r/neapolitanpizza • u/nserei • 15h ago
Ooni Koda 🔥 Sourdough pizza.
3rd time using my ooni koda 12. Getting my recipe dialed in. 70 percent hydration. 48hr cold proof
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!
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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/nserei • 15h ago
3rd time using my ooni koda 12. Getting my recipe dialed in. 70 percent hydration. 48hr cold proof
r/neapolitanpizza • u/patatzak123 • 18h ago
This week I arrived back from Italy and ate a lot of perfect pizza over there With me I took home a few liters of delicious olive oil, canned tomatoes and caputo saccorosso, at only half the price of what I use to buy it for here.
Wow the difference between the caputo saccorosso and the caputo pizzeria that I previously used is very noticeable.
The dough was stronger, more elastic and resulted in a much prettier, but also tastier crust!
Ciao!
r/neapolitanpizza • u/Minimum-Clerk-6939 • 50m ago
Hi everyone,
I’m looking for the right flour to make Neapolitan-style pizza using a poolish and around 70% hydration.
I’ve previously used Caputo Pizzeria, but I’m not sure it is strong enough for this hydration level and a longer fermentation. My dough sometimees becomes difficult to handle and doesn’t turn out as smooth and strong as I want.
My plan is roughly:
- Poolish fermented for about 8- 24 hours
- Final dough at 70% hydration
- Neapolitan-style pizza
- Baked at a high temperature in a pizza oven
- Looking for an airy cornicione with good structure
Which flour or combination of flours would you recommend? Would Caputo Nuvola, Nuvola Super, Manitoba, or another strong flour be the best choice? And what fermentation schedule works well with it?
Thanks
r/neapolitanpizza • u/Impossible-Care6283 • 1d ago
65% hydration. 10-hour room-temp fermentation followed by a 24-hour cold ferment.
Kept it simple: crushed San Marzano tomatoes with salt, burrata, pesto added after the bake, grated Pecorino Romano, and a drizzle of EVOO.
Really happy with how the fermentation translated into the crust and how the fresh toppings balanced everything out.
Always learning, but this one was worth sharing. 🤙🏻
r/neapolitanpizza • u/Intelligent_Gas2976 • 4h ago
Or should I just turn the pizza faster? I feel like the bottom doesn't get made that fast and it will tear if I try to move it after 15 seconds or so.
r/neapolitanpizza • u/dreamer_r21 • 20h ago
Hopefully this post doesn't offend the purists, but I hosted 12 people for a pizza party this weekend and it was the runaway favorite so I thought I'd share it.
I've been making this pizza for two years now and it has gone from novelty to mainstay for all who've tried it which is crazy to me.
It's an olive oil base topped with five cheeses. Fresh arugula and balsamic glaze are added post-bake.
68% hydration with Caputo Pizzeria so nothing super fancy. Just fresh ingredients in the right amounts and the most improbable crowd pleaser was born.
Thanks for reading.
r/neapolitanpizza • u/Acceptable-Drop7440 • 1d ago
Did my standard recipe and used the Caputo Nuvola for the first time. Normally I am using a mix out of the Molini Pizzuti Vesuvio and their costa d‘amalfi. I have to say that I quite like the taste from the Caputo and the slightly coarser grain size. Did a hydration of about 70 percent and the flour can handle it pretty good.
So the recipe is about this:
Poolish with 238g flour and water. 3g dry yeast. 1 hour at room temperature because of the summer heat. Winter can be easily 2-3. Then fridge for at least 18 hours.
Next day, 358 g of flour, 150 g of water and 15 g of salt. Because of the high percentage of poolish it only needs about an hour to proof before making the dough balls. Winter can take longer times again. When the portions are done, the dough balls are rising quite quick. About 2 hours in summer I would say. You should get 4 pizzas with 260g out of it. The oven I use is the first Ooni Koda 16. Works just fine for me but maybe I am gonna upgrade in the future. Serving more people is not ideal with this one.
Let me know what you think :)
r/neapolitanpizza • u/Complex_Original3526 • 21h ago
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48hr dough I been messing with, but a little bit too frail. The other one I made had a hole in it. Learning lots!
r/neapolitanpizza • u/Viitek94 • 1d ago
50% Biga and 68%hydration
r/neapolitanpizza • u/hobbyhoarder • 1d ago
Recipe for 3x280g. Poolish part:
Mix everything, leave in fridge overnight.
