/ck/ - Food & Cooking

>>15730057
Yeah, and you're not wrong at all in regards to Neapolitan style, it's just that what's true for one isn't always the case for another style. I've been obsessed with getting as close to restaurant quality at home as possible, there's a lot of factors that go in to getting a good dough/crust. Pic_related is my brother's pizza he made with my this weekend. (Mine is posted at >>15729775). That's the kind of bottom you can get with a few minutes on a pizza steel in a home oven. In our case it's a gas oven cooked using the broiler and a convection fan with the steel preheated about an hour on the 2nd rack from the top.

If I wanted to get a beautiful looking neapolitan such as >>15729966 which really looks superb, I'd need something more like his oven, the ooni koda, or perhaps a breville pizzaiolo...or I'd need to build a brick oven in my backyard which I've looked into since I do like Neapolitan style but holy crap it's a big undertaking to do solo. You can get a great NY style at home. You limitations will be pizzaria quality ingredient availability and if you've got any skills opening up your dough, tossing it nice and thin, etc.