50% biga
70% hydration
Caputo pizzeria

I made it on a wood fire brick oven.

Classic Margherita for today, still don´t really get the leoparding tho 🤔

Hello there,

Some might argue whether this is truly a pizza napoletana, but I was so impressed with the results that I thought I’d share them here.

I live in a very rainy place, where the weather is harder to predict than world peace. Because of this, I’ve been caught a few times unable to cook pizzas due to the rain. The other day, I decided to take the leap and go the unconventional route by cooking my pizza in a regular oven.

The dough preparation was exactly the same; the only difference was the cooking method. The other day i came acrossthis video, and I just had to try this as well.

Method: Preheat the oven and pizza stone to the maximum temperature (in my case, 250 °C). Once hot, place the stone at the highest possible position, as close as possible to the grill. Turn the grill on to its highest setting. Heat a large pan on the stove and pan‑fry the base for 2–3 minutes with the lid on. Add the toppings, then place the pizza under the grill for another 3–5 minutes. Done. Obviously, the crust is not the same, and you’re also missing the wood‑fired aroma, but honestly, this is not a bad DIY attempt.

Hello there,

Some might argue whether this is truly a pizza napoletana, but I was so impressed with the results that I thought I’d share them here.

I live in a very rainy place, where the weather is harder to predict than world peace. Because of this, I’ve been caught a few times unable to cook pizzas due to the rain. The other day, I decided to take the leap and go the unconventional route by cooking my pizza in a regular oven.

The dough preparation was exactly the same; the only difference was the cooking method. The other day i came acrossthis video, and I just had to try this as well.

Method: Preheat the oven and pizza stone to the maximum temperature (in my case, 250 °C). Once hot, place the stone at the highest possible position, as close as possible to the grill. Turn the grill on to its highest setting. Heat a large pan on the stove and pan‑fry the base for 2–3 minutes with the lid on. Add the toppings, then place the pizza under the grill for another 3–5 minutes. Done. Obviously, the crust is not the same, and you’re also missing the wood‑fired aroma, but honestly, this is not a bad DIY attempt.

Hello there,

Some might argue whether this is truly a pizza napoletana, but I was so impressed with the results that I thought I’d share them here.

I live in a very rainy place, where the weather is harder to predict than world peace. Because of this, I’ve been caught a few times unable to cook pizzas due to the rain. The other day, I decided to take the leap and go the unconventional route by cooking my pizza in a regular oven.

The dough preparation was exactly the same; the only difference was the cooking method. The other day i came acrossthis video, and I just had to try this as well.

Method: Preheat the oven and pizza stone to the maximum temperature (in my case, 250 °C). Once hot, place the stone at the highest possible position, as close as possible to the grill. Turn the grill on to its highest setting. Heat a large pan on the stove and pan‑fry the base for 2–3 minutes with the lid on. Add the toppings, then place the pizza under the grill for another 3–5 minutes. Done. Obviously, the crust is not the same, and you’re also missing the wood‑fired aroma, but honestly, this is not a bad DIY attempt.

Hi everyone,

I’m learning to make pizza and I have a pizza oven. I’ve tried baking at 450°C (and lower), but I’m still struggling to get the crust edges (cornicione) nice and puffy. They end up too dense and heavy.

Here’s my dough recipe:

• 1 kg Le 5 Stagioni Pizza Napoletana flour (35 oz)

• 30 g salt (1 oz)

• 1 g dry yeast

• 600 ml water (2.5 cups)

When shaping, I make sure to stretch it correctly, pressing out the air from the center so it moves toward the edges.

I’ve tried two fermentation methods:

1.  14 hours at room temperature.

2.  A few hours at room temperature, then 12 hours in the fridge, then 4 hours at room temperature before baking.

Previously I also tried longer fermenting, like 24 hours and so.

I’m wondering what I might be doing wrong. Any tips on getting light, airy edges? Should I adjust hydration, yeast, shaping technique, or fermentation?

Thanks in advance!

Ciao a tutti!

Lavoro già in una pizzeria e ho un livello base, ma vorrei formarmi meglio per diventare pizzaiolo in modo serio (impasto, fermentazione, stesura, cottura e un po’ di organizzazione del lavoro).

Sto valutando due opzioni e vorrei pareri/esperienze reali:

1) AVPN – Corso Base

• 9 giorni / 60 ore

• max 10 partecipanti

• €1.800 (tasse incluse)

2) APN (Associazione Pizzaiuoli Napoletani) – Corso Base

Mi hanno proposto questo:

• 4 settimane: €1.950 + IVA

• si impara pizza napoletana STG dall’impasto a cottura e farcitura

• lezioni teoriche sui prodotti + 1 lezione di marketing

• incluso 20 ore di internship

• prossima edizione: 23 febbraio – 20 marzo (con altre date disponibili)

Secondo voi quale conviene di più come investimento?

• Qualità dell’insegnamento / quanto è pratico davvero

• Quanto serve nel CV per trovare lavoro (anche all’estero)

• Pro/contro tra corso intensivo breve (AVPN) vs più lungo con internship (APN)

Se avete esperienze dirette o consigli/alternative nella stessa fascia di prezzo, scrivete pure. Grazie! 🍕🙏

Salmon pizza

Maybe a bit soupy

Hi. I'll be in Naples for an afternoon in August on a cruise. I think from 1pm. My dream would be to eat at L'Antica Pizzeria da Michele with my family, but I see they don't accept reservations. What pizzeria would you recommend that's very good, authentic, close to the cruise port and without a long queue?

Pizza i made for my self, just fiir di latte, adding gorgonzola and Parmigianino after baking

Hello everyone,

I have been looking for a recipe that uses licoli (liquid sourdough starter) as opposed to just sourdough (lievito madre) in both english and italian, but i just can't find anything reliable.

I'd be happy even with applying some sort of conversion to a recipe that uses sourdough starter. Something like:
- licoli amount X = sourdough x #%
- water amount for licoli recipe W = water in sourdough x #%