Book about the art of pizza making?

1WVU

anyone have a good book recommendation for making Neapolitan style pizzas?  Making pizza on the Egg is one of my favorite things to do and would like to master the art of dough making.  Neopolitan pizzas are my favorite

GregW

Who needs a book when you can get:

Chef Boyardee Pizza Kit

Everything you need in one box..........  

Carolina Q

No book recommendation, but here's what I do...
http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf

And I love this video!

HeavyG

http://www.pizzamaking.com/forum/

blasting

I have this one arriving today.  I did my homework on the book, and a lot of good feedback and reviews.  I can't vouch for it personally yet.

hondabbq

HeavyG said:

http://www.pizzamaking.com/forum/

+1

HeavyG

Is anybody here really able to cook a "real" Neapolitan pizza ( which, per "the rules" should only cook for 60-90 seconds)?

I've never tried as I have a Blackstone pizza oven (which technically does not meet the rules since it is gas) but have never tried on an egg as I didn't want to hassle with risking gaskets and cracks in egg parts.

blasting

HeavyG said:

http://www.pizzamaking.com/forum/

hondabbq said:

HeavyG said:

http://www.pizzamaking.com/forum/

+1

@HeavyG  & @hondabbq  

Thank you for posting this.  I had not heard of this site, and just signed up.  It looks like many on there are professionals.  A lot of talk was beyond my level, but I'm looking forward to boning up.

Legume

I just got this book a month or so ago and haven't read it in detail yet, but lots of great recipes and covers many regional pizza styles and how they developed.

1WVU

Carolina Q said:

No book recommendation, but here's what I do...
http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf

And I love this video!

I use that recipe as well.  Just wanting to learn about stuff light hydration levels, cold fermentation effects, knead vs no knead, that type of stuff

cazzy

HeavyG said:

Is anybody here really able to cook a "real" Neapolitan pizza ( which, per "the rules" should only cook for 60-90 seconds)?

I've never tried as I have a Blackstone pizza oven (which technically does not meet the rules since it is gas) but have never tried on an egg as I didn't want to hassle with risking gaskets and cracks in egg parts.

I'm doing neos on my blackstone...real or not **** taste good and my bakes are about 90 seconds on average.  



@1WVU

I've messed around with a few different hydration levels.  My best results have come from 62% hydration.  I bulk CF for about 48-72 hours, then I ball and toss in a proofing tray the morning of my bake.

 

I follow Fidel Montoya on Youtube...he makes some pretty great looking pies!  Here is one of his videos, but he has plenty of good vids on his channel.

https://www.youtube.com/watch?v=M7wRA3GldOw

Also, as others have mentioned.  www.pizzamaking.com is a great resource.

HeavyG

Cazzy - Agreed that the Blackstone can do a 90 second pie. I meant doing Neapolitans on the egg. I was curious if any folks here are routinely doing those on an egg and if they have suffered any physical damage from doing so.

Ivanhoe

Great video @Carolina Q ! My only issue with the higher temps are my bands
loosening up. But when I say higher temps, I'm only at 650 or so.