Ooni Volt 2 Neapolitan Pizza Bake Method

Name: Ooni Volt 2 Neapolitan Pizza Bake Method
Cook time: 8 min
Ingredients: 0 each Crushed tomatoes; 0 each Fresh mozzarella; 0 each Extra-virgin olive oil; 0 each Semolina or flour for launching

Unknown · feelingfoodish.com · 2026 · 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

—

Water

—

Hydration

—

Salt

—

Yeast

—

Oil

—

Sauce

—

Cheese

—

Dough weight

—

Process

Bake temp

500°F / 260°C

Bake time

6-8 min

Oven

home standard

Surface

stone

Ingredients (4)

sauce tomatoCrushed tomatoes—
cheese mozzarellaFresh mozzarella—
oilExtra-virgin olive oil—
flourSemolina or flour for launching—

Toppings (2)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheese1 Neapolitan pizza dough ball
post bakeFresh basil

Pizza Lab

Baker's percentages

Process

Ingredients (4)

Toppings (2)