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!