From the other day. Made 3 pizzas but for some reason didn’t take one of the quattro formaggi with caramelized onions. Neapolitan style pizza, cook em at 900 for about 50 seconds.
the two photo pizzas, pepperoni with three cheeses and sausage with pesto sauce. Second pizza was a little over done on the cornicione (I domed it for a little to long) but tasted great. I love that the weather had warmed up, so outdoor pizzas are on the weekly menu. Love the Gozney arcXL oven, rocks for traditional Neapolitan pizza.
john
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What do you mean by “domed”? I am not familiar with that term.
"Doming a Neapolitan pizza is a finishing technique used in high-heat ovens to perfectly cook the crust when the bottom is done but the top needs more char. It involves lifting the pizza with a peel toward the oven’s roof to expose the crust to extreme heat for 5-10 seconds. "
hope its OK to take the the definition of the net vs me trying to give an answer that doesn’t makes sense.
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I disagree. Some pizzas I’ve had (and made) don’t have any at all and have been amazing. With that said, I like tomato sauce on pizza as long as it’s of the brighter, fresher variety. Some pies that I really despised has significant amounts of dark, thick tomato sauce. No thank you.
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Yeah. That thick pastey stuff is not good.
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Considering I started this thread 15 years ago, I am gonna take some liberty and border on being a blowhard when I say today I have made one of the best pizzas I have ever made and probably better than most I have had, and I’ve had a lot. It’s nearly 20 years in the making and quite possibly an investment north of $10,000 US and €3000 (at the motherland) but I am actually happy, content and comfortable in my pizza skin. I have burned, flopped, bubbled, bad ingrediented, over thought, under performed and spent time thinking of pizza more than most human beings should admit to.
Today’s culmination is the amalgamation of my favorite tomatoes, dough, oven, cheese, sea salt, specialty oregano and more to create: Mike’s pizza Neapolitana.
This dough is 1 day shy of 3 weeks old. Kept in fridge to be unveiled today. The mozzarella is something in the middle of dry and fresh made by Lioni. The tomatoes are something I watched for In every Da Michele video I could find, but find I did. Then I purchased all a could. (Was there in 2017). The parmigiana reggiana was a bring back from last months Rome and Venice trip. (Wow).
I have visited pizza masters like Franco Pepe and Giorgio Giove and learned all I could. I was a sponge and it paid off. I’m happy, my wife is happy and my family is happy, even albeit a bit plumper. My GP is not as happy. Different story, another day.
Here it is. Caputo Aria flour. 20 day cold ferment, cooked on my Napoleon grill with a pizza stone with the BEST rotisserie attachment $1500could accomplish. Her it is. my pizza for my lazy Friday late afternoon.
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What hydration percentage on that? I can only imagine how impossible my dough would be to work with after a 20 day ferment.
Wow … same as my recipe. How many grams of dough per pie (approx.)?
each pizza is about 248 grams. I get 3 per batch.
274.5 g water
439.2 g flour
5 g dried yeast
8.50 g great olive oil
14.6 g sea salt
Check the components of the Aria Flour. It has ZERO sign of age/booziness/yeasty/wet
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It’s not going to rival Mike’s dedication, but this one turned out pretty damn good.
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Congratulations! Your pizza reminds me of the cheeseburger from the movie The Menu. The pinnacle. Cheers.
Will look for the Aria flour (mostly use the standard red 00 Caputo base, with a few other flours mixed in).
But that sounds like a lot of salt compared to most recipes I know/use!
Do you compensate with less salt elsewhere in the pizza?
Not too much. I have always used the 2.5-3% guideline to great result plus my chosen salt is a very fine sea salt from Saltworks which is nice and evenly balanced. I use it for everything. The taste proves it out.
cheers
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Not that there would be anything wrong with that…..
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And a moment of silence in mourning. The definitive flour for NY style pizza is about to be banned in NY and NJ. I am stocking up on the classic All Trumps (14.7% protein) while I can.
Although our Besserwissers in Albany assure us that the replacements will be just as good… they lie.
Another amateur attempt on the Webber. Little doughy, but not bad! That sauce had a great flavor. Nice subtle bbq smoke to it.
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Fresh mozzarella, salami, Calabrian peppers, Calstelvetrano olives, and fresh basil
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NY and NJ have decided that the dough conditioner (potassium bromate) that’s been almost universally used for almost a century is too dangerous to be allowed. The reformulated flours are not direct replacements and (IMO) have inferior handling and rise. Not to mention the unknown risks of substitutes long term.
