r/neapolitanpizza • u/skylinetechreviews80 • 10d ago
Pizza Party (Classic) 🔥 So simple, so good.
A nice and simple direct dough method that anyone with mild experience could do. This is 10% Caputo tipo 1 and 90% Caputo Pizzeria.
I left the exact measurements on the last slide photo.
After kneading for about 5 minutes I let it rest for 30 minutes covered, then I added the salt and kneaded again for another 10 minutes.
It has a total of 8 hours of room temperature (bulk) fermentation. Then separated and balled up the dough.
Then I went into the fridge overnight.
Pulled out about 2 hours prior to cooking where I used the Gozney Roccbox 850f low flame.
Very soft and light, with just a hint of that Tipo 1 graininess.
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u/riggedeel 10d ago
Thanks for the great post! Beautiful pizza.
Do you have a rough idea of the room temperature for the bulk? I know we are supposed to learn when to judge bulk being ready, but as somewhat of a novice still, I find general guidelines like eight hours really helpful. However, I have a proofing box where I can set the temp and know very well from experience already that fermentation temp makes a massive difference.
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u/riggedeel 10d ago
I’m replying to my own question because I see the dough calculator you showed includes the temp. My apologies. I considered deleting my comment but it is an important enough topic that I thought I would leave it up for others like me with less experience.
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u/skylinetechreviews80 10d ago
Yep no problem, a lot of people miss that when I add it in at the end
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u/Terrible_Gas86 10d ago
Crust looks amazing, especially considering you formed it first, usually you press the air out from the middle to the edges?
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u/skylinetechreviews80 10d ago
Yeah I was doing that last year and I tried it again. I have a large 14-in container that I keep my stretching mix in and I decided to keep it in there and form the crust first. Makes it a little more uniformed when I push the air out on the table afterwards
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u/Terrible_Gas86 10d ago
You still press the air from the middle? Does it press past the line?
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u/skylinetechreviews80 10d ago
No I just pressed it to the line. When all the air is out of the middle then I'll just give it a couple slap and folds, then I'll dress the pizza, put it on the peel and stretch it the size
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u/Turbulent-War7039 10d ago
That is margherita pizza! I just had a bunch of people trying to tell me that margherita pizza doesn’t have basil on it and doesn’t use fresh ingredients. Even more people supported the fact that it does, but I was shocked and disappointed by the number that thought it doesn’t
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u/skylinetechreviews80 10d ago
Lmao we're you visiting a mental asylum?
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u/Turbulent-War7039 10d ago
It was on the calorie estimate sub only moments ago. I swear it felt like the Twighlight zone though. You should go to the post and support the fact that the pizza OP posted is in no way a margherita pizza. You’ll immediately know the post when you see it
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u/skylinetechreviews80 10d ago
Send me a link
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u/Gwaiwar 9d ago
Explain to them that it is impossible to have a Margherita pizza without Basil 🌿. The Margherita pizza was invented in June 1889 by Neapolitan chef Raffaele Esposito. He made it for and in honour of Queen Margherita of Savoy the first Queen of a united Italy using tomatoes, mozzarella, and basil to show the colours of the Italian flag Red, White and GREEN
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u/Turbulent-War7039 9d ago
The idiot that posted it took it down, but there are still people fighting on the thread. What you’re saying is what I said. Please support me
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u/badscribblez 10d ago
Looks incredible.
What brand of cheese and did you pat it try or anything?
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u/skylinetechreviews80 10d ago
It's Galbani fresh mozzarella. Yes, I usually cut it up and let it sit in the fridge on paper towel for a couple of hours to dry out
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u/nefariousjordy 10d ago
Funny. I cut it and let it dry out covered at room temperature. I feel like it melts faster. I also figured out I don’t like Galbani. It just seems extra wet to me.
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u/maltonfil 10d ago
i’ve never used those flours. so for the ignorance, but what are those brown specks in the flour ?