Why AP Flour Beats 00 Flour for Neapolitan-Style Pizza in a Home Oven
Brian Lagerstrom shares a no-mod home oven technique for making Neapolitan-ish pizza that rivals wood-fired results. He explains why all-purpose flour outperforms 00 flour at home oven temperatures, walks through a 3-day cold ferment dough, and demonstrates both a gas oven pizza stone method and a cast iron stovetop alternative. Perfect for anyone chasing that leopard-charred crust without a dedicated pizza oven.
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#pizza stone #cold ferment #pizza dough #cast iron pizza #stretch and fold #vegetarian #buffalo mozzarella #Neapolitan pizza #home oven pizza #margherita #broiler technique
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🧾 Ingredients
- 1450g warm water (78°F/25°C)
- 28g instant yeast
- 3640g all-purpose flour (11.7% protein)
- 418g salt
- 51 28oz can whole peeled tomatoes
- 67g salt (for sauce)
- 7fresh mozzarella in water (about 16oz for 4 pizzas)
- 8AP flour for dusting
- 9semolina flour
- 10flaky salt
- 11fresh basil
- 12olive oil
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