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Started By
Message
Neapolitan style pizza on the KJ Jr
Posted on 7/7/19 at 10:28 pm
Posted on 7/7/19 at 10:28 pm
Kinda long and pic heavy. TLDR: Pizza. Good. Pics good too.
I have done NY style crusts successfully recently but really wanted to try my hand at achieving a Neapolitan style pizza.
I used the recipe found at AmazingRibs
However, I did deviate a bit as I don’t have a scale and couldn’t measure by weight. I also used White Lily bread flour as I couldn’t track down any “00” here locally.
10” stone + 1” ceramic spacers (3) atop the KJ deflector. KJ big block and Fogo premium as full as I could get it safely.
The recipe calls for a surface temp of 600° and that’s most likely accurate. My first pie was a bit over cooked but still good at a surface temp of around 650°. After getting the temp down closer to 600°, they did much better. I did a Canadian bacon/shredded Italian cheese mix for my two boys, a traditional mozzarella/basil for me, and a pesto/goat cheese for my wife. Everybody was happy. Anyway, here they are:
I have done NY style crusts successfully recently but really wanted to try my hand at achieving a Neapolitan style pizza.
I used the recipe found at AmazingRibs
However, I did deviate a bit as I don’t have a scale and couldn’t measure by weight. I also used White Lily bread flour as I couldn’t track down any “00” here locally.
10” stone + 1” ceramic spacers (3) atop the KJ deflector. KJ big block and Fogo premium as full as I could get it safely.
The recipe calls for a surface temp of 600° and that’s most likely accurate. My first pie was a bit over cooked but still good at a surface temp of around 650°. After getting the temp down closer to 600°, they did much better. I did a Canadian bacon/shredded Italian cheese mix for my two boys, a traditional mozzarella/basil for me, and a pesto/goat cheese for my wife. Everybody was happy. Anyway, here they are:
This post was edited on 7/8/19 at 3:52 am
4
Posted on 7/7/19 at 11:06 pm to beHop
quote:
pic heavy
A+ thread. Thank you for doing what most do not.
Pizza looks great! It's on the list of things to make one day
Posted on 7/7/19 at 11:21 pm to beHop
Looks good. I always put the basil on right after I pull it out.
Posted on 7/8/19 at 1:19 am to beHop
Looks good. In a pretty fair cook bit even regular pizza escapes my abilities. Neoplolitan is a well done .....shite.....I don't know....it's way better than what I am capable of.
Posted on 7/8/19 at 5:16 am to Zappas Stache
Man, it’s not overtly difficult. The dough can be finicky at times, but if you can read it’s really not hard. Hell, it’s flour, water, yeast, and salt. A little practice and familiarity with how your equipment operates, and it’s really not bad at all. I’ve always had an affinity for making biscuits from scratch, so handling the dough wasn’t really intimidating to me. It’s a lot of fun.
Posted on 7/8/19 at 8:45 am to BigPerm30
quote:
I always put the basil on right after I pull it out.
I'll try this next time. That's how I usually do it when my wife request arugula. Makes sense.
Posted on 7/8/19 at 12:17 pm to beHop
looks good 
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