Comment by dopeboy | Hacker News Reader

Comment by dopeboy | Hacker News Reader

The guy quoted, Kenji, contributes to Serious Eats and is active on reddit and twitter. He's done a lot of work on comparing different flours, comparing different pizza ovens, and also has good recipes. If you're a pizza buff, it's well worth your time checking out his work.

I've made his hacker free pizza [0] which turns out decent. The hard truth, though, is that you're never going to get the chewy, moist flavor from a classic oven. It just doesn't get hot enough.

There's a lot of new companies coming out that mimic the brick ovens. I've personally bought a RoccBox (per Kenji's review) and the pizzas come out great [1]. It's able to push to 800F. Currently I use his recipe [2] for the dough and want to get more practice nailing down hand kneading, presentation, etc. Once I've mastered that, I want to start experimenting with different ratios and then eventually move on to figuring out sour dough cultures.

[0] - http://dopeboy.github.io/pizza-first-attempt

[1] - http://dopeboy.github.io/roccbox-pizza/

[2] - https://www.seriouseats.com/recipes/2012/07/basic-neapolitan...

I read your blog articles then read more articles on your site. I'm impressed with your writing style and you've inspired to write up some of my own experiences. Thank you very much for sharing.

this is fantastic, thank you for the great writing & information! I was curious, is there a reason you go for KA over caputo? I migrated from KA -> Caputo after getting into the recipes from https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/d..., I perceived a positive difference, but it was anything but a blind experiment :D.

This is on my list of things to test. I've done 00 in the past but I wasn't capturing my notes from those runs. I've recently gone with KABF because it's easier to acquire and Jeff Varasano claims "...you can buy any bread flour available at your local supermarket and you'll be ok." [0].

Interestingly, Jeff uses a blend of 00 and KABF which may be another experiment to run.

[0] - http://www.varasanos.com/PizzaRecipe.htm

The RoccBox has interested me before, but I can't seem to connect the "you need higher temperatures for Neapolitan pizzas" claim with RoccBox's "[t]o achieve an authentic Neapolitan pizza, a 90 second cook in a stone floored, 500°C pizza oven is required. RoccBox is just that."

You're saying it goes much higher than 500 degrees, though? Their site seems to say 500 degrees is its limit, but maybe they mean the stone floor itself.

800°F is 427°C.

That will teach me to ponder these things before my morning coffee! Thanks for pointing out that it's Celsius.

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