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Neapolitan like crust without Neapolitan temps?

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  • Neapolitan like crust without Neapolitan temps?

    Hi
    I really like Neapolitan style pizza but it isn't easy for me to get my oven (an Onni pro) up to these temperatures consistently. Enzo Coccia in his video https://www.youtube.com/watch?v=vV4gegZ7JNU750 says you need temps between 806-869F. If you are lower the crust becomes too "crisp" I can get to around 700-750 without too much trouble. The pizzas are taking longer than a Neapolitan should and the crust is a bitter on the crisper side - but it isn't bad at all.

    If this is as good as I can get I'm not going to complain. But if I want to get that bit closer to a real Neapolitan crust is there anything you would suggest trying? Adding something to the dough? A certain technique?

    I've been using Enzo's Neapolitan dough recipe with the 00 that I can find close to home - not Cupto - but hopefully Ok.

    Thanks for your help.
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