Stretching and Topping Neapolitan Pizza Dough

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San Marzano Tinned Tomatoes
Cheese - Fior de Latte Mozzarella

[@awginger]

I notice in this vid you say that a Neapolitan pizza usually should have too much topping (and I appreciate the name of your channel ;-)) but how would you recommend making a dough the is suitable for making pizzas with more toppings? Thicker base? Lower hydration percentage? Any tips welcome!

[@kevinpatel8387]

love your videos! i had a question regarding your cheese. in particular, what shape do you recommend your cheese to be cut so it melts nice. also what temp is the cheese when u top your pizza?

[@homemadeneapolitanpizza1300]

Hey! I usually just julienne my fior di latte/mozzarella or if its in the bags with brine then i'll tear up the mozzarella ball a few hours before and let it drain on some kitchen towel (otherwise when fresh mozz cooks it can release some excess moisture). Generally when I cook my cheese has only been out of the fridge for about 20-30 mins.

[@mr.harvey1342]

Hi good vid thanks. Which tin of tomato’s/Passata did you use? It looked really rich and thick. When I make my Passata it turns watering even after straining and not blitzing too much. Thanks

[@homemadeneapolitanpizza1300]

Hey Darren, I used to buy San Marzano tomatos from an Italian deli until I found out that Pizza Express sell their own passata in most Tescos and it's only a pound a tin. It's a great consistency and really tasty. The tinned tomatoes I used to buy were like £2/2.50 a tin, so these are cheaper too.

[@mr.harvey1342]

Homemade Neapolitan Pizza thanks for the reply I’ll give those ago👍

[@Steve1979a]

what sauce are you using here?

[@homemadeneapolitanpizza1300]

steve barker just crushed tinned tomatoes with some sea salt and basil blended in.