Made some Neapolitan-style pizzas yesterday and they came out great! Dough was a 48h cold ferment (65% hydration, 3% salt, IDY) with a couple hours at room temp before baking.
Kept the sauce super simple — just hand-crushed San Marzano tomatoes + salt. Then a drizzle of Tuscan EVOO and a sprinkle of pecorino romano on all of them.
Most were classic margherita style with fresh mozz, but I also threw in some pepperoni and even one with salami. All of them turned out legit tasty — airy crust, nice little leopard spots, and that salty kick from the pecorino.
by Impossible-Care6283
3 Comments
https://preview.redd.it/6xxfxwbo5bof1.jpeg?width=3024&format=pjpg&auto=webp&s=8b29ad8c3e7ac305425004dd6e8a1311da7321a1
This is the one with salami – tomato sauce, fresh mozzarella, tuscan EVOO, oregano and pecorino romano.
https://preview.redd.it/2nmsnvcw5bof1.jpeg?width=3024&format=pjpg&auto=webp&s=9141bc9abdfbb0280c15521f6f8465cf831a276b
With pepperoni 🍕
*Cries in apartment without space for a real pizza oven*
These looks great, nice work!