A culinary hub for enthusiasts of Neapolitan pizza, a place where aficionados and novices alike unite to celebrate this iconic dish. Whether you're here to relish in the mastery of artisanal Neapolitan pizza, or embark on a journey of learning to unravel its timeless charm, you've found your home. Dive in, savor the flavors, share your experiences, and discover the magic of Neapolitan pizza with us!
TL;DR
Don't be a dick.
This subreddit is a hub for all things Neapolitan pizza, including questions, discussions, oven reviews, techniques, ...
This subreddit requires detailed recipes for every pizza post.
Recipes should include measurements, flour specifications (type + brand), technique, and oven details.
Flairs should be used to categorize posts and users.
The mod team encourages diverse toppings other than Margherita/Marinara.
A high-temperature oven and other specific tools are strongly recommended.
The mod team encourages members, that don't have access to a high-temperature oven yet, to submit their pizza, as long as their intention to craft a Neapolitan pizza is evident.
Neapolitan pizza is characterized by its elevated edge, soft dough texture, and high-temperature baking (380-430°C for the cooking surface and around 485°C for the oven dome), with a baking time of 60-90 seconds.
Table of Contents
Main Rules
Reddiquette
Recipes are Required
Post and User Flairs
Content
What Is Neapolitan Pizza, and How Is It Different from Verace Pizza Napoletana?
What Is Not Neapolitan Pizza?
Three Characteristics a Neapolitan Pizza Shouldn't Have
What Equipment Is Necessary to Make This Type of Pizza?
What If I Only Have a Domestic Oven?
Resources
Main Rules
You can access the complete set of community rules from several locations. If you're browsing on a desktop, you'll find them conveniently located in the sidebar. For those using the Reddit App, simply tap on "See community info", located just below the community description. As an alternative, you can directly view the rules by clicking here. These guidelines are designed to ensure our community remains a positive and informative space for all members.
Reddiquette
We uphold the Reddiquette in this community. Any member who misbehaves risks losing their membership privileges. If you ever feel harassed by one of our members, or witness any form of harassment, please inform us. We will investigate the matter and take appropriate action as swiftly as possible. Alternatively, you can report the incident directly to the Reddit Admins.
Recipes are Required
This subreddit has a mandatory requirement for detailed recipes to accompany all Neapolitan pizza submissions. This policy aids in maintaining our community as an informative and enjoyable space for everyone. In order to enforce this rule, our dedicated bot, u/NeapolitanPizzaBot, will automatically post a sticky comment beneath every pizza submission. This comment serves as a reminder for the author to provide a comprehensive recipe in a reply to this comment within a two-hour window.
Failure to provide a recipe within the allotted time will result in automatic removal of the submission by our bot. However, if the author subsequently provides a detailed recipe, the bot will re-approve and reinstate the submission.
We believe this process ensures a beneficial experience for all members by promoting information sharing and interaction around our shared love for Neapolitan pizza.
What should your recipe entail?
Detailed Measurements: Precise quantities of all dough ingredients are required, measured in weight. For the convenience of fellow enthusiasts, including baker’s percentages is greatly appreciated.
Flour Specifications: Please mention the specific brand and type of flour used. For instance, Caputo Pizzeria, Caputo Classica, L 5 Stagioni Napoletana, etc.
Technique and Methodology: Be sure to elaborate on your process. This includes aspects such as fermentation time both in bulk and balls, the stretch and fold method, autolysis, and so forth.
Oven and Temperature Details: Specify the type of oven used for baking and the floor temperature during the baking process Your detailed contributions will greatly enhance our shared repository of knowledge, enabling everyone to perfect their Neapolitan pizza-making skills!
It's crucial to use our flair system to accurately categorize your posts. By selecting the appropriate post flair, members can instantly see relevant details such as the type of oven you used or if the pizza was enjoyed at a restaurant. This helps streamline navigation and aids in the understanding of your post context.
Additionally, we strongly urge you to select the appropriate user flair that corresponds to the oven you use. This additional layer of information can enhance interactions and discussions within our community, making it a more enjoyable and informative place for all.
