Neapolitan
Neapolitan
Naples' blistered, tender original — soft 00-flour doughs, minimal yeast, and a fast, fierce bake.
Recipes · 8
Wario's High-Hydration Effeuno Dough
A simple high-hydration direct dough using strong Caputo (red bag) at 70% water, 3% salt, and a whisper of dry yeast. A 24-hour bulk plus a short 4-hour rise in balls at room temperature gives a soft, flavorful crust baked in about 90 seconds.
Carmine's Pizzeria Same-Day Dough
A straightforward Italian pizzeria direct dough with fresh yeast, around 65% hydration and salt near 3%, scaled here per kilo of flour. A long 15-20 hour room-temperature puntata is followed by 4-6 hours of balls in wooden boxes, baked in under a minute.
Pizza Canotto with Biga
A puffy, big-rimmed canotto built on a stiff biga preferment using about a third of the flour, brought to 65% total hydration with Caputo Nuvola Super. The matured biga drives a 20-hour cold bulk and a short 5-hour rise in balls, baked a touch cooler for a light, tender crumb.
Taste of Naples Catering Sourdough
A caterer's reliable Ischia-leavened dough at 65% hydration with 2.7% salt and 4% culture. Everything ferments in a temperature-controlled chamber at 61 F: 36 hours in bulk, then 12 hours as balls, for a deeply flavored crust.
Craig's Cool-Rise Ischia Dough
A precise naturally leavened formula built on just 1.3% Ischia culture and no commercial yeast, at 62.5% hydration with 3% salt. Both the bulk and the balls ferment slow and cool near 63-65 F for roughly 24 hours each, so the dough barely rises before baking.
Renato's Verace Sourdough (Natural Yeast, Autolyse)
Authentic wood-fired Neapolitan dough from a Turin pizzaiolo, leavened entirely with natural yeast at about 64% hydration and 2.9% salt. A 4-hour autolyse precedes a long 14-hour bulk and a 6-hour appretto, finishing with a 60-80 second bake.
Naturally Leavened Neapolitan
A naturally leavened Neapolitan from forum stalwart TXCraig1 — 100% Caputo, cold water, 3% salt, and an active Ischia culture in place of any commercial yeast.
Same-Day Caputo 00 Dough
Naples in a home oven: a same-day Caputo 00 dough at 57% hydration with barely a whisper of yeast and a 15-hour room-temperature rise.