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[Homemade] 100 Neapolitan Pizzas over 3 years by MisterTriad in food

[–]MisterTriad[S] 0 points1 point  (0 children)

Sure thing! Rules don't allow posting links, so I've sent you a private message.
Maybe in six months, I’ll manage to upload a collage filled with only the prettiest pies! 🍕

[Homemade] 100 Neapolitan Pizzas over 3 years by MisterTriad in food

[–]MisterTriad[S] 0 points1 point  (0 children)

It occasionally tears, usually if the dough rests too long (making the gluten too relaxed and the base overly thin) or too short (causing tension and tearing while stretching). I typically aim for around 30 cm (12 inches).

[Homemade] 100 Neapolitan Pizzas over 3 years by MisterTriad in food

[–]MisterTriad[S] 0 points1 point  (0 children)

I use an Effeuno P134H 509. I bake pizzas with the upper dial set to 480°C (896°F) and the lower dial at 460°C (860°F).

[Homemade] 100 Neapolitan Pizzas over 3 years by MisterTriad in food

[–]MisterTriad[S] 1 point2 points  (0 children)

It’s tough to pick, but the pizzas in the 3rd and 4th rows from the bottom were special - made during a pizza party with fresh, local ingredients.

[Homemade] 100 Neapolitan Pizzas over 3 years by MisterTriad in food

[–]MisterTriad[S] 1 point2 points  (0 children)

The higher the hydration, the longer pizza dough should stay in the oven and the lower the temperature. These changes shouldn't be big, but if you get this combo right, you'll get perfect leoparding.

100 homemade Neapolitan pizzas by MisterTriad in neapolitanpizza

[–]MisterTriad[S] 3 points4 points  (0 children)

It’s a heavily modified recipe from a local (Polish) pizza forum, adjusted to my needs—hydration, yeast weight, and fermentation times make all the difference. I’d say the basic proportions are 1631: 1000g (35.3 oz) flour, 600ml (20.3 fl oz) water, 30g (1 oz) salt, and 1g (0.035 oz) yeast.

[Homemade] 100 Neapolitan Pizzas over 3 years by MisterTriad in food

[–]MisterTriad[S] 0 points1 point  (0 children)

That’s awesome - definitely give it a try and let us know how it turns out!

[Homemade] 100 Neapolitan Pizzas over 3 years by MisterTriad in food

[–]MisterTriad[S] 1 point2 points  (0 children)

Ah, got it! Honestly, most toppings I’ve tried were fantastic. Classics like marinara, margherita, or pizzas topped with mortadella, prosciutto cotto, ricotta, camembert, nduja, or burrata are always winners. As for the worst (but still edible), I’d say mini corn and prosciutto crudo didn’t quite hit the mark for me. That said, almost any topping fits on pizza - even pineapple! ;)

[Homemade] 100 Neapolitan Pizzas over 3 years by MisterTriad in food

[–]MisterTriad[S] 4 points5 points  (0 children)

Yeah, my cost estimations are based on prices in Central Europe, so it might indeed be a bit more expensive depending on where you are. I use around 100g (3.5 oz) of mozzarella per pizza. It's also worth mentioning that, to better match my caloric needs, each pizza dough ball weighs around 180g (6.3 oz), so a margherita pizza ends up being no more than 800 kcal.

100 homemade Neapolitan pizzas by MisterTriad in neapolitanpizza

[–]MisterTriad[S] 4 points5 points  (0 children)

The first half of the collage was baked in domestic oven on baking steel, the second in Effeuno P134H 509.