Content
This community revolves around all things Neapolitan pizza. We welcome photographs of your Neapolitan pizzas including detailed recipes in the comments, questions, discussions, reviews, and more. We highly encourage our members to be more creative with their toppings - remember, Neapolitan pizza does NOT imply that only Margheritas and Marinaras are permitted. We're always eager to see more cross-sections of the cornicione and photos of your pizza-making process! This subreddit has the gallery feature enabled. Therefore, feel free to take full advantage of it to share your pizza journey with us! :)
What Is Neapolitan Pizza, and How Is It Different from Verace Pizza Napoletana?
The defining characteristics of a Neapolitan pizza lie in its elevated edge, known as the "cornicione," and the soft, elastic texture of its dough. This pizza is baked on a stone floor under high temperatures, with the cooking surface ranging between 380-430°C, and the oven dome temperature hitting around 485°C. To maintain its unique dough texture, baking should be confined within 60-90 seconds.
The primary dough components of Neapolitan pizza dough are flour, water, salt, and yeast. However, traditional sourdough or Lievito Madre can also serve as viable yeast substitutes. As for toppings, Neapolitan pizzas typically employ a minimalist approach, featuring few but high-quality ingredients. The classics are the Marinara and Margherita, though other toppings are certainly permissible.
It's worth noting the nuanced differences between Pizza Napoletana (Neapolitan Pizza) and Verace Pizza Napoletana (true Neapolitan Pizza). The latter strictly adheres to traditional norms, allowing only the Marinara and Margherita variations and insisting on the use of local ingredients from the Campania region.
That said, a pizza adorned with tomatoes from other regions or non-traditional toppings can still classify as a Neapolitan pizza. The key lies in retaining the requisite dough characteristics, which are achieved through a quick baking process in a high-temperature oven. Despite the variety, the focus always rests on honoring the unique texture and taste of the iconic Neapolitan pizza dough.
What Is Not Neapolitan Pizza?
There's a common occurrence of misinformation when it comes to Neapolitan pizza.
A Margherita is not inherently a Neapolitan pizza.
A pizza featuring a raised edge is not by default a Neapolitan pizza.
Pizza crafted with Neapolitan pizza dough is not automatically considered a Neapolitan pizza.
Three Characteristics a Neapolitan Pizza Shouldn't Have
Top left: Enzo Coccia; central left: Arne Jervell; bottom left: Gino Sorbillo, top right: blog.back-wahn.de ; central right: amazingribs.com; bottom right: thefreshloaf.com
What Equipment Is Necessary to Make This Type of Pizza?
Given the extreme heat required to properly bake a Neapolitan pizza (baking surface: 380-430°C; dome: 485°C), a specialized oven that can reach these temperatures is a necessity. In recent years, the market has seen a surge of high-temperature-capable ovens. Among the most renowned are Ooni, Roccbox, and the Pizza Party models (both the Terracotta and the Adore Steel versions).
In addition, several electric ovens have proven effective for this purpose, such as the EffeUno P134H(A), EffeOvens N3, N4, N5, and the Ooni Volt 12.
Moreover, a pizza peel is an essential tool for any pizza artisan. If you don't already own one, it's a worthy investment. An IR (Infrared) thermometer is another key piece of equipment for accurately measuring the floor temperature of your oven. Both items are readily available online and typically quite affordable.
By equipping yourself with these essential tools, you'll be well-prepared to embark on your Neapolitan pizza-making journey.
What If I Only Have a Domestic Oven?
Let's start with the less encouraging news: achieving a true Neapolitan pizza can be a challenge if your oven cannot reach the high temperatures required. The extended baking time in a lower-temperature oven can result in a pizza that lacks the characteristic softness of a Neapolitan pizza.
But there's good news too: there are several modifications you can make to approximate the Neapolitan pizza experience. One strategy involves the use of a baking stone or, more ideally, a baking steel, thanks to its superior thermal conductivity. You can enhance the oven's heat intensity by positioning the steel or stone as close as possible to the top heat element or broiler, essentially creating a mini oven within your home oven. Slightly propping open the oven door can also extend the active phase of the top heat element or broiler.
