Go to the Recipe: Neo-Neapolitan Pizza
Be careful, there have been lawsuits over misleadingly labeled domestic tomatoes that imply they are San Marzanos and have been found to be lower quality and taste worse.
https://www.nytimes.com/2024/02/21/business/san-marzano-tomato-lawsuit.html?unlocked_article_code=1.Yk8.WITX.oJ3jbqQ7FH3c&smid=nytcore-ios-share&referringSource=articleShare
Yup. No need to cook it in advance. This is simple and easy and always perfect.
Sticking while cooking? Try higher heat, if you can. You want the highest temp your equipment can provide. Preheat and get to target temp and hold it for an hour before putting in your first pizza to allow the stone or steel to absorb lots of energy so it will be at max temp and retain enough heat / energy for multiple pizzas without the temp dipping (which could also be the cause of the sticking).
The Modernist Cuisine steel is thick and heavy but a pain to move around and clean due to the weight… Baking Steel makes it in partnership with MC. It’s thicker and heavier than their other models.
I make my pizza on parchment paper. I then drop the parchment paper and pizza on my peel and in it goes on the pizza steel. Couple of minute later and the parchment paper comes out with a little tug. Pizza stays nice and round and I get the nice marbeling on the pizza bottom. I will never fight a pizza coming off the peel again.
I’ve been considering this option as well. Have you been able to achieve sufficient charring in the gas grill?
Hi, I use a pellet smoker on 260 degree Celsius, with a cast iron plate about 0,5 inch thick. (Apple Wood for Pizza)
We discovered par baking the pizza crust is a game changer. We put the crust in the Pizzaiolo for 90 seconds (convection oven on steel 5-6 min) then top the par baked crust and finish. This allowed us to relax a little with the topping measurements.
This is our fourth round with this recipe and we saw such a huge difference when using Caputo 00 American or Caputo 00 blue Pizzaria flour. (We bought both!) The dough was much more manageable, crisp, chewy...pizza perfection.
We used a pizza steel with good results on the first 3 rounds with cook times in the gas stove between 5 and 10 minutes. My husband gifted me the Breville Pizza Oven and I’m in LOVE! He’s going to be eating a lot of pizza.
We do measure the topping very carefully no to overload.
We bought a pizza steel and had a pizza stone. We cooked the pizza on the steel and used the stone on the rack above it. This was incredible fun to make. We can’t wait to share with neighbors and friends! Sous Vide quail eggs were the favorite topping!
I think that would be helpful, not quite the same but definitely better than just the plain pizza pan it comes with.
Ive bought a breville smart oven pro it came with a pizza tray, can i like put cast iron in my oven and just put the pizza tray on top of the cast iron to simulate a pizza stone?
Can of whole San Marzano tomatoes, garlic, olive oil, salt. Blitz up in a blender.
The chefsteps lasagne recipe has a good starting point
Any suggestions on how to make pizza outside on a grill or in the Breville Smart Oven Air?
Since a grill doesn't have a broiler, would you want to move the stone/steel into a broiler/oven?
Hello Anyone try this in a ooni/roccbox kinda oven?
Recently got one(waiting on it to be shipped) and wondering, this results in a crust closer to Roman(tonda style) thin/crispy pizza right ?
Same here. Also, the steel is MUCH easier to clean if cheese melts on it.
I've got both and prefer the steel. It's tougher and holds the heat better. I'm always afraid of breaking my stone.
Yes. Totally agree
Anyone else have the problem that the broiler won't come on because the oven is too hot? If I put the steel in at 550, broiler absolutely refuses to come on. Hadn't occurred to me but it is a double oven, perhaps heat the steel in one oven, put broiler on in other and move steel to broiler oven...
Follow up to this after many uses. You get good marbling (or I prefer the term leoparding!) with the pizza steel on the first pizza, but that first pizza "robs" the steel of much of its heat, giving that second pizza blonde on the bottom.
I’m about to invest in either a stone or a steel. Does anyone have a recommendation on either or? Leaning towards a steel but are there any pros to a stone as oppose to steel?
This recipe looks great, but I have had issues with my dough sticking to my pizza stone before. What keeps the dough from sticking to the stone in this recipe?
I bought my steel directly from the manufacturer in Hanover, MA, cheaper by about $30. I love the steel, I think it helps make a better tasting crust and cooks faster. A peel is a necessity because the baking steel is so heavy, makes moving the oven rack harder and as you stated hot, hot temps makes burns to self painful. Baking Steel also has a few great recipes for pizza, try them.Irene
Oh man. Just made this...I hate to say it, but I think this may have dethroned Kenji's New York Style Pizza Dough as my go-to. So easy and great results. I was worried I had screwed up the stretching because the dough was seriously translucent, but damn if it didn't support an appropriate layer of SM and cheese. No drooping, good leopard-spotting on the bottom. Might crank the broiler a bit earlier next time, but major, major kudos for this!
Do you have a recipe for the tomato sauce? That is also an essential component to a good pizza!
This turned out great!! I've used the broiler technique before and that is a huge part of the puzzle. Something that is super underrated that shows up in the video but not the text is the blowing step. Make sure you blow under the pizza after it's topped sitting on the peel. This seems to get rid of excess flour and make\s sure the pizza isn't sticking to the peel. I had never seen that before this, but I think that was one of the biggest single improvements to my pizza game.
