Ok, this is it. Literally the best Pizza Napolitano I ever eat. 🍕 The key component: the dough is sourdough and I bought a semi-professional pizza oven. After 72+ hours in fridge the dough got some magical flavors. 🥹
#Pizza #sourdough #PizzaNapolitano
Stop it. I'm hungry as fk
That's a nice looking steak you have there.
Looks fantastic!!
wow, I will try it out, made my own sourdough already, waiting in the fridge.
Just watch for that the bread flour is not good for making Pizza. You need to have a different type of flour which is created specifically for making Pizza. It needs to have different "specs". 🤙
Recipe please! That looks like proper crust 🍕
The ratio between water and flour depends on you flour type. For this recipe (Pizza Napolitano) you need to have special flour.
My recipe is the following (will have 4x 280-290gr of pizza dough):
100gr of sourdough starter
600gr of flour
450gr of water
18gr of salt.
For beginners I suggest to use only 370gr of water (most flours can't absorb more).
Making the dough is not magic, you can follow the steps here: https://youtu.be/8Q_9h6VKm9c
The magic is in the flour, the starter and finally in the oven (450-500 Celsius is needed). Of course don't forget that with a good flour you can leave it in the fridge for about 72+ hours too, but most mainstream flours only allow 24-48 hours. More time + more water = more intense flavors.
🔥🔥🔥 Gonna try this sourdough version soon.
I love making pizza, especially in sumner when there’s so much fresh veggies from the garden and we also don’t have much time to cook— a quick pizza is perfect. Fresh tomato, basil, etc. Now I’m hungry!!!
When you start playing with it, you will go full berserk... The guy who tought me the basics has the following saying:"The pizza dough is a canvas and the cook is the artist".
Not sure if you have Netflix but I was browsing and saw this the other night. Haven’t watched yet but looks interesting, that saying about canvas and artist reminded me of it
I have Netflix and I added this series to my list too, but I only saw 1-2 episodes. It's interesting to see how different a pizza can be (I mean with the ideology behind it).
If you're in a hurry. You can substitute the starter dough for beer & double the dry yeast.
I'm a Chicago pizza guy. We have pub style, deep dish & double decker. All very good.
