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Fraction Pizza — Visual Fractions

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0/8
Simplified: 0/8 → 0/1
Decimal: 0.00  ·  Percent: 0%
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What this shows

Fractions describe parts of a whole. If the pizza has 8 slices (denominator) and 3 are filled (numerator), that’s 3/8, which is 0.375 or 37.5%.

Tips

  • Click a slice to set the filled amount up to that slice.
  • Use the sliders for quick changes—numbers for precise control.
  • Use “New challenge” to get a target like “Make 5/12”.

Recipe: True Neapolitan Pizza (AVPN)

Summarized from the official AVPN International Regulations (“Il Disciplinare”).

Ingredients (per 1 L water)

  • Water: 1 L
  • Salt: 40–60 g
  • Yeast (choose one, adjust for temp/humidity/time):
    • Fresh brewer’s yeast: 0.1–3 g
    • Dry yeast: ⅓ of fresh (e.g., 1 g dry ≈ 3 g fresh)
    • Sourdough: <10% of flour weight
  • Flour (00/0; medium strength): 1.6–1.8 kg (depending on absorption)

Method (condensed)

  1. Mixing — Start with water (16–22 °C). Dissolve salt, add a little flour, then yeast; avoid direct salt–yeast contact >5 min. Add flour gradually to reach the “dough point”; total mix up to ~30 min depending on mixer.
  2. First rest — Cover the dough to prevent crusting; allow first fermentation.
  3. Balling (staglio) — Portion to 200–280 g balls (yields ~22–35 cm pies).
  4. Second fermentation & maturation — In proofing boxes; total fermentation typically 12–24 h (ideal environment ~18–20 °C, 60–70% RH).
  5. Shaping — By hand only (no rolling pin/press). Final center thickness ~0.25–0.30 cm; rim (“cornicione”) 1–2 cm.

Baking (AVPN)

  • Cook directly on the oven floor.
  • Traditionally wood-fired; AVPN also allows certified gas/electric ovens.
  • Typical targets: base ~380–430 °C, dome ~485 °C; bake 60–90 s with even rotation.

Classic Toppings

  • Margherita — Crushed peeled tomatoes, fior di latte or buffalo mozzarella, fresh basil, extra-virgin olive oil; optional grated cheese.
  • Marinara — Tomatoes, garlic, oregano, extra-virgin olive oil.

Source: Associazione Verace Pizza Napoletana — International Regulations (English)