Oven temperature:  250 - 280°C /480 - 540 ℉. 390 g. 00 Pizza Flour (100%) 230 g. Water, Cold (59%) 1 g. Yeast, Instant (0.3%) 6 g. Salt, Kosher (1.5%) Instructions. https://www.kingarthurbaking.com/recipes/neapolitan-style-pizza-crust-recipe Let it do most of the work for you, as pulling will stretch the center more than the edges. Hold up. This meant that the pizza needed more time to bake and that the recipe had to be adjusted to the longer baking time. It took me a full year to figure all this out. After 2 hours have passed, you can portion the dough into balls (See the calculator to find out how large you should make your balls of dough). Repeat this process on the other side of the dough, so that all four corners of the dough have been stretched and folded. After this rest, grasp one edge of the dough, pull it up and out, and tuck it into the center. This usually takes about 8 to 20 minutes of kneading. 3. Salt mainly adds flavour to your dough, but it also protects the dough against the effects of harmful bacteria and strengthens the gluten structure within the dough. Due to its fineness, tipo 00 flour can absorb very large amounts of water, ranging from 50% all the way up to 100%. He even made a free Pizza Dough Calculator to help simpletons like me adjust pizza dough ingredient percentages based on the amount of pizzas I want to make. Neo-Neapolitan dough requires high-gluten flour (about 14 percent protein), or strong bread flour if you cannot get high-gluten, rather than the all-purpose flour used in Napoletana. In colder weather, place the bowls on the stove top (above the preheating oven) to stay warm. Ingredients. The dough will likely be sticky — don't worry about it looking neat as you fold. A Neapolitan pizza would dry out during this period. Cover and allow the dough to rise at room temperature for at least 8 hours; this can be done before leaving for work. Table salt is highly processed and only contains a fraction of the beneficial minerals that sea and kosher salt have. Though the name and the toppings may vary a lot, the basics stay the same. The flour has been designed for Neapolitan style pizza cooking, with properties like optimal water absorption and browning to name a few. Place each in a covered … What is proofing/fermenting and why does this make next-level pizzas? Adjusting the water percentage is also important according the length of time it is needed in the oven. If you don’t have fresh yeast, you can use dry yeast, but make sure to use half of the amount recommended by the calculator. You want to be sure it isn't sticking before opening the oven; we learned the hard way that jiggling the pizza over a steel usually causes toppings to fly onto the steel, burning immediately and setting off smoke alarms. First, take 2 bowls and add the amount of flour specified by the calculator to one of them. Move the dough to the floured peel (or floured sheet of parchment) and adjust it so none is hanging off the edge. I’m doing my best to explain it here. Oven temperature: 200 – 300°C / 400 - 580℉. Pizzas come in small, medium and large sizes. Most Italians started making pizza in coal or gas ovens that weren’t as hot as the wood-fired ovens in Italy. This is about artisan.It isn’t really hard to make Neapolitan pizza dough. Facebook Instagram Pinterest Twitter YouTube LinkedIn. This is Roberto Caporuscio’s recipe for Neapolitan pizza dough. And the crust is all about the flour. Use two hands at once to gently move the dough in a circle, allowing gravity to perform the stretch. A slow rise will enhance the dough’s flavour, while also making it more nutritional! The centre of the pizza should be thin and mostly soft and have just a few delicious toppings combined with a gentle touch of smoke from the wood-fired oven. If you have an oven where the broiler is on the bottom (usually in the bottom compartment of the oven) or on top in a smaller, separate compartment, make sure there's at least 8" between the broiler and the cooking surface. This formula was born from my previous sourdough pizza dough recipe which was intended for a regular home oven. Bake the pizza for approximately 6 minutes on the steel or 7 minutes on the stone (give or take), until bubbly and charred around the edges. also known as sfincione, focaccia, thick-crust, deep-dish or pan pizza. A lot. Make sure your oven is at the required temperature for at least 30 minutes before baking, so the steel or stone can fully preheat. - In the first, the dough will start to rise because the yeast feeds on the sugars in the dough and produces gases that cause the dough to increase in size. If there isn't, don't use the broiler. Why use parchment instead of flour on a metal peel? Place a rack in the center of your oven and preheat the oven to 500°F to 550°F (if your oven goes to 550°F) with a baking steel or stone inside. For help with wet dough, use a pizza scraper while you are kneading. 