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Skillet Neapolitan Pizza (No Kneading or Oven Required!) Recipe
Unknown · seriouseats.com · 2012 · 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 (this recipe: 75%) · 800–950°F bake (this recipe: 600°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
454g
Water
340g
Hydration
75.0%
Salt
—
Yeast
—
Oil
12.0%
Sauce
—
Cheese
—
Dough weight
848g
Process
Bake temp
600°F / 316°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourall-purpose flour16 oz · 453.6g
- salt.3 ounces kosher salt—
- yeast.2 ounces active dry yeast—
- waterwater12 oz · 340.2g
- sauce tomato1 can whole peeled Italian tomatoes packed in juice—
- dairy dough1 ball buffalo mozzarella or fresh cow's milk mozzarella—
- oilextra-virgin olive oil4 tbsp · 54.4g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeHandful fresh basil leaves