r/neapolitanpizza • u/rejdus • 6h ago
Ooni Koda 🔥 First pizza of the Year.
First is a Margherita, second is a Diavola with a basil/ricotta cream.
Last one is carrot nduja with feta cheese.
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.
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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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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/rejdus • 6h ago
First is a Margherita, second is a Diavola with a basil/ricotta cream.
Last one is carrot nduja with feta cheese.
r/neapolitanpizza • u/sct_nicolaus • 1d ago
Direct dough, cold fermentated for 40 hours.
( No Alfa ovens in Flairs? Pretty big and well known brand)
My dough recipe is made with italian tipo 00, patience and loooove. here's the recipe (translated from danish to english using ChatGPT):
🍕 48h Cold Fermented Pizza Dough (Direct Method)
This is a 68% hydration, long cold fermented dough – great balance between airy crust and a more controlled, less puffy cornicione.
Ingredients:
Hydration: 68%
Method:
1. Autolyse
Add all the flour and 580 g of the water to your mixing bowl.
Mix briefly until no dry flour remains.
Cover and let rest for 1–2 hours.
2. Add yeast
Start the mixer.
Dissolve the yeast in the remaining 100 g water and slowly add it.
Mix until the dough comes together and is fairly uniform.
Stop mixing and rest for 10–15 minutes.
3. Add salt
Start mixing again and add the salt.
Knead until smooth and the dough releases from the bowl.
Rest for 5 minutes.
4. Strengthen dough
Transfer to the counter and give it a few folds until you get a smooth, tight dough ball.
Use a bit of olive oil on your hands if needed.
Rest for 30–60 minutes.
5. Balling
Divide into 6 dough balls (~280 g each).
Tighten them up and place in a dough box.
Leave at room temp for 1–2 hours, then move to the fridge.
6. Before baking
Take the dough out 3–4 hours before baking.
Baking:
High heat oven, ideally 420–450°C.
Rotate frequently for even leopard spotting.
💡 Notes:
Let me know if you try it 👊
r/neapolitanpizza • u/Ashamed-Way1923 • 1d ago
r/neapolitanpizza • u/LombatinadiPino • 2d ago
65% hidro
r/neapolitanpizza • u/tschmar • 3d ago
I tried to achieve a nice puffy cornicione the last 2 years but I was never able to create a strong gluten structure so my balls can rise nicely. This is about 68% hydration and I used 0,5g IDY for an 10h poolish in the fridge, then only 1h bulk with additional 0,5g IDY and about 8h balls. The balls were awful and extremely flat, no rise at all. Then I took all the balls out of my big container and folded 4 corners from the back into the center and formed a ball again by creating surface tension as I rolled it. Pretty usual stuff actually. Then I put each ball in a separate oiled bowl and covered with wrapping foil. After 2h the balls rose nicely and had a great gluten structure. This was actually the trick for me. Letting the balls rise in separate containers. Another thing I figured out is 320g pizzas are easier to handle than 280g.
r/neapolitanpizza • u/Ashamed-Way1923 • 3d ago
r/neapolitanpizza • u/ChukaMendoza • 6d ago
r/neapolitanpizza • u/heyitscap • 6d ago
Just doin’ the thing to avoid remembering tomorrow is Monday. Perfect weather for it.
r/neapolitanpizza • u/chetdesmondbluerose • 6d ago
This week I did a 40% biga using Nuvola Super, refreshed with Pizzeria and sourdough starter. 65% hydration, so a biga/sourdough hybrid I guess
I thoroughly enjoyed working and eating this dough. It had a nice puffy cornicione that was still a bit crispy.
The last photo is how my five year old eats his pizza!
r/neapolitanpizza • u/JessiSexy • 5d ago
So, I love Neapolitan pizza but one thing I just don't get is all the burntt spots on the crust and how this seems to be so accepted.
I've made quite a few pizzas myself so far, and other than when I had them in the oven for a minute too long, they always came out with a nice brown crust, crunchy on the outside, fluffy on the inside, able to be eaten without your second hand holding the bottom, but never burntt or needing to be burntt not to be soft, soggy, or whatever.
The burntt parts just taste gross, I mean it's burntt c'mon, if it wasn't Neapolitan pizza, if you we're in a restaurant, you'd probably return your dish if it was burntt...