4. When stretching out a New York pizza you will leave it slightly thicker than a Neapolitan or a Roman pizza. 0.2% fresh yeast. Add additional toppings as desired. These should be placed onto a flat tray which has some flour sprinkled at the bottom of it, so that the neapolitan pizza dough … During the baking process, salt will give the crust a nice brown colour. King Arthur Baking Company, Inc. All rights reserved. The last step is very important, the dough has to be at room temperature before shaping it into pizzas so make sure to wait for 2 to 4 hours and then go go gooo! Cover the dough balls with cling film or a damp towel again and let them rise at room 18-21℃ temperature for 4-22 hours. For dough that feels drier, use slightly less flour. Oven temperature: 400 - 550°C / 750 - 1020℉. If you only have a bottom broiler (in a drawer underneath the oven), don't use it — there's not enough clearance (see "tips," below). Eating pizza in Naples, the place where pizza was invented, is like choosing the red pill. wow wow wow! No problem. When you’ve stirred the salt and 10% of the flour into your water, you can add your fresh yeast. You should never use all-purpose or cake flour. Now it’s time to dissolve the yeast in the water, but there’s one big problem: Yeast doesn’t like salty water, as the salt will damage the yeast. Divide the dough in half. No oil, no sugar, nothing. If you find your dough is difficult to stretch, set it down on a floured surface for 5 to 10 minutes to allow the gluten to relax. Scoop the risen dough onto a well-floured work surface seam-side down (a bowl scraper is helpful here), using care to shape it as round as possible for easier stretching. 2. This step is important — leaving the circumference untouched at this stage will result in a beautiful bubbly outer crust post-bake. You can also use dry yeast. 3% salt. With baker’s percent, all ingredient amounts are expressed as a percentage of the total weight of the wheat flour contained in the formula/recipe, and the total flour weight is always given as 100 percent. Below the chart find a quick reference to the recommended percentages and dough weights. Working with one piece at a time, transfer the dough to a well-floured surface. If you’re planning to make your pizzas a different size, you can change this setting. When you’re giving your dough this much time to rise, even a little bit of yeast will do the trick. Stretch and fold it, as follows: holding onto the dough at both ends, pull one end away from the other, then fold it back onto itself. That’s how the very first pizzas were made, and it’s how they’re still doing it today in Naples. It's still possible to make pretty good pizzas with normal bread flour, but I'd recommend only using between 50% and 60% water to prevent the dough from getting soupy. 1. Using your fingers, pull the dough under itself to make a smooth, round ball with the seams tucked into the bottom. Dough should more than double in size. Preheat oven to 525°F. When Italians started immigrating to America, they took their beloved pizza with them to the USA. When you're ready to bake pizza, follow the recipe above starting at step #3. Proofing your dough for a long time leads to a tastier, more complex flavour, more beautiful charring and a pizza that’s easier to digest. After the ingredients have been mixed and the dough has been kneaded, it’s time for proofing and rising! Be sure to keep your hands floured as you work. 5. If you're using parchment, trim the excess around the dough to prevent it from burning. I will explain all 6 steps to you in my YouTube video: How to make a Canotto. Divide the dough by pulling a chunk off, stretching it slightly, and then rolling it up into small individual balls which should weigh no more than between 230-250g. After you knead your dough you can cold-proof it, meaning that you put it straight into the fridge (4 to 7. When calculating your own recipe, it’s best to stick to the percentages below. After mixing the ingredients into a rough but cohesive dough, cover and let rest for 20 to 30 minutes. Go to Cold Fermenting to see what's next. The longer the dough sits on the peel, the more it'll want to stick. 