Contemporary Neapolitan Pizza: puffed edges and lightness

Trends & Concepts 6 min de lecture 7 novembre 2025

The trend is towards large, Neapolitan-style pizzas with huge crusts (cornicione).

Special flours, long fermentation (48-72h), hydration > 70%.

Cook for 60 seconds at 450°C.

AOP ingredients (San Marzano, Mozza Di Bufala) highlighted.

Big Mamma set the standard.

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