Neapolitan Pie from Last Night


Here are some pics of a Neapolitan pie I made last night. This was made using the Neapolitan recipe in The Pizza Bible. I used a 8 hour starter and a 36 hour cold rise. This afternoon, I will make another pie to see how the dough performs at 48 hours.

This was a 255 gram ball. While the dough was fantastic, I stretched it a little thin. This pie was cooked at 850F for probably around 90-120 seconds.

Medium neapolitan 1

Medium neapolitan 2

Medium neapolitan 03

Medium neapolitan 04

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Raj Irukulla admin
posted over 2 years ago

Save 0

what kind of oven are you using? the pie looks great by the way.

james genna
posted over 2 years ago


Thanks James! This is the 2Stone pizza grill. They've updated the models, but mine most closely resembles the Pro:

http://www.2stonepg.com/2stone-pizza-pr.html

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Raj Irukulla admin
posted over 2 years ago


Pretty cool. Looks like it cooks beautifully.

james genna
posted over 2 years ago


thats awesome Raj! did u add malt to your recipe?

Nick Xie
posted over 2 years ago


No malt for this one. Just flour, water, yeast and salt. It's unnecessary when cooking at higher temperatures.

If you're making a Neapolitan in an oven that can't above ~650F, then malt will help.

I do use malt in my New York dough and love it.

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Raj Irukulla admin
posted over 2 years ago

Hi Raj,
Your pizza looks really good...it has really nice colored crust.,any tips of how to make that ?

- Idriz   over 2 years ago


Fantastic work, Raj! Looks amazing. I'm sure they tasted as great as they look.

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Mike K.
posted over 2 years ago

Thanks Mike! This one turned out great. I don't make classic Neapolitans too often. Usually, it's a blend of flours and a slightly lower temp (~700).

- Raj   over 2 years ago


Hi Raj, did the crust of your napolitane pizza become softe if yes how did you manage to do that? Actually your pizza looks good just like a professional pizza. I do make pizza in my pizzeria but I don't get my crust of pizza soft event thought I use 700 degrees electric oven.

Idriz Elezi
posted over 2 years ago

Thanks Idriz! So, I'll post some details on your other thread. This is a simple Neapolitan dough. 8 hour starter, Caputo 00 pizzeria (blue) flour, salt, yeast and water. No oil or malt. fermented for two days, cooked at 800-850F for about 90-120 seconds if I recall.

- Raj   over 2 years ago

Ok Raj thank you!

- Idriz   over 2 years ago


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