Current Events > I just made a neapolitan style pizza. Rate/10

(+) Yeah! (+)

Came out pretty decent! Used a standard home oven with a pizza stone. Extremely easy and cheap.

12hr room temperature proofing, and 12 hours cold proofing yielded the best results thus far!

https://imgur.com/5rzDiBU

https://imgur.com/XLFJpUu

Looks great but i thought neapolitan is thin

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Looks pretty legit. I personally like big lumps of mozarella on mine but that's not a criticism.

Did you use 00 flour, etc.

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I'm so hungry, haven't eaten in days. Looks good to me.

apolloooo posted...

Looks great but i thought neapolitan is thin

Neapolitan style is thin with a thick, puffy crust. It's obviously hard to see by my pictures but the center of my pizza is very thin.

that actually looks pretty dank, ngl!

gotta try making homemade pizza someday.

pinky0926 posted...

Looks pretty legit. I personally like big lumps of mozarella on mine but that's not a criticism.

Did you use 00 flour, etc.

I actually just used regular all purpose white flour this time. I've tried using differnet kinds of pizza flour in the past months but I learned fermentation timing is a lot more important than the type of flour that's used.

ZevLoveDOOM posted...

that actually looks pretty dank, ngl!

gotta try making homemade pizza someday.

It's not difficult, the hardest part is getting the dough right.

Fortunately even if you fuck it up freshly baked homemade dough is still incredibly delicious, even if overproofed.

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winged_weltall posted...

I actually just used regular all purpose white flour this time. I've tried using differnet kinds of pizza flour in the past months but I learned fermentation timing is a lot more important than the type of flour that's used.

Yeah, no kidding. I recently moved house to a colder apartment with a colder fridge and it's really fucked up all of my proofing estimates.

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dolomedes posted...

yum homemade pizza is great

lose those disgusting pig discs tho XD

Made this one too, better? :P

https://imgur.com/x1CxxtH

When you love pizza too much https://m.youtube.com/watch?v=nCW6QYJobng

needs more topping

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Looks pretty good, but what is "proofing" in this context?

trappedunderice posted...

I'm so hungry, haven't eaten in days. Looks good to me.

Dude, you okay? Can we help?

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ZevLoveDOOM posted...

that actually looks pretty dank, ngl!

gotta try making homemade pizza someday.

Thanks man! Like Pinky said it's really easy, the dough is the trickiest part. Making the dough takes 15 minutes of active work, the rest is just the proofing. After proofing you could even put the dough balls in the freezer and take them out 2-3 hours before when you plan to eat (I usually have a stash of frozen pizza dough balls for when I'm lazy). Forming the dough into a perfect circle without flattening the crust and avoiding using a rolling pin is probably the hardest part. Takes some practice but once you have it you'll always get the result you want.

DrizztLink posted...

Looks pretty good, but what is "proofing" in this context?

Proofing is essentially fermenting the dough and letting the yeast activate. So when you combine the flour, water, yeast, salt and optionally a bit of sugar (accelerates the fermentation), and knead the dough into a ball, you place it into an airtight space to let the dough proof where it will grow into double the size in about 1.5 hours.

DrizztLink posted...

Looks pretty good, but what is "proofing" in this context?

Dude, you okay? Can we help?

Nah just fasting trying to lose weight man but damn seeing food after not eating seems like a privilege. Thanks for worrying, you're one of the good ones but TCs pizza looks fucking delicious.

DrizztLink posted...

Looks pretty good, but what is "proofing" in this context?

winged_wetfall explained already but in practical terms, you have a window of success in terms of time:

underproofed: dough has not formed a gluten structure. It's just a hard ball that tears apart, no elasticity. It is yet to get to a good rise.
Perfect: dough is elastic but holds a good shape. Can be whipped into a pizza shape and stretch but not tear apart. It is at the sweet spot in terms of rise.
Overproofed: dough is effectively dead or dying. It's elastic but lacks any strength: it's so weak that it just flops apart. If you tried to transfer the pizza to the oven it will just flop around like a wet piece of kitchen towel. it's no longer rising, it's deflating.


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Looks great TC! You should look into getting a pizza steel iirc about $20. They heat up quicker than stones and have a better heat transfer.

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dolomedes posted...

yeah gimme that one!

you ever throw mushrooms on yer pizzas? i like lotsa toppings lol.

I'm not a huge fan of mushrooms but have made it for my wife or when I have friends over.

When it comes to toppings I like salami, bell pepper, chili, or pineapple (I know, I know, I can't help it). Plain margherita with fresh basil is great too.

