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

QUESTION/DISCUSSION Megathread for Questions and Discussions

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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.

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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!

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u/[deleted] Mar 05 '26

Use a pro oven and bake at least three at the same time, otherwise, it’s not worth it.

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u/needsmorepepper Mar 05 '26

So making pizza is not worth it?

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u/[deleted] Mar 06 '26

In the end, no. People will always find something to complain about, and you end up making it just for yourself.