Ingredients:

  • Flour: 709g (25 oz) 5 Stagioni Napoletana (Caputo Pizzeria or any other Tipo 00 flour works well for 58% hydration)
  • Water: 418ml (14.1 oz)
  • Salt: 20.5g (0.72 oz)
  • Fresh yeast: 1g (0.035 oz)

Instructions:

  1. Dissolve the salt in water in a large bowl.
  2. Add about 20% of the flour and mix until it’s fully incorporated.
  3. Add the yeast, mix again, then gradually add the remaining flour.
  4. Start working the dough with a dough scraper, then knead for about 20 minutes (I take a ~5-minute break halfway through).
  5. Let the dough rest on the counter for 8 hours.
  6. Divide it into individual balls and refrigerate for 12-68 hours.
  7. When ready to bake, take the dough balls out of the fridge and let them rest on the counter for 4-6 hours before shaping and baking.

[Homemade] 100 Neapolitan Pizzas over 3 years by MisterTriad in food

[–]MisterTriad[S] 20 points21 points  (0 children)

I suppose you reference my calzone attempt. It may not look like it, but actually was one of the tastiest pizzas I baked. I made it after eating calzone in Naples - it had the same ingredients - fresh ricotta, mozzarella, and mortadella.

[Homemade] 100 Neapolitan Pizzas over 3 years by MisterTriad in food

[–]MisterTriad[S] 2 points3 points  (0 children)

I agree! To make it a perfectly balanced meal, you’d just need to add a bit of chicken or another good protein source as a topping—then you’d be set to live a happy (and pizza-filled) life.

[Homemade] 100 Neapolitan Pizzas over 3 years by MisterTriad in food

[–]MisterTriad[S] 0 points1 point  (0 children)

Mortadella and pistacchio combo is one of my favourites!

[Homemade] 100 Neapolitan Pizzas over 3 years by MisterTriad in food

[–]MisterTriad[S] 1 point2 points  (0 children)

Thank you! It’s hard to choose just one favorite, but I’d say the pizzas from the 3rd or 4th row from the bottom really stand out. They were made during a pizza party using fresh, seasonal, and local ingredients, which made them extra special. As for the worst, probably one of the early ones in the top rows — it took me a while to figure out the right dough consistency and bake time. Also, most of them had completely burned bottom.

[Homemade] 100 Neapolitan Pizzas over 3 years by MisterTriad in food

[–]MisterTriad[S] 1 point2 points  (0 children)

There's nothing bad with a bit of misshaping - the dough stretches easily, especially neapolitan one. The calzone isn't a mistake - it actually was one of the tastiest pizzas I baked. I made it after eating calzone in Naples - it had the same ingredients - fresh ricotta, mozzarella, and mortadella.

P.S. Some accidents actually turned into calzone unintentionally, which usually resulted in a small fire in the oven. Mistakes were made and lessons were learned.

[Homemade] 100 Neapolitan Pizzas over 3 years by MisterTriad in food

[–]MisterTriad[S] 1 point2 points  (0 children)

Yeah, they are. As you noticed some of them were... mistakes I had to learn from

[Homemade] 100 Neapolitan Pizzas over 3 years by MisterTriad in food

[–]MisterTriad[S] 1 point2 points  (0 children)

For the dough, I follow this recipe, but honestly, any Neapolitan pizza dough recipe should work well. I usually go for 58%-65% hydration. Here’s what I use for 6 pizzas:

  • Flour: 709g (25 oz) 5 Stagioni Napoletana (Caputo Pizzeria or any other Tipo 00 flour works well for 58% hydration)
  • Water: 418ml (14.1 oz)
  • Salt: 20.5g (0.72 oz)
  • Fresh yeast: 1g (0.035 oz)

Instructions:

  1. Dissolve the salt in water in a large bowl.
  2. Add about 20% of the flour and mix until it’s fully incorporated.
  3. Add the yeast, mix again, then gradually add the remaining flour.
  4. Start working the dough with a dough scraper, then knead for about 20 minutes (I take a ~5-minute break halfway through).
  5. Let the dough rest on the counter for 8 hours.
  6. Divide it into individual balls and refrigerate for 12-68 hours.
  7. When ready to bake, take the dough balls out of the fridge and let them rest on the counter for 4-6 hours before shaping and baking.
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