First Attempt at Napoletana using Home-Oven Broiler Method


I made my first set of Napoletana pizzas from the Pizza Bible using the home oven broiler method. I followed the recipe in the book with the following modifications:

• I used 5 g of malt instead of 10g because I have found that sometimes when I have made other doughs from the Pizza Bible the crust turns out a little too dark in my home oven.
• I mixed the flour, malt, water, yeast, and poolish in my Kitchenaid and then gave the dough a 30 minute autolyse. I have found that I could cut down on my mixing time if I do a brief autolyse. I have also found that it is easier to get a nice silky smooth dough ball.
• Following the autolyse period I mixed the dough for about 3 minutes using the dough hook and then put it into the fridge for a 24-hour bulk ferment. After the bulk ferment I divided and balled the dough and placed it back in the fridge for another 24-hour cold ferment. I have found the dough much easier to handle and ball after a cold bulk ferment rather than balling it right after mixing.

As you can see by the pictures the crust turned out pretty well with some nice spotting on the underside. I wish the cornicione was a little more browned. I think next time I will increase the malt to increase browning around the outer edge of the crust. I made 3 different pizzas. The first one was a traditional Margherita. The second pizza was similar to the Margherita but with the addition of La Quercia prosciutto and arugula. The third pizza was a Marinara with sliced garlic and a sprinkling of Pecorino Romano. Our favorite was the arugula and prosciutto. The peppery arugula really helped to cut through the richness of the cheese and prosciutto. Thanks Tony and the Pizza Bible for another set of great pizzas! Every Friday in our house we celebrate pizza night and I love working my way through the different styles!

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Robert R
posted almost 4 years ago

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Pies are really looking great. Thanks so much for the post. I really appreciate it

Tony Gemignani admin
posted almost 4 years ago


Awesome job! I can’t wait to try this one too!

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Paul S.
posted almost 4 years ago

Thanks Paul. I really enjoyed making this one. The dough I found to be quite sticky after mixing and difficult to shape into balls so I did a bulk ferment in the fridge. This really made it easier to shape the following day. I used a pizza steel on the top rack and a stone on the lower rack to get the char on the under crust. Good luck!

- Robert   almost 4 years ago


I can't wait to try Neapolitan style. Thanks for posting!

Heidi M.
posted almost 4 years ago


It is nice to see other people working through the recipes in the Pizza Bible. Like you, I am working through the recipes and I have a pizza night, twice a week. I have not made it to this pizza yet, but I am looking forward to trying to making a few of these in my home oven. I hope the broil setting works as well on my oven as yours. If it does not, then it will be time to get my dream of building a deck with a built in wood fired oven out of dream status into reality status. Either way, I look forward to mastering this pizza.

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Matthew D.
posted almost 4 years ago


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