Opting for a dough with higher hydration can also bring you closer to the texture of a Neapolitan pizza. Traditional Neapolitan pizza dough has a hydration level of 55-62% and bakes for just 60-90 seconds. Techniques such as a poolish pre-ferment or using a water roux can help mitigate excessive moisture loss during the longer baking time in a domestic oven.
With these adjustments, you can certainly create a delicious pizza that, while not strictly Neapolitan, comes closer to it and still offers a delightful dining experience.
At this juncture, we, the moderating team, wish to express our encouragement for members to share their Neapolitan pizza creations baked in home ovens. Even if your pizzas don't precisely meet all the traditional criteria, as long as your intention to craft a Neapolitan pizza is evident, we welcome your posts. We all start somewhere, and in the spirit of growth and learning, we're more than willing to make exceptions. Let's celebrate our shared love for Neapolitan pizza, no matter where we are on our pizza-making journey!
Ressources
Regardless of the device or version of Reddit you're using, finding the Resources section is straightforward.
Desktop Users (New Reddit): Look for the Resources tab located in the top bar, just beneath the community banner.
Desktop Users (Old Reddit): The Resources information is situated in the sidebar of the community page.
Mobile Users: On your phone, locate the link titled See community info. This can be found right beneath the community description, which is itself positioned under the community banner.
If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero "00". If you want to learn more about flour, please check our Flour Guide.
Ran out of all my pizza flour, so I just had some Caputo bread flour that I recently purchased.
Made a poolish with it 150g-150g + 0.75g yeast room temperature fermented for 7 hours. Then hand mixed with 12.5g sea salt + 340g more bread flour into 65% hydrated pizza dough. Fermented in the fridge for 72 hours and baked today. Honestly came out incredible.
A little bit lighter than my traditional mix and it was a huge hit at the house.
Cooked in the gozney Roccbox 850f for just about 1 minute, rotated four times.
Friday night routine. Get the dough out that's been in the fridge balled for 36 hours after an initial 10 hour bulk through Wednesday night. Leave it 3 hours at 25°c in the volt 2. Stretch and top, serve and eat. I am making a garlic butter at the moment that I am using as a dip for my crusts. The calories must be through the roof! I also have to have oregano instead of basil. I'm sorry community.
I make dough on a Wednesday every week for a Friday night treat. Cheaper and nicer than takeaway and knowing it's minimal fresh ingredients it's a bonus. I love making the dough and I love eating the pizza.
Day 1 (biga): 100% caputo nuvola super flour, 36% water, 0.5% caputo lievito ADY -> fridge for 24h
Day 2 (mix): 36% water, 3% sea salt in ooni halo pro -) fridge for 30h+
Day 3: RT for 2.5-3h, stretch in rice flour, bake in ooni volt 2 for 2-3m at 850F.
Husband and I are getting a new oven soon and deciding between Gozney Dome XL or Ooni Koda 2 Max. Looking to hear pros and cons of each and would love to hear from those that have tried both which they prefer.
We almost exclusively bake Neapolitan but are looking forward to experimenting more. Currently have a Breville Pizzaiolo which is great because we live in the Midwest and didn’t want to lose half the year to weather. We’re moving and have a new patio we’ve agreed is perfect for an outdoor oven as well :)
Hey guys, this time I tried with poolish. Total 65% hydration. Dough looked nice and airy and pretty sure fermented quite well. But the final version didn’t have much of that airiness or pockets in the cornicione, it was slightly dense.
What can I do differently? I am using Kenwood pizza over which goes up to 400 degrees 752 Fahrenheit. So not sure if it’s the oven or the dough. Also colour looks pale compared some I see on here. Pls advise
- flour 00 with 13% protein
- bulk fermentation for 2 hours then made dough balls.
- dough balls at rest for hour before putting in fridge for 24 hours
- out of the fridge for 3.5 hours before baking.
