Neapolitan pizza dough
bbcgoodfood.com · 2026 · Original
Neapolitanas labeled by the source
DietVegan. 3 ingredients checked.
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
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
700g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.00%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
707g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake details not stated on the source page.
Ingredients (3)
- flour'00' flour700g
- yeast½ 7g sachet fast-action dried yeast7g
- oiloil for provingn/a
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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