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Author Topic: first time making Neapolitan pizza  (Read 441 times)

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Offline pizzaman1

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first time making Neapolitan pizza
« on: August 06, 2019, 01:09:17 PM »
Hello everyone! I just purchased an Il Fornino wood fired oven. I made Neapolitan pizza for the first time this past Sunday using the pizza app. Does anybody have any experience using this app? The pizzas came out pretty good for my first time, I bulk fermented for 12 hrs at RT then balled for another 10-12 hrs at RT. Any feedback and advice,tips are appreciated from you guys! looking forward to making better pizza. Knowing when the dough is exactly (ready) is one thing I need some help with! thanks everyone! looking forward to your feedback

Offline TXCraig1

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Re: first time making Neapolitan pizza
« Reply #1 on: August 06, 2019, 06:45:17 PM »
Looking good. Maybe try a bit bigger fire when baking. In a low mass oven like that, all your top heat comes from the fire.

From here on, it's mostly a matter of experimentation and experience.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Yael

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Re: first time making Neapolitan pizza
« Reply #2 on: August 06, 2019, 07:40:35 PM »
Looking good. Maybe try a bit bigger fire when baking. In a low mass oven like that, all your top heat comes from the fire.

From here on, it's mostly a matter of experimentation and experience.

 ^^^
ďLearn the rules like a pro so you can break them like an artistĒ - Pablo Picasso

Offline pizzaman1

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Re: first time making Neapolitan pizza
« Reply #3 on: August 07, 2019, 10:36:35 AM »
Thanks guys

Offline pizzaman1

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Re: first time making Neapolitan pizza
« Reply #4 on: August 07, 2019, 01:09:14 PM »
Here are a few pizzas from last night! Came out pretty good, Iím getting the hang of the oven! My biggest problem right now is all in recipe and fermentation. Not knowing how long to leave dough in bulk and then how long it will take to be ready after I ball the dough..

Iím using the pizza app to make life easier right now, it seems to work ok.. but if anybody can help me out or has any advice for a 24 hr -36 hr dough please give your input Iíd appreciate any help! Iím trying to get a recipe down pat that I know works well for me. 
« Last Edit: August 07, 2019, 01:13:08 PM by pizzaman1 »

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