Some of my first Neapolitan, Home oven :(

[ryandbest]

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.

[Don K]

Wow, those pies look great! What was your oven temperature?

[ryandbest]

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.

[dellavecchia]

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

[TXCraig1]

Beautiful home oven pies. What sort of yeast did you use?

[Ev]

Very very nice!

[slybarman]

Really nice looking pie. What was the bake time?

[ryandbest]

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

[norma427]

Ryan,

Very nice looking pies!

Norma

[ryandbest]

Thanks so much for the kind words.  I hope to share more soon

[deb415611]

beautiful pies

what kind of flour did you use