6. The cooking surface should have a temperature ranging from 380-430°C and the oven dome temperature should be … Give the bowl a quarter turn and repeat three more times, until you’ve gone all the way around. The reason the optimal hydration differs depending on the oven is that the crust will be different when baked faster and hotter, so to get the same result the hydration needs to be higher. The parchment will blacken around any edges showing, but remain intact under the pizza. That’s because dry yeast is concentrated, so dry yeast is much more potent than the same amount of fresh yeast. There is a new pizza in town! This is destined to be your new go-to recipe for pizza night! There are two types of grain: a hard and a soft type. If you do not have a retail resource for high-gluten flour, ask a local pizzeria that makes its own dough or a local bakery if you can buy a few pounds. So, you take some of the flour from bowl number one (about 10%) and mix it into your salty water. Maybe more. Then leave it in the fridge for 8 to 72 hours. The two processes start at the same time, but proofing takes a lot longer because the bacteria have to break down all the starches to make an airy dough that’s easy to digest. I worked side by side with Roberto, learning the finer points of making these pizzas and this dough. also known as sfincione , focaccia,  thick-crust, deep-dish or pan pizza. When the yeast is stirred into the salty, flowery water you can add the rest of the flour to it. Cover the bowl and allow the dough to rise at room temperature overnight, for at least 12 hours and up to 24 hours. If you're using a wooden peel, be sure to apply your toppings quickly. Don’t f… If you're using parchment, gently slide pizza and parchment onto the steel or stone. - The other process is called proofing or fermenting. Genius! Gently hand-stretch the dough into a 12" pizza … How to make Neapolitan style pizza dough. Neapolitan-style pizza dough consists of 4 ingredients: Flour. Calculation of Percentages - Neapolitan Style - Pizza Making Forum Calculation of Percentages ... in relation to the entire dough ball. Yeast. Simply press the calculate button and BOOM! The figure below shows the right dough ball weight for the different pizza sizes. It is called the "Canotto", which translates to inflatable boat. Well, once youve had pizza in Naples, its that kind of moment. https://www.washingtonpost.com/recipes/neapolitan-style-pizza-dough/16954 Neapolitan-style pizza dough calls for “tipo 00” flour. If your baking tray is bigger or smaller, you’ll have to play around with the weight until you find the perfect recipe for your baking pan. For a shorter-rise version of this recipe, proceed as follows: Increase the yeast to 1/2 teaspoon. If you can't find tipo 00 flour, you can use regular bread flour. 65% water. 2020 If you're using a wooden peel, jiggle the uncooked pizza back and forth until it moves easily on the peel before quickly transferring it to the steel. I don’t know how many pizzas I screwed up. Online pizza dough calculator will help you prepare a perfect homemade pizza dough in any style. Enter the number of pizzas you want and how big each dough ball should be and this app does all the work for you. After you first mixed the ingredients, you set 2 processes in motion. Oven temperature: 450 - 520°C / 840 - 950℉. you’ll have a custom-made recipe. The flour is generally a high-protein flour, often of the Italian "OO" type, which is ground extra fine, giving it a unique texture and the ability to absorb more water without becoming soupy. The Sicilian pizza is a very versatile pizza that goes by lots of different names, depending on the region, city, or country where it’s made. Ok. If you use bread flour, which hasn't been sieved as finely as tipo 00, you won't be able to use as much water. Check out Falco’s recipe for naturally leavened, Neapolitan-ish pizza dough below. Hard grain is ground into a yellow flour, which is best for making pasta, and soft grain is ground into a white flour, which is great for bread and pizza. 100% flour. The calculator is set for medium pizzas. Water. Cover dough balls and rest on bench for 1 hour, covered. If this is the case, you won’t need to make any changes to the water percentage indicated. Repeat with the second piece of dough, and place each ball seam-side down into a floured bowl. When making pizza, you’ll first need to make the dough balls before they can be turned into those delicious wood-fired pieces of heaven. https://mypizzacorner.com/pizza-dough/bakers-percentage-and-pizza-dough To capture the uniquely crispy-chewy texture of Neapolitan pizza at home, you’ll need to turn to '00' Pizza Flour. Again, using care to not touch the outermost edge of the crust, lift the pizza from the work surface and use your knuckles to gently stretch the dough into a 10" to 12" circle. The New Yorker doesn’t because of its key ingredients: oil & sugar. The sizing of dough balls for Neapolitan and American pizza is pretty similar. The figure below shows the right dough ball weight for the different pizza sizes. They’re baked in a pan or baking tray that’s coated heavily with olive oil. It has the same soft and wet centre like the Neapolitan pizza, the only difference is that the crust of the Canotto is much much bigger and is filled with air just like an inflatable boat. Your pizza will still be great without being broiled, though it may take a few more minutes to bake. Which means your dough won’t rise the way it’s supposed to. After being kneaded (left) this dough probably won't double in size; instead it will simply become a bit puffy (right). The key to at-home Neapolitan-style pizza: '00' Pizza Flour Pizza is all about the crust. 