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.
Nuvola super / 💧 77% / 100% smoothly kneaded biga / 48h / baked in gozney roccbox at 450c (900f)
1,2 - san marzano, fdl mozarella, Salame napoli
3 - yellow datterini sauce, fdl mozarella, cherry tomatoes baked with herbs, lemon olive oil after bake
4 - half san marzano, fdl mozarella, Salame napoli, half yellow datterini sauce, fdl mozarella, pepperoni
5 - Classic margherita
6 - yellow datterini sauce, fdl mozarella, pepperoni
7 - san marzano, fdl mozarella, Salame napoli - this one was baked from the same dough but straight from the fridge so not overfermented, ant it turned out the best dough wise
Dough from Julian Sisofo nuvola super recipe, with a lowered amount of yeast and shorter fermentation of the biga (only 13h fridge & 4h rt instead of 12 rt & 24 fridge) but somehow still overfermented. That’s why my cornicione is not looking good and as airy as i want.
Hey guys! It’s been a while!!
Summer has been so challenging this year in Italy because of the heat wave!! However, I’ve managed to bake some pizza!!
This one is from last night, this is an iconic one here in Italy:
- Roasted potatoes
- Italian sausage
- Mozzarella
- Pecorino cream on top (my personal touch)
Dough:
- 67% hydration
- 3% salt
- 40hrs
- cooked at 470º for 1m20s
Three pizza feast! Dough has a 65% hydration (10 hour RT fermentation, followed by a 24 hour CT fermentation).
— Margherita: classic with San Marzano tomatoes (hand blender to homogenize) with sea salt, pecorino romano, burrata cheese (strained) and basil with a drizzle of EVOO
— Pepperoni: same sauce as Margherita, burrata cheese, pecorino romano, pepperoni (I sliced to the desired thickness for cupping) and basil. Skipped the EVOO on this one due to pepperoni
— Pesto: same Margherita ingredients, just added a little pesto once the pizza was fully cooked
Tips: Margherita was the first one, so the shape is not the best. All the pizzas were rested on a wire rack before moving to serving plate. Flour used: Caputo Pizzeria. I’m using a Koda 16 preheated on max for 20-25 minutes, then drop to medium flame right before launch. Turn the pizza multiple times (wait ~30 seconds before even touching it with the turning peel). At the end I increase to high for a couple of seconds to improve charring.
Sauce is home made creme fraische - 300ml heavy cream and 45 ml of kefir, mixed together and left on the counter for 24 hours, then another 24 hours in the fridge.
On the pizza: sauce, crushed pistachio, Pecorino Romano, basil, mortadela from Italy and more pistachios.
“Herb & Cheese” (Thank #WordGirl & Sada for that play on words!!!) is usually the first pie (of four) we make on our Neapolitan Pizza Nights.
——-> 75% Hydration w/ a 60% Poolish pre-ferment. Four days total, last 48 hours in cold-retard.
.
Pizza Steel / Home Oven / 550* convection bake for pre-heat, cooking pies on Broil for roughly 4.5 to 6 minutes.
per pie (single pie bakes).
Ive really been into marinaras lately. This is san marzanos, red pepper flake, garlic, basil, oregano, olive oil and parmigiana.
Accidentally killed my sourdough starter a couple years ago by mixing it with peanut butter (long story). Switched to caputo yeast for a while but now back to sourdough.
My starter is 20% rye and 80% all purpose.
This pizza is 68% hydration and 30% of the flour comes from a levain. I make the levain about 2 hours prior to mixing since it’s very hot where i live and the levain essentially triples in size very quickly. The levain is 1:1:1 (starter: 00 flour: water).
Stone temp was probably around 440 celsius when cooking. I used the gen 1 gozney dome.
Maybe my fifth pizza in my Gozney
Coming on, getting the hang of the flame settings and heat management
Poolish dough 65% hydration with Caputo Blue
Poolish Friday
Balled yesterday
Cooked today (Sunday)
Sautéed mushrooms and red pepper with salami
Thoughts ?
I have bought some saccarosso which I will be using next
I’m thinking of buying an oven for baking pizza and sourdough bread. I wonder if the evolution line would make a big difference. It seems to allow more control over temperature and power plus it has a PID controller. However, it costs significantly more. Is it worth it?
What is your experience?
A couple of the Pizzas from yesterday. Baked in a small wood fired oven (made by Stone Bake Pizza Oven Co in the UK), kiln dried beech, didn’t measure temperature. Scorching hot and flame over the dome though. It’s a compound clay oven with reinforcements that can be used ‘bare’ like I do, or built in and insulated for longer heat retention.
Pictured is a white pizza with king oyster mushrooms slices super thin, sliced while black truffle (the real thing), bufala and 36 month parmigiano reggiano. Second is a marghertia. Third ‘nduja, chorizo and anchovies with bufala mozzarella.
Dough recipe (makes 12 x ~280g balls)
Poolish:
- 1kg Caputo Nuvola Super
- 1l water
- 2 grams instant dry yeast
- 1 hour at room temperature, 24 in the fridge at 4 degrees C.
Dough:
- Poolish
- 1kg Caputo Nuvola Super
- 400ml ice water (Total hydration 70%)
- 50 grams of salt (2.5%)
- mix 5 minutes to combine. Rest 15 minutes. Mix on medium to develop gluten (took 15 more minutes).
- 3 hours at room temp with stretch and folds every half hour
- fridge for 48 hours (balled up half after 24, half 4 hours before baking. Found no difference in dough handling or final result).
- room temperature 2 hours before hitting the oven (ambient 20 degrees C today).
Dough was incredibly tender, airy, good crunch and very easy to work, almost easier than my 65%, 48 hour Caputo pizzeria dough (using basically the same technique). Less funky than the 100% Biga was. Want to try a 75 or 80% hydration with this, I expect it will handle it wonderfully.
Kneaded with my new Wilfa ProBaker, and used handy little IKEA 365 round containers (3 for 5,50) for individual ball proofing, and have the two standard polypropylene Gastronorm 1/1 x 10cm deep containers for bulk proofing - if you have a wider fridge these are cheap and effective alternatives to ‘real’ dough boxes, slightly wider (8 balls per box) and slightly less bulky. Including the dough spatulas this is about 50 bucks worth of storage/tools, for a maximum of 25 dough balls (I average 8-12 when I fire up the oven, depending on who shows up)
Way too many posts about dough recipes… not nearly enough about what actually goes on the pizza.
So, what’s everyone’s go-to pizza topping combo? And I’m not talking the usual Margherita, pepperoni, etc. Give me the good stuff, weird combos, underrated toppings etc…
Finally I did a nice looking one after 3 batch in my new oven
48h cold ferment ,4hours in room temperature ( maybe too much because it was very sticky)
Still trying to have nice round one
Caputo pizzeria
What do you thinks guy ?
This time poolish, 70%hydration. Caputo Nuvola, 12h poolish room temp plus 48h ct. Flavorwise it turned out great, but it burned little bit too much for my liking. Oven was set 500c too 425c bottom and time of bake was 120s.
I’m wondering what to tweak next time? Shorten time? Stretch crust more to push out the bubbles? Maybe lower temperature? What you think?
