Originally Posted by indesertum
sorry im not a big neopolitan pizza nerd, but it seems to me something is wrong with the yeast. not enough? maybe you added the salt too early (can hamper or kill off growth)?
did you weigh everything else out too?
where'd you get a wood fired oven in nyc to use?
I was leaning towards a yeast issue, but it foamed up in water and rose to about twice the size at room temperature, then doubled again when I put it in the fridge. The oven isn't in NYC, a friend on Long Island owns a pizzeria. Of course, getting the employees to understand that I was trying to make a different style of pizza from what they make there and didn't need help was another issue. It's hard disagreeing with professional pizza chefs about pizza making, but I'm unsure of the accuracy of the proclamation that "you can never add too much flour."
Originally Posted by spence
I think you may be over thnking everything.
Make pizza. Then make more pizza. I've made so many mistakes I couldn't count them all. But I make damn good pizza today...
I can make regular, decent pizza. The pizzas I made today could give most pizzerias in America a run for their money, but I'm trying to figure out how to make perfect Neopolitan pizza which is proving way harder than it seems.