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Neapolitan pizza from The Netherlands
Pizza Napoletana

Neapolitan pizza from The Netherlands

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Hi guys, what do you think of some of my pizza’s? Been trying for about 5 years now and also been to Napels for a course.

I use Caputo flour and around 65% hydration, baked in Either the Ooni Koda 16 or a Effeuno.

Recipe:
– 1KG 0.0 Caputo Cuoco flour
– 650ML warm water
– 25 grams salt
– 1g of instant yeast

Left to rest in bulk for 24 hours at room temperature; then balled up to balls of each 280 grams and let rest another 4/5 hours at room temperature.

Stretched by hand, then hand crushed San Marzano tomato’s with a bit of salt and Fior di latte cheese on the end before baking sprinkle with extra vergiene oil. After baking add some fresh basilicum.

by CurrentGrape5717

14 Comments

  2. Shrimp111

    1G of yeast? That seems really low…

    Anyways, good job on the pizza fellow dutchie. It looks really good!

  11. Brave-Competition-77

    Wow, perfect! The cornicione looks so good.

  12. Informal-Elk9656

    Lekker! Looks absolutely perfect. Well done! I wish I had it now (it’s almost noon and I haven’t eaten).

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