Anyone have a recipe for Via Napoli pizza or know the secret what makes them so good?

[seetheworld]

We are craving one so badly. How can we get one similar at home?

 

[figment_jii]

I don't know the recipe, but I've had some similar pizzas outside of VN. I think the key is to look for restaurants/pizzerias that feature wood fired ovens and thin crust pizza.

 

[chartle]

You need an oven that goes to 11 maybe even 12.

But seriously I've been researching various pizza making hacks to get good thin crust pizza and they range from gas BBQs with 1/4" thick steel plates above and below the pizza and accessory fans blowing over charcoal like a forge to jury rigging a self cleaning oven so you can open the door during the high heat cleaning cycle and cooking it on special pizza stones that can handle the 800+ degree heat.

https://www.youtube.com/watch?v=YyVz84m2KLM

I have also seen pizza ovens that fit on top of your BBQ.

http://www.bedbathandbeyond.com/sto...duzUDfECO-H45UqQnr1FVHQNWqCf-Mx42UaAqzN8P8HAQ

 

[seetheworld]

Thank you very much!!! I love those ideas!!

 

[figment_jii]

I hadn't really thought about, but the mention of the gas BBQ reminded me that a pizza stone and a gas BBQ will actually go a long way in making a good thin crust pizza. I've tried it a few times and it takes some practice so you don't end up with a soggy pizza, but it can work. Buy fresh dough and stretch it our yourself. Give your pizza board a good dusting of corn flour/meal and then add toppings (light on the sauce). Slide the pizza from the board to the stone a cook as high as your gas grill will go until done. It's a fine line between burned and charred, but it can be done at home.

 

[Judique]

We are craving one so badly. How can we get one similar at home?

Look for a pizza place that advertises itself as authentic Neapolitan pizza using caputo flour and a pizza oven made from volcanic rock.

We have several Neapolitan pizzerias in our area and you may be surprised to find them also right where you are.

If you do find one remember to keep your order simple - one to two ingredients will keep it from being soggy.

 

[chartle]

I hadn't really thought about, but the mention of the gas BBQ reminded me that a pizza stone and a gas BBQ will actually go a long way in making a good thin crust pizza. I've tried it a few times and it takes some practice so you don't end up with a soggy pizza, but it can work. Buy fresh dough and stretch it our yourself. Give your pizza board a good dusting of corn flour/meal and then add toppings (light on the sauce). Slide the pizza from the board to the stone a cook as high as your gas grill will go until done. It's a fine line between burned and charred, but it can be done at home.

Yes go light on the sauce it extends cooking time. I once asked for extra sauce because of my wife and the dough wasn't cooked through.

OP also look for a place that advertises coal fired ovens they are even hotter.

 

[Tradeview]

This is the recipe to a great Italian pizza you may like.

What you need to make an Italian pizza

(makes dough for 4 pizzas, each one about 12 inches in diameter):

600 mL of warm water
7 cups (1kg) flour, type “00″*
2.25 teaspoons (25 grams) yeast
6 tablespoons of extra virgin olive oil
1.5 tablespoons salt
2 teaspoons sugar
*A note on the flour: In Italy, “00″, or “doppio zero,” flour is the most highly-refined and finest-ground flour available. Not available where you are (or too expensive?). An all-purpose flour should work just as well!

How to make your pizza:

Kids can make their own pizzas, too!
Kids love making pizza, too!
1. Sprinkle the yeast into a medium bowl with the warm water. We don’t mean hot, and we don’t mean cold… we mean warm! That’s the kind the yeast likes best. Stir until the yeast dissolves.

2. Place almost all of the flour on the table in the shape of a volcano. (Think Mt. Vesuvius… appropriate since Naples is the king of all pizza cities!).

3. Pour the yeast-and-warm-water mix, along with the other ingredients, into the “crater” of the volcano.

4. Knead everything together for 10 to 15 minutes until the dough is smooth and elastic, keeping your surface floured.

5. Grease up a bowl with some olive oil and put the dough inside. Turn the dough around so the top is slightly oiled.

6. Cover the bowl and put the dough aside to let it rest for at least four or five hours.

7 (optional for those who want their pizza really authentic). Make a cross on top of the dough with a knife. An old Italian tradition, this is seen as a way of “blessing the bread.”

8. Preheat the oven to about 400°F, or about 200°C.

9. Dump the dough out of the bowl and back onto the floured surface. Punch it down, getting rid of any bubbles. (Note: Now’s the time to enlist a kid with more energy than they know what to do with!).

10. Divide the dough in half and let it rest for a few minutes.

11. Roll each section into a 12-inch disc. Now’s your chance to decide how thick you want your pizza to be! Do you want it pizza alta (Neapolitan-style) or pizza bassa (Roman-style)? Just remember, your crust will puff up a little bit as it’s baked!

12. Transfer the dough onto an oiled pizza pan or baking sheet.

13. Add tomato sauce, if you want a pizza rossa (red pizza). Lots of pizzas in Italy are actually pizza bianca, without tomato sauce, so don’t feel like you have to! Brush the edges of the crust with a little bit of olive oil.

14. Bake each pizza for about 10 minutes, then add mozzarella cheese (sliced or grated) on top, as well as any other ingredients.

15. Let the pizzas bake until the crust is browned and the cheese is melted. By lifting up the pizza to peek underneath, you can make sure the bottom has browned, too.

16. Remove your pizzas from the oven and, for a real Italian touch, garnish with a few basil leaves. And enjoy!

 

[TheRustyScupper]

1) One can make their own pizza oven at home.
2) The key is the cooking stone upon which the pizza is baked.
. . . buy 4 bricks or paving stones at your local builder supply (Home Depot, Lowe's, etc)
. . . wrap them in aluminum foil
. . . place in kitchen oven or on BBQ grill
. . . turn on heat
. . . when hot, place pizza on bricks with a Pizza Peel (those "snow shovel" like devices)
. . . close oven door or BBQ top
. . . cook/bake a few minutes
. . . remove with Peel

NOTE: We do this all the time and it works like a champ. And, we paid less than $10 for The Oven.

 

[seetheworld]

Wow Awesome!!! I LOVE the recipes and ideas! I read each post and the ideas are amazing!!! Thank you everyone!!!

 

[dachsie]

If you like a crisp crust with that snap to it, use bread flour.

 

[RAPstar]

Don't they also import their own water from Italy to be able to make it the same "authentic" consistency? I could have sworn I read that at one point. But I agree, VN's pizzas are the best!

 

[chartle]

Don't they also import their own water from Italy to be able to make it the same "authentic" consistency? I could have sworn I read that at one point. But I agree, VN's pizzas are the best!

Flour comes from Italy, water comes from somewhere in Pennsylvania.

It has the same mineral content. Kind of like natural dough conditioners.

I miss the Pizza Trolley. (that's what we called the cart that bring out the BIG pizzas)