PizzaIntermediate
Neapolitan Pizza
Naples-style pizza with a puffy rim, baked fast and hot.
The pizza of Naples: a thin, soft center with a puffy, blistered rim called the cornicione. It's traditionally stretched by hand, typically made with Italian 00 flour, and baked in a very hot wood-fired oven for roughly 60 to 90 seconds. The Associazione Verace Pizza Napoletana (AVPN) sets the traditional standards for ingredients and method.
By Henry Hunter · Updated
Henry's notes from the bench
- Most home ovens can't hit Neapolitan temperatures, so don't chase perfection. Preheat a steel as hot as your oven goes and finish under the broiler.
- Push the air from the center toward the edge when you stretch, and leave the rim alone. That's where your cornicione comes from.
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