I used this recipe : https://youtu.be/00V8u5jotpk?si=F6XL5YXPZ9PZZrpL, with a 48 hours cold rest in the fridge.
It’s far from a Napolitean because I used a classic oven, but still very good. The crust is crunchy but still light, with a very good taste thanks to the long cold rest.
However, it’s a pain in the ass to bake pizzas in a regular oven, because the temperature drops a lot between 2 pizzas. My electricity bill is going to skyrocket. I used a baking pan that I turned upside down and placed very close to the upper heater, with the broiler activated.
I made a classic basil tomato sauce, and a pistachio pesto (the one that got removed from this sub lol). I used parmiggiano regiano, mozzarella fior di latte, burrata, straciatella and mortadella.
Very good pizzas overall !
by Good-Ad-5320
11 Comments
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Nice! I got a 6mm baking steel for doing this. Retains some more heat to decrease the cooking time. But use what you’ve got!
I’m not sure what the second picture is, but I’m pretty sure it’s a crime.
Awesome! I make pizzas in the oven too. It isn’t the best. One day I want to get a real pizza oven thing that I can just plug in. This looks great!
looks amazing 
Pizza looks good! I can see you took a lot of care shaping it. For Neapolitan you might find it more effective to use a cast iron pan and your broiler since it cooks faster than the oven and you don’t have the same temperature drop.
It’s bread, with a topping. Looks nice.
Looks awesome! And to give you some credit, I just went to an Italian restaurant that served pizza and they had a mortadella and pistachio pie.
For your first pizzas, those are turning out GREAT, especially the crust (the hardest part!)
I just got a “Granitestone PieZano” as a treat after doing a pizza baking class in Italy – it’s a simple little electric tabletop oven, feels like a notable step up from my standard oven! It’s only about $100 on Amazon.
This looks delicious!
What’s the reasoning behind the upside down baking pan? Does it keep the oven hot? Pizza looks great btw