Pizza is a dough base with some veg and cheese sprinkled on top of it. Lets not make it more special than it needs to be. It's not very hard to make it and even first time it will taste good enough.Maybe not as good as if some Italian would do it but definitely not bad either.
How to make pizza like a Neapolitan master
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Re: How to make pizza like a Neapolitan master
#22Hear me out this is one of the best how-to https://www.youtube.com/watch?v=SN2HkepzPhU
– an Italian who eats 2 pies per week on average
Re: How to make pizza like a Neapolitan master
#23Pizza is a dough base with some veg and cheese sprinkled on top of it. Lets not make it more special than it needs to be. It's not very hard to make it and even first time it will taste good enough.Maybe not as good as if some Italian would do it but definitely not bad either.
And why not try to improve the pizza you make at home? Strange perspective.
Re: How to make pizza like a Neapolitan master
#24Pizza is a dough base with some veg and cheese sprinkled on top of it. Lets not make it more special than it needs to be. It's not very hard to make it and even first time it will taste good enough.Maybe not as good as if some Italian would do it but definitely not bad either.
Food is just nutrients held in a structure. Let's not make it more special than it needs to be.
Re: How to make pizza like a Neapolitan master
#25Norther Italian here: the recipe for the dough is reasonable. I usually go for 500g flour (typically a mix of 0 and 00 which I find at my grocery store) and 300ml water.
If you want a much quicker fermentation, You can use between 15g and 25g of yeast. Put a couple teaspoons of sugar to let the yeast work better, and make sure the water is between 20°C and 45°C.
But the most interesting idea for home baking is the "double fermentation": let the dough rest for about one hour in a slightly warm environment (20°C - 40°C - usually that means starting the oven for one minute, then turning it off and putting the covered dough in). Then prepare the base for the pizza on your baking tin, but DO NOT PUT anything on it; instead, leave it for 30-45 min more resting in the oven. Then, extract it, put the tomato and other things, and cook it.
Re: How to make pizza like a Neapolitan master
#26Great read, thanks for sharing, there was just a new oven announced, I think it's ooni, which is for this kind of pizza. It's an outdoor propane pizza oven. BTW, I'm not sure you can cook pizza at 500 degrees in 90 seconds like the article says.
I have an Ooni 3 (burns wood pellets). It gets up to 800-900 degrees. The first pizza cooks in 60 seconds. Each pizza after that takes a little longer. It’s an impressive little oven.
Re: How to make pizza like a Neapolitan master
#27Please ignore all these experts, all they want is to make you feel special because you drink/eat their stuff. Above a certain threshold one cannot tell the difference between good and very good. Wine tasters know it and it has been very well documented. When it comes to flavours, as long as it doesn't harm you, your judgement is as good as anybody else.
Oh, I struggled this for so many years, and I still couldn't convince myself wine is tastier than grape juice. Maybe it's one of those 'street credit' things?
Re: How to make pizza like a Neapolitan master
#28Please ignore all these experts, all they want is to make you feel special because you drink/eat their stuff. Above a certain threshold one cannot tell the difference between good and very good. Wine tasters know it and it has been very well documented. When it comes to flavours, as long as it doesn't harm you, your judgement is as good as anybody else.
I really wish this wine meme would die. Essentially every test done to ‘prove’ that there’s no difference between cheap and expensive wines has had two massive flaws:
1. The label of ‘wine expert’ is left undefined. True sommeliers have spent thousands of hours studying wine and are not the same thing as a guy that takes a weekend wine-tasting course and gets a certificate. Yet most ‘studies’ fail to mention this.
Just as importantly here, what literally every single source we could find not only leaves out when reporting this story, but in the vast majority of cases falsely states, is the actual qualifications of those being tested by Brochet. It turns out, the people he was using as taste testers were not experts at all, simply undergraduate students studying oenology (wine and wine making). While certainly probably more knowledgeable than your average person on the street, nobody would call an undergraduate mathematics major just learning the ropes a “math expert”, nor would their skills be indicative of what their professors who have vastly more experience and are actual experts are capable of doing.
2. The ‘experiments’ are done in a totally unscientific arbitrary way, with massive amounts of suggestion and psychological influence. If this were any other scientific study, it would be laughed out of the room for its total lack of rigor.
As the Master Sommeliers demonstrate by passing the taste test they are subjected to in the first place, with enough time and study, there are actually people who are exceptionally good at identifying and judging attributes of wines in the right circumstances. But overwhelm there sense with 100 wines or change their expectations about what they are tasting and their perceptions will change significantly, seemingly, making them little better than a random person off the street at telling anything definitive about the wine.
https://www.todayifoundout.com/index.php/2019/07/can-profess...
Re: How to make pizza like a Neapolitan master
#29I typically buy my dough from Trader Joe's but what to start doing it myself. There's a recipe in the article, but anyone else have a goto recipe they love?
Jaime Oliver’s dough is pretty much impossible to get wrong: https://www.jamieoliver.com/recipes/bread-recipes/pizza-doug...
Re: How to make pizza like a Neapolitan master
#30I always have a hard time getting the dough stretched out really thin. I end up with super floof pizza. What am I doing wrong?