Pizza Napoletana

Hi pizza lovers
after testing and testing and some more testing, here is my current selection of Neapolitan pizzas :D (testing won't stop though lol )

Ulli Haus
posted about 1 year ago

Adjustments for high elevation?

I recently moved to the mountains and put in a wood fired oven. We are at an elevation of 6200'.

I made the Napoletana dough per the recipe, including the Poolish. I let it sit for 24 hours in th... (more)

steve K.
posted almost 2 years ago

Margherita - Napoletana Pizza & Broiler Method

I made three Margherita pizzas tonight using the broiler method. I used a food mill for the first time ever and created the Napoletana sauce. It’s much thinner than all the sauces I created before. I... (more)

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Paul S.
posted over 2 years ago

Making dough with only a starter

I just purchased the pizza bible yesterday and in the napoletana recipe it says to use both fresh/active dry yeast as well as a Poolish starter. I was wondering if it is possible to only use a Start... (more)

Joe A.
posted about 2 years ago

Napoletana Dough is not Caramelizing

I own a Forno Bravo primavera 60 woodfired oven. I've been practicing traditional neapolitan pizzas for years. I'm able to turn out some fantastic pizzas, but I can't seem to get the darkening I'm ... (more)

Grant A.
posted over 3 years ago

Troubles with Tony’s Napoletana dough!

Hi, guys!
Here’s the problem: yesterday I’ve made Tony’s Napoletana dough like it is in the book (with 1,5% fresh yeasts) and today, after 22 hours of refrigerating I’ve got overfermented dough... I... (more)

Giorgio O.
posted 10 months ago

Dough Problem

Made the Napoletana dough on Page 187 the way the recipe said using a kitchen aid mixer with dough hook. It felt fine when i made it into the 9oz. dough balls and then I let it rise for 48 hours in ... (more)

Brenda Sheehan
posted over 3 years ago

Home Oven Tricks and Advices

Hello Everyone,
I think I am starting to master my pizza dough, but I still need to work on the yeast part.

Now I'd like to use any tips from you guys on backing in a regular home oven. Mine does... (more)

Djellel D.
posted almost 3 years ago