# [Image Guide to Neapolitan Pizza](https://styles.redditmedia.com/t5_10luxk/styles/image_widget_3ft4tn2baku41.png)
# Reddiquette
First of all, we enforce the [Reddiquette](https://www.reddithelp.com/en/categories/reddit-101/reddit-basics/reddiquette) here. If someone misbehaves, they will lose their right to be a member of this community. If you feel harassed by one of our members or see harassment etc., please let us know. We will look into this and take action as soon as possible. You also might report this directly to the Admins of Reddit.
# Rules
Please read the [**rules**](https://www.reddit.com/r/neapolitanpizza/wiki/rules), before you post anything.
# Recipe
At least provide the basic information:
* Exact quantities of the dough ingredients (no cups ‘n’ spoons)
* The exact name of the flour e.g. Caputo Pizzeria, Caputo Classica, L 5 Stagioni Napoletana, …
* At what temperature and for how long you have been proofing your dough – in balls and bulk.
Our AutoModerator sends everyone, who submits a post, a friendly reminder of this rule. So.. there is no excuse that you didn’t know. 😉
# What is Neapolitan Pizza?
As you probably already have guessed, Neapolitan pizza comes from Naples (Italy).
The main characteristics of Neapolitan pizza are the raised edge, also known as “cornicione” and the **soft and elastic texture of the dough**.
The pizza is baked on a stone floor at high temperatures. The cooking surface should have a temperature ranging from 380-430°C and the oven dome temperature should be around 485°C. The baking must be done within 60-90 seconds.
This and the use of few but high-quality topping ingredients, makes this type of pizza a very digestible dish.
The classics are Marinara and Margherita.
# What is not Neapolitan Pizza?
There is a lot of misinformation when it comes to Neapolitan pizza.
* A Margherita **is not** automatically a Neapolitan pizza.
* A pizza with a raised edge **is not** automatically a Neapolitan pizza.
* Pizza made with Neapolitan pizza dough **is not** automatically a Neapolitan pizza.
# What equipment do I need to make this type of pizza?
Since Neapolitan pizza is backed at around 450°C, you will need an oven that is able to reach this temperature. In the last two years, there have been more and more ovens that have been thrown on the market. The most known are Ooni, roccbox and the Pizza Party (terracotta) and Pizza Party Adore (steel). There are also a few electric ovens, such as the Effe Uno P134H.
You also will need a pizza peel, if you don’t already have this and an IR-thermometer to measure the floor temperature. You can get them for a few bucks online.
# What if I only have a domestic oven?
Bad news first. You won’t achieve a true Neapolitan pizza if your oven doesn’t support such high temperatures. The bake will take longer and thus the pizza won’t be as soft as a true Neapolitan pizza.
Good news: There are a few tweaks that can be done. One of them is using a baking stone or baking steel. The latter might be the better option due to the higher thermal conductivity of the material. Another one is, to create an oven inside of your home oven by placing the steel/stone very close to the top heat element/broiler. Last but not least, by letting the door a bit open, you will extend the on-phase of the top heat element/broiler.
/u/NorbertoCornicione recently [posted an Experiment](https://www.reddit.com/r/neapolitanpizza/comments/h85t8b/experiment_neapolitan_pizza_cooked_in_a_domestic/), using a stainless steel roasting pan.
A higher hydrated dough also will help to come closer to Neapolitan pizza. Classic Neapolitan pizza has only a hydration of 55-62% but only cooks for 60-90 seconds. A poolish or water roux also helps with that.
# Ressources/Tutorials
If you are browsing Reddit on desktop (new reddit), you will find the **Ressources** and **Tutorials** tab in the top bar just underneath the banner. Members who use old Reddit, will find the information in the sidebar.
If you are using Reddit on your phone, you will see three tabs. **Posts**, **About** and **Menu**. If you click on **About** you will get to the sidebar widgets. Clicking on the **Menu** tab, it will lead you to the Ressources and Tutorials.
**FAQ**
[FAQ](https://www.reddit.com/r/neapolitanpizza/wiki/faq)
**Ressources**
[Glossary](https://www.reddit.com/r/neapolitanpizza/wiki/resources/glossary)
[Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide)
[Baker’s Percentage](https://www.reddit.com/r/neapolitanpizza/wiki/resources/bakers-percentages)
[AVPN-Rules](https://www.reddit.com/r/neapolitanpizza/wiki/resources/avpn-rules)
[Dough Recipes](https://www.reddit.com/r/neapolitanpizza/wiki/resources/dough-recipe)
[Sauce Recipes](https://www.reddit.com/r/neapolitanpizza/wiki/resources/sauce-recipe)
[Useful Links (YouTube, Books, Websites)](https://www.reddit.com/r/neapolitanpizza/wiki/resources/links)
**Tutorials**
[Stretch and Fold](https://www.reddit.com/r/neapolitanpizza/wiki/tutorials/stretch-and-fold)
[Cheesemaking (Mozzarella)](https://www.reddit.com/r/neapolitanpizza/wiki/tutorials/cheesemaking)
by uomo_nero