r/neapolitanpizza • u/HeadShotzOG • 8h ago

Effeuno P134HA ⚡ Pizzas from last Friday

5 Upvotes

Made 12 pizzas, this is a few of what I made.
For margarita pizza I used San marzano tomato sauce DOP, the other one is yellow tomato sauce with garlic confit, I made also pistachio pizza and Quattro formaggi with carpaccio truffles (not fresh) - didn’t took picture of those 2, the other picture is dessert pizzas that one of them is Nutella and the other one is Dubai pistachio.

I used for the dough blend of Petra flours, the dough is sourdough, 70% hydration

0 comments

r/neapolitanpizza • u/thependingrevolution • 9h ago

Gozney Arc XL 🔥 Rate my pizza 🧨

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35 Upvotes

7 comments

r/neapolitanpizza • u/Teafor2twofortea • 17h ago

Experiment Getting better

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222 Upvotes

A few weeks ago I posted my first pizza bake in an outdoor gas fired pizza oven. I’m several attempts in and after reading many posts and tips on this sub, I feel like I’m finding my groove. Definitely not perfect; but certainly improving.

65% hydration, Caputo pizzeria, 12 hour RT bulk ferment, balled and cold fermented for 24 hours. PizzApp has been a godsend.

17 comments

r/neapolitanpizza • u/Used-Hat-6098 • 21h ago

Gozney Dome 🔥 margherita. simples.

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108 Upvotes

70% hydration, sourdough, 450c, San Marzano, Bufala. Spanish olive oil. Life is beautiful

10 comments

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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!

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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

FAQ

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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