16” dough ball weight

What is a good weight for a 16” Neapolitan style pizza. I know that is big for that style but why not. Thanks in advance.

Mike L.
posted 7 months ago

Napoletana Dough Baker's Percentage with out Starter


I was wondering what the baker's percentage chart is for the naploletano dough with out starter?

The chart in the back of the book only lists with starter.



Joe Carbone
posted 12 months ago

Three different Styles in Two Ovens - finished at the same time

Hi there,
last Sunday, we had family over for lunch and a couple weeks back, I took their orders with regards to
1) Crust: thick, thin, crisp, soft
2) Rim: yes/no, raised or not, thick or thin
3... (more)

Ulli Haus
posted over 1 year ago

Neapolitan-style - Pizza Screen?

Hi Fellow Pizzamakers,

I've been using Tony's Napoletana method for several months.
When I push out the balls (approx 250g in weight) to a diameter of 30cm approx, some of the base is extremely ... (more)

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Carlo Showalter
posted about 3 years ago

Getting dough ball to retain some sort of shape ?

Hi Everybody

I'm very new to this good pizza making stuff so have been following the many recipes and guides on the Internet / Youtube and not really having much luck coming out with anything tha... (more)

Ben C.
posted over 2 years ago

Pizza Napoletana

Hi pizza lovers
after testing and testing and some more testing, here is my current selection of Neapolitan pizzas :D (testing won't stop though lol )

Ulli Haus
posted about 1 year ago

My neapolitan pizza

My take on a neapolitan style pizza with the white typo 00 caputo flour and a poolish.

Basically my recipe was like Tony suggested but for 1kg of flour I used only 2g of fresh yeast in the final m... (more)

Johannes L.
posted 3 months ago

Wet dough

I made the Neapolitan dough with Polish, the flavor incredible but after 48 hours in the fridge the dough was very spreaded and wet, I had to re-do the ball and it was still wet and sticky to the han... (more)

Simona Buttini
posted almost 4 years ago

Napoli - pizzeria Gorzia and da Michele

Went to a pizzeria in Naples I have never been to called Pizzera Gorzia 1916. The Neapolitan pizza was amazing and the calzone. One pizza we had that you typically don't see that often is a Mastunico... (more)

Tony Gemignani admin
posted over 3 years ago

Dough is sticking to proofing boxes

How do I keep the dough balls from sticking to the containers? When I try to take out the dough to use it, it is sticking and very difficult to work with.

amanda P.
posted about 3 years ago

Neopolitan - thoughts on percentage of fresh yeas

First of all, the Pizza Bible is a phenomenal book and truly a work of art. The illustrations and content on all the various styles makes a great reference.

I was born a pizza lover and master... (more)

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Jeff Dunn
posted over 2 years ago

Best way to tell if Dough is ready.

I've been using the Neapolitan recipe in the Pizza Bible ever since I bought the book several months ago. Some of the pizzas I have made in my wood fired oven are the best I have ever tasted, and o... (more)

Ron W.
posted over 3 years ago

Bulk Cold Fermination

Hi Guys,
I'm just after some help with cold bulk fermination to cook Neapolitan style pizza at home in my woodfire oven.
im working with about 58-60% hydration and  0.5% yeast and about 2.5%salt. ... (more)

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Daniel Borg
posted 5 months ago

Neapolitan Dough

Here's another photo of the crust.

Dean T.
posted almost 4 years ago

Just wanted to say thanks Pizza Bible!

Been having good luck lately with techniques I learned from The Pizza Bible. Just wanted to say thank you!

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David P.
posted over 3 years ago

Left over Neapolitan dough

Had 2 balls of left over from making pizza the other night. So I decided to try and just bake the Dough, to my surprise it was light airy moist and super flavorful. I was expecting a rock because the... (more)

Jeff S.
posted almost 2 years ago

Room temperature for Pizza Bible poolish recipe

The Pizza Bible mentions that poolish should be left at room temperature for 18 hours. What temperature is considered room temperature? Thank you.

Simona Buttini
posted almost 4 years ago

Handling and stretching doughs from Pizza Bible

Hi there,

I bought the PB a couple of months back and have so far only tried out the master dough and neapolitan dough (for use with my new wood fired oven :-) ).

Compared to doughs I've tried ... (more)

Byron Buck
posted over 1 year ago

Neapolitan Dough

Here's a pic of a pizza I did using the Neapolitan-style dough and 5 cheese--mozzarella, provolone, Romano, parmesan, and asiago. Then I sprinkled some Italian herbs on it, as well as some Aleppo pep... (more)

Dean T.
posted almost 4 years ago

Amount of yeast for Neapolitan Dough without Starter

I'd like to make the Neapolitan dough without a starter. What percentage of yeast I should use?

Fernand J.
posted over 3 years ago

Mozzarella Curd vs Fresh Mozzarella

I have watched quite a few videos of classic neapolitan-style restaurants making a margherita or similar topped pizza and the fresh mozzarella does not look wet at all. It looks dry and broken into c... (more)

Jason B.
posted almost 2 years ago

Pizza Bible - Neapolitan Dough Procedure

Hello Fellow Pizzamakers!

I switched from Jeff Varasano's dough preparation method to Tony G's about 10 weeks ago.

