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Hi
Today I had another try to make Napolitan pizza.
But this time is the first time I've used a stone, a cordierite.
I don't post any picture because the result wasn't good.
Last time my pizza was too dry, then this time I've increased hydration to 65%, maybe too much. I've also used high gluten flour, some semolina, and fresh yeast.
I kneaded it for 10 minutes, and I left the dough 1 day in the fridge. Then 2 hours out of the fridge.
I had to use oven paper to spread the pizza and be able to transfer the stone to it because the dough was too liquid.
I used tomato, mozarella and ham for the topping.
I had several problems:
The border of the paper raised, lifting the pizza.
The borders seemed to be right and I didn't noticed that the middle was burning on its bottom face.
However the top face of the dough (near the center) was RAW. I don't understand why because the dough was very thin and the pizza is supposed to bake properly on a stone.
The baking time was around 6 minutes.
I'm starting to think the dough I like is not the Napolitan one. Whatever I try it doesn't taste as the pizzas I like.
If I use too little yeast I get a very hard pizza. And I don't mean crispy but hard.
If I use too much yeast I get something that tastes too much of bread.
I've alsto tried with few yeast and long time fermentation but I can't get a good pizza.
Next time I'll try some other recipe with more ingredients (milk, egg yolk...) that disguise yeast flavour or maybe some baking powder or 00 flor instead.
Today I had another try to make Napolitan pizza.
But this time is the first time I've used a stone, a cordierite.
I don't post any picture because the result wasn't good.
Last time my pizza was too dry, then this time I've increased hydration to 65%, maybe too much. I've also used high gluten flour, some semolina, and fresh yeast.
I kneaded it for 10 minutes, and I left the dough 1 day in the fridge. Then 2 hours out of the fridge.
I had to use oven paper to spread the pizza and be able to transfer the stone to it because the dough was too liquid.
I used tomato, mozarella and ham for the topping.
I had several problems:
The border of the paper raised, lifting the pizza.
The borders seemed to be right and I didn't noticed that the middle was burning on its bottom face.
However the top face of the dough (near the center) was RAW. I don't understand why because the dough was very thin and the pizza is supposed to bake properly on a stone.
The baking time was around 6 minutes.
I'm starting to think the dough I like is not the Napolitan one. Whatever I try it doesn't taste as the pizzas I like.
If I use too little yeast I get a very hard pizza. And I don't mean crispy but hard.
If I use too much yeast I get something that tastes too much of bread.
I've alsto tried with few yeast and long time fermentation but I can't get a good pizza.
Next time I'll try some other recipe with more ingredients (milk, egg yolk...) that disguise yeast flavour or maybe some baking powder or 00 flor instead.
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