I like Neapolitan pizza. Now so many portable pizza ovens (wood / electric /gas) in the market do make me want to get a pizza oven. However, I don't like the idea of getting a pizza oven just for baking pizzas.
Recently YouTube shows me this video (it must be spying), which seems to be a great idea for a occasional pizza maker like me:
How to Make NEAPOLITAN PIZZA in a PAN without a Pizza Oven
I looked up Gigio Attanasio's channel, and he has another video from making pizza dough to pizza baking:
Foolproof PIZZA in the HOME OVEN without TOOLS, even if you don't know how to cook (audio in Italian, has English caption)
Gigio has another tip for mixing high-hydration dough: HIGH HYDRATION: Beats a €600 Stand Mixer (for less than €30) (This has English audio, though I prefer to listening his Italian XD)
Strictly speaking you can't make a Neopolitan pizza without the right kind of oven and temperatures, among other things, e.g., "The cooking must be done exclusively in a wood-fired oven, which has reached a temperature between 430-480C°". For example, see https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana
TomP
You're right. It's protected heritage.
https://ich.unesco.org/en/RL/art-of-neapolitan-pizzaiuolo-00722
Just changed the title of this post then. :)
"Infallibile". That's what I need.
I have some instructions for whole wheat and sourdough discard pizzas here: Bread Formulas
A web page called theartisan.net used to have great bread and pizza formulas, but it has gone defunct. The document above has a link to the Wayback Machine archive of the old The Artisan website.
I tried various tips for pseudo-Neapolitan pizza in a home oven. I settled on baking stones above and below; bake the pizza 5-6 minutes at max temp without fast-melting cheese; then top with the cheese and go 3-4 minutes more.
A good wood fired oven is so much more than just for pizzas if you have the room. Roasts, bread, casseroles and apple crumble just to name a few. All the family and friends get involved for the experience.
Gavin
And you could do all of those in the same day with the one firing. I used to have a southwestern (US) horno (beehive oven). It didn't hold the heat as well as I hoped and didn't bake bread the way I wanted, but I could fire it hot enough to burn off the soot from the dome, bake some pizzas, roast root vegetables, then as the oven cooled down further a roast or two, and finally put a pot of beans in to bake gently overnight.
Yes. It takes 2 to 3 hours to get mine up to pizza temp and the dome bricks have turned white. After pizza we cook various dishes for a day and a half with clay baked meat casseroles the next day. With a bit of planning we get every one involved. Built in 2005, I have a short youtube video about the construction.https://www.youtube.com/watch?v=ZEq11CCNydo
Lovely looking!