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  

FAQ  

RESSOURCES

• Glossary

• Flour Guide

• Baker's Percentage

• AVPN-Rules

• Dough Recipes

• Sauce Recipes

• Useful Links (YouTube, Books, Websites)  

TUTORIALS

• Stretch and Fold

• Cheesemaking (Mozzarella)  

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  

RELATED SUBS

• r/pizza
• r/baking
• r/breadit
• r/italy
• r/napoli
• r/EuropeEats
• r/Pasta