Grilled Pizza Napoletana Recipe
seriouseats.com · 2010 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: shredded or thinly sliced low-moisture mozzarella cheese, roughly grated parmiggiano-reggiano or pecorino romano. Reviewed: mozzarella; Parmigiano.
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
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
n/a
Bake time
1 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomato1 can whole peeled tomatoes408g
- saltKosher saltn/a
- oilextra-virgin olive oil1/2 cup · 109g
- cheese mozzarellashredded or thinly sliced low-moisture mozzarella cheese1 lb · 454g
- cheese otherroughly grated Parmiggiano-Reggiano or Pecorino Romano4 oz · 113g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefinely chopped basil leaves1/2 cup · 12g
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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