Neapolitan (Pizza Napoletana)
Origin: Naples, Italy · Category: Neapolitan (AVPN)
AVPN-traditional Neapolitan pizza. Soft, pliable cornicione (puffy edge), leopard-spotted char, flexible base. 60% hydration, 00 flour, no oil, no sugar, slow room-temperature ferment.
Baker's percentages
- Hydration
- 60%
- (58–62%)
- Salt
- 3%
- Oil
- —
- Sugar
- —
- Yeast type
- fresh
- Yeast %
- 0.2%
- Flour
- 00 flour
- Protein target
- 12.5%
Example: 1000g flour scaled out
- Flour: 1000g (00 flour)
- Water: 600g
- Salt: 30g
- fresh yeast: 2.00g
- Total dough: 1632g
Fermentation + bake
- Bulk (room temp)
- 8h
- Cold ferment
- none (same-day)
- Ball rest
- 6h
- Bake temp
- 905°F
- Bake time
- 1–2 min
- Vessel
- wood-fired oven (450-485°C / 845-905°F)
Technique
Slap-and-stretch dough by hand (no rolling pin per AVPN). Bake direct on stone deck at 450°C+ for 60-90 seconds. Wood-fired ideal; home steel + 550°F oven approximates with longer 4-5 minute bake.
Source
Associazione Verace Pizza Napoletana (AVPN) — Disciplinare 2008
For full step-by-step recipe with photos and shaping technique, follow the source link above. This page provides the formula for use with the hydration calculator.
Related references on this site
- Flour spec: 00 flour (12.5% protein) — protein, ash, absorption multiplier from publisher specs
- Hydration page: 60% — crumb structure, technique notes, typical bread styles at this hydration
- Baker's percentage explained — the math underlying every formula on this page
- Temperature ranges — how kitchen temp shifts ferment timing (relevant for the 8h room-temp bulk above)