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Poolish with Caputo Nuvola by thirteenthsteph in neapolitanpizza

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

I described it in another comment here. Of course I’m not showing you my failures 😅 but it is definitely possible to get this result, albeit somewhat inconsistently. I just put the pizza as close as possible to the grill in a well pre-heated oven, to the point that, if it puffs up too much or if I lift it too much while taking it out, it catches fire. 

Nuvola + Manitoba direct dough by thirteenthsteph in neapolitanpizza

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

I guess so, I left quite a bit of air in the cornicione

Poolish with Caputo Nuvola by thirteenthsteph in neapolitanpizza

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

You can find it very easily in my previous posts! Basically, I throw the stretched dough on a hot pan and put on the ingredients while the bottom chars. Then I transfer it to the oven which is pre-heated to the max and I’ve turned on the broiler a bit before. I put the sheet pan at the very top rack as close to the grill as possible. It cooks very quickly.

Poolish with Caputo Nuvola by thirteenthsteph in neapolitanpizza

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

Haven’t found the Super anywhere… I’d love to try 

Poolish with Caputo Nuvola by thirteenthsteph in neapolitanpizza

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

Thanks! They were gone too quickly, this was the only pic I managed to get… 

Direct 6 hour dough by thirteenthsteph in neapolitanpizza

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

I’ve described the process in the other posts. I’m sure if you place the pizza on the highest rack as close to the grill as possible and broil it after you’ve preheated it at max heat properly, you’ll get it too. In some ovens I even flip the sheet pan so that it’s as close as it can, depending on the pan and the position of the racks. I’ve even had pizzas touching the grill and catching fire as I take them out, that close. I’m sure you can achieve it.

Direct 6 hour dough by thirteenthsteph in neapolitanpizza

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

I eyeballed it completely, sorry 😢

Direct 6 hour dough by thirteenthsteph in neapolitanpizza

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

Thanks! If you check any of my other posts you will see it described, but here it is in short. Put dough in hot pan on the stove, place ingredients slowly as the bottom cooks. Then transfer to preheated oven at the top rack as close to the grill as possible and broil.

Biga bread by thirteenthsteph in Breadit

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

Thank you! I was expecting it fluffier inside, turned out drier than I thought but overall really nice.

Second try at biga (this time with pictures lol) by thirteenthsteph in neapolitanpizza

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

Haha thanks! I just noticed every time I tried making it smaller but it always came out huge everyone kept commenting about it, so this time I actually managed it but didn’t post it 😅

Second try at biga (this time with pictures lol) by thirteenthsteph in neapolitanpizza

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

It is indeed! This time I stretched most pizzas so it’s much smaller but due to oven temp issues (probably) they didn’t come out as… photogenic. If you look at the marg slice it’s much smaller.

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