If you want a pizza book I can recommend The Pizza Bible instead, but the pizza forums and reddit are also places where you can find good tips and explanations, only problem, like here, is that you need to dig for them. So he takes a purist approach in regards to making it a "lean" dough (really the amounts you need are pretty minimal), yet he doesn't take a purist approach for the hydration, which he inexplicably raises to around 70%, which does nothing but contribute to a harder to handle dough, and longer baking time (which is the opposite of what you want). That's why neapolitan dough is low hydration and why it has no sugar in it, at those temperatures you don't need sugar for browning.īut for home ovens you do (sugar or diastatic malt powder). A 90 seconds bake is absolutely crucial to neapolitan. His recipe is supposed to be based on neapolitan pizza, which is downright not doable with a home oven. I have to strongly advice about his pizza recipes, from either of his books.
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