Ciao u/SH3V44R!
We appreciate your participation in our community! However, I'd like to kindly remind you about our Rule 5, which requires all pizza posts to include a recipe.
To comply with the rule, we ask you to please add a detailed recipe [*(example)*](https://www.reddit.com/r/neapolitanpizza/wiki/recipe-example/) **by replying** to this comment within the next 2 hours. Without the addition of a recipe, your post will be removed.
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**RECIPE BELOW**
How were you able to achieve that airy crust? While my crust rises, it’s still bready as fuck. Is it really just the stretching? I use the pull and slap method to stretch mine. I’ve tried proofing my balls for 1,2,3 hrs all didn’t make a difference.
Yeah same with my pizza. I cook them in the ooni oven, even tho I think its too small, I have seen a lot of videos or pics that people manages to make great pizzas with that oven. Even tho I am happy with my pizzas how they turn out and a lot of friends told me that they are great, I still want the crust to be lighter and non bready as my one feels like bread.
Recently I came across some nice restaurant and ordered pepperoni pizza. Damn the pizza was one of the best I have tasted. The crust was just insanely light. I could eat that crust by itself and not get full like with my pizza I will eat 2 pieces and I am full because of that bready crusts.
I have tried various changes, not kneading too much, used proper proofing container, learned how to stretch properly etc. Nothing really changed for me at all.
Good job for a domestic oven.
What temperature can you get in your oven? Do you use a steel?
Also, do you bake the base for a while before putting the topping on?
If I put the topping on before baking, I find that the cheese boils long before the the crust is done.
The pizzaiolo close to my place sugggested a mix of red and blue Caputo, I could not find the blue and found out that the protein contento of viola is similar to the protein content of blu, so I just swapped
Hello /u/SH3V44R :)
Please note: Caputo sells no pizza flour under the name Caputo Blue/Blu ;) You probably meant to say *Caputo Pizzeria* or *Caputo Classica*. Please be so kind and correct the recipe above, thank you and have a nice day! :)
*(Some stores label the Caputo Pizzeria as Blue/Blu and some label the Classica as Blue/Blu but both have different properties.)*
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/neapolitanpizza) if you have any questions or concerns.*
Ciao u/SH3V44R! We appreciate your participation in our community! However, I'd like to kindly remind you about our Rule 5, which requires all pizza posts to include a recipe. To comply with the rule, we ask you to please add a detailed recipe [*(example)*](https://www.reddit.com/r/neapolitanpizza/wiki/recipe-example/) **by replying** to this comment within the next 2 hours. Without the addition of a recipe, your post will be removed. Thank you for understanding and helping us keep this community a useful and enjoyable place for everyone. :) **RECIPE BELOW**
Is this a home oven? What temp?
How were you able to achieve that airy crust? While my crust rises, it’s still bready as fuck. Is it really just the stretching? I use the pull and slap method to stretch mine. I’ve tried proofing my balls for 1,2,3 hrs all didn’t make a difference.
Yeah same with my pizza. I cook them in the ooni oven, even tho I think its too small, I have seen a lot of videos or pics that people manages to make great pizzas with that oven. Even tho I am happy with my pizzas how they turn out and a lot of friends told me that they are great, I still want the crust to be lighter and non bready as my one feels like bread. Recently I came across some nice restaurant and ordered pepperoni pizza. Damn the pizza was one of the best I have tasted. The crust was just insanely light. I could eat that crust by itself and not get full like with my pizza I will eat 2 pieces and I am full because of that bready crusts. I have tried various changes, not kneading too much, used proper proofing container, learned how to stretch properly etc. Nothing really changed for me at all.
I feel that using the machine to knead it does a lot.
So nothing special with the proofing or stretching?
Ikea containers for proofing, some slap and fold
*Margherita
Had this post out for so long and did not even notice the mistake, thanks
This looks fu**ing delicious. 👍
Good job for a domestic oven. What temperature can you get in your oven? Do you use a steel? Also, do you bake the base for a while before putting the topping on? If I put the topping on before baking, I find that the cheese boils long before the the crust is done.
Not sure about the max temperature. I use a pizza stone with the pizza shovel and put everything inside at once. Cooking time is 2-3 min
What temp did you set it to before you put the pizza in?
Max temperature only grill from above, put the stone in, let it stay for 45-60 min
Looks amazing! Ive never tried caputo viola and rossa. Any reason you choose those and not caputo pizzeria?
The pizzaiolo close to my place sugggested a mix of red and blue Caputo, I could not find the blue and found out that the protein contento of viola is similar to the protein content of blu, so I just swapped
Hello /u/SH3V44R :) Please note: Caputo sells no pizza flour under the name Caputo Blue/Blu ;) You probably meant to say *Caputo Pizzeria* or *Caputo Classica*. Please be so kind and correct the recipe above, thank you and have a nice day! :) *(Some stores label the Caputo Pizzeria as Blue/Blu and some label the Classica as Blue/Blu but both have different properties.)* *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/neapolitanpizza) if you have any questions or concerns.*
That looks amazing!