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Neapolitan-style pizza
Gennaro Contaldo · bbc.co.uk · 2010 · Original
Neapolitan (aspirational)
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Style norms: 55–70% hydration · 800–950°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
500g
Water
9214g
Hydration
—
Salt
1.2%
Yeast
2.00%
Oil
10.9%
Sauce
300g
Cheese
170g
Dough weight
9784g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (9)
- flour/1lb 2oz strong plain flour500g
- saltsalt1 tsp · 6g
- yeastfresh yeast1 tsp · 10g
- water/11fl oz lukewarm water325 oz · 9213.8g
- sauce tomatocanned plum tomatoes300g
- saltsalt and freshly ground black pepper—
- oilextra virgin olive oil4 tbsp · 54.4g
- cheese other/1oz Parmesan30g
- cheese mozzarella/5oz mozzarella140g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakea few fresh basil leaves or some dried oregano
- over cheesearlic clove
- over cheese1 rosemary sprig
- over cheese/1oz taleggio30g
- over cheese2 slices speck
- over cheese½ courgette
- over cheese¼ aubergine
- over cheese1 slice prosciutto
- over cheesehandful rocket leaves