Pizza

Proper Fior de Latte (what is on neapolitan pizzas) is made from cows milk rather than buffalo.

This thread is becoming even more nerdy than the coffee thread,
pictures in here are way better though, haha!

https://en.wikipedia.org/wiki/Neapolitan_pizza

Neapolitan pizza (Italian: pizza napoletana) also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. It must be made with either San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, a protected designation of origin cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state and “Fior di Latte di Agerola”, a cow milk mozzarella made exclusively in the Agerola comune.[1] Neapolitan pizza is a Traditional Speciality Guaranteed (TSG) product in Europe, and the art of its making is included on UNESCO's list of intangible cultural heritage.

Afaik the DOC spec for neopolitan pizza is made with buffalo mozzarella

https://books.google.co.uk/books?id=DghxAwAAQBAJ&pg=PT436&lpg=PT436&dq=pizza+bible+fior+di+latte&source=bl&ots=i-2waM32cx&sig=ACfU3U07Ltc-xkLl0JDDC_xpt1B5fqQpDw&hl=en&sa=X&ved=2ahUKEwiZj63EnJPpAhVuUxUIHawVBSMQ6AEwD3oECAQQAQ

the DOC spec for neopolitan pizza

The DOC spec is slightly daft though, and has had its share of controversy amongst bakers and pizza makers.

neapolitan is fucking overrated, don't believe the hype

Tasty hype tho.

Not from Campania.

It is the one and only real pizza the rest is just cheese and tomato on bread.

Questionable photos again but lovely pizzas tonight using pan/grill.

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lovely

Spinach (maybe just basil?) & pesto
Marg
Nduja (or crumbled chorizo?)
Courgette, ham and pesto
Shrooms, white base and ham

Solid lineup 😎

Haha Pretty darn close:

Wild Garlic Butter and Cheese
Marg
Chorizo
Ham, Courgette, wild garlic butter
Creme Fraiche, Mushrooms, Ham

There was also a Olive, Caper and Anchovy one not captured.

Dough went nuts, pizza was great nonetheless. Made 4 so reheated pizza for dinner tomorrow!

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I'd disagree but I do think there rules are daft and buffalo Mozza is no better than Fior

Brilliant it came eventually, can't even mind when it was collected ive lost all track of days.

They al look solid, is that the 16 inch Ooni?

Look amazing. Nice work.

It appears either cheese is permissible - rather depends on budget

Though the same writer prefers Fior di latte

http://www.cmdo.it/pdf/True%20Neapolitan%20Pizza.pdf

It appears this can be a Shimano vs Campag debate, though there are also pragmatists who actually chose which cheese to use based on how it works with all the other ingredients.

Have you fine people got any advice for using plain flour as a base? I’ve given up on trying to find bread flour...

Where do you live? If South London, I might be able to help.

has anyone made their own mozz? if so where do people source rennet/citric acid from? ebay have some stuff but its hard to say if they are dodge or not (mostly cause the labels are not in english) ...

second, freezing neopolitan pizza dough? does it work?

Hither green!!

Frozen dough is ok, but never as good. Still better than shop bought pizza.

Will PM