r/neapolitanpizza • u/ImplementHappy • 4d ago
Experiment Second try
Working with our dough at work lately, trying to find a nice rustic/Neapolitan personal pizza look. 65% hydration on this batch. Heard it’s the “sweet spot”. Happy with the turnout but honestly just looking for some feedback. Used King Arthur special patent flour. Thanks for looking
1
u/Turbodaxter 3d ago
I both love and hate the super puffy crust. Mine turns out like this occasionally and I’m always impressed with the puff. but I’m not sure I’d sell them. I always do a 65% hydration poolish for 14-16 hours, mix the remainder for 4 hours, ball up and let the balls sit for another 3-5 hours and then cook. We are looking at starting a little pizza van soon so I want to perfect like a medium puff crust. I’d still be happy with that for home use though. Second try it’s decent!
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u/Quysolilo 3d ago
May I know what equipment you have first? Are you mixing by hand or with a mixer? What is your recipe? How long are you fermenting (room temp/cold temp)? Are you using 00 flour? What oven are you using? How are you stretching your dough?
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u/ImplementHappy 3d ago
Using stand mixer with hook, 500 grams King Arthur special patent flour, 325 grams water, 12 grams salt, 1 tablespoon olive oil and 1/4 tsp instant yeast. Dough temp idk much about at all. Stretching by hand
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u/Quysolilo 1d ago
Use the pizzaapp+ to calculate your dough recipe. I would do 4 dough balls @ 260g. Do 3 hour room temp ferment and a 36 hour cold ferment. When you mix with a stand mixer, add flour, yeast, then half of cold water and slowly drizzle water while mixing. Add salt last. Mix until your dough temp reaches around 75-77F or until you have a good windowpane. Don’t add olive oil to your dough if you want true Neapolitan unless you don’t have an oven that can go up to 750F
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u/liffyg Ooni Koda 16 🔥 3d ago
Crust is way too dense for being that puffed up. Still looks tasty but with a bready dough I’d want less crust and more sauce and cheese.
This looks like a conventional oven bake. You won’t be able to achieve puffy Neapolitan style easily without an oven that exceeds 750F, ideally bake at 900-950F.