What is leoparding and how do I achieve it?

Leoparding is the leopard-like pattern you see on pizza crust that has been baked at the correct temperature with the perfect hydration. It's characteristic to Neapolitan-style pizza.

How does it happen?

Leoparding happens when the heat from the top of the oven hits the raised parts (bubbles) of your crust. These bubbles will then cook and darken quicker than the rest of the crust.

How do I achieve it?

Use high hydration dough: Using high hydration dough means that your dough will be airier which will allow more bubbles to form. Use a minimum of 65% hydration but bear in mind you'll get better results when using 70% and upwards. 

Use high-protein flour: High protein flour helps develop a strong gluten structure, which in turn helps these pockets of air to form.

Handle your dough gently: When stretching your dough, be gentle and don't overwork it. This will help ensure as much air as possible is trapped inside the crust.

Make sure your dough is at room temperature: Before stretching your dough, make sure you've given it enough time to reach room temperature.

Make sure your oven's hot enough: Aim for the center of the baking stone to be between 400ºC to 450ºC (753ºF to 852ºF).