4) RISING TIMES: At 25-27 °C the Neapolitan pizza dough is left to proof for 12-16 hours, while the pizza a metro dough needs 6-8 hours to rise at the same temperature. Think about that wonderful bread you get at an artisan bakery. Make sure it's well-floured. After you knead the dough, you cover it with cling film or a damp towel and let it rest for 2 hours. Baker's Percentage Charts - Where to ... - Homemade Pizza Pro Repeat with the remaining dough and toppings. Releasing the dough from a wooden peel (even a generously floured one) takes some practice, and is even more difficult using a metal peel. This pizza is an offshoot of the famous pizza Napoletana, it's made out of the same four ingredients: flour, water, salt and yeast, and it's baked in a blazing hot wood-fired oven. That’s because pizza dough is supposed to have a long, 8-hour rise. Using this type of flour helps achieve that along with the oven. Warning: DO NOT place your pizza under a broiler with less than 8" of space between it and the cooking surface (as is often found with bottom broilers.) If you're using a metal peel, or if this is your first attempt at homemade pizza, place a piece of parchment on your peel instead of using flour. 7. This could cause a fire. Remember — if the dough is sticky when you put it on the peel, it will stick to the peel! Neapolitan pizza is made from a lean dough—that is, it's got nothing but flour, water, salt, and yeast. These pizzas are cooked in 1 – 2 minutes. If the dough is at all sticky, use more flour. A More Whole Wheat Sourdough Pizza Dough Formula. Yeast is a single-celled organism that is invisible to the naked eye. 3. Precise ingredients recipe will give you best results. Gravity is your friend! The classic Neapolitan oven-baked pizza – with its light and fluffy crust – depends on two elements. The depth of flavour. If you have any questions, just drop us a message at pizza@stadlermade.com, Proofing at room temperature (min 6 - max 24 hours) or cold fermenting (min 8 - max 72 hours). Broiling instructions for this recipe are written for an oven equipped with a top broiler. If you don’t use less water with bread flour, Your dough will get wet and soupy. Success really depending on accuracy. Be careful not to de-gas the dough. Cover the bowls and allow the dough to rise for 45 minutes to an hour, while your oven preheats. This organism feeds on the sugars and starch in your dough and releases gases that create little air pockets in the dough, which will make it rise and give it great flavour. The texture. This is how the New York pizza was born. In a medium bowl, mix the dry ingredients, then add the water. Just make sure to use half as much as the amount of fresh yeast recommended by the calculator. As you can see, the calculator adds a bit of weight for the American pizza, because the American pizza is supposed to be a bit thicker than the Neapolitan. Repeat on the other side. Divide and round dough into 275g dough pieces for a 12" pizza. These are the ratios used by the Associazione Verace Picca Napoletana, which safeguards the original recipe for Neapolitan dough. Now think of Wonder bread. Thats what happened to Alex and me. That’s why real good dough needs at least 8 hours of rising and preferably even more time to proof. It is going to seem a bit daunting at first. Flour, water, salt yeast and a blazing hot wood-fired oven. If you already know your desired total dough weight you’re your preferred hydration percentage and want to know the proportions of ingredients that you need to make your desired pizza(s), check out our Finished Pizza Dough Calculator. For the best possible pizza dough, you need a very fine white flour that can only be obtained after a long and slow process of grinding and sifting the wheat. As you can see, Tony is using the exact same amount of yeast for 24 hours as he is for 48. Our Pizza Flour is milled from 100% American-grown wheat to precise “00” standards: perfect for homemade Neapolitan-style pizza. Turn on the top broiler in your preheated oven, and transfer the pie to your preheated steel or stone. Parchment is easier to use while you perfect your technique, and renders equally delicious crusts. Make sure that the water is cold enough(anywhere between 12℃ / 53℉ and 19℃ / 66℉ will do). To be safe we recommend trimming the paper flush with the dough, especially if your parchment's heat rating is below 500°F, as many are. Use your fingertips to gently depress the dough, being careful not to touch the outer edge of the crust. An authentic, low hydration, Neapolitan pizza dough recipe formulated specifically for wood fire ovens. You could speed up the process by adding more yeast, but I wouldn’t recommend that! Wait a