r/neapolitanpizza

Vito Iacopelli 100% poolish. 48h cold ferment. Caputo Soccorosso flour. Gozney arc XL at 450 degrees Celsius for 120 seconds.

65% hydration

Caputo pizzeria + saccorosso + Tipo 1

Baked in gozney roccbox, 400c

It turned out great, the structure and taste is different than with yeast but it’s hard to determine which is better.

1. Margherita
2. Margherita
3. Margherita with buffalo mozz
4. Spianata piccante
5. Salame tartufo

Full recipe in comments.

75% 💦
100% Biga
60g Sourdough Starter
72h TF
1000g Flour
30g Salt
450 dc Stone

75% Hydro💦
100% Biga
1000g Flour
48h TF
4g instant Yeast
430 dc stone temp

66% hydration

30% biga Nuvola Super

Refreshed with Caputo Pizzeria

48 hour CT

4 hour RT

Baked in a Gournia with biscotto stone

Pizza caduta mentre le scattavo la foto

🍍Warning: last picture might trigger some people, especially Italians - sry

Well, I finally convinced myself that I need yet another hobby which is not the best suitable for a single who loves pizza. 😅

In the past I just did some random pizza recipes in regular oven, then switched to my Weber Grill with pizza stone, but lets face it. Waiting more than two minutes for a pizza is a crime.

Sooo... fast forward and I own a P134H now, my Wilfa ProBaker is also on the way and I need a better diet plan or give away free pizza to my neighbors soon :D

Did 12 pizzas for my family and friends on mothers day. Mother was happy, so goal achieved and I could improve my skills. Turns out making 12 in a row is not as easy as you think :D

Recipe is pretty basic, 65% Hydration and Caputo flower (6x Pizzera, 6x Chef / Cuoco - honestly didn't noticed a difference but maybe it was just my pure excitement)

This was also my first time to freeze the dough (I had to prep it a week before) and it worked out surprisingly well. Which is good, because that means I can do a whole batch of 6 and freeze the ones I don't eat (thanks to this sub I got the convenience and tips).

I made the dough, let it one day in the fridge and then froze it.
Took it out of the freezer a week later, let it in the fridge for a day and then proceeded as usual (take it out 4h before baking and lets gooooo).

Would love some feedback, I absolutely overdid it with the fior di latte, but damn it was tasty.
Still need to figure out the perfect temps and need to improve / learn a few things to get the perfect neapolitan pizza.

Next batch is already planned 🍕

Found a lonely frozen dough in my garage freezer. Labeled ”poolish/biga hybrid 2/26”.

Defrosted for 6 hours and into the Gozney she went.

Pizza was an upside down with boars head fresh mozzarella slices on the bottom, mutti Polpa, locatelli pecorino & fresh basil topside.

Baked at 850f for about 90 seconds.

Enjoy!

Ingredients
Poolish
59 g flour
59 g water
0.62 g dry yeast

Autolyse
521 g flour
324 g cold water
15.8 g salt
Olive oil for greasing
Mix the poolish in a separate container and leave for 3 hours at room temperature. Prepare the autolyse place 521 g flour and 324 g cold water in the mixing bowl. Refrigerate this dough for 3 hours.
Combine autolyse and poolish and add 15.8 g salt .
Shape into a large ball, grease a container with olive oil and rest for 30 min. Divide into 3 balls of about 330g each. Refrigerate for 48 hours. Remove from the refrigerator 2 hours before stretching. Final hydration: 65%

(I increased the pizza dough size from 270g to 330g and really liked the results )

Effeuno P134HA
Top 490 º C
Bottom 420 º C
Stone Temperature 450 º C
Bake 1 min 30

Petra 5037 with 50% hydration starter and Caputo Nuvola Super for a final hydration of 65%

La mia pizza preferita ... salsiccia piccante gorgonzola olive.

Dear me

Hope you enjoy it

Love from

Me

Hello guys

Would you eat a Pizza in a Restaurant of it Looks Like this?

I Never know how much Leoparding is still fine and when people don’t like the burned areas.

My Friends don’t complain, but they are very Polite.

Enjoy!

Ray

300g Caputo Nuvola Poolish (12hr room temp fermented)

340g Caputo pizzeria 00

70% hydration

.75g ad yeast

2hr room fermented, 48hrs cold on final dough

Gozney Roccbox 800f 90 seconds

Continues to be hands down best recipe.

I finally got my Roccbox, Tom Gozney signature edition and I love it! Used Julian Sisofo's recipe and method. I did cold ferment for 72 hours. Turned out fantastic! I also made a couple of NY style and baked after the stone temp went over 600F and they were fantastic as well.

I’d love to share with all of you the pizza I made yesterday!
This is one of the most genuine pizza I’ve ever made!
I’ve use an homemade tomato sauce made by my grandma, smoked provola and aubergines. Out of the oven aged ricotta cheese.

This pizza is made with a direct dough, 67% hydro, 3% salt, 36hrs maturation.

Made with Julian Sisofo’s poolish dough recipe.