Homemade Neapolitan pizza never tastes as good as it does in Naples?
Hello,
I've been baking pizza for several years now. Since last year, I've also had the Burnhard Nero pizza oven. I make my dough with authentic Italian flour (Caputo Cuoco or Nuvola) and very little yeast (like at Teichner's Pizza Palace or Waldis Pizza Kanal). I use Fior di Latte cheese and San Marzano tomatoes for the sauce.
The pizzas always look good—at least the crust is nicely risen and fluffy—but the cheese runs too much. In the end, it always tastes bland and has almost no flavor.
I've also just bought the gas module for it, which heats the oven up to 350-400 degrees Celsius really quickly. But it still won't be as hot as in Naples.
Could it be my oven? I don't think it can be the dough.
Picture 1: My pizza
Image 2: Neapolitan pizza
(5 votes)
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Sorry, your pizza reminds me of charcoal rather than pizza and I suspect that the heat in the (small?) oven is too high with 350-400°C.
Good ingredients are one, a good cook the other. Maybe there’s someone near you offering pizza classes. Good success for the future.
Do you add oil as a flavouring and salt to the tomatoes?
On a can 1/2 TL salt and 1 EL oil.
Drop the cheese half an hour beforehand on kitchen paper and squeeze it briefly so that it loses moisture.
Fior di Latte as cheese?
Try Burata, so buffalo mozzarella. If that’s too little taste, mix good emmentals with pure, but not too much.
Burrata is made from cow’s milk, but is very liquid and should therefore be added to the pizza only in small amounts.
You have no stone oven that tastes quite different and the heat 500°C also not.
but I think you’re on the right path. Many times more “Supplementary heating” and not fast you are not a quick snack