Prime Roots Koji Pepperoni Neapolitan Pizza Recipe
Satisfying Slice · satisfyingslice.com · 2025 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: fresh mozzarella, koji pepperoni.
Against 5,130 pizza recipes
Neapolitan style, one of 207 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Tradition: 55 to 70% hydration · 800 to 950°F bake (this recipe: 800°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
800°F / 427°C
Bake time
3 min
Oven
wood fired
Surface
stone
Ingredients (3)
- flourFlourn/a
- sauce tomato.25 Cups Tomato sauce )n/a
- cheese mozzarellaFresh mozzarella )2 1/2 oz · 70.9g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseKoji Pepperoni2 oz · 56.7g
- over cheese6 leaves Basil
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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