Neopolitan Pizza

Among others, I have made that style for a number of years. One big difference is that Neapolitan dough is a higher hydration dough so handling is more difficult than drier dough like NY style made for home ovens. It will test your dividing, pre-shaping, and shaping skills. Using an autolyse will help reduce sticking and make the dough easier to shape. You do not need to use 00 Italian flour but it won't hurt anything to try. I didn't see a difference large enough between King Arthur AP flour and Caputo 00 to justify keeping yet another flour in my kitchen. Your mileage may vary...

You can use lump hardwood charcoal to fire the oven but it won't get as hot as wood and it burns very quickly. Lump hardwood charcoal works in a pinch but is not optimal. Forget briquets for a number of reasons. I usually use some lump hardwood charcoal as a starter then lay splits on top to generate cooking heat.

Once you are ready to cook, may sure that the cooking surface is as hot as Hades. Hotter temp makes for softer, moister crust. Get the pizza onto the cooking surface quickly but don't step away. It is shocking how fast a pizza will cook at 800-900 degrees. I could go on for hours about pizza making. Do you have any specific questions?

Enjoy your new toy. My family and I have been doing this for a few years now. We even make breakfast pizza sometimes. Get the stone hot. Make sure you have 2 pizza peels. Also, lay some semolina flour on the peel to make it easier to slide the pizza into the oven. Paul Hollywood has a cookbook that is great. It has some tips for proofing dough, a pizza dough recipe, etc.

Good luck. Please come back and share pics

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Neopolitan Pizza

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6.8

In an effort to achieve authentic pizza Napoletana, not only did we use imported 00 flour and San Marzano tomatoes, we also used Acqua Panna in our pizza dough which is counterintuitive due to the fact that the spring for this water is located north of Florence and nowhere near Napoli.

I have an OOni and it is blast to have people over for pizza.

they sell 00 flour and whole peeled san marzano tomatoes at rouses. make sure to hand crush the tomatoes.

I do not have the patience for 48 hour dough and make a 1-2 hour dough that puffs up enough for me. Use the ooni app pizza calculator to make exact recipe based on how many dough balls, size of pizza, hydration level, type of yeast used, and other things.

Its a fun hobby. Good Luck

Thanks. I was going to get the Ooni, but instead got the Pellethead Po-Boy 12 inch oven. I can't wait to get started.

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I do not have the patience for 48 hour dough and make a 1-2 hour dough that puffs up enough for me.

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Just fyi, long fermented dough (48-72 hours) is for developing deeper flavors, not really for texture.