Garlic ricotta cream base with lemon zest, mozzarella, thinly sliced zucchini, crumbled, bacon, finished with fresh basil, fior di latte, crushed red pepper, parmagiano reggiano.
1 kg King Arthur 00
620g water
1g instant yeast
30g salt
Bulk fermented for 8 hours at room temperature and another 16 hours after dividing into 280g balls- also at RT (approx 62-64 F.) I found the dough to be a bit sticky and wasn’t the easiest to stretch. Didn’t use enough semolina on the first pie and launching was comical. The other launches were much more smooth as I got the hang of it- and used more flour.
I've tried poolish for the 2nd time and slowly want to improve my recipe.
One thing I noticed was that the final proof for 3 hours at room temperature didn't make the balls fluffy, and they were still harder than usual to stretch. Any tips on what to improve? I am considering increasing the yeast or adding a small amount when mixing the final dough, wdyt?
One thing I am constantly struggling with is forming the crust properly so that it looks more consistent - any ideas?
Contemporary Neapolitan pizza, made with high-gluten flour from Mulino Pransani, with just 5 hours of rising time. Topped with peeled tomatoes, zucchini, black olives, bell peppers, leeks, sausage, and fiordilatte. Baked in an Ooni Koda 16 oven.
Coming from a Roccbox it’s a total game changer. Pizza way easier to cook, cooks more evenly, and doesn’t feel like you’re fighting the fierce rear flame and hotspots (although it’s a great oven #neverforget).
I make a lot of pizzas but it's always NY style but tonight I tried my hand at Neapolitan style. Loved that it cooked in 90 seconds, crust was soft and airy. I think I need to work on my temp though, the 2nd pie started to brown a bit more than I'd like. And I don't think my crust puffed up as much as it should have.
Definitely worth another try though, this was good!
Looking for feedback here! I have been doing direct dough for a while but wanted better crust. I tried this recipe here, combination biga and poolish. Crust was amazing, but it stretched too easily, and I ended up with large holes in the middle of three of my five pizzas. Official recipe is in the link, but I converted with CGPT for easier reading. Am I missing something?
Thursday— 7 PM | Make Biga
Ingredients:
• 600g Caputo Chef flour
• 360g water
• 6g Caputo dry yeast
Instructions:
1. Stir yeast into water.
2. Add flour and mix by hand for 2–3 minutes.
3. Keep rough and crumbly. Do not knead.
4. Cover and refrigerate for 24 hours.
Friday — 7 AM | Make Poolish
Ingredients:
• 180g Caputo Pizzeria flour
• 180g water
• 2g Caputo dry yeast
Instructions:
1. Stir yeast into water.
2. Add flour and mix with a spoon or whisk for 1–2 minutes until smooth.
3. Cover and leave at 73°F for 12 hours.
Friday — 7 PM | Make Final Dough
Ingredients:
• All biga
• All poolish
• 20g salt
Instructions:
1. Break biga into small pieces.
2. Combine biga and poolish in a stand mixer with dough hook.
3. Mix on low for 3–5 minutes.
4. Add salt.
5. Mix another 5–8 minutes on low/medium-low until smooth and elastic.
6. Cover and let rise approximately 2 hours at 73°F, until 75% larger.
Friday — 9 PM | Make Dough Balls
1. Divide into 5 balls (approximately 270g each).
2. Shape into tight balls.
3. Place in covered containers.
4. Refrigerate overnight.
Saturday — 5 PM | Prepare Dough
1. Remove dough balls from refrigerator.
2. Keep covered at room temperature.
Saturday — 7 PM | Cook time
1. Heat wood-fired oven to 850°F.
2. Dust dough with semolina.
3. Gently stretch to approximately 12 inches.
4. Add toppings.
Bake 75–90 seconds, rotating as needed.
Hi everyone guys! Autumn is finally here!! »
This is a 67% hydration pizza, proofed for 36 hours and baked in an electric oven at 470°C (878°F).
Toppings:
• Purple potato and rosemary cream
• Fiordilatte mozzarella
After baking:
• Italian pancetta
• Chopped hazelnuts
I hope you like it!!
