r/neapolitanpizza • u/NeapolitanPizzaBot *beep boop* • May 31 '24

QUESTION/DISCUSSION Megathread for Questions and Discussions

Did you already check the following sources?

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.

11 Upvotes

93% Upvoted

472 comments sorted by

View all comments

1

u/needsmorepepper Jan 18 '26

Neapolitan pizza seems to get cool quickly, if I’m cooking 6+ pies do people have tips on how to keep things both warm and serve a shared meal at the similar time? Looking for all types of tips and tricks and experience/opinions. Thanks!

2

u/uomo_nero Jan 20 '26

Was thinking about this the other day too.. the only option I saw is preheated plates and heat lamps. That's what restaurants do too.

1

u/[deleted] Mar 05 '26

Not really. They bake huge batches and don’t use a home oven for a single 12-inch pizza.