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Invisibledaussaulit
Forgetful

Registered: 08/06/02
Posts: 2,894
Loc: Earth
Pizza Napoletana
    #9880196 - 02/27/09 07:50 PM (14 years, 10 months ago)

Inspired by geokills Matador Pizza post to show off mine.  It's a recipe I've been using for a few years now, and I like it a lot. New York Style.

20.25oz. by weight of high-gluten flour, chilled
1.75 teaspoons salt
1 teaspoon yeast
1.75 cups of ice water.

4 tablespoons of wheat gluten(I use the Arrowhead Mills Vital Wheat Gluten)  if you can't get high-gluten flour.  I can't find it, so I use bread flour with the wheat gluten.

Throw everything into a stand mixer and use the dough hook attachment for 5-10 minutes to develop the gluten.  This dough is a little difficult to make by hand because the dough is actually pretty moist and sticky.

Take dough, form into ball, and very lightly cover with olive oil and put in refridgerator over night.  I think it's also another important step for a very slow rise to evenly distribute the bubbles and help with the flavor.

Set oven to as high as it will go(550F for me) and preheat your stone or other setup.  I used quarry tile from the hardware store.  Cost me less than $5.



I divide mine into 8 pieces, which makes it about a 4oz. ball of dough.  From there work it by hand.  If the dough springs back, let it rest on the table for a few minutes to let the gluten relax and then stretch again.



Almost see through thanks to all that gluten.

For toppings, use whatever, but make sure they are good ingredients.  Sauce need to be light and the toppings as well.  I belive that the crust most important part of the pizza, so the simpler the better.



This one I was actually able to make into a decent circle.



Crust is crunchy and chewy.  Even holding the hot pizza on one side, it doesn't fold or snap in half.


My other pizza, that I couldn't make into a circle.  Hey, it's a little more rustic.


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OfflineTomInWonderland
Just here to help out
Male User Gallery


Registered: 04/09/00
Posts: 405
Loc: FL
Last seen: 6 years, 8 days
Re: Pizza Napoletana [Re: daussaulit]
    #9880672 - 02/27/09 09:04 PM (14 years, 10 months ago)

Sweet! That looks like the same stone I have. Well I only have one of them.


I'm cooking some Oven fried chicken so I can't get a better pic.
I will have to try your pizza recipe. Sounds awesome!


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OfflinegeokillsA
∙∙∙∙☼ º¿° ☼∙∙∙∙
Male User Gallery

Registered: 05/08/01
Posts: 23,417
Loc: city of angels Flag
Last seen: 2 hours, 35 minutes
Re: Pizza Napoletana [Re: daussaulit]
    #9886650 - 02/28/09 08:15 PM (14 years, 10 months ago)

Cool crust man, I'll do my best to remember to try that next time I'm pizza'n it up!


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··∙   long live the shroomery  ∙··
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OfflineCult of veda
Galactic wave ryder

Registered: 03/09/09
Posts: 48
Last seen: 5 years, 1 month
Re: Pizza Napoletana [Re: geokills]
    #9948180 - 03/10/09 08:22 PM (14 years, 10 months ago)

oh hell yeah


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GROWIN IN NUMBERS...


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