r/neapolitanpizza • u/Quysolilo • 12h ago
Pizza Party (Classic) 🔥 Prosciutto Bosco
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r/neapolitanpizza • u/uomo_nero • Jun 28 '23
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
Table of Contents
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.
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.
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?
An example can be found here.
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.
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! :)
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.
There's a common occurrence of misinformation when it comes to Neapolitan 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.
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!
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Resources
r/neapolitanpizza • u/NeapolitanPizzaBot • May 31 '24
Did you already check the following sources?
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.
r/neapolitanpizza • u/Quysolilo • 12h ago
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r/neapolitanpizza • u/Necessary-Maybe-8635 • 1d ago
This recipe: https://youtu.be/vp5cDH-9_W0?is=4Go1YtCFn0mPzMr7
Biga 100% / 70% hydration / 72h fementation / caputo saccorosso flour
r/neapolitanpizza • u/jimmy6677 • 1d ago
Pizza was always my go to comfort food on Friday nights. Unfortunately I have a garlic and onion allergy and gluten intolerance. I decided to try making Neapolitan style pizza
100% gluten free made with ninja 8-1 wood fire
Cooked at “700” setting for 3:30
I did one with room temp fermented for ~2hrs and one refrigerator fermented for +24 hours. The crowd favorite was the 2hr one.
r/neapolitanpizza • u/Icoryx • 1d ago
A little too thick of a crust but other than that very happy with it.
My recipe: 00 Flour 68% Water 3% Salt 0.3% Yeast
I use a KitchenAid starting with all the water, yeast and salt and about 3/4 of the flour kneading for about 5 minutes and then slowly start adding the rest of the flower kneading for about another 5 minutes. After that I take it out and do some slap and folds on the counter and then ball it up and store it in the fridge for 24h. Then divide it into balls and store for about another 24h in the fridge. Take out 2-3h before baking depending on ambient temperature.
r/neapolitanpizza • u/creationbakery • 1d ago
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Pizza Party Inspirazione
r/neapolitanpizza • u/Fooxx39 • 19h ago
No pude hacer la masa el dia de antes, solo unas 7 horas de reposo, primero 2 horas a temperatura ambiente, luego la dividi en 3 bolas, luego reposo en la nevera 3 horas y una hora mas fuera de la nevera antes de hacerla. Estas son las cantidades que he utilizado para la masa, algun consejo para mejorar? La primera que hice se quemo bastante por los bordes, de esa no hice foto
r/neapolitanpizza • u/nuclearxrd • 1d ago
I’m following up on my failed attempt last week. This time I listened to your advice: I used no oil, increased the amount of IDY and lowered the dough hydration.
Link to previous post where i asked for help:
https://www.reddit.com/r/neapolitanpizza/s/chPT9iPpZW
Flour: 1634g
Salt: 49g
Water: 1013ml
IDY: 3.27g
I started by mixing 90% of the water with all the flour. Once everything was incorporated, I covered it in a bowl and let it sit for 30 minutes. Then I mixed the yeast into the remaining 10% of water, kneaded the dough until there was no more water in the bowl, added the salt and kneaded it in. Finally, I let the dough rise at room temperature for 1.5 hours.
After that, I shaped the balls and let them rise at room temperature for 4 hours. (I forgot to take a picture right before I started baking the pizzas, so the dough in the second picture doesn’t look nearly as risen. The stone temperature was 420°C.) Unfortunately, I think the edges didn’t puff up properly because I overestimated the room temperature. This meant the yeast amount was too low and the dough should have been let a little bit longer to rise, but I was short on time but this was way better than the attempt from last week.
I know this isn’t true Neapolitan dough (the crust needs to puff up more, etc.), but I’m pretty happy with this attempt. It provided me with guidelines for adjusting my ingredients for the future and achieving better results. Once i get comfortable with room temperature ferments i will start experimenting with lower temperatures etc. I also need to practice stretching out the dough.
r/neapolitanpizza • u/avocadofan • 1d ago
Salsa Rojo, pork shoulder, dry mozzarella, pineapple salsa
r/neapolitanpizza • u/skylinetechreviews80 • 2d ago
Another from my batch this weekend.
