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 2 years 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 10 months 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 2 years ago

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 month 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 1 year 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 1 year 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 2 years ago