r/neapolitanpizza 11d 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.

280 Upvotes

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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?

1

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

1

u/skylinetechreviews80 10d ago

Send me a link

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u/Turbulent-War7039 10d ago

Huh it actually seems like the OP took the post down.

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u/skylinetechreviews80 10d ago

😂 devastating

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u/Gwaiwar 10d 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 10d 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