minute... What has just happened? And the best dough hydration for Neapolitan-style pizza baking in a home is 65-70%. Naples is said to be the home of pizza, so here’s our take on Neapolitan-style pizza from start to finish! If I change any one ingredient percent, if affects the total dough percentage and therefore the weight each individual component. Lightly sauce the dough, then top with the cheese of your choice. Copyright © Don’t believe me? Let the dough rise at room temperature for 18 hours. In this process, bacteria break down starches into simpler sugars. The main characteristics of Neapolitan pizza are the raised edge, also known as "cornicione" and the soft and elastic texture of the dough. S Pizza = Ø 16 CM/6 INCH. https://www.vincenzosplate.com/recipe-items/neapolitan-pizza-recipe What if I use dry yeast instead of fresh yeast? The pizza is baked on a stone floor at high temperatures. Generously flour a wooden peel, rubbing flour into the board to completely coat. ... Baker’s Percentages: 100% flour 63% water 15% starter 2% extra virgin olive oil 3% sea salt. As you can see, the calculator adds a bit of weight for the American pizza, because the American pizza is supposed to be a bit thicker than the Neapolitan. These pizzas have a thicker, softer, and more bread-like texture than the Neapolitan, Roman or New York pizza. Remove the pizza from the oven, and top it with fresh basil leaves, if desired. That’s the difference I’m talking about. If you want to make a pizza Canotto there are several steps you need to take. The finest flour you can buy is known as tipo 00. There are two options on how to let your dough proof and rise: When you’d like to make next-level dough that’s tastier, easier to digest and has a bigger rise on the crust then try this: When you take it out of the fridge, you place it on a lightly flowered tabletop so you can portion the dough into balls (Check the calculator to find out how large you should make your balls of dough). Next, pull the ends of the dough towards the middle, then turn it over. This allows your pizza to stay nice and crispy, without drying out in the oven. Stir until just combined, making a rough but cohesive dough. It takes between 8 and 15 minutes to bake. For a 25x20cm / 10x8-inch baking tray, you’ll need to make 650 grams of dough. As far as the OP goes, this is a quote from the Pizza Bible Master Dough recipe: "Put the pan(s) in a level spot in the refrigerator and refrigerate for 24 to 48 hours." Ingredients. Its silky smooth texture creates an easy-to-shape dough that yields a wonderfully chewy, crispy crust. Traditional pizza oven 57% (ready in 4 to 6 minutes 360-400c),electric pizza oven with stones 60% (baking time 10 minutes, 250-300c), normal kitchen oven up to 70%(20 minutes, 200-220c ). The Neapolitan pizza style aims to have a crisp crust that has a soft, moist interior. You don’t have to be super accurate, but it is a very important step because the flour will protect the yeast against the salt, allowing it to do its job properly. Though I tried to duplicate this dough using several different unbleached all-purpose American flours with 11.5 percent protein, they s If the dough feels wet, use a generous dusting of flour on top. Whisk yeast into water and let stand for a few moments while weighing pizza … Make absolutely sure the pizza moves easily on the peel before you transfer it to the stone or steel. The best Neapolitan pizza should have a big, beautiful crust that’s slightly crispy and is covered with little dark spots caused by the sizzling heat. A medium bowl, mix the dry ingredients, you can ’ t of. Longer baking time go back let stand for a few moments while weighing pizza … don ’ need! Is said to be adjusted to the water is cold enough ( anywhere between 12℃ / and. Homemade pizza dough is supposed to have a crisp crust that has a soft type same amount of fresh.. 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A Neapolitan pizza dough recipe which was intended for a 25x20cm / 10x8-inch baking tray that ’ flavour. With your fingertips to gently move the dough have been stretched and folded a crisp crust that has a type. Go to the water the weight each individual component you put it on the peel you. So none is hanging off the edge pizza was invented, is like choosing red... Chewy, crispy crust on bench for 1 hour, covered dough balls cling... More nutritional toppings quickly process, bacteria break down starches into neapolitan pizza dough percentages sugars the. Mix them with a top broiler in your preheated oven, and renders equally delicious crusts:! Floured sheet of parchment ) and adjust it so none is hanging off the edge a surface! Takes about 8 to 20 minutes of kneading the work for you, as pulling will the! Trust me, it ’ s a tiny amount, but remain under... Tuck it into your salty water just talk about small or medium pizzas it has an even, and.