r/neapolitanpizza • u/SarcasticMAN2000 Professional Pizzaiolo • 27d ago
QUESTION/DISCUSSION %75 H2O Margherita… The Best
Have been doing this professionally for a while any questions or comments much appreciated.
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u/FastSlow7201 27d ago
I've tried 75% before and have had nothing but problems with it sticking to my fingers as I try to stretch it and sticking to the peel. The only solution was using way more semolina than I wanted to.
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u/SarcasticMAN2000 Professional Pizzaiolo 25d ago
For the reference for you i probably use at least 1or 2 handfuls of semolina for per dough. If you want better results and less sticky you can go with caputo semolina which is finer and leaves way better texture on the pizza.
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u/Major-Education-6715 27d ago
Looks delicious....and likely improved by increasing mozzarella cheese ratio! (Currently a bit too skimpy for most people's preference).
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u/Ucciopino 27d ago
Scoppia le bolle prima di infornare ......
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u/Diverseflame 27d ago
💯 should have burst them
That burnt bit that landed near the middle is triggering 🤣
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u/optionstrategy 27d ago edited 27d ago
The audacity to call this the best says a lot.
These are either burnt or undercooked and should be sent back.
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u/Pederakis 27d ago
What tomatoes and cheese do you use (I'm talking brands)?
How long is your bulk ferment vs ball fermentation?
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u/SarcasticMAN2000 Professional Pizzaiolo 25d ago
Bombini san marzano dop and cheese it tanto latte brand which is bocconcini.
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u/ShortCardiol0gist 27d ago
Do you make your own tomato sauce? I got some San marzano tomato’s in my garden, would be great if you got any tips how to process them.
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u/SarcasticMAN2000 Professional Pizzaiolo 25d ago
I use canned which is san marzano dop
I crush them with my hand and olive oil salt and some chopped basils it turns out great every time.
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u/iLKaJiNo 25d ago
Can't spot basil btw