Neapolitan pizza dough is low hydration and formulated specifically for use in a wood fire oven. To be a true neapolitan pizza, the dough can only contain 00 pizza flour, water, salt and yeast.
The 00 pizza flour is especially important when making a neapolitan pizza, since the "leapording" or char responsible for the distinct look and flavor of neapolitan pizzas, taste bitter and burnt if any flour besides 00 pizza flour is used.
This video will take you through the process of hand stretching (opening) pizza dough. Using this method, the pizza dough will stretch naturally, making for a more even crust that's less likely to tear.
When stretching pizza dough, you should never use a rolling pin, as it will push out all the gas, negatively effecting oven spring and resulting in a condensed, tough texture.
The Basic Approach to Stretching Pizza Dough
I live in a small town, close to Lewiston, Idaho. I'm having trouble locating stock bones. I was wondering if there might be a company that I could order high quality, beef, veal and lamb bones. Any help soul be helpful.
Robert
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.
In this video I describe my Neapolitan Pizza workflow, including how to set your mise en place, stretching and cooking multiple pizzas at once, and overall workflow. I also feature three of my favorite "non-traditional" Neapolitan Pizza toppings.
In this video I demonstrate how to make a Chicago Style Deep Dish Pizza using a cast iron pan.
In this video, how to make New York Style Pizza in your home oven.
Sicilian style pizza is closer to focaccia than what we typically associate with pizza. This thick, airy dough is perfect for lots of unique toppings. In Italy, this style of pizza is commonly cut into squares using kitchen shears and sold by weight at quick service cafes.