SB 018| How to Make Neapolitan Pizza

In this video I demonstrate how to make a Neapolitan pizza from start to finish in a wood fire oven. Please see recipe section below for links to tomato sauce and Neapolitan Pizza formula.

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There are 6 Comments

ErikW's picture

Chef Jacob, I have made a couple Neopolitan Pizzas on my ceramic grill.  They were excellent.  I'm thinking of trying the NY style next. If I'm cooking that dough around 650 degrees should I remove the sugar or the oil from the recipe?

jacob burton's picture

650F is the upward limit, but this dough should be fine. Anything hotter than that, and I'd remove the sugar and fat.

ErikW's picture

Thanks!  Also, if I want to make a 14-16" pizza how would I calculate the ingredients?

 

zli_pablo's picture

Dear Chef Jacob,

 

I need some advice on pizza dough with sourdough starter.

 

How long can i leave starter before i mix it with rest of the flour?

I was planning to make a starter, let it rest for 8-10 hours and place in the fridge (probably overnight) and then add it to the rest of flour and water , then knead>bulk ferment 12-16 hours>proof>stretch>top>bake

This method is most practical due to time, so i was wondering would it work.

 

Also can I just let starter to rise overnight without refrigerating and mix it with rest of flour and water? My kitchen is a bit colder than usual so that might work.

 

Last question is - can i just use your recipe with commercial yeast and replace it with pinch of sourdough starter?

https://www.youtube.com/watch?v=UqoZHwT7RIc

In this case i would just mix all amount of water and flour and salt instead of commercial yeast i would add pich of my sourdough starter, and then bulk ferment for 18-20 hours. Would that work? 

 

Thank you.

 

P.S. You helped me make most beautiful sourdough bread loafs i have ever seen. Your advices are really good and simple for everyone to understand.

jacob burton's picture

It really all depends on how active your starter is. When you're starter is ready to use, a small amount of it will float when dropped into water. This can happen anywhere from 2-12 hours after feeding. So if your starter floats in 2 hours, then I would feed and refrigerate overnight to keep it from over proofing; if it takes 12 hours, then you can leave overnight at room temp.

Here's a video on how to convert any bread recipe (including all my pizza doughs), from commercial yeast to sourdough.

All the best!

zli_pablo's picture

Yeah I guess this is the part of "getting to know your starter" which one of those beautiful sides of bread making. To know how your starter works, its mood and how it changes each day. It truly is a friendship :)

(i.e. i noticed my starter 50% white-50% whole wheat, is less active if i put it in pizza flour)

 

Would it be possible to copy pizza dough recipe but substitute commercial yeast with just a pinch of starter instead in whole amount of flour and  water and let it bulk ferment (without conversion) or is it a waste of time? If that is not possible i think I will just stick with commercial yeast because it is more convenient to do it that way during working week.