Neapolitan -ish pizza made in the home oven

The video was wonderfully shot by my beautiful 8 year old daughter. Happy cooking!

Credits: Original technique came from J. KENJI LÓPEZ-ALT over at Serious Eats. Thanks again!

[beaubybeau]

This is what I was looking for! Straightforward video demonstrating Kenji’s technique. Great job you and your daughter!

[dacutestdimples]

😭😭 I just want to give you a hug!!! I tried the broiler method yesterday. Two batches of dough (8hr rf and 48hr cf). I have never failed so hard at pizza. And that's in all seriousness. 🤦🏾‍♀️ Up until yesterday I'd start on the stove and finish in the oven for 9-10 min but the BROILER is a game changer! I caught some details in YT school today that I missed earlier *cough* not completely smooshing the crust, waiting for the crust to get puffy before the transfer *cough*. Got some great air holes today, nice charring and really good texture! A few more tweaks still but I'm 1000x closer today than I was prior to watching your vid!!! Thank you! 🍕🍕🍕

[rkmugen]

I reversed the process for my particular set up. My "all-gas"/standing-pilot light oven is from the 1970's (no electrical components at all), so the broiler is all the way at the bottom drawer. How my reversed method works is that, once it has "done its time" under the broiler, I pull it out, the pizza still on the pan (a well-seasoned 13-inch steel pizza pan, by the way), and stick it on the floor/base of oven. But what I did there was place an inverted cookie sheet/tray (which also happens to be well-seasoned) on the lowest rack, just above the base. The advantage of my setup is that I don't need to bother with cooking the bottom of the pizza on the stovetop. I can continue cooking the bottom of the pizza, still in the pan, and still using the intense heat from the broiler below. Pretty efficient, if I do say so myself. Don't get me wrong though, I still have to pre-heat the whole oven to get it up to temperature, but working my way upwards instead of going back and forth makes it a whole lot easier for my back! I wouldn't get a new oven since they all tend to come with a whole set of new and worst of all: YOU CAN'T COOK PIZZA IN AN EXTENDED POWER OUTAGE! :(

[JonClark]

Super cool idea man. I'm definitely going to try it!!!

[another_bites_the_crust_pizza]

Hi just wondering how high so you need the heat for the pan?

[patriciagimay]

Thanking you Adam for explaining. I shall do as you say yes I will check out Le Creuset model too and the Lodge one too. I bake my Sourdough bread in a dutch oven made by Le Creuset. I follow a young man on You Tube called Vincent Talleu under the title easy bread he is a wonderful baker. Perhaps you would enjoy making it too.

Kindest regards

[patriciagimay]

Thanking you Adam for answering and explaining. i live in France but I'm sure that I shall be able to find one here too. I shall go and read about how to season one on seriouseats?com looks a wonderful site and full of good recipes and tips. Will look thre too for sourdough bread.recipes. i have 7 pizzas waiting to be cooked. I used a sourdough recipe foe them; 230grms each. Make the dough yesterday and has been fermenting 24hrs. and shaped them on to 3 hours proofing now. Weather is so hot but I have to bake them so until Iget the skillet will make them like usual. But thanking you Adam that was sweet to answer so fast.
kindest regards.

[qzumacademy]

Why does the crust look like bread round and puffed up and not flat like pizza? How can you keep center from rising in skillet?

[patriciagimay]

Superbe video! Pizza looked amazing. How high was the broiler when you added the pizza in the oven and for how long. Thanking you. I don't own a skillet yet what could i replace it with in the time being.

[Forever_Unboxing]

Brilliant! This is the kind of pizza I want to be able to make out home without the need for a pizza oven. Any chance of getting a recipe for the dough??

[Crackity_Jones.]

Didnt the guy, who did this first, on Serious Eats say that it worked better broiling it first before cooking in pan though?

[user]

just get a pizza steel and skip this heresy

[garthdrake]

It's not Neapolitan pizza if you fry it in a pan.