Neapolitan-style pizza
Gennaro Contaldo · bbc.co.uk · 2010 · Original
Neapolitaninferred from the title
DietNot vegetarian: speck, prosciutto.
Against 5,130 pizza recipes
Neapolitan style, one of 207 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 800 to 950°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
9214g
Hydration
n/a
Salt
1.2%
Yeast
2.00%
Oil
10.9%
Sauce
300g
Cheese
170g
Dough weight
9784g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
500°F / 260°C
Bake time
7 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (9)
- flour/1lb 2oz strong plain flour500g
- saltsalt1 tsp · 6g
- yeastfresh yeast1 tsp · 10g
- water/11fl oz lukewarm water325 oz · 9214g
- sauce tomatocanned plum tomatoes300g
- saltsalt and freshly ground black peppern/a
- oilextra virgin olive oil4 tbsp · 54.4g
- cheese other/1oz Parmesan30g
- cheese mozzarella/5oz mozzarella140g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakea few fresh basil leaves or some dried oregano
- over cheesearlic clove
- over cheese1 rosemary sprig
- over cheese/1oz taleggio30g
- over cheese2 slices speck
- over cheese½ courgette
- over cheese¼ aubergine
- over cheese1 slice prosciutto
- over cheesehandful rocket leaves
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
Or browse all 5130 pizza recipes.