by ceocoder on 8/19/20, 3:47 AM with 2 comments
by ceocoder on 8/19/20, 3:47 AM
I have been trying to figure out homemade Neapolitan pizza for quite sometime, early on I blamed my oven, then pizza stone, then loud motorcycle down the street. After watching numerous YouTube videos and reading blogs I've settled on this method, it works but requires precision - i.e. one has to use a weightscale and a thermometer, and a pizza steel - pizza stone just didn't work in a regular home oven. Cooking has been a relaxing escape during this pandemic, Neapolitan style pizza requires multiple days of prep and at the end results are delicious delicous pizzas that delivery just can't replicate.
Thank you!
(disclaimer: links to Amazon are affiliate links, I'll see if those can cover the cost of domain, if not I'll just use a generic github or netlify domain)
by martinrlzd on 8/19/20, 5:00 PM
And one more question: why should I want to choose a higher/lower hydration of my pizza dough?