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Neapolitan Pan Pizza
Unknown · vincenzosplate.com · 2025 · 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
—
Cheese
—
Dough weight
—
Process
Bake temp
900°F / 482°C
Bake time
2-2.1666666666666665 min
Oven
home standard
Surface
stone
Ingredients (3)
- flourSemolina flour—
- sauce tomatoPizza Sauce—
- cheese mozzarellaFresh mozzarella cheese—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseNo Knead pizza dough
- over cheeseBasil leaves