One of my favorites which I've been making a lot recently is fresh rucola lettuce and grated parmesan.

https://imgur.com/lqI5SOQ

bump

i don't see any chocolate, vanilla, or strawberry tho

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looks good. I had a weird pizza only pizza party last weekend and did a real rad pickle pizza. my kid is a pickle fiend and did it not expecting much kidding around. that shit was tasty as fuck...

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AlCalavicci posted...

i don't see any chocolate, vanilla, or strawberry tho

Expected same.

AlCalavicci posted...

i don't see any chocolate, vanilla, or strawberry tho

I went to a pizza place in Brazil where they actually had chocolate pizza and strawberry pizza. It tasted really disturbing but actually still pretty damn good.

pinky0926 posted...

winged_wetfall explained already but in practical terms, you have a window of success in terms of time:

underproofed: dough has not formed a gluten structure. It's just a hard ball that tears apart, no elasticity. It is yet to get to a good rise.
Perfect: dough is elastic but holds a good shape. Can be whipped into a pizza shape and stretch but not tear apart. It is at the sweet spot in terms of rise.
Overproofed: dough is effectively dead or dying. It's elastic but lacks any strength: it's so weak that it just flops apart. If you tried to transfer the pizza to the oven it will just flop around like a wet piece of kitchen towel. it's no longer rising, it's deflating.

What a practical and useful description. Looking this up will get you a page and a half about molecular structures before getting to the point.

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Looks yummy

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Guide posted...

What a practical and useful description. Looking this up will get you a page and a half about molecular structures before getting to the point.

That's why you shouldn't read beyond that description. I don't know much beyond what Pinky mentioned. I have my method and the pizza comes out tasting nice.

Very nice dough, there is something about the cheese though. Maybe try a different brand, the mozzarella provolone mix that look like small cubes are best for pizza imo

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Sadly I read that as neopolitan and was expecting some disturbing ice cream pizza. Also sadly I did not realize until now that even the ice cream flavor is spelled neapolitan. Last sad thing is that means that Neopolitan from RWBY isnt spelled the same as that, despite her color scheme being like the ice cream flavor.

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nice, generally when i make pizza dough like that i make a huge batch and dont proof the dough at all before i freeze it. i've found after lots of testing that if i shove the dough in the freezer in seperate bags onto a chilled metal pan and get the dough to freeze as quick as possible i end up with a much better rise when i actually use the dough. generally to thaw it i just take out a dough and shove it in the back of the fridge, it needs at least 24 hours to thaw and slow proof that way but its best to give it 3+ days.

i do wonder though, how you cook the pizza. i've yet to get any good char on mine.

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Ermac posted...

Very nice dough, there is something about the cheese though. Maybe try a different brand, the mozzarella provolone mix that look like small cubes are best for pizza imo

are you talking about how it turned a bit yellow? you can "break" cheese, essentially its the solids and the fat separating, and it causes a discoloration and often little pools of oil. i've never really thought it changed the taste.

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monkmith posted...

do wonder though, how you cook the pizza. i've yet to get any good char on mine.

Pizzas are cooked hot, anywhere from 450-700 degrees

I do 500 until it looks good

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Ermac posted...

Pizzas are cooked hot, anywhere from 450-700 degrees

I do 500 until it looks good

bake or broil?

i've never gotten the chance to use a pizza stone like TC mentions, mostly because i dont want to try to slide an uncooked pizza onto a burning hot stone. only time i've gotten a solid char like that was from either using the broil function on a pizza set high up in the oven or from a deep dish i made in a cast iron pan.

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monkmith posted...

are you talking about how it turned a bit yellow? you can "break" cheese, essentially its the solids and the fat separating, and it causes a discoloration and often little pools of oil. i've never really thought it changed the taste.

yes, the taste and consistency can depend on where you get the cheese, tbh its a nitpicky thing, people tend to eat with their eyes, but in reality its hard to go wrong with cheese

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monkmith posted...

i do wonder though, how you cook the pizza. i've yet to get any good char on mine.

My oven goes up to 610 degrees and I preheat with the stone inside the oven for at least 25 minutes. A friend of mine has one of those Ooni Koda pizza ovens and a pizza is ready in 1-2 minutes with those.

monkmith posted...

bake or broil?

i've never gotten the chance to use a pizza stone like TC mentions, mostly because i dont want to try to slide an uncooked pizza onto a burning hot stone. only time i've gotten a solid char like that was from either using the broil function on a pizza set high up in the oven or from a deep dish i made in a cast iron pan.

Honestly very easy with a pizza peel, just make sure there's enough flour or cornmeal between the pizza and the peel and it'll slide on/off super easily. Before I put it in the oven I always move it back and forth quickly to make sure it's not stuck. You can't get a stone without a peel, one is useless without the other.