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Grilled Pizza Napoletana Recipe
Unknown · seriouseats.com · 2010 · Original
Neapolitan (asserted)
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: 900°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
408g
Cheese
567g
Dough weight
109g
Process
Bake temp
900°F / 482°C
Bake time
0.75-1.5 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomato1 can whole peeled tomatoes408.2g
- saltKosher salt—
- oilextra-virgin olive oil0.5 cup · 109g
- cheese mozzarellashredded or thinly sliced low-moisture mozzarella cheese1 lb · 453.6g
- cheese otherroughly grated Parmiggiano-Reggiano or Pecorino Romano4 oz · 113.4g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesehomemade or store-bought pizza dough2 lb · 907.2g
- over cheesefinely chopped basil leaves0.5 cup · 12g