Why can´t I make a goodlooking napolitan style pizza dough?
I know you have to use a oven that can get to at least 800°F, and I am using a home integrated kitchen oven, but I can´t get any closer to a good-looking pizza than this
It taste delicious but I want something like this
(or at least something similar).
The ingredients I use are:
- 450g All purpose flour
- 230ml water
- 4g fresh yeast
- 5g salt
- 2g sugar
I also use a round metal pizza plate with holes to prepare the pizza because I don´t have palets to move the pizza (like this one 
).
I hope someone can tell me how to improve my technice, I am working on a homemade oven that can´t get to 900°F, to take the oven´s lacks of temperature off the equation, so I guess it won´t be an stopper anytime soon.
Best Answer
It does not look baked enough.
Are you using a pizza stone, that might help a little bit.
You could fire up the broiler mode on your oven to crisp up the top of your pizza.
Keep an eye on it so it does not burn.
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How do you make Neapolitan pizza dough like a world best pizza chef?
While both incorporate a thin pizza crust the texture of the two is very different throughout. Neapolitan pizza has a very thin crust at the base, with dough that puffs up around the sides and provides for a very airy crust.Is Neapolitan pizza dough different?
For shaping:Liz Phair - Why Can't I? (Official Video)
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Answer 2
Assuming I have the right kind of flour and I let it leaven the right time depending on the above flour, after I portion the dough for individual pizzas I make them again in a round shape by rolling in two opposite directions and letting them rest with the seed facing downwards.
To spread, the principle to follow is to start from the center and let the air go towards the edge, which needs not to be flattened. This can be obtained only by hand and not with a rolling pin.
Considering the baking, if you don't have a stone I suggest to use a perforated tray. I personally bake the dough alone for some minutes, also in order to detach the dough in some points where it was thinner. At this point, you need to know your own oven and find out when to add the sauce and the cheese by trial and error ;)
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Images: Piotr Arnoldes, Mnz, Polina Tankilevitch, Andy Kuzma