The homemade Neapolitan pizza – equipment

Ovens and stones

Before we make the pizza lets just talk ovens. It is prescribed that an authentic Neapolitan pizza must be baked in a time between 60 to 90 seconds in a wood fire oven. This is possible with a wood fire oven because they can get up to between 450 °C/ 850 °F which is super-hot!

For the rest of us who don’t have wood fire oven there are so many options nowadays and you can use whatever you have available to get a good pizza pie. For most people the main thing that they have available is a standard home oven. Although this does not get much hotter than 250 °C/ 500 °F we can still use some tricks to make our pizzas as close as possible to the Neapolitan style.

In between the two types of ovens there are gas fired pizza ovens, wood fired tabletop pizza ovens, barbeque set inserts for pizza ovens and more. All of these can do a really good job and get to those really high temperatures to bake the pizza pie well.

If you are like me and have a standard home oven, there are options like pizza stones that you can leave to heat up in the oven and get very hot over time so that a pizza can bake well and you need something to put the pizza on, we cannot place them on the grills you have in the oven (too messy). Pizza stones can come in ceramic or clay form, or you can even get a steel pizza stone (which I prefer because they retain more heat). The trick is to leave it in for about 45 minutes in the oven at its max setting so that the pizza stone reaches it max heat.

If you really don’t have either another and last card I have up my sleeve is the metal tray at the bottom of your oven (most ovens come with one), its rated to take the max temperature of the oven and if you turn it upside down and side it into the side racks in the oven it can also retain a lot of heat and act as a pizza stone to put your pizza on.

Let’s get to baking -> https://homemadepizzalife.com/baking-homemade-neapolitan-pizza/