Author Topic: best Neapolitan Dough Recipe for conventional oven  (Read 1696 times)

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Offline stephent

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best Neapolitan Dough Recipe for conventional oven
« on: June 21, 2011, 12:36:04 PM »
This is my first substantive post.  My head has been swirling with the best dough recipe to use in my standard apartment oven with a stone (not sure how hot it actually gets).  In the past, I've used KABF, and Ishcia starter (obviously salt, water and ADY), mixed with Kitchen Aid and cold fermented for 3-4 days.  I also like have used most recently 3 minutes with oven on and 4 minutes under broiler ( I place the stone on the rack closest to the top Broiler).  But results are inconsistent.  And, I have limited time to experiment.  Was hoping to jump start the process a bit by seeing if anyone can recommend the quintessential Neapolitan recipe for my standard oven?


Offline TXCraig1

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Re: best Neapolitan Dough Recipe for conventional oven
« Reply #1 on: June 21, 2011, 12:46:20 PM »
I think you can find everything you need here:

http://www.pizzamaking.com/forum/index.php/topic,11654.0.html

Craig
Pizza is not bread.

Offline TXCraig1

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Re: best Neapolitan Dough Recipe for conventional oven
« Reply #2 on: June 21, 2011, 12:51:05 PM »
Pizza is not bread.

Offline stephent

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Re: best Neapolitan Dough Recipe for conventional oven
« Reply #3 on: June 22, 2011, 08:44:59 PM »
Thank you