I’m trying to cook a pizza as close to Neapolitan style as possible in my home oven. Currently, my process is to preheat the stone on the very top rack at 550. Next I blast the stone with the broiler to heat it up a bit more. Then I launch the pizza with the broiler on. Doing this, my pizzas cook in about two minutes. Any advice or anything else I should try doing?
This pizza has BBQ sauce, mozzarella, bacon, onions, cilantro, and parmesan.
by PromotionWarm5068
6 Comments
Baking steel will help
looks awesome but doesn’t look neapolitan imho
I have a similar setup but using a steel instead of a stone, main difference being the quality of the charon the underside. You cant get much closer in a home oven tbh, although I haven’t tested Alex French Guys oven thermometer hack…
My personal take here is that you’re already doing pretty well.
The comment saying this doesn’t look Neapolitan is correct, but I don’t like it and would add the following nuance:
It’s simply not possible to fully replicate a NP pizza in an oven that doesn’t get up to the same temperatures. However, you seem to be getting as close as possible. Your pizza looks close.
In addition to a baking steel (already recommended, I second) I would look to add some diastatic malt powder to your dough (don’t use sugar if you do this).
Or go and buy a proper pizza oven (happy to provide my thoughts and recommendations).
Looks more like NY style.
You can’t make true Neapolitan. It uses a specific flour and higher temperature.
Also, BBQ sauce? Nah that ain’t going to fly.