"Neapolitan" style pizzas

Since finding the baking steel a few years I've been trying to burn out some monthly pizzas. Really fun trying to fine tune the process.

This time I did about 6 inches from the top burner in my electric oven. Set 525F and preheat for an hour. Then toss pizza in there for 4-6 minutes. I'm getting less char on the top than I do with the broiler method but better overall structure I feel. Always tweaking. RnD is the key.

I use super white LeD lights in kitchen. Forgive offish color.

First one is half cheese half pep and olives for kids.

Second is carmelized sweet onion, mild Italian sausage and pickled sweet peppers.

Last is a Evoo and fresh shaved garlic sauce with super thin zucchini layered. Topped in cheese and hot Italian sausage with extra shake of red pepper flakes.

Find more posts tagged with

What’s for Dinner

Comments

torridice_498271

Looking good! I love my baking steel too. We've recently been adding zucchini to the topping mix and really liking it.

wolfiegirl

We've been using CI to cook our pizza. Preheat the skillets for a good half hour before building. But I have to say, your crust looks like 'real' pizza! I may have to give that a try!

Jeremy_131558

Thanks! I've done the cast iron deep dish style a few times as well. It's nice when you really want that old school Pizza Hut style "pan pizza".

I use the no knead recipe from Modernist.

Jeremy_131558

Thanks! Zucchini is amazing on pizza for some reason. Our new fav as a base layer. The moisture from it mixes with the oil and garlic and makes a little sauce. Mmmmm

pd3ski_278514

👹comment monster eat comment cause comment monster hungry...

Forgot what I said but it boils down to... those look really good!!

willybez

Those pies look delicious. I have also been experimenting with my oven and noticed that if I preheat to 550F the broiler has a hard time staying on high so I just cook normal with good results. Below is a fresh mozarella, walnut pesto & prosciuto with some arugula. Dough is from Cheff Steps. not too bad for a domestic oven.

wolfiegirl

Thanks for the info. The crust recipe I've developed over the years is right where I want it. I make it at least one day in advance for flavor development. I'm just tired of the 'pan' pizza. Again, thanks for the info!! Buon appetito!!

Jeremy_131558

Yeah mine cuts out at high heat as well. I have to constantly make sure broiler is still running. On one hand I like the ability to char the top but the fiddling got old.

torridice_498271

Oh, I did mention I work at Whirlpool before. However I hold no responsibility for this tip!! But....with a little tinkering it's possible to over ride the lock and turn on the self clean to get SUPER hot! 👍 I haven't done this myself because I think I get good enough results with the baking steel but I know some people at work have tried it.

Jeremy_131558

Haha I love it. I believe Dave Arnold did something with his thermostat and is able to hit like 700 in his. But he's a mad scientist.