Pizza Napoletana
Blistered crust, wet center, 90 seconds of heat.
Timing: 24 hours
Pizza Napoletana
Blistered crust, wet center, 90 seconds of heat.
Timing: 24 hours
Key move
True Neapolitan pizza is not crispy; it's soft, pliable, and soupy in the middle.
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Dish Standard
Pizza Has A Titleholder
Study the reigning plate, then take a run at the standard in Friends League.
The Setup
- Cutting Board
- Chef's Knife
- Pizza Steel/Stone
The Mise en Place
3Your prep station before cooking begins
The Pantry (0/1)
Other (0/2)
My pizza is stuck to the peel! It's like a calzone before it even gets to the oven.
Ah, the dreaded 'Calzone of Shame'! This usually happens when you take a little too long topping it, or if there's a small hole in your dough that lets it stick. Gently lift the ed…
The bottom of my pizza is pale and soft, not cooked through.
That tells me your stone or steel wasn't quite hot enough. For that perfect Neapolitan base, you need serious heat. Make sure you're preheating it for at least a full hour before y…
Chef's Notes
Preheat your pizza stone or steel for at least 45 minutes at the highest oven temp (500-550°F) for a crispy crust.
Use a light hand with the sauce and toppings to prevent a soggy pizza. Less is more for Neapolitan style.
Garnish with fresh basil leaves and a drizzle of extra virgin olive oil just before serving for vibrant flavor and aroma.
The Method
THE STRETCH
Time-sensitivePush gas out from the center to the rim (*cornicione*). STRETCH gently over your knuckles.
Dough is stretched to desired size, with a defined rim.
THE LAUNCH
Place dough on a floured peel. JIGGLE it to ensure it's not stuck. TOP quickly with sauce and cheese. * *Speed is key:* The longer the sauce sits on raw dough, the more it sticks.
Dough is on the peel, topped with sauce and cheese, and ready to launch.
THE BROIL
Switch oven to BROIL (High). SLIDE pizza onto the steel.
Pizza is on the preheated steel/stone in the oven.
ROTATE
Time-sensitiveCook for 90-120 seconds. ROTATE once halfway through for even char.
The rim should be puffed and charred (Leopard Spots). The cheese should be melted but not brown.
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