Neapolitan-Style Pizza Dough with Garlic and Italian Seasonings
allrecipes.com · 2019 · Original
Neapolitaninferred from the title
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
Neapolitan style, 95% hydration: wetter than 96% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Tradition: 55 to 70% hydration (this recipe: 95%) · 800 to 950°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
375g
Water
356g
Hydration
94.8%
Salt
2.0%
Yeast
0.40%
Oil
7.9%
Sauce
n/a
Cheese
n/a
Dough weight
769g
Process
Bake temp
450°F / 232°C
Bake time
3 to 7 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (5)
- flourunbleached all-purpose flour3 cup · 375g
- saltsalt1 1/4 tsp · 7.5g
- yeastfast-rising dry yeast1/2 tsp · 1.5g
- waterice water1 1/2 cup · 356g
- oilolive oil2 tbsp · 27.2g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegranulated garlic1 tbsp · 12.5g
- over cheeseItalian seasoning1 tbsp · 12.5g
Keep exploring
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- Scale this doughStart from 95% hydration and 2.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 95% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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