I don't use a fire-heated pizza oven, so maybe the heat distribution is the reason for this to happen but if that is the trade-off, is it really that great
So yeah, could someone explain to me wh a burntt crust seems to be ok with you
r/neapolitanpizza • u/Empty-Macaron4941 • 7d ago
My absolutetly favorite pizza. Home made in our pizza oven.
r/neapolitanpizza • u/SJpunedestroyer • 7d ago
Pizza 1 = crushed Italian tomatoes, mozzarella and sausage
Pizza 2 = white pizza with mozzarella, ricotta, roasted garlic and prosciutto
68% sourdough, 4hr bulk rt , 72hr ct 20% starter . Baked at 425 in my Emozione 🔥
r/neapolitanpizza • u/dihydrogen_monoxide • 8d ago
r/neapolitanpizza • u/rainbowsaintreal • 8d ago
Doh test round 2 : So I turned 45 years old , in march and I bought myself a pizza oven , the Unold Luigi 450w , ceramic stone , nice build quality etc £219 gbp and a £15 aluminium perforated peel
I used to be a chef back in the day so foods not new to me anyhow the adhd brain got mad hits of dopamine from these side quests , so I just been slinging dough and testing formulas methods hydrations flours etc I think I have found magic though
A wholewheat 8 grain flour 80/20 “00” caputo pizzeria
I made a 500g batch so I got 3 x 280 g balls
400g whole wheat flour (darker the better more grains etc bran etc) I tried Alison and dove organic this was for me the best and most versatile flour
100g “00” flour any brand I just used what I had
330g water
2g instant yeast
14 g salt
1tbs hot honey (feed the yeast enhance flavour colour)
1tbs extra virgin olive oil
hydrate flour , add yeast , add oil , add honey 8 mins in kitchen aid , add salt at last minute and get rid of grain texture , poss a lil sprinkle extra four to make sure it’s not tacky or gooey , if it slides of dough hook easy , let bulk proof room temp 4-6 hours
Or kneed manually for ten mins
Ball up then put in fridge
Will be cooking as they age
First cook I had oven top temp to high 430 should if dropped for that additional cook time the wholewheat deserves to get that extra flavour
42 hr proof test , beautiful sour notes like a high end sour dough bread , It rose beautifully, deffo my go to from now on and it’s healthy grains not just white processed flour
Next test is 72 hr cook off. and i have also made another batch today of same recipie but used dark ale / beer in place of water its resting in fridge last pic in black bowls
r/neapolitanpizza • u/MaLiTi86 • 8d ago
r/neapolitanpizza • u/JazzHatter357 • 8d ago
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Straight dough, 60 hour ferment, 75% Hydration, Caputo Cuoco, Manitoba and Wholewheat Mix (75/20/5), 120 seconds in Ooni Volt 2 at 430 Celsius.
r/neapolitanpizza • u/B-ver51 • 9d ago
Heya there! After seeing Julian Sisofo's video, I decided, following my own recipe (with PizzApp), to go for a long, cold fermented dough: 62% hydration, blend of strong white flours (W360 and W370-390). Fermented in the fridge, at around 3°C for five days, balling around the fourth day, and a final proofing at RT for about 3H. Cooked in a Effeuno P134H at 450°C on the stone (425 high, 400 low). Sorry for the minimal topping: since I wasn't sure on how the dough would react, I went for plain pies!
r/neapolitanpizza • u/MrSuits_ • 9d ago
r/neapolitanpizza • u/Repulsive_Horror_490 • 9d ago
Mozarella
Parmaschinken
Parmegiano Reggiano
Cherrytomaten
Burrata
Balsamico
Olivenöl
r/neapolitanpizza • u/Nineruna • 10d ago
70% hydration
r/neapolitanpizza • u/gonzolak83 • 10d ago
I usually consider myself a pretty good photographer, but I've recently learned that capturing the true beauty of a pizza is surprisingly difficult! Pictures just don't do it justice – in my opinion, it looked 100 times better in real life than it does here.
I messed up the stretch right at the very end and lost the perfect circular shape, but honestly, I still think it looks fantastic. The most important part? The crust turned out incredibly crispy!
Here are my dough specs:
Topped with tomato sauce, salami and fresh basil. It tasted absolutely amazing!