A couple Margheritas from selling at my local farmer's market this past weekend.1yr ⋅ Supafly36 ⋅ r/neapolitanpizza
80% hydration 100% prefermented dough @ 80 hours. W300. 100% naturally leavened.1yr ⋅ 3995346 ⋅ r/neapolitanpizza
1kg 00 Caputo, 62% hydration, 30 g Sea salt, 0.5G Caputo IDY. Mix 10 min 3 slap & fold 12 min apart. Bulk ferment 24 hr. Make pizza balls 275g ea 36hr. all at 60f except bench work. I use cold water..... chorizo & wood fired vidalia onion... wood fired @ 900f1yr ⋅ Mdbpizza ⋅ r/neapolitanpizza
Usually I go full Cannoto. I dialed it back on this back. Might keep it like this3yr ⋅ 3995346 ⋅ r/neapolitanpizza
First time making pizza in our new EffeUno 509 / third time ever making Pizza1yr ⋅ RorronoaZorro ⋅ r/neapolitanpizza
Been trying for a year to get a Neapolitan crust with a conventional stove and no pizza stone. This is the closest I've come.2yr ⋅ 13104598210 ⋅ r/neapolitanpizza
Finally treated myself with a Roccbox. Quite proud of my first result.3yr ⋅ _wolfhowl ⋅ r/neapolitanpizza
First pizza ever, burnt the hell out of back half but still tasted good.1yr ⋅ skeeter2112 ⋅ r/neapolitanpizza
Sourdough Marinara with garlic, burratta and fresh oregano. 3 h RT + 46 h CT, 70 % hydration3yr ⋅ SignalFoundation6908 ⋅ r/neapolitanpizza
Full power Margherita, with a frozen dough from a batch I made 2 weeks back.3yr ⋅ supergooner14 ⋅ r/neapolitanpizza
Ooni Koda arrived today - this was the second pizza we made. Thanks everyone for the inspiration!3yr ⋅ BigHelloToYou ⋅ r/neapolitanpizza
My first neapolitan pizza! Expected to fail, but they turned out pretty delicious.2yr ⋅ gammaas ⋅ r/neapolitanpizza
Margherita with Red Chilli - 24 hour direct dough with Molino Dallagiovanna 2.03yr ⋅ thepizzapilot ⋅ r/neapolitanpizza
I was finally able to get some 00 flour so I decided to celebrate with a Classic Margherita Pizza.4yr ⋅ ninjaraider56 ⋅ r/neapolitanpizza
Fresh basil gives an exceptional aroma to pizza margherita2yr ⋅ Mastanto_official ⋅ r/neapolitanpizza
My most recent neo Neapolitan cooked in Ooni koda 16. Doesn’t quite follow all the Neapolitan rules but it was very tasty. 75% hydro 40% polish preferment.2yr ⋅ ubiquasol ⋅ r/neapolitanpizza
Ate at Sorbillo yesterday - Margherita, Prosciutto, Mortadela and Pancetta.2yr ⋅ Kind-Capital ⋅ r/neapolitanpizza
After growing up in Naples eating pizza all the time, I finally learnt how to make one now that I live in the US. This was the first attempt.4yr ⋅ TemporaryData ⋅ r/neapolitanpizza
Cugino Forno. Anyone ever been? It’s the only place I know in NC using di bufala (which is lactose-free!)1yr ⋅ Useful_Pen303 ⋅ r/neapolitanpizza
I made this summary of the history of pizzerias in Naples and how they changed the history of pizza.2yr ⋅ notlur ⋅ r/neapolitanpizza
Just found this sub and figured i’d share my caputo cup entry from last year4yr ⋅ BuffetBarbeque ⋅ r/neapolitanpizza
Last two of twenty pizzas that my wife and I made for our guests at our small socially distant wedding today.3yr ⋅ gandtforever ⋅ r/neapolitanpizza
Pizza with pistachio pesto, fior di latte and mortadella Bologna.4yr ⋅ NorbertoCornicione ⋅ r/neapolitanpizza
The difference 3days CF makes.. 3 days CF on the left overnight CF on the right. Same batch2yr ⋅ G-forced ⋅ r/neapolitanpizza
Sourdough Pizza Margherita. 36h cold proof, 62% hydratation. 100% le 5 stagioni napoletana. San marzano, grana padano, mozzarella, basil with an hint of garlic... 🤤4yr ⋅ mokoteli ⋅ r/neapolitanpizza
Not sure why I waited so long to make a marinara pizza in my Koda 16! Delicious. Naturally leavened dough, Bianco di Napoli tomatoes3yr ⋅ lupulo ⋅ r/neapolitanpizza
Second round from my new Karu - never going back, but I've got a lot to learn!2yr ⋅ navigator87 ⋅ r/neapolitanpizza
I think I may have reached the point where i need a new oven to get better results.3yr ⋅ themusicdude1997 ⋅ r/neapolitanpizza
Sourdough, 24 hr rt, half Marg and lemon zest and half mushroom, peanut chilli in oil, wild garlic and labneh4yr ⋅ Four_more_drinks ⋅ r/neapolitanpizza
Notice no-one posts the Sage/Breville Pizzaiolo so here's one of mine1mo ⋅ jparrrry ⋅ r/neapolitanpizza
New Best Neapolitan Pizza w/ New Dough Recipe! (Re-upload because of incorrect title)4yr ⋅ maxonian04 ⋅ r/neapolitanpizza
Perfect combo. 2nd day fridge (pizza bubble poolsih) baked in Koda. Around 2 min.4yr ⋅ beero79 ⋅ r/neapolitanpizza
