Italian · Style guide
High heat, no oil/sugar
Classic Naples pie: soft airy crust, tender centre-blazing fast bake, sparse toppings.
Starting preset from the calculator. Adjust anytime in the app.
| Hydration | 62.5% |
|---|---|
| Salt | 2.6% of flour |
| Oil | 0% |
| Sugar | 0% |
| Yeast (IDY) | 0.08% of flour |
| Total timeline | 8 h at 20°C |
| Bulk ferment | 2 h |
|---|---|
| Cold ferment | 0 h |
| Bench / ball proof | 6 h |
| Cold placement | balls |
Classic room-temp ferment: short bulk, longer ball proof.
Neapolitan pizza began as Naples street food: humble flatbreads dressed with inexpensive ingredients. Tomatoes took hold by the 18th century, and wood-fired heat defined the blistered, tender style. Margherita’s 1889 link to Queen Margherita and the Italian colours is folklore many repeat, though similar pizzas likely preceded it. UNESCO named Neapolitan pizzaiuolo craft living heritage in 2017.
The Neapolitan preset in 8Bit.Pizza starts around 62.5% hydration. Open the calculator to adjust for your flour and workflow, and the gram weights update instantly.
The default Neapolitan timeline is about 8 h total at room temperature, split across bulk and ball proofing. Use Wizard mode to set cold ferment hours if you prefer a longer schedule.
Best for very hot ovens (stone/steel). Want light dough with zero oil/sugar. Pairs simple toppings with short bakes.