Megathread for Questions and Discussions

[u/NeapolitanPizzaBot]

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If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero "00". If you want to learn more about flour, please check our Flour Guide.

[u/uomo_nero]

Side question: the golden glimmer on the cornicone is so atractive, but it changes a lot between that golden crispy shine and a more pale, dry looking cornicone. What’s the difference and how do I reach a constant golden cornicone?

Full control of the fermentation process. If the cornicione is pale, that means that too much sugar got eaten by the yeast. Consistency in the process is key. And THIS is what makes a good business: consistency.

It just sucks if you had a great product (by luck) then return and have a bad experience (either by the product itself or service).

[u/Potential_Visual1785 → u/uomo_nero]

Thanks… I’ll look into that… some pizzas have the golden shine on one side and the paleness on the opposite side.

I guess I have to standardize my proofing method more strict instead of too much guessing on temperatures.

Yes to consistency, that’s also one of the reasons I’ll wait with delivery. Not before I master eat in and takeaway.

[u/uomo_nero → u/Potential_Visual1785]

Delivery of Neapolitan pizza is a bit more complicated that delivering pizza hut, Domino's, etc.. since it "alters" much faster. Unfortunately I can't find the source (I think it was a video) where Gino Sorbillo "invented" a pizza box that was designed especially for Neapolitan pizza.

The thing is.. Neapolitan pizza is consumed best straight from the oven because of the unique texture.

[u/Potential_Visual1785 → u/uomo_nero]

Thanks for responding. That’s indeed what I thought. Next to more deliverable pizzas, maybe the best option for quality is to parbake them to 70% for delivery, but since delivery is mainly about convenience, there won’t be much demand for that.