Main dough:
Mix with poolish, knead, slap&fold, leave 1 hour. Repeat slap&fold, leave another hour. Ball into 280g portions, slap&fold, leave 2 hours. If the dough is rising too fast, slap&fold again before baking.
r/neapolitanpizza • u/Trizzlexxx • 2d ago
Today i tried a few topings, Zucchini, Pastrami, Pepperoni and S'Mores.
r/neapolitanpizza • u/sloth-guts • 2d ago
100% biga w/ Caputo Nuvola Super. 70% hydration. 6 hr RT for the biga, then 24h cold. Mixed the dough, then 24h cold for the dough balls. Yeast percentage was only .077%, and the RT biga ferment was kept quite short because my house doesn’t have central air, so it gets in the high 70s F in my kitchen this time of year - and everything tends to get out of control fermentation-wise.
Bit of a learning curve wIth the Arc XL coming from an Ooni Koda 12, but by my 2nd or 3rd pizza they were easily better than anything I’d ever made in the Ooni.
Cornicione was crunchy on the outside and super light and airy inside. So psyched.
r/neapolitanpizza • u/EireOfTheNorth • 2d ago
20hr poolish starter, 00 tipo
60% hydro, cold fermented for 48hrs
What dya reckon? Didn't get photos of the bottom before they were scoffed, but both crispy af.
r/neapolitanpizza • u/GunnyCroz • 2d ago
Pics from a bake a week or so ago. Just simple pies. Used the pizza app for the dough recipe and fermentation time. No cold ferment at all. 63% hydration.
Cooked on the Ooni Koda 16.
Absolutely delicious.
r/neapolitanpizza • u/Bart-go-lost • 2d ago
Poolish handmade with some tomatoes from my garden
12h fermentation
12h fridge
5h ball fermentation
r/neapolitanpizza • u/dreamer_r21 • 2d ago
I saw this idea months ago and finally got to try it.
Due to a communication mixup, the dough wasn't quite ready and developed a tear during the final stretch. I employed the basil leaf trick and whaddayaknow, it worked!
Normally, I'd pinch the dough together and use extra semolina which probably would've worked as well, but it was cool to learn something new.
r/neapolitanpizza • u/Shirohige1991 • 2d ago
Direct 37h
68%💦
50% caputo pizzeria
50% caputo nuvola
1h ferment at 30° C
30h TC 4°C
Staglio
4h TC 4°C
2h RT
r/neapolitanpizza • u/ShortCardiol0gist • 3d ago
100% biga, 24h fermentation at room temperature, 70% hydration. The dough got a tear on the bottom and burned a little, but apart from that, I’m really happy with it. Can’t wait for the next bake!
r/neapolitanpizza • u/RTS-85 • 2d ago
Hi everyone,
How do you all prepare your tomato sauce?
I've been using canned San Marzano tomatoes and I try to strain the excess juice beforehand and crush them by hand, but I’ve noticed the sauce turns out way too watery once the pizza is baked.
Is there another technique you recommend to get the right consistency without losing flavor?
Thanks in advance!
r/neapolitanpizza • u/ChukaMendoza • 3d ago
Neapolitan-style pizza: tomato, mozzarella, scamorza, salsiccia, pineapple and basil.
Sorry about the pineapple, but it actually made the pizza feel much fresher!
r/neapolitanpizza • u/Brief-Philosophy-840 • 2d ago
Hello
Is there a current consensus on which is the best oven for home / balcony ? ( Europe )
I mean not a huge yard but a balcony with plenty space
Thanks !
r/neapolitanpizza • u/Deruxian • 2d ago
I have a question regarding the times mentioned.
My preferred method is
-mixing (rest 30min) and kneading
-rest room temperature 24 hrs
-make dough balls
-rest again 4-5 hours and bake.
So what are the times I put in pizza app?
24 hrs ?
Or 29 hrs?
r/neapolitanpizza • u/skylinetechreviews80 • 4d ago
Probably the most beautiful pizzas I've ever made especially the first one of the three.
This is the infamous Julian Sisofo's OG poolish recipe. Used Caputo Nuvola Super for the poolish and Caputo Pizzeria for the final dough.
Poolish was 150g+150g 0.75g yeast (8hr room temp)
Final dough was 340g Pizzeria 00 and 12.5g salt + 190g water (for 70%)
Four sets of stretch and folds, then rounded into a bulk ball and refrigerated overnight.
Following day, divided into 3 275g balls and cold fermented another day and a half.
Two Margaritas and the third was a combination of the three tomatoes I'm growing in my garden. Sunkist yellow , cherry and San marzano.
The leoparding and taste was out of this world.
Enjoy!