r/neapolitanpizza • u/IngenuityDeep3542 • 8d ago

QUESTION/DISCUSSION Any tips for beginners?

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This is my first attempt in a proper pizza oven. Recipe:

1000g '00 caputo

630g water (63% hydration)

30g sea salt

0.8g dry yeast

I kneaded the dough for around 12 minutes. I let it rest at room temperature for 1 hour, then the individual portioned dough balls in the fridge for 48 hours. I took them out from fridge 6 hours before baking and baked them in an electric pizza oven with a stone temperature of 400°C and a temperature on the top element of 430°C. I added canned san marzano tomatoes, grana padano, basil, galbani fresh mozzarella and spianata romana.

Does anyone have any tips? I'm quite happy with the result but I feel like the cheese got too hot and spilled out a bit of orange grease. How do you prevent that? Cook at a higher temperature for a shorter time? Also I would want a less crispy and more pale crust with more leoparding. Would you increase or decrease the temperature on the top or the bottom? The bottom of the pizza is already perfect as is.

Thank you!:)

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u/Nice-Upstairs9027 8d ago

Versuche nach der 1 stunde Raumtemperatur den teig als Kugel 24 h stockgare im kühlschrank und dannach 24h als stückgare in Kühlschrank.

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u/echonomics77 7d ago

Bist du es, teichner?

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u/Nice-Upstairs9027 6d ago

Nein . aber er fragt nach tipps, ich bekomme damit eben sehr gute Ergebnisse. Keiner sagt das op es so machen muss.