It Took Me 368 Days To Make This Homemade Pizza (Oven) | Claire Saffitz

Summary by Krater

Claire Saffitz bakes Neapolitan pizza in a homemade outdoor mud-brick oven after 368 days of building it.

From the video

Answers: How do you bake Neapolitan pizza in an outdoor brick oven?

• Neapolitan pizza dough
• Biga pre-ferment
• Outdoor mud-brick pizza oven
• Pizza sauce from canned whole tomatoes

Ingredients

• 100 g 00 flour
• 60 g water
• 1/4 teaspoon instant yeast
• 14-ounce can San Marzano tomatoes
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• 1 tablespoon oregano
• pinch red pepper flakes
• 415 g 00 flour
• 290 g water
• 8 g salt
• 1/4 teaspoon yeast
• 2 tablespoons olive oil
• mozzarella
• Stracciatella cheese
• basil
• Semolina

What it concludes

• The outdoor mud-brick oven did not get hot enough for a successful Neapolitan pizza bake, and the dough was too wet and failed to puff.
• The pizza crust tasted wood-fired.