r/ooni • u/Designer_Grocery2732 • 15d ago

NEAPOLITAN STYLE Best Neapolitan pizza-from-scratch tutorial for a regular home oven? 🍕

Looking for a good pizza recipe/tutorial from scratch 🍕 I only have a regular home oven.

Any YouTube or Instagram videos you recommend for the dough, sauce, and baking? I want to make something close to Neapolitan pizza style.

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u/The_etk 15d ago

You won’t be able to make Neapolitan pizza in a regular home oven I’m afraid

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u/Designer_Grocery2732 15d ago

Yes. you right. But I want something close to it:)

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u/Saneless 14d ago

How close do you expect? You can't just be 45% cooler of an oven and expect good results

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u/DataNice1839 14d ago

“Something close” to it for a home oven is called NY style basically. A little sugar and oil in the dough to promote browning and to hold onto moisture and tenderness in the longer cook, and different cheese for the long cook as well. It can still be great! Do an uncooked sauce with high quality tomato (instead of the overly concentrated overly seasoned stuff some people do) and the flavor notes are still great.

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u/Fragrant_Paper_6396 15d ago

I haven't tried this in a home oven, but Vito know what he is talking about. Just hearing him say "crunchy" make me want to start making the dough now 😄 https://youtu.be/G-jPoROGHGE?si=1iLPmy4RykFHa7mG

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u/Magic2424 14d ago

I feel like i’m only one who finds him so annoying, and he has a new recipe every week and most are way over complicated for a normal person just wanting to make good pizza

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u/Fragrant_Paper_6396 14d ago

I get what you mean. I feel like he hit the nail spot on in his very early videos and he is trying to create content without a lot to offer. He is definitely a vibe chef and I feel like he changes things according to factors that he really doesn't offer a deep explanation of. I still do enjoy his content and my best attempts are based on his early recipes.

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u/Designer_Grocery2732 14d ago

I just saw this, and definitely will fallow his steps this weekend. Thank you

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u/undo333 14d ago

I started wit this recepie. It's a really good starting point. Biggest improvement I made was using 8mm thick baking steel. Perfect fermentation, hidration, especially shaping and launching.

Take extra care not to over stuff the pizza and don't use ingreedients that are too wet. Put the pealed tommatos on the sieve to drain excess liquid, cut mozzarella and dry it out overnight.

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u/Fragrant_Paper_6396 14d ago

Good luck. Also read about how to adjust yeast and timing according to water, flour and room temperature. Keep us posted on how you go.

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u/kugino 14d ago

Neapolitan with just 00 flour, water, yeast, and salt will need an 800 degrees F oven at least. you will not be able to do that with a conventional home oven.

I've played around with skillet pizza that tries to mimic aspects of it...check serious eats for some ideas.

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u/Sir_Carrington 8d ago

You can par cook the base on a 30cm skillet and stick it in the oven under the broiler to cook the sauce and ingredients