### Making Neapolitan Pies: A Deep Dive into Dough and Oven Performance
Today, we're diving into the world of Neapolitan pies, thanks to an exciting new tool sent our way by Kenji. The Breville Pizza Yolo oven has arrived, and it’s a game-changer—it can reach temperatures as high as 750°F, something most home ovens simply cannot achieve. This kind of heat is perfect for indoor pizza-making, and we’re eager to put it through its paces.
To make things even more interesting, we decided to do a side-by-side comparison: one pizza baked in the Breville oven, another cooked in a regular oven with a baking steel. The contrast has been fascinating. When the pizza goes into the Breville, we immediately switch it to broil for that extra kick of heat.
Over the past few days, we’ve experimented with various doughs—different hydrations and flours—and today, we’re ready to play around and make a bunch of pizzas. There’s no better time than a Friday afternoon to crank up the oven, make some teaser pies, and feed our team at Serious Eats.
Starting simple, we thought about a basic Margherita. But as soon as it went into the oven, we realized the base was a bit too strong. The back edge just wasn’t hitting the mark. It’s a common issue with high-hydration doughs—they need time to develop in the oven, drawing out moisture and creating that perfect crust.
We’re particularly interested in how this Breville oven performs with different hydration levels. So far, the results have been impressive. The pizza is coming out of the oven with nice leopard spotting on the bottom—a sign of a well-cooked crust. This level of char and browning is something we’ve never achieved with our gas oven.
One thing worth noting: there are no flames in this Breville oven; it’s all electric. But don’t worry, we’re providing our own heat source to mimic the high-temperature environment you’d find in a wood-fired pizza oven.
For this next batch, we’re really excited about tasting the crust. It’s not just about the toppings—it’s all about that base. So here goes another attempt: simple tomato sauce, oregano, garlic, olive oil, and salt. Just look at how that setup from Kenji delivers! Even with a regular home oven and baking steel, it can’t compete when it comes to charring and achieving that perfect bottom side.
It’s funny how something as seemingly simple as pizza can bring a team together. But in this case, it’s not just about the teamwork—it’s about the equipment and technique. We’re learning so much with each batch, and it’s all thanks to the Breville Pizza Yolo oven.
Stay tuned for more updates as we continue our pizza adventures!
"WEBVTTKind: captionsLanguage: enokay so today we're doing Neapolitan pies we got this cool machine Kenji sent us the Breville pizza Yolo oven and is able to reach a much higher temperature than most home ovens I'm supposed to get up to like 750 Fahrenheit it's worth giving a spin especially since you can do it indoors and doing a little bit of a side-by-side comparison of pizza cooked in that versus one's cooked in a regular oven ripping hot with a baking steel and then right when the pizza goes in turning it to broil over the past few days put together a bunch of different types of dough using different hydrations different flours so we're just going to play around make a bunch of pizzas a no better time than a Friday afternoon to make teaser and feed everyone at serious eats starting with a simple muggy thought I think it came off the feel a little strong the back edge is not gonna be great but just over again all pizzas good so as I was saying this is from ever on my part definitely loaded up to many top things on this first one but I can see how it's like kind of soup you know but you know the char and its really nice and see yeah like that's great you know get that really and it's hard to get that in a regular oven so pretty impressive for Balvin not me first going in the oven and immediately switching it to broil the home of in a higher hydration is better because it has to be in the oven longer and therefore you're drawing up moisture basically dehydrating that does what I'm interested to see is how this guy performs with different hydration does well this looks pretty good and they said it was no flames we provide our own okay I want to do it another magenta and Mac slightly better oh yeah this is now we're talking that's wave got some nice leopard spotting see the bottom oh that looks good so for this one I'm really interested in tasting with the crust is like the does like so I'm not even gonna put you do this this is the only case where my tea not is like a real thing is tomato sauce oregano garlic olive oil salt I mean you can just see like even with this setup that kenji develop that's like great for a home of and it just can't compete as far as charring and the bottom side especially I've never been able to achieve that with a gas up uh-huh yeah no it's funny have there's like our team buildingokay so today we're doing Neapolitan pies we got this cool machine Kenji sent us the Breville pizza Yolo oven and is able to reach a much higher temperature than most home ovens I'm supposed to get up to like 750 Fahrenheit it's worth giving a spin especially since you can do it indoors and doing a little bit of a side-by-side comparison of pizza cooked in that versus one's cooked in a regular oven ripping hot with a baking steel and then right when the pizza goes in turning it to broil over the past few days put together a bunch of different types of dough using different hydrations different flours so we're just going to play around make a bunch of pizzas a no better time than a Friday afternoon to make teaser and feed everyone at serious eats starting with a simple muggy thought I think it came off the feel a little strong the back edge is not gonna be great but just over again all pizzas good so as I was saying this is from ever on my part definitely loaded up to many top things on this first one but I can see how it's like kind of soup you know but you know the char and its really nice and see yeah like that's great you know get that really and it's hard to get that in a regular oven so pretty impressive for Balvin not me first going in the oven and immediately switching it to broil the home of in a higher hydration is better because it has to be in the oven longer and therefore you're drawing up moisture basically dehydrating that does what I'm interested to see is how this guy performs with different hydration does well this looks pretty good and they said it was no flames we provide our own okay I want to do it another magenta and Mac slightly better oh yeah this is now we're talking that's wave got some nice leopard spotting see the bottom oh that looks good so for this one I'm really interested in tasting with the crust is like the does like so I'm not even gonna put you do this this is the only case where my tea not is like a real thing is tomato sauce oregano garlic olive oil salt I mean you can just see like even with this setup that kenji develop that's like great for a home of and it just can't compete as far as charring and the bottom side especially I've never been able to achieve that with a gas up uh-huh yeah no it's funny have there's like our team building\n"