I followed Jeff's method pretty faithfully, but used a preferment (as per Tony... (more)

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Carlo Showalter
posted over 3 years ago

Pizzeria Bufalina Austin TX

I was in Austin, Texas this weekend and was fortunate enough to get to try the Margherita at Bufalina. Wow. I was absolutely blown away. This was easily one of the best Neapolitan pizzas I've had.... (more)

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Raj Irukulla admin
posted over 3 years ago

Pizza Dough Recipe needed

I'm hoping someone can help me here with a pizza dough recipe for a commercial gas oven that reaches 300 degrees (C) or 572 (F) and a recipe for same day dough rise.

I've made Neapolitan dough for... (more)

Cindy C.
posted 9 months ago

Ciao from Sicily!!

Ciao everybody,
Been using and comparing The Pizza Bible recipes to a bunch of other recipes I have and am finding a trend. Im finding all of the Pizza Bible recipes to be limp and flat compared ... (more)

nick L.
posted almost 3 years ago


I'm not really sure what this would categorize as. I guess a New York style on the thicker side. It tasted very good though. 2 day bulk and 2 day portioned ferment. 550 degrees/ broiler method about ... (more)

Jeff S.
posted about 2 years ago

55lb bag of Caputo

I recently visited my local Shamrock FoodService Warehouse and found 55lb bags of Caputo Pizzeria flour for $40. I realize this may be too much flour for some people, but wanted to put it out there i... (more)

posted over 1 year ago

First Neapolitan

Took up the hobby of making pizza this year. This is my first crack at the classic Neapolitan.

Apologies on using the parchment, having only a conventional oven and an under performing non stick h... (more)

Peter MacNeil
posted almost 2 years ago

Neapolitan Pie from Last Night

Here are some pics of a Neapolitan pie I made last night. This was made using the Neapolitan recipe in The Pizza Bible. I used a 8 hour starter and a 36 hour cold rise. This afternoon, I will make... (more)

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Raj Irukulla admin
posted over 2 years ago

Troubles with Tony’s Napoletana dough!

Hi, guys!
Here’s the problem: yesterday I’ve made Tony’s Napoletana dough like it is in the book (with 1,5% fresh yeasts) and today, after 22 hours of refrigerating I’ve got overfermented dough... I... (more)

Giorgio O.
posted 11 months ago

Baker's Percentages For Pizza Bible Neapolitan Dough Recipe

In the Pizza Bible, on page 302, you list the quantity of yeast as .5%. I assume that weight is referring to cake yeast, and not active dry?

Dean T.
posted almost 4 years ago

Got the Bible - Fermentation Q...

I've made pizza on my new wood fired oven about 6 times now.

Always had a 2-3 day ferment ... by the book.

I didn't plan well and are doing a "last minute" pizza get together. I have 24 hours t... (more)

Mike B.
posted over 1 year ago

Problems with the neapolitan style margherita pizza

Hello fellow pizzaiolos!

I own the pizza bible and I love the neapolitan style pizza margherita. But my attempts wasn't that successful. Actually the pizza looks better than it tastes ;)

I actu... (more)

Thomas S.
posted over 2 years ago

Cold Bulk Fermentation Using Poolish Starter


I am wanting to try out Tony's Neapolitan recipe and had a question about bulk fermentation when using a Poolish.

Just to go through my normal routine without using a Poolish - I normally... (more)

Rory Martinez
posted over 2 years ago

Neopolitan Dough in bulk

Been making Neopolitan style dough for my restaurant for a few months now. Having decent success but would really like to have someone else's opinion on my method. I use only flour, water, salt and ... (more)

joseph J.
posted over 2 years ago

Neapolitan Dough--pic of underside

Here's a couple of photos of a pie I made using the Neapolitan-style dough, including the underside. All in all I made 6 pies. This one was topped with sweet fennel sausage, pepperoni, and roasted sw... (more)

Dean T.
posted almost 4 years ago

Neapolitan cornicione

Hello,I have a wood fire oven and I enjoy baking Neapolitan style pizza , but for some reason I struggle to achieve the leapord spots on the crust and I was wondering what the technique is in order t... (more)

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Ric C.
posted 11 months ago

Greko Pizza

Tonight I made the Greko pizza from the Pizza Bible. I used Neapolitan style dough, and cooked it at 820 degrees in my Woodstone oven for 90 seconds, rotating it 180 degrees after 45 seconds. It came... (more)

Dean T.
posted over 3 years ago

Yeast quantities with starters?

Ok, another question. In the baker's quantities for the Neapolitan style dough, yeast is listed as .5%. And we've figured out that is for dry yeast. But my dough came out way over-proofed. It actuall... (more)

Dean T.
posted almost 4 years ago

Baker's Quantities and Starter

I'm sure I'm being incredibly naïve, but I've got to ask anyway. Today I made Neapolitan-style dough using the baker's quantities listed on page 302 of The Pizza Bible. When I added my poolish though... (more)

Dean T.
posted almost 4 years ago

Neapolitan Broiler Method

I've tried using the broiler method to make some neapolitan pizzas as mentioned in your book and have been having some issues. I have a stone and a steel and I put the stone on the top near the broi... (more)

Marty B.
posted over 3 years ago