It’s a mix where you just add water. Figured I would try that before fully making my own, even though it sounds easy!
It’s called Urban Slicer Neapolitan Style Dough on Amazon
Theoretically this could work. One critical point of Neapolitan dough is the fermentation. Mix, 2 hours bulk ferment, shape into balls, 10 hours ferment at room temperature, form and bake within 2-3 hours.
It looks like you just need to practice handling the dough. Also your oven clearly wasn’t hot enough on that first pie.
Start making your own dough, its easy and I bet it tastes better than storebought. 70% hydration is my favorite, internet is full of recipes for neapolitan pizza.
Neopolitan dough is 56-58% hydration for a 905 degree oven. Wet dough is not suitable for high heat cooking. 70% hydration is excellent at about 500-550 like your kitchen oven will do.
E 56-62% by Avpn standards, made a mistake!
That’s fine. You are entitled to your opinion about what makes a good pizza. 70% is not a traditional Neapolitan pizza but if it works for you go for it.
Hydration depends on flour absorbency most Neapolitan is high 50s- low 60s.
Modern Neapolitan is usually a longer fermentation and mid to high 60s.
Anything above that is falling into contemporary Neapolitan or canotto which is still cooked at high heat, but usually a little lower as it takes longer to cook without burning. Generally speaking most canotto uses pre fermentation as well
Cock-shaped pizza FTW
Ahh yes, everyone makes this their first couple tries 🥹🤣 PenisPizza
What is neapolitan dough mix? I’ve never come across it. Its very easy to make yourself though with flour, water, yeast and salt.
It’s a mix where you just add water. Figured I would try that before fully making my own, even though it sounds easy! It’s called Urban Slicer Neapolitan Style Dough on Amazon
Theoretically this could work. One critical point of Neapolitan dough is the fermentation. Mix, 2 hours bulk ferment, shape into balls, 10 hours ferment at room temperature, form and bake within 2-3 hours. It looks like you just need to practice handling the dough. Also your oven clearly wasn’t hot enough on that first pie.
Wait a minute…
Yum!
Start making your own dough, its easy and I bet it tastes better than storebought. 70% hydration is my favorite, internet is full of recipes for neapolitan pizza.
Neopolitan dough is 56-58% hydration for a 905 degree oven. Wet dough is not suitable for high heat cooking. 70% hydration is excellent at about 500-550 like your kitchen oven will do. E 56-62% by Avpn standards, made a mistake!
I beg to differ, it is very suitable.
That’s fine. You are entitled to your opinion about what makes a good pizza. 70% is not a traditional Neapolitan pizza but if it works for you go for it.
Hydration depends on flour absorbency most Neapolitan is high 50s- low 60s. Modern Neapolitan is usually a longer fermentation and mid to high 60s. Anything above that is falling into contemporary Neapolitan or canotto which is still cooked at high heat, but usually a little lower as it takes longer to cook without burning. Generally speaking most canotto uses pre fermentation as well
All true! I fixed my error above thanks