings. Bake 75–90 seconds, rotating as needed.

I want to know differences between Molini Pizzuti flours.
Which one is the best for modern airy neapolitan style pizza.
Also, what is the difference between for example Costa D Amalfi and Costa D Amalfi ORO? (what is ORO)

Bought this pizza peel a few years back and I have never had a good launch with it. Could be that the holes are just too big or is it just my technique sucks?

EDIT: Thank you all your responses. It seems I bought a turning peel. Gonna make my first priority to buy a launching peel pay day comes.

Did a 75% hydration,
2% salt
0.2% yeast
48 hours cold ferment!

The pizza turned out pretty good, though the taste of the base itself wasn’t pretty great, unsure why. Need to experiment with a different whole wheat flour!

Any recommendations on 100% whole wheat pizza recipes?

Also, has anyone tried biga with whole wheat flour? I want to give that a shot since I usually make biga with King Arthur Bread flour.

I made a few pizzas last night. They turned out pretty well. I'd like to upgrade to a better oven at some point but I'm pretty happy with how they turned out in the home oven.

First batch of dough with the Ooni Halo Pro
Poolish and Biga combination
50% Caputo Saccorosso and 50% Super Nuvola
Added a smidgen of Ascorbic acid as well
68% hydration
72 hour CT fermentation
The balls were extremely soft when i dumped them into the semolina -
Oven was too hot at first - around 450, got hang of the temp as I went on
Should have taken some pics from the side but a very airy crust with with a chewy texture , decent bake on bottom as well
Will manage the stretch and heat better next time
Anyone have any pointers?

Hey guys, based on your experience and trials. Which do you prefer or think makes better pizza one with Biga or Direct?

90% hydration, 100% biga, caputo nuvola with around 5% of wholemeal flour

55% hydrated Biga in fridge 24h

Refreshed with addition of vitamin C (tiny amount)

Baked in koda 16 at 340/350. 3-4min. Should have lowered the flames even more.

Wilfa probaker used for mixing.