Neapolitan Broiler Method


I've tried using the broiler method to make some neapolitan pizzas as mentioned in your book and have been having some issues. I have a stone and a steel and I put the stone on the top near the broiler and the steel near the bottom. First, I didn't realize that my broiler would turn off when the oven door was closed. I'm guessing that it has a thermal shut-off for protection. I consulted the manual and it says that the broiler will, in fact, cycle on and off with the door closed. So, I tried the broiler method with the oven door cracked open a little bit, as directed in the manual. With the door open the broiler stayed on and seems like it would do a good job during the first stage if I played around with the times a little bit more. However, with the door cracked open, it seems that the oven and the bottom steel lose too much heat and isn't capable of finishing off the crust, leading to undercooked crust. Are there any "workarounds" for this type of configuration? Or am I fighting a losing battle given the operating constraints of my oven?

Marty B.
posted almost 2 years ago

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Marty, If you're looking to make a Neapolitan pizza, it'll be tough in a home oven even if the broiler stayed on the whole time. If the oven has a self-cleaning cycle, you can hack it to get a higher temperature. Do so at your own risk though. Here's a post by Steve Mason, showing his results:

http://www.thepizzabible.com/posts/cleaning-cycle

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Raj Irukulla admin
posted almost 2 years ago


Here's another method to get higher temps:

http://www.pizzamaking.com/forum/index.php?topic=5842.msg50283#msg50283

I've tried this a few years ago and before I got an usual hot, stock GE electric range. Worked like a charm. I got temps close to 750°F with his method. I'd also calibrate the oven up if you have that feature on your oven.

But, like Raj said, do so at your own risk. Oh, and have a fire extinguisher near by :)

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Mike K.
posted almost 2 years ago


I guess the only logical and reasonable thing to do is to build an outdoor wood-fired oven then!

Marty B.
posted almost 2 years ago


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