Neapolitan Pizza Recipe

[Bigharr]

Hi Sir,
I like your Recipe for this pizza, I'm going to have to give it a try, but I don't have an oven that goes over 500 degrees.
I was wondering if you have or know of a Recipe for a thick Sicilian Pizza, nobody makes them like they use to 30 to 40 yrs ago, they use to be about 1" thick and spongy, now they are about 1/2" thick just like a regular pizza crust. I'm looking for the old fashioned Sicilian Pizza Recipe, can you help ?
Thank you, Harry

 

[forktender]

First off, I love the culinary institute in Napa. I also love that place across the street where you play cornhole and let the kids run around (I forgot the name). I am also sad we don't have a Gott's in SoCal. I liked that place.

Most baking items have too much yeast to be effected. Neapolitan pizza is different than standard pizza. New York can have 2% yeast whereas Neapolitan may have 0.10%. 1 gram (.10%; 1/3 tsp.) of yeast to 30 grams of salt (3%; 1+ TBSP) may be different. The odds are certainly in favor of the salt inhibiting the dough. I have had issues before due to the imbalance so I have separated them since.

It was interesting to see the dough rise less to add salt after the dough ball was made. Either way, no Neapolitan dough should have a rise like that video. A smooth rise after 60 hrs in the fridge, give or take 12 hrs, and 4 hrs at room temp is best.

Here is an interesting article where they confirm your comments, but specifically mention my approximate ratios being effected by salt as well.

Does salt kill yeast?

Does salt kill yeast? If you're a bread baker, you may have wondered. We have answers!

www.kingarthurbaking.com

I read the article, it states pretty much what I posted.

The video wasn't a representation of the rise you get when making Neapolitan dough, it was an example of how salt doesn't affect the activation of the yeast.

The two years I made Neapolitan pizza weekly, I had a few doughs not rise well. After talking with the pizza chefs they figured either my H2o was too hot, or my yeast was nearly dead, it ended up being weak yeast.

I'm honestly not trying to convince you to change, keep doing it your way if you're happy with your dough, and results.


It took me almost a yr to dial in my dough, and I learned a ton working up my owe recipe, which were lost in my last move.
(I think my wife tossed them by mistake) or maybe she was sick of pizza, sacrilegious, right!!!

Anyhow, it kinda took the wind out of my sails, as far as pizza making.
I really do need to start it up again, as I find working dough calming too me.
I'm sure some of it will come back to me, at least I hope it does.

Anyhow, enjoy the ride, I know that I did.

Take care.
Dan.

NORKAL!!!!

 

[forktender]

Hi Sir,
I like your Recipe for this pizza, I'm going to have to give it a try, but I don't have an oven that goes over 500 degrees.
I was wondering if you have or know of a Recipe for a thick Sicilian Pizza, nobody makes them like they use to 30 to 40 yrs ago, they use to be about 1" thick and spongy, now they are about 1/2" thick just like a regular pizza crust. I'm looking for the old fashioned Sicilian Pizza Recipe, can you help ?
Thank you, Harry

Detroit style Sourdough pizza .

Did this last minute a couple weeks ago . I have been messing around with making up a bunch of dough and letting it ride in the fridge , like this . That way I can bake bread in short notice . This one was the last of about 5 batches . Had been in the fridge 7 days or so . Already had enough...

www.smokingmeatforums.com

 

[jond36]

Pie in the Ooni. This one was closer to 10" or 11"

This pie was aged for about 80 hrs. I think thats the sweet spot for great "leoparding." Tuesday morning/afternoon dough for a Friday night party. Whole Milk Mozzarella, Provolone, Parmesan, and pesto sprinkled on top for balance in lieu of fresh basil.

Sorry, don't mind the kids' fake hot dog bun. They have a pretend Weber to be like dad.

Enjoy

 

[jond36]

Hi Sir,
I like your Recipe for this pizza, I'm going to have to give it a try, but I don't have an oven that goes over 500 degrees.
I was wondering if you have or know of a Recipe for a thick Sicilian Pizza, nobody makes them like they use to 30 to 40 yrs ago, they use to be about 1" thick and spongy, now they are about 1/2" thick just like a regular pizza crust. I'm looking for the old fashioned Sicilian Pizza Recipe, can you help ?
Thank you, Harry

I am not much of a Sicilian but forktender is right that a Detroit should fit the bill. I have not looked at the recipe yet, but I do know that bread flour is best for that type of pizza.

 

[chopsaw]

Looks fantastic !