Dough – Neapolitan Pizza in a regular gas oven

doughgasovenpizzapizza-stone

I am trying to master the homemade Neapolitan pizza, from dough preparation to cooking it.

After following the recommendations at Seriouseats.com for the dough preparation, I came across some doubts regarding the oven use.

I understand that ideally I would make it in a 900F wood oven, but at home we don't have such equipment!

What is the best practice to make the Neapolitan Pizza in a regular gas oven that heats up to 530F? (i.e. temperature, time, tray positioning…) Are there changes in the way the dough has to be prepared?

Best Answer

I cook a lot of pizza. The biggest issue is that you want browning and leopards spots, but a really short period (under 2 minutes) so that the inside is still moist and fluffy on the cornicione.

I've had luck with three things in my gas oven:

  1. A long, long rise on the dough - a couple of days cold in the fridge. Supposedly what this does is convert more of the natural sugars in the flour. The crust definitely browns better.

  2. A pinch of sugar...yes, I know that Neapolitan Pizza doesn't have sugar. But its also typically baked in a 900F oven...so, you're going to have to compromise. Sugar promotes better color on the pizza.

  3. A big heat source in the oven. A baking stone is good, but the best thing I've found is the baking steel. Preheat the oven for a long time (like an hour) and then slide it on here.

Pizza with these tips, cook time of 90 seconds in a normal home oven:

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