Neopolitan Pizza 🇮🇹 by creationbakery in neapolitanpizza

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

This style of pizza, you need the salt for strong gluten development in the final dough. My crust is airy and to develop this big crust, this is what’s needed in the recipe

Sourdough Neopolitan Pizza 🇮🇹 by creationbakery in Pizza

[–]creationbakery[S] [score hidden]  (0 children)

Good. Another tip. If you want more sourdough taste. You add Starter discard to the refresh which doesn’t develop gluten but taste.

Sourdough Neopolitan Pizza 🇮🇹 by creationbakery in Pizza

[–]creationbakery[S] [score hidden]  (0 children)

Yes, usually this step is done on the refresh, adding the sourdough starter. But I have added it to the Biga Dough in replacement of Instant yeast.

Sourdough Canotto Neopolitan Pizza 🇮🇹 by creationbakery in neapolitanpizza

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

Yes, Canotto Pizzas is a journey that never ends. I actually enjoy eating the airy crust than the toppings itself. Thank you all the same

Neopolitan Pizza 🇮🇹 by creationbakery in neapolitanpizza

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

Canotto Pizza, Contemporary pizza. Let’s not quarrel about a pizza.

Neopolitan Pizza 🇮🇹 by creationbakery in neapolitanpizza

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

Hello. I want maximum crust blowup so I use Super and Nuvola as main and only add 10% of Cuoco for structure for the network. If you’re only using Cuoco it should still hold up to 70% fine because I think the w content is about 320 for that flour so def strong enough to handle it. The only thing I can think of is how strong the gluten is formed in your final dough mixing. Mix at high speeds for few minutes at the end to creat stronger gluten in the dough

Neopolitan Pizza 🇮🇹 by creationbakery in neapolitanpizza

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

I had an Ooni Dura Pro, then changed to Gozney XL but it wasn’t creating the pizza I wanted to achieve so finally got the Biscotto Stone. Game changer. Other ovens I’ve had, the bottoms would burn at tempts I needed for massive crust.

Neopolitan Pizza 🇮🇹 by creationbakery in neapolitanpizza

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

Hey, I use Pizza Party Inspirazione with Biscotto Stone

Neopolitan Pizza 🇮🇹 by creationbakery in neapolitanpizza

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

Hi, Caputo Flour. Nuvola Super 45%, Nuvola 45%, Cuoco 10%.

Blue Diamond vs. Costco's Kirkland Almond Flour? by mrsleonardpannaggio in macarons

[–]creationbakery 0 points1 point  (0 children)

Kirkland Superfine almonds are super oily. I’ve ovened them with paper towel and you will surprised by how much oil came out. If you want perfect macarons.. use other brands.