Neapolitan Pizza in a Wood Fired Oven

Name: Neapolitan Pizza in a Wood Fired Oven
Cook time: 12 min

Vincenzo's Plate · vincenzosplate.com · 2020 · Original

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: 752°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

—

Bake temp

752°F / 400°C

Bake time

8-12 min

Oven

wood fired

Surface

stone

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