Skip to content
BartoliniPizzaPL

Pizza Napoletana

Soft, stretchy dough with a tall, airy rim (cornicione). Baked very briefly at a very high temperature.

Homemade Neapolitan pizza with a puffy, charred rim, ham, salami and basil.
© BartoliniPizza.com
Hydration
58–68%
Salt
28 g per kg of flour
Olive oil
no olive oil
Ball weight
250 g
Fermentation
about 24 h, 18 h of it in the fridge
Baking in a home oven
highest setting, usually 250–290°C (480–555°F), 6–10 min
In a gas or wood-fired oven: about 430–480°C (805–895°F), 1–1.5 min

These values are a starting point — in the calculator you'll adjust them to your flour and kitchen.

Recipe for 4 pizzas

Dough for 4 pizzas, baked in a home oven. Set a different number of pizzas, your oven and the bake time in the calculator.

Ingredients

Steps

  1. Mix the dough. Combine the ingredients and knead until the dough is smooth. Next step in about 2 h 20 min.
  2. Divide and shape. Divide the dough into portions and shape them into balls (or move it into the pan).
  3. Into the fridge. Cover the dough and put it in the fridge. Next step in about 18 h.
  4. Out of the fridge. Take the dough out so it can warm up and finish rising. Next step in about 3 h.
  5. Preheat the oven. Turn the oven to the highest setting with a pizza stone or steel inside. Next step in about 1 h.
  6. Bake. Stretch the dough, add the toppings and bake. Values for a home oven: highest setting, usually 250–290°C (480–555°F), 6–10 min. A home oven can't reach wood-fired temperatures, so the rim will be less puffy. Bake on a stone or steel preheated at the highest setting, and use the broiler for the last 2–3 minutes.

In an electric pizza oven

Yes

Stone at about 400–450°C (750–840°F), about 1.5–2 min

This is the style these ovens were made for. Bake on a stone heated to the max and turn the pizza once or twice. Wait a few minutes before the next one so the stone can get back up to temperature.

Tips

Calculate dough for Pizza Napoletana