October 15, 2012

Neapolitan Pizza: Skillet-Broiler Method

I tried my hand at some homemade pizza again last weekend. This time, I used the skillet-broiler method from Kenji over at Food Lab. I used his basic Neopolitan dough recipe, which is composed of 20 oz of flour, 13 oz water, .3oz of yeast, and .4oz salt. After quickly kneading the dough together, I let it rest on the counter for 10 hours, before dividing into 4 equal balls of dough, which I then let do a cold rise in the fridge for 48 hours.
The result was pretty damn good, some of the best pizza I've made at home. Kenji goes into great detail in his post, but the basic idea is that you get really good dense heat transfer on the stove top which produces a crisp bottom crust quickly, which produces similar results to cooking in a 900 degree oven, which is how the real deal is done. Using the broiler also gives a nice blistering to the top crust. Total cooking time is around 10 minutes going 4 on stovetop, 3 or so under broiler, and another few minutes on the stovetop. I really liked the result here, there was a good flavor and spring to the crust and with decent pockets and nice blistering in spots. As good as the real deal from a 900 degree wood-fired oven? No way, but these pies were certainly comparable in taste for something made at home and worth making again. And often.

1 comment: