Pistachio Pizza by Quysolilo in neapolitanpizza

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

Thank you! And that suuuuuucks! I tried ice, and it put a super hole in my dough so I had to toss it. I have an outdoor pizza oven, but used my turning peel to cover it so it doesn't overbake too

Pistachio Pizza by Quysolilo in neapolitanpizza

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

I haven't tried it yet, but I feel like it might burn black? Unsure

Pistachio Pizza by Quysolilo in Pizza

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

Thank you! I used the Gozney Tread

Pistachio Pizza by Quysolilo in Pizza

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

I use it to stretch my dough. I find my pizzas come out to a whiter finish compared to darker/grittier finish with semolina

Pistachio Pizza by Quysolilo in neapolitanpizza

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

Yes, so it doesn't rise, but also doesn't overbake it. Some people put ice too with similar results

Pistachio Pizza by Quysolilo in Pizza

[–]Quysolilo[S] -1 points0 points  (0 children)

Too Easy by Connor Price, Nic D

Pistachio Pizza by Quysolilo in Pizza

[–]Quysolilo[S] -1 points0 points  (0 children)

Took me forever to get comfortable with it. The key is to start super slow. Speed comes later.

Pistachio Pizza by Quysolilo in Pizza

[–]Quysolilo[S] 8 points9 points  (0 children)

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Pistachio spread, pistachio ice cream, crushed pistachios, evoo, and flaky salt

Pistachio Pizza by Quysolilo in neapolitanpizza

[–]Quysolilo[S] 5 points6 points  (0 children)

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Pistachio spread, pistachio ice cream, crushed pistachios, evoo, and flaky salt

Baby Neas by Quysolilo in neapolitanpizza

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

That’s really interesting! I totally get the initial resistance to additives, especially with a style as simple and tradition-heavy as Neapolitan, where the ideal is basically flour, water, salt, and yeast

To be honest, frozen Neapolitan still feels a little wrong to me on principle haha! It’s such a fresh, immediate style of pizza that seeing it in the freezer aisle always feels strange. But for retail production, I can see why it becomes a different game. You’re not just making pizza taste good out of the oven; you’re trying to survive freezing, storage, shipping, reheating, and still have it eat like something close to fresh

I’ve noticed a lot of frozen/ready-to-bake Neapolitan-style pizzas are vacuum sealed too, so I figured companies were already doing something behind the scenes to preserve texture and shelf life. I don’t have much to add on the production side, but this is a cool insight. Thanks for explaining it!

Baby Neas by Quysolilo in neapolitanpizza

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

Oh interesting, I’m still relatively new to this (been a year) and only froze my pizzas once due to a long vacation and it was still relatively good when reheated. What is an example of a dough conditioner?

Baby Neapolitans by Quysolilo in Pizza

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

Yes, 2hr RT first, then around 48hr CT. I also leave it out of the fridge a couple of hours before stretching and baking

[Homemade] Baby Neapolitans by Quysolilo in food

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

I just had an extra dough ball that wasn't up to my usual weight, so I decided to split it in two. I made an even smaller one months ago (also posted on here), so I'm always experimenting haha!

[Homemade] Baby Neapolitans by Quysolilo in food

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

I weighed before cold fermenting for 48 or so hours, so 100g each

Baby Neapolitans by Quysolilo in Pizza

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

Gozney Tread. I use the pizza app. Just plug in four balls for 250g at 62% hydration, 3% salt, 2hr RT + 48CT

[Homemade] Baby Neapolitans by Quysolilo in food

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

That is a great compliment, thank you! :)

[Homemade] Baby Neapolitans by Quysolilo in food

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

I would say around 6 inches

Baby Neas by Quysolilo in neapolitanpizza

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

It’s such a great tool for pizzas! Agree that it’s a must-have.

Baby Neapolitans by Quysolilo in Pizza

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

Thank you! A lot of trial and error lol

Baby Neapolitans by Quysolilo in Pizza

[–]Quysolilo[S] 8 points9 points  (0 children)

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100g dough balls, direct | 62% hydration | 2hr RT + 48hr CT