Author Topic: Some of my first Neapolitan, Home oven :(  (Read 1773 times)

0 Members and 1 Guest are viewing this topic.

Offline ryandbest

  • Registered User
  • Posts: 9
  • Age: 27
  • Location: Haleiwa, HI
    • Life Held Still Photography
Some of my first Neapolitan, Home oven :(
« on: November 05, 2012, 02:41:34 AM »
I've been reading on the forums for months and haven't been sharing... now it's time to start.  I focused on NY style at first but quickly fell in love with Neapolitan.  Today's pizza were a little disappointing ONLY b/c I couldn't use my usual fresh mozzarella and had to go with a backup brand of which I am not a huge fan of.

Flour   100.00%
Water 62.50%
Salt   3.00%
Yeast   1.30%

First pizza was a classic Margherita, and second was a Spinach & Garlic with homemade cream sauce... probably one of my favorites now... Incredible.

Hope to have a WFO one day... but for now this dough recipe with the methods advised by TxCraig have made some of the best pies I've ever had.


Offline Don K

  • Lifetime Member
  • *
  • Posts: 1278
  • Age: 48
  • Location: Ohio
Re: Some of my first Neapolitan, Home oven :(
« Reply #1 on: November 05, 2012, 02:49:33 AM »
Wow, those pies look great! What was your oven temperature?
The member formerly known as Colonel_Klink

Offline ryandbest

  • Registered User
  • Posts: 9
  • Age: 27
  • Location: Haleiwa, HI
    • Life Held Still Photography
Re: Some of my first Neapolitan, Home oven :(
« Reply #2 on: November 05, 2012, 03:18:19 AM »
I put my fibrament stone on the lowest rack at 500 (max) for 1 to 1 1/2 hours. Then I move the stone to the top rack and crank up the broiler.  It's hard to anticipate when the broiler will stay on as it kind of cycles due to the heat but I try to dress and toss in my pies all within one broiler cycle.

Offline dellavecchia

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 2627
Re: Some of my first Neapolitan, Home oven :(
« Reply #3 on: November 05, 2012, 06:13:02 AM »
Congrats on such positive results with your home oven. What a great set of pies. Chunk the mozz a little bigger net time and you won't get so much separation in the cheese.

John

Offline TXCraig1

  • Registered User
  • Posts: 10627
  • Location: Houston, TX
Re: Some of my first Neapolitan, Home oven :(
« Reply #4 on: November 05, 2012, 08:10:02 AM »
Beautiful home oven pies. What sort of yeast did you use?
I love pigs. They convert vegetables into bacon.

Offline Ev

  • Registered User
  • Posts: 1795
  • Age: 57
  • Location: Lancaster Co. Pa.
Re: Some of my first Neapolitan, Home oven :(
« Reply #5 on: November 05, 2012, 08:29:07 AM »
Very very nice!

Offline slybarman

  • Supporting Member
  • *
  • Posts: 985
  • Location: Maryland
Re: Some of my first Neapolitan, Home oven :(
« Reply #6 on: November 05, 2012, 09:26:06 AM »
Really nice looking pie. What was the bake time?

Offline ryandbest

  • Registered User
  • Posts: 9
  • Age: 27
  • Location: Haleiwa, HI
    • Life Held Still Photography
Re: Some of my first Neapolitan, Home oven :(
« Reply #7 on: November 05, 2012, 10:22:46 AM »
Beautiful home oven pies. What sort of yeast did you use?

I tried using the Ischia Culture last week and it failed miserably... I don't think it was fully activated.

This week I went back to my instant yeast and it worked surprisingly well.

Bake time is about 3-4 minutes

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 20251
  • Location: Dutch Country, Pa.
    • learningknowledgetomakepizza
Re: Some of my first Neapolitan, Home oven :(
« Reply #8 on: November 05, 2012, 10:55:33 AM »
Ryan,

Very nice looking pies!

Norma
Always working and looking for new information!

Offline ryandbest

  • Registered User
  • Posts: 9
  • Age: 27
  • Location: Haleiwa, HI
    • Life Held Still Photography
Re: Some of my first Neapolitan, Home oven :(
« Reply #9 on: November 06, 2012, 01:41:50 AM »
Thanks so much for the kind words.  I hope to share more soon


Offline deb415611

  • Supporting Member
  • *
  • Posts: 783
  • Location: CT
Re: Some of my first Neapolitan, Home oven :(
« Reply #10 on: November 06, 2012, 06:37:02 AM »
beautiful pies

what kind of flour did you use

Offline ryandbest

  • Registered User
  • Posts: 9
  • Age: 27
  • Location: Haleiwa, HI
    • Life Held Still Photography
Re: Some of my first Neapolitan, Home oven :(
« Reply #11 on: February 24, 2014, 07:15:06 PM »
I used Caputo Pizzeria Flour :)

I've been cooking but I haven't been posting.  This is a mega bump but I'd like to share a bit more.  My wife and I are currently preparing for our trip to Naples.

Another from the home oven, my favorite.... Sopressata and Basil!

Offline Organix

  • Registered User
  • Posts: 7
  • Location: TN
  • I Love Pizza!
Re: Some of my first Neapolitan, Home oven :(
« Reply #12 on: February 28, 2014, 07:51:16 AM »
Oh my goodness!! I can taste your masterpiece just by lookin at pics.  :drool:

Offline dylandylan

  • Supporting Member
  • *
  • Posts: 375
  • Location: Dunedin, New Zealand
Re: Some of my first Neapolitan, Home oven :(
« Reply #13 on: February 28, 2014, 11:04:38 AM »
Wow you're getting amazing results, home oven or otherwise.