Neapolitan Dough--pic of underside


Here's a couple of photos of a pie I made using the Neapolitan-style dough, including the underside. All in all I made 6 pies. This one was topped with sweet fennel sausage, pepperoni, and roasted sweet red chilis. All the pizzas were cooked at 670 degrees. I took the dough out of the refrigerator 1 hour before cooking, which was just about the right amount of time to bring it to room temperature. I know, I know, I have a LOT of work to do when it comes to stretching the dough! The pics were taken with my phone, so I apologize for poor image quality.

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Dean T.
posted almost 3 years ago

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Nice pies Dean! Shape is decent. What kind of sauce and cheese? What was the bake time?

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Raj Irukulla admin
posted almost 3 years ago

Raj I. the sauce was made using Red Gold crushed tomatoes, roasted garlic, and Penzey's Pizza seasoning (I cheated) which includes salt, fennel seed, oregano, tellicherry pepper, basil, and crushed red pepper. For the cheeses I use part-skim mozzarella, provolone, Romano, and Parmesan. I grate all the cheeses by hand. I'm cooking these in a Woodstone oven. The indicator on the oven was registering 647 degrees, but I used my infrared thermometer to find a 670 degree spot to cook on. I baked the pies for a total of 4 minutes, rotating them 180 degrees after 2 minutes. I use a timer because I've learned the hard way that it's easy to get busy building the next pie and forget the one in the oven. When the pizzas are done I land them on a screen for a minute, then slide them onto a cutting board for slicing. BTW, I made enough dough for 6 dough balls (36 ounces of flour) using the numbers from my excel spreadsheet and the dough came out excellent. It is definitely less forgiving than the dough recipe I usually use, but worth the effort. I'm thinking next time I'm going to increase the salt a little and try to retard the proofing time somewhat. What do you think?\

- Dean   almost 3 years ago

Dean, is your end-goal a classic Neapolitan pie? What's the max temperature on your Woodstone? If you can, bump it up to 750F. As far as salt is concerned, I'd adjust amount if you feel the dough needs more/less based on taste.

- Raj   almost 3 years ago

Raj, that is the goal. I know my oven will do 700, because I've had it there before. I just called woodstone and they informed me that it will do 750 but will take a while to get there. They also told me I should be able to get it to 800, but I might have to add wood in addition to my gas flames to get the extra BTUs. My oven is set up for both wood and gas.

- Dean   almost 3 years ago


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