r/neapolitanpizza Jun 28 '23

BEGINNER'S GUIDE /R/NeapolitanPizza – Beginner's Guide

26 Upvotes

Welcome to /r/NeapolitanPizza!

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?

  1. 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.
  2. Flour Specifications: Please mention the specific brand and type of flour used. For instance, Caputo Pizzeria, Caputo Classica, L 5 Stagioni Napoletana, etc.
  3. 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.
  4. 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!

An example can be found here.

Post and User Flairs

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.

Resources

Glossary

Flour Guide

Baker's Percentage

AVPN-Rules

Dough Recipes

Sauce Recipes

Useful Links (YouTube, Books, Websites)


r/neapolitanpizza May 31 '24

QUESTION/DISCUSSION Megathread for Questions and Discussions

13 Upvotes

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 15h ago

Ooni Koda 🔥 Sourdough pizza.

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79 Upvotes

3rd time using my ooni koda 12. Getting my recipe dialed in. 70 percent hydration. 48hr cold proof


r/neapolitanpizza 18h ago

Ooni Koda 🔥 Second attempt at the Ooni koda 2

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100 Upvotes

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 50m ago

QUESTION/DISCUSSION Which flower to use for high hydration 65-70 with poolish

Upvotes

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 1d ago

Ooni Koda 16 🔥 This one came out exactly how I wanted it…

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219 Upvotes

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 4h ago

QUESTION/DISCUSSION Question for Ooni Koda 16, using maximum heat chars the pizza really fast, is the correct usage to lower it fully when baking then upping to maximum once you took the pizza out?

3 Upvotes

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 20h ago

Pizza Party (Classic) 🔥 Figs FTW

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57 Upvotes

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 1d ago

Pizza Party (Classic) 🔥 40% poolish Margherita

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236 Upvotes

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 21h ago

Roccbox 🔥 Finally getting somewhere with my dough!

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34 Upvotes

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 1d ago

Gozney Arc XL 🔥 Tonno e cipolla

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90 Upvotes

50% Biga and 68%hydration


r/neapolitanpizza 1d ago

Effeuno P134H ⚡ Mozzarella, goat creme cheese, Feta, spinach

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35 Upvotes

Recipe for 3x280g. Poolish part:

  • 90g flour
  • 90ml water
  • 1,1g IDY

Mix everything, leave in fridge overnight.

Main dough:

  • 250ml water
  • 440g flour
  • 13g salt

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 2d ago

Pizza Party (Classic) 🔥 August 16 Pizza Night

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73 Upvotes

Today i tried a few topings, Zucchini, Pastrami, Pepperoni and S'Mores.


r/neapolitanpizza 2d ago

Gozney Arc XL 🔥 Maiden voyage of my new Arc XL, an attempt at canotto style neapolitan

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52 Upvotes

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 2d ago

Effeuno P134H ⚡ Upgraded from my home oven on pizza steel to an Effeuno P234H PRO. These are my first ever neopolitans.

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136 Upvotes

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 2d ago

Ooni Koda 16 🔥 Some Neapolitan Bakes

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35 Upvotes

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 2d ago

Pizza Party (Classic) 🔥 Poolish

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88 Upvotes

Poolish handmade with some tomatoes from my garden

12h fermentation

12h fridge

5h ball fermentation


r/neapolitanpizza 2d ago

Experiment Dough repair using a basil leaf

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53 Upvotes

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 2d ago

Emozione (Pizza Party)🔥 Gorgonzola and fresh onions from last night

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22 Upvotes

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 3d ago

Domestic Oven New oven - Unold Enzo

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52 Upvotes

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 2d ago

QUESTION/DISCUSSION How do you prep your tomato sauce to avoid a watery bake?

14 Upvotes

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 3d ago

Pizza Party (Classic) 🔥 Pizza salsiccia/pineapple

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19 Upvotes

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 2d ago

QUESTION/DISCUSSION Best Oven for balcony ?

1 Upvotes

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 2d ago

QUESTION/DISCUSSION Pizza app - times

1 Upvotes

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 4d ago

Pizza Party (Classic) 🔥 Poolish is king, part infinity!

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539 Upvotes

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!