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Old 04-25-2011, 05:54 PM   #1
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Neapolitan Pizza... what else can I do?




I have been attempting to make neapolitan pizza at home without a professional pizza oven. I use my regular home oven that goes up to 500 degrees.

This pizza above is super thin (the crust itself is thinner than crackers), crunchy, and has enough dark spots with the woodfire taste.

BUT, I still don't like it. For one thing, I think the edge of the crust is too hard and it hurts my gum. Here's how I bake it: first heat the oven with pizza stone to 500 and wait for another 30 minutes. Slide in the pizza topped with only tomato sauce, and switch to broiling. after 3 minutes, I add the fresh mozzarella, and broil for another 2 minutes.

My expectation is a more puffy (but still super thin like authentic neapolitan pizza) crust with a lot of nice blisters around the crust, and the edge is toasted (dark spots) but not rock hard. I know if I have high enough temperature I can toast the surface of the edge without overcooking the inside, but with home oven condition, what else can I do to achieve the dark spots without drying out the inside?

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Old 04-25-2011, 06:01 PM   #2
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Nice looking pie. Have you experimented by using different hydration levels or flours?
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Old 04-25-2011, 06:01 PM   #3
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Well, I am not sure what the answer is for the hard crust but the pizza looks wonderful!
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Old 04-25-2011, 06:08 PM   #4
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Spray the edges with olive oil?
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Old 04-25-2011, 06:19 PM   #5
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Quote:
Originally Posted by PrincessFiona60 View Post
Spray the edges with olive oil?
Olive oil has a pretty low smoke point, so it might burn.
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Old 04-25-2011, 06:30 PM   #6
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Quote:
Originally Posted by roadfix View Post
Nice looking pie. Have you experimented by using different hydration levels or flours?
I have been using the gold brand bread flour. I probably should try adding more water, but too much water will be really hard to knead.

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Well, I am not sure what the answer is for the hard crust but the pizza looks wonderful!
thanks!
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Spray the edges with olive oil?
actually I have been using olive oil before but I realized that the oil will only make the crust even harder by frying out the moisture.
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Old 04-25-2011, 06:39 PM   #7
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More precise...spray the edges with oil after you remove it from the oven. Will it soften the edges then?
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Old 04-25-2011, 06:39 PM   #8
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When you say the crust is too hard and it hurts your gums, is it because the crust is dry and brittle or too chewy or something else?
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Old 04-25-2011, 06:42 PM   #9
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I don't think olive oil is used in a true Neapolitan dough.....if that's what you're after.
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Old 04-25-2011, 06:47 PM   #10
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Olive oil is an ingredient in a good pizza dough along with water. There should be no need to spray it or anything like that. The oil in the dough is enough.

If you don't like the tough texture of your dough, substitute milk for up to 25% of the water you add during mixing. Milk will make your dough softer - OR substitute about 30% of your bread flour with cake flour. It will cut down on the amount of gluten.

I have used both methods individually, successfully.

Why are you broiling it? At 500 degrees, on a preheated pizza stone, it should brown properly on its own without the broiler in 7-9 minutes.
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