Now - Pizza porn
Boom
I wasn't happy with the marbling I was getting on my Pizza stone in the oven and the house was getting really warm from all the preheating. I decided to put my stone on my gas grill which is able to get up to 700F in about 20 minutes. Now I can bake a pizza with beautiful marbling in 2 minutes!
Canned tomatoes are already cooked...
I've tried many recipes including the ones from Modernist Cuisine at Home, and this was the best pizza I've ever made - way better than any restaurant pizza I can find locally here in chain restaurant hell. Toasting the dusting flour makes a huge difference and the dough was very easy to work with. I just used King Arthur bread flour - no expensive 00 flour or vital wheat gluten required! I would have killed my air conditioner trying to get the room down to 65ºF (it's 97ºF here in south FL), so I only let the dough ferment for about 3.5 hours at 75ºF before moving it to the refrigerator overnight. I also couldn't find cake yeast, so I used 1 g of SAF Red instant yeast. I used the Modernist Cuisine baking steel in my 500ºF electric oven. Thank you Joe Heffernan and ChefSteps!
At least avoid to title "PRO" pizza...this is mediocre...
uh, trust me. I'm italian
you buds make me crazy. this is the best pizza I ever made
Hi guys,
I tried your recipe which i different from what I used to make pizza with, I used a pizza stone. I think I have to try and try to reach your quality. the hassle part was shaping the dough at the end, which I ended up with an oval shape not a circle,haha... anyway shape wise i wast satisfied but i have to admit that the taste and the texture was quite pleasing.
I have the 1/4 inch Pizza Steel and it works very well in creating the caramelization or marbling on the bottom curst.
Chris,
I've been making big batches of four ingredient bread weekly for two years and have never had an issue with salt inhibiting yeast growth.
Now for the anti-pizza. We have come a long way from "dinner roll pizza"
Let me know how your results are with the steel. If it works I think I'll pick one up too
I ordered a pizza steel today to christen on Friday, our family pizza night. Fingers crossed.
Wow. We've never had this great a success with pizza at home - super thin crust. Made dough with 00, high protein flour from our local italian market, baking at 535-550 range in my gas oven on a pizza stone. I didn't get the marbling on the bottom until the second pizza. Hubert's advice on adding salami sometime into cooking was very helpful - would have been too "wet" otherwise. Thank you all. Wondering how this dough would work for Calzone?
I also wasn't able to get the marbling with a pizza stone. I've been eyeballing a big half inch think pizza steel on amazon thinking that'll get the job done.
I have a decent amount of amateur experience making pizza dough and this recipe was excellent! The dough stretched very easily without breaking and I was able to get a very thin crust. Thanks!
I could not get marbelling on the bottom, despite a pizza stone heated to 550 for 45 minutes. Maybe my pizza stone is too wimpy. I want to play with this recipe and technique many times because even when you "fail" the results are great!
Well my friends of overseas. Dough is good. One Main Mistake is to throw Mozzarella di buffala and Salami On top as an example before baking the pizza. The real pizzaiolo from the north to the south of italy will add those kind of toppings always in the end after baking prozess is completed, so for example the mozzarella will keep it s flavour without watering and the salami will remain it s shape flavour and grease without becoming oily. This is maybe the American way but not the Italian real deal. Same counts for herbs.... Best wishes and try it out.
That looks awesome, Jon.
You sure about the not being able to freeze dough? http://www.seriouseats.com/2013/01/ask-the-food-lab-whats-the-best-way-to-freeze-pizza-dough.html
San Marzano tomatoes have kinda been debunked. I used the cento san marzano tomatoes once and the flavor was really flat. Muir Glen are a readily available supermarket brand that is pretty good.
https://www.cooksillustrated.com/taste_tests/231-canned-whole-tomatoes
Just made the Recipe and I am extremely impressed with the results. I used Joe's dough recipe, Carmelina San Marzano tomato puree, low moisture mozzarella, and basil from my garden. It took 9 minutes in my oven to get the crust browned and I didn't get the dark marbling on the bottom. My guess for the longer cook time and minimal marbling is that my oven only goes to 500F and I used a stone instead of steel. Still, the dough was nice and crispy even in the middle with a great flavor. It's the best pizza I've ever made!
San Marzano tomatoes in a can, picked from the foothills of Mt Vesuvius in Italy, is usually your best bet for your default pizza tomato sauce without knowing any other factors. Do not pre-cook the sauce, all you need is a little seasoning on the pizza (salt/pepper/dried spices if you wish) - the oven will cook the sauce for you.
Can someone recommend a high quality tomato sauce? Are we talking about Hunt's tomato sauce or something harder to find?
First off, really liked the recipe - I've been a hobby pizza maker since I first made my own pizza stone in 1998. Now I have a neapolitan wood fired pizza oven. Some nit picks:
- In a couple of places it's noted that you can freeze either fresh/cake yeast or dough. You can't freeze dough or yeast - it will kill the yeast and ruin your dough. I have done this many times and learned the hard way.
- You should heat the stone/steel on the Max temp of the oven (550F for consumer models)
- You can ferment at a lower temperature for longer, I do 72 hours in the fridge 40 F/5 C which gives the dough a richer fermented flavour
- Salt is a yeast killer - careful, I don't add salt until the kneading
- 850F/450 C is the ideal temp to do this
- Flour! very important here, you should get a good flour - I recommend "00" flour from italy, or if you're in Canada there are some great Canadian flour equivalents.
IMHO - the spreading out the dough is the hardest part of all of this and very important to get right.
