- Pour 100% room-temperature water into the mixing bowl.
- Dissolve 3% marine sea salt completely.
- Add approximately 10% of the flour to form a light slurry, and dissolve the yeast into the slurry.
Pizza Napoletana STG
Soft, pillowy, wood-fired artisan crust with tender crumb and leopard-spotted rim
The historic Neapolitan disciplinary direct dough: unadorned flour, water, salt, and yeast with zero added oil or sugar. Baked in 60 to 90 seconds on a blazing 900°F stone floor, the cornicione balloons into a pillowy, tender, leopard-spotted cloud that folds effortlessly into quarters ("a libretto").
Calculator
Target Pie Size
Target Diameter
How many pizzas are you making?
6
Dough per pizza--
Total dough--
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Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Tipo 00 Flour | 100% | ||
| Water | 60.0% | ||
| Marine Sea Salt | 3.0% | ||
| IDY | 0.06% | ||
| Total |
Water Temp & Climate Assistant (DDT)Calculate ➔
Desired Dough Temperature (DDT) targets 75°F for consistent fermentation. Enter your room temperature to calculate your target water temperature.
Target Water Temp70°F
Standard kitchen (70°F) — Standard fermentation rate.
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Milled San Marzano Tomatoes | 0.650 | ||
| Mozzarella di Bufala Campana DOP or Fior di Latte | 0.850 | ||
| Fresh Whole Basil Leaves | 0.050 | ||
| Extra Virgin Olive Oil | 0.080 |
Topping amounts are per pizza, scaled to your selected pan size.
NOTE: Always shred cheese from a whole block. Pre-shredded bagged cheese is coated in cellulose starches that inhibit melting and scorch into bitter specks.
Pizza Oven Settings
Pizza OvenFormulated specifically for high-heat pizza ovens (Ooni, Gozney, Roccbox, or deck ovens).
Temperature900°F
Bake Time1-1.5 min
SurfacePizza Oven Floor (850°F–900°F)
Neapolitan STG strictly requires a high-heat pizza oven (for example, Ooni, Gozney, Roccbox, or wood-fired brick oven) operating at 850°F–900°F. Standard home ovens (maximum 550°F) cannot bake authentic Neapolitan STG and will dry the crust into a cracker. If using a standard home oven, use our Neo-Neapolitan style instead. Note: This recipe is an educational home adaptation following the European Union STG specification and does not represent or confer commercial AVPN certification.
Phase 1: Dough & Gluten Development
Flour blending, yeast inoculation, hydration rest & kneading
10m
- Start mixer on low speed.
- Gradually sift in the remaining 90% flour over 8 to 10 minutes.
- Knead for 15 to 20 minutes until a single smooth, soft, and elastic ball forms with a finished dough temperature of 73°F–77°F.
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
2h
Transfer mass to the bench, round by hand into a smooth ball, cover with a clean damp cloth to prevent drying, and rest at room temperature (68°F–72°F) for 2 hours.
- Using a bench scraper, divide bulk dough into 180g–250g portions (standard 200g).
- Cup and roll each ball tightly by hand on an un-floured wooden bench to seal bottom seams.
6h
- Transfer balls into sealed proofing boxes.
- Proof at room temperature for 4 to 6 hours until puffy and elastic.
- Optimal for immediate service over a 6-hour window.
Phase 3: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
- Dust bench with 00 flour.
- Press outward from center using fingertips of both hands, flipping and turning to push air into outer perimeter.
- Stretch to an 11-12" disc with a 3mm thin center and 1-2cm cornicione.
- Ladle 60g–80g milled San Marzano tomatoes in a spiral from center outward.
- Scatter 80g–100g well-drained mozzarella strips, place 3–4 fresh whole basil leaves, and drizzle Extra Virgin Olive Oil in a spiraling '6' motion.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
2m
- High-heat pizza oven required (standard home ovens topping out at 550°F cannot bake authentic Neapolitan STG).
- Slide onto the 850°F–900°F pizza oven floor (such as an Ooni, Gozney, or wood-fired oven).
- Bake for 60 to 90 seconds, rotating 180° halfway through with a turning peel.
- Pizza must emerge soft, elastic, and easily foldable into quarters ('a libretto') with leopard spots.
INTERACTIVE KITCHEN MODE
Want live step-by-step countdown alarms and timeline tracking?
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment2h
Cold Ferment0h
Final Proof4-6h
Strictly ambient room temperature fermentation per STG rules. 2 hours bulk rest at 68-72°F under a damp cloth, divide into 200g balls (staglio), proof in sealed boxes for 4-6 hours (appretto). Use within 6-hour service window.