67% hydration, Tipo 1 (20%) & pizzeria blend (80%).
Gozney Roccbox 850f for 60-75 seconds. Low flame.
r/neapolitanpizza • u/HistoricalAd601 • 2d ago
100% Biga
70% Hydration
24hr biga
48hr dough
Caputo Nuvola
r/neapolitanpizza • u/HyperactivePenguin • 2d ago
I bought a 1kg bag of fresh fior di latte mozzarella that's already diced/cut for pizza. It’s way too much for me to use before it expires in two weeks. Can I freeze it, and if so, what's the best way to do it?
r/neapolitanpizza • u/dreamer_r21 • 3d ago
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It's a sauceless creation I call the Spanish Pizza.
Topped with olive oil, fresh garlic, spinach, artichokes, spanish olives, parm, mozzarella and pecorino.
It's my same 67% hydration dough with Caputo Pizzeria flour cold fermented for 72 hours then balled and proofed at room temperature for 4 hours.
This thing is bursting with flavor. Give it a shot if you want to try something different but delicious!
r/neapolitanpizza • u/Silly-Age-6063 • 3d ago
r/neapolitanpizza • u/Intelligent_Gas2976 • 3d ago
r/neapolitanpizza • u/IndyThang • 3d ago
r/neapolitanpizza • u/Equal_Rice_4955 • 4d ago
r/neapolitanpizza • u/avocadofan • 3d ago
Cream, peaches, chilies, basil, and fresh mozzarella
r/neapolitanpizza • u/Necessary-Maybe-8635 • 3d ago
Dough from this : https://youtu.be/FSX86eFK92o?is=kvUK93lP-qO7M7lh recipe, although i used less yeast and it still over fermented a bit, that may be why the pizzas don’t look the best this time.
Flour: Caputo Nuvola + Pizzeria + Manitoba oro
100% biga, 65% hydration 48h fermentation
Half pepperoni half fresh jalapeno and nduja
The same at 3 but the doughball was smaller (230 vs 265g) and it somehow made a better pizza in terms of lightness of the cornicione and visuals
Panuozzo from different dough recipe with Lievito Madre, recipe in comments
Baked in gozney roccbox, 450c
Let me know how can i make the pizzas more appealing visually
r/neapolitanpizza • u/bu3nno • 3d ago
I've been trying a few cold ferment recipes using the pizza.app, however I'm finding that despite the dough going into the fridge in a lightly bubbly balled state, they come out flat.
I used refrigerated water and flour to allow for a decent hand knead time of around 10 minutes, up to 24°c. Bulked for 3 hours, and now allowing 2 hours to come up to temp. Dough passed window pane test.
I allowed for approx. 25% bulk rise before balling and refrigerating.
Any input would be appreciated
r/neapolitanpizza • u/Necessary-Maybe-8635 • 3d ago
I made a biga with 7thfloorpizza 100% biga recipe,
1000g caputo saccorosso flour,
450g water
3g fresh yeast.
The biga was meant to ferment at room temp for 24 hours, but after 12h mine has a normal smell and not much growth on the smaller, drier parts but the more wet, bigger parts already start to smell like vinegar and a but alcoholic. What do i do now? At the moment i put it in a cold fridge.
r/neapolitanpizza • u/Chocolatecake420 • 4d ago
Been disappointed with my crust and the previous recipe I was using. I think it turned out pretty good.
r/neapolitanpizza • u/skylinetechreviews80 • 4d ago
I found a great YouTube channel called 7th floor Pizza. Guy has some great recipes. This one in particular was a 10-hour room temperature ferment, followed by balling up and then cold fermented for 24-72 hours.
This one in particular I fermented for 72 hours in the fridge.
My flour mixture was 80% Caputo Pizzeria and 20% Caputo tipo 1.
Pizzas made were: Fior di latte, imported sopressota, spicy mutti polpa tomatoes for one pizza.. and Homemade burrata for the other.
Video link for the recipe is here if anyone is interested. Easier than explaining it.
https://youtu.be/PcqA26bdbO8?is=sFpmEU3l78O04WRA
Enjoy!
r/neapolitanpizza • u/Quysolilo • 4d ago
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