Pizza Napoletana?

Willie Lump Lump

One of my hopes when I bought my egg was to try and make pizza Napoletana. This is the pizza that you see being baked in wood fired brick ovens at 900 degrees. Has anyone had success duplicating this technique on the egg.
I am looking for particulars like sources for the flour and hydration levels .

Mike in Abita

I have used this site for a few good tips. Browse and see if anything helps.

http://www.pizzamaking.com/pizza_recipes.html

lowercasebill

they have and hopefully will post some have done at higher than 900


http://slice.seriouseats.com/jvpizza/


this has all you need to know, i think.and he has links to where to get what you need [if i remember] king arthur flour has good stuff and lots of it worth getting on their mailing list.
hope this helps
bill

lowercasebill

WLL,
keep us informed of your progress [and mistakes] many of us want to do this and have been struggling [many meaning me] pics if you can .
thanks
bill

stike

oh yeah. wait for monday when fishlessman chimes in. he does 90 second pizzas at around 1100 degrees.

most of us huddle down in the 550-600 range, and i can tell you, if you like wood-fired pizza, that's exactly what you'll have.

indirect setup, platesetter or firebricks, pizza stone above that. good stuff
but fishless can help you double those temps if you really want (say goodbye to your gasket though!).