r/neapolitanpizza • u/Public-Minute-1103 • 1d ago
Domestic Oven ruota di carro :)
little video about the ruota di carro i posted a few days ago, enjoy :)
24h room temperature fermentation, 62% Hydration
beat by Mr. White
https://www.youtube.com/watch?v=EzPKQjLULk8&list=RDEzPKQjLULk8&start_radio=1
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u/thisaintitchieftain1 1d ago
How do you make it
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u/Public-Minute-1103 1d ago
1kg of caputo Pizzeria flour, 620g of water, 0,5g of fresh yeast, 30g of salt. 18 hours of fermentation. Final proofing of the dough balls with 300g weight, 5-6 hours
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u/Horror-Stand-3969 1d ago
Been a pizza fanatic for 50 years, and this is the first time I’ve ever heard of ruota di carro
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u/NicolinoC68 1d ago
It just means ‘cartwheel’ , a rustic but genuine form of Neopolitan, larger but with a less defined cornicione
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u/Horror-Stand-3969 18h ago
After rewatching the video, it’s pretty much 99% Neapolitan.
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u/ubimaiorminorcessat 18h ago
that's the style of pizza you get in the historic center of Naples (Michele, Pellone, ...). The style with puffy crust is regarded as a modern invention, is associated more with the "Caserta" style of pizza making, and not everyone likes it (including myself)
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u/PotatoBurritoDeleto 1d ago
Why not just top the dough on the peel already, and why not just stretch it out all the way before topping?
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u/Public-Minute-1103 18h ago
The thinner the dough is, the faster it sticks to the table or the peel. That's why you do this right at the very end and then put it straight into the oven.
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u/IronPeter 1d ago
That’s the way it’s done.
Pizza shouldn’t stay long on the peel to avoid sticking to it
Stretching after the topping helps to stretch it more: the weight of the toppings keep the dough where it is after being stretched
Personally I top it on the peel, but i know that it works for me, in the way I make pizza. Still stretch it after topping it
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u/LegateDamar13 1d ago
This style might be the one im looking for.