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Author Topic: Experiment: re-baking a Neapolitan Pizza  (Read 605 times)

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Offline roumin

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Experiment: re-baking a Neapolitan Pizza
« on: August 10, 2022, 10:55:03 AM »
I wonder what happens if you re-bake a neapolitan pizza at 400-500F for about 5 minutes after the 1 minute bake in high temp oven. I don't have a high temp oven to test this.  Less sogginess/soupiness and more crispy crust? Has anyone tried this? why not try it?  I am interested in charred, airy and large cornicione, but super crispy.
~Nick

Offline wotavidone

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Re: Experiment: re-baking a Neapolitan Pizza
« Reply #1 on: August 10, 2022, 07:58:27 PM »
Just, NO.
Mick

Offline billg

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Re: Experiment: re-baking a Neapolitan Pizza
« Reply #2 on: August 10, 2022, 08:13:16 PM »
 ??? ^^^

Offline roumin

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Re: Experiment: re-baking a Neapolitan Pizza
« Reply #3 on: August 11, 2022, 12:50:49 AM »
why not?  what if it works?
~Nick

Offline cloudboss

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Re: Experiment: re-baking a Neapolitan Pizza
« Reply #4 on: August 11, 2022, 01:36:59 AM »
Experimentation is good. The worst that can happen is you make horrible food. But this idea doesn't appeal to me because it sounds like a lot of work to switch from one oven to another. I would rather try to achieve something like it with just one oven.

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Offline wotavidone

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Re: Experiment: re-baking a Neapolitan Pizza
« Reply #5 on: August 11, 2022, 01:38:30 AM »
Coz it's just wrong.  :-D
Nah, seriously though, give it a try and let us know what it's like.
Personally, I would suggest you just dial down the heat to start with, and cook it for 2 1/2 to 3 minutes instead of recooking later.
I do find reheating pizza in an air fryer seriously crisps up the crust.
Mick

Offline Wario

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Re: Experiment: re-baking a Neapolitan Pizza
« Reply #6 on: August 11, 2022, 06:54:47 AM »
It works, some pizzabakers do this and sell the pizza's cold to people with normal ovens. They add the mozzarella at home and finish baking the pizza in a preheated oven for 5 minutes at full power.

Offline Heikjo

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Re: Experiment: re-baking a Neapolitan Pizza
« Reply #7 on: August 11, 2022, 08:17:51 AM »
If you want a crispy crust, don’t make a Neapolitan. The entire point with a Neapolitan is a fast bake for a soft pie.

If you want a 5-minute pie, just bake it for five minutes. You can get an airy cornicione without making a Neapolitan.

Baking a Neapolitan at high heat at eating immediately can give you some crispiness, but it quickly softens up. You can also try baking 3-minute pies at a lower temperature for more crisp.
Heine
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Offline Yael

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Re: Experiment: re-baking a Neapolitan Pizza
« Reply #8 on: August 11, 2022, 09:56:40 AM »
When I have leftover pizza (yes it happens here... small family  :-D), I freeze it with the sauce, and then add cheese and bake it in my electric oven (must be around 3 minutes). The rim is hard and chewy. Maybe by arranging some things it could work (adding oil...), but my first goal is usually to enjoy the pizza evening, not the leftovers.
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Offline roumin

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Re: Experiment: re-baking a Neapolitan Pizza
« Reply #9 on: August 11, 2022, 12:15:05 PM »
it's an experiment - not a recommendation  ::).  I want to see if I can get the leopard spotting taste that comes with high heat, but crispy through low heat + longer bake.  I understand and accept the end result will NOT be a Neapolitan pizza.
~Nick

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Offline mosabrina

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Re: Experiment: re-baking a Neapolitan Pizza
« Reply #10 on: August 14, 2022, 07:45:04 PM »
If you want a crispy crust, don’t make a Neapolitan. The entire point with a Neapolitan is a fast bake for a soft pie.

If you want a 5-minute pie, just bake it for five minutes. You can get an airy cornicione without making a Neapolitan.

Baking a Neapolitan at high heat at eating immediately can give you some crispiness, but it quickly softens up. You can also try baking 3-minute pies at a lower temperature for more crisp.

While you have a point I have frozen my pizzas and reheated them.

What I notice is you get a long lasting crisp from a reheated pie with the thinness (in the crust skin) of a pie cooked in <90 seconds

If you cook a pizza in 2-3 mins you can get a similar result but the crisp does not last

Offline Whisky

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Re: Experiment: re-baking a Neapolitan Pizza
« Reply #11 on: August 15, 2022, 08:23:10 PM »
I really like my NP leftovers reheated on a pan in the air fryer.

Offline roumin

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Re: Experiment: re-baking a Neapolitan Pizza
« Reply #12 on: August 16, 2022, 12:08:33 AM »
I really like my NP leftovers reheated on a pan in the air fryer.

what do you like about the reheated NP?  how crispy does it get in the air fryer?
~Nick

Offline Whisky

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Re: Experiment: re-baking a Neapolitan Pizza
« Reply #13 on: August 16, 2022, 07:25:20 AM »
The crispness of course.
Level of crisp depends how long you re-heat. The longer you go, the drier the cornicione gets. So there is a sweet spot

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