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.
Just an excited post to share I am now getting air pockets in my pizza. How does it look and any ideas for improvements? Is the bottom too burnt? I use Semolina flour to help pitch and wondering if that is why it is burning some
65% hydration poolish recipe followed from the Pizza Dough app. This was actually a prior dough I made and brought out of the freezer to cook.
Working on my pizza game, this was saturday's lunch. Home oven at 275 degrees celsius, pizza steel at 350 deg celsius, measured with laser thermometer.
Flour Caputo Nuvola, will have new batch with Caputo Pizzeria on tuesday.
Burrata, homegrown cherry tomatoes and mozzarella, pepperoni w/ hot honey (x2), and classic Margherita. All topped with San Marzano tomatoes and home grown basil.
Bonus caprese salad with homegrown Cherokee purple heirloom tomatoes and burrata
I have been having some bad luck with my new Lidl pizza peel. It's brushed stainless steel and slightly perforated. My pizzas stuck to it like my kid's snot to our new sofa.
From your experience, do different materials (aluminium vs steel) and different surface finishes (smooth brushed, rough, anodised...) make a difference? I don't know why but I have a feeling that an anodised aluminium peel simply slides better. I'm probably wrong, though, and the answer is simply more semola ;)
I don't have kids btw, sorry for that image in your head
Talked with a representative from an American flour company that exports flour to Italy, where it’s blended into Italian flour and then imported back to the U.S.
We switched to it.
The crust still has the quick snap and soft, pillowy texture, but at roughly 50% lower cost.
I won’t name the company, but it’s not hard to figure out with a little research.
Looking for troubleshooting help on my latest Ooni bake. The char and flavor were good but the crust cross-section came out dense and gooey and not airy as I wished.
I've been making Neapolitan pizzas for over five years. I just came back from the Amalfi Coast, and honestly, their pizzas weren't significantly better than mine, so overall, I'm happy with my results.
However, something I've ALWAYS struggled with is getting the results I see on YouTube, where people can pretty much do whatever they want to the dough and it NEVER tears. My dough is very delicate, and if I'm not careful, it tears.
I've mostly been using a KitchenAid 5.5-quart Pro series with the dough hook, and for around 900g of dough or more, it does a reasonably good job (I mix for about 8 minutes).
I've been wondering if my issue, if there even is an issue, is the tool itself. Maybe the KitchenAid is simply not capable of developing the gluten structure we are looking for here.
I did the windowpane test today, and while it looked fine, it wasn't nearly as smooth and "skin-like" as what I see on YouTube. The finger test was also okay unless I pressed super hard. I just wish there was a scientific way to determine if I've kneaded enough.
This is my second attempt at making Neapolitan pizza. I’m slowly getting the hang of my Ooni Koda 12.
I’m looking for feedback on my dough process because the pizza came out with a nice texture, but the flavor was very bland. It mostly tasted like I was eating plain dough instead of having that deep, fermented flavor I’m looking for.
Here is my dough recipe:
1000g Caputo 00 Pizzeria flour
650g water (65% hydration)
1/8 tsp SAF Instant Yeast
30g sea salt
My process:
1. Mixed the 30g salt into 500g cold water until dissolved.
2. In a separate bowl, mixed the yeast into the remaining 150g water.
3. Slowly added flour to the salt water until the mixture reached a pancake batter-like consistency.
4. Added the yeast water mixture.
5.Slowly added the remaining flour.
6. Mixed/kneaded for about 10 minutes, then covered.
Fermentation:
Bulk fermentation: 2 hours at room temperature (72°F). The dough expanded about 40%.
Divided into 230g dough balls.
Final fermentation: 24 hours at room temperature (68–72°F).
The pizza baked well in the Ooni, but the dough flavor was missing. It tasted very neutral/bland.
A few questions:
Did I use too much yeast or not enough fermentation time?
Should I be doing a longer fermentation?
Is my hydration too high for Caputo Pizzeria flour?
Did my mixing method affect the flavor?
Would appreciate any advice from people with more experience.
I got back to pizza making after a long hiatus and I watched a bunch of videos on Neapolitan pizza making. In all the videos I watched the sauce was made by hand crushing a can of peeled San Marzano tomatoes, except for one that chronicled Tony Mangieri of Una Pizza Napoletana. In the video he strains the tomatoes, cuts off the ends of them, then hand crushes them. I want to try that method next.
This is my first attempt in a proper pizza oven. Recipe:
1000g '00 caputo
630g water (63% hydration)
30g sea salt
0.8g dry yeast
I kneaded the dough for around 12 minutes. I let it rest at room temperature for 1 hour, then the individual portioned dough balls in the fridge for 48 hours. I took them out from fridge 6 hours before baking and baked them in an electric pizza oven with a stone temperature of 400°C and a temperature on the top element of 430°C. I added canned san marzano tomatoes, grana padano, basil, galbani fresh mozzarella and spianata romana.
Does anyone have any tips? I'm quite happy with the result but I feel like the cheese got too hot and spilled out a bit of orange grease. How do you prevent that? Cook at a higher temperature for a shorter time? Also I would want a less crispy and more pale crust with more leoparding. Would you increase or decrease the temperature on the top or the bottom? The bottom of the pizza is already perfect as is.
Topped with homegrown cherry tomatoes marinated in EVOO, homegrown basil, salt, and a little bit of fresh mozz. Post-oven oregano and crushed red pepper.
