/r/neapolitanpizza
Welcome to /r/neapolitanpizza, a culinary hub for enthusiasts of Neapolitan Pizza, a place where aficionados and novices alike unite to celebrate this iconic dish. Whether you're here to relish in the mastery of artisanal Neapolitan Pizza, or embark on a journey of learning to unravel its timeless charm, you've found your home. Dive in, savor the flavors, share your experiences, and discover the magic of Neapolitan Pizza with us!
ABOUT
A place for admirers of Neapolitan Pizza and for those who want to learn more about it.
WHAT IS NEAPOLITAN PIZZA?
As you probably already have guessed, Neapolitan pizza comes from Naples (Italy).
The main characteristics of Neapolitan pizza are the raised edge, also known as "cornicione" and the soft and elastic texture of the dough.
The pizza is baked on a stone floor at high temperatures. The cooking surface should have a temperature ranging from 380-430°C and the oven dome temperature should be around 485°C. The baking must be done within 60-90 seconds.
This and the use of few but high-quality topping ingredients, makes this type of pizza a very digestible dish.
BEGINNERS GUIDE TO NEAPOLITAN PIZZA
RESSOURCES
TUTORIALS
RULES
1. Be Kind and Respectful to Each Other!
This sub enforces the Reddiquette.
2. Only Neapolitan Pizza!
Only pictures of Neapolitan Pizza/Neapolitan Style Pizza are allowed.
The pizza must fulfill at least these criteria:
- raised edge
- soft and elastic texture (Neapolitan pizza is not crunchy. It only has a super thin crust right after baking)
- only fresh mozzarella fior di latte or mozzarella di bufala, when mozzarella is used!. No low-moisture or part skim mozzarella.
- cheese must be almost free from burns/caramelization.
- dough must have been leavened for at least 8 hours.
An exception of this rule will be made if there is an educational purpose noticible, e.g.: baking errors
3. No Advertisement/Promoting!
(1) Any content that is advertisement or promotion-related (e.g. your YouTube channel, Instagram, products, ..) will be deleted instantly if it was posted without our permission.
(2) An exception of this rule is the mention of food brands (e.g. flour, tomatoes, cheese, ..) you used for the pizza as long as no profit intention is recognizable.
(3) The mention of the restaurant's name will be tolerated, as long as there is no monetary purpose behind this.
4. Original Content!
(1) Only content that is created by you is allowed.
(2) An exception is made for pizza that has been consumed at a restaurant as long as it doesn't violate rule 4.1 and 3.1. (The amount of those uploads will be limited if they gain the upper hand.)
(3) An exception is made for links and videos as long as it doesn't violate rule 2 and rule 3.1.
5. Recipe!
The following information should be in the recipe:
- ALL ingredients (preferably bakers percentage)
- Technique
- Proofing times and temperature
- Which oven was used incl. temperatures
The main goal is improvement and to learn from each other.
6. No Cups 'n' Spoons!
Measuring in volume is not accurate and neither helps others to replicate your pizza by following your recipe nor does it help you to make little changes and adjustments to your dough. A proper scale is the way for improvements.
7. Post Flair
Please use the correct flair for your post. That way people can see at a glance what oven you used or if you ate this pizza at a restaurant.
8. Keep the Title Simple!
E.g.: "Margherita", "Pizza with olives, artichokes and prosciutto", etc.
Don't write the whole recipe in the title, you can do this in the comments.
9. No Spreading of Misinformation!
Spreading of misinformation can result in a ban.
10. No Shameless Self Promotion!
11. No Shitposting
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/r/neapolitanpizza
24,624 Subscribers
Peddling pizza 24h room temp dough
14:15 UTC
Smashed out a few 14” pizzas this weekend
09:51 UTC
First time trying to use a wood oven
18:55 UTC
Croatians enjoying their vacation :)
21:32 UTC
First try at Neapolitan style pizza in the home oven.
18:39 UTC
Truffle cream and basil
18:03 UTC
Chanterelle pizza
Sour cream base, butter roasted chanterelles, Västerbotten cheese (could be replaced with parmesan), sprinkle dill and some lemon juice after it’s been in the oven. This is the tastiest thing I’ve ever made. I’ll add raw red onions next time.
10:56 UTC
Margherita w/ Calabrian cherry peppers
Basil had gone bad unfortunately
05:02 UTC
Calabrian chili & Cacciatore
15:45 UTC
Some home-made neapolitan pizza (60% hydration)
Made some nice neapolitan style pizza (~60% hydration) (following Vito Lacopelli's protocol) which turned out to be great in taste.
Day 1: Preparing the Poolish:
100 gm flour (Tipo 00)
100 gm water
2 gm yeast
2 gm sugar
Mixed and left for an hour at RT and then in the fridge for 16-24 hours.
Day 2: Preparing the pizza:
Get the poolish out of the fridge and leave at RT for about 20 minutes.
To the poolish, add 186 ml more of water, 377 gm of flour and about 12gm of salt (This takes the hydration of the final dough to a total of ~60%).
Mix and knead the dough well, leave it at RT for about 20-30 minutes.
Next, cut the dough into 3 balls of equal weight and re-ball the dough and let it sit for about 20 minutes. Re-ball the dough and let it ferment for about 2 hours or until the dough doubles in size. The final step is to make the pizza shaped dough, spread tomato puree with salt and olive oil, bake for about 2-2.5 minutes or until the crust is lightly golden brown, and then add cheese before baking it for another 3-4 minutes in the oven at about 275 Degree C.
12:34 UTC