Impasto per pizza con poolish
Cucina Nonna Virgi · blog.giallozafferano.it · 2020 · Original
Neapolitanas labeled by the source
DietVegan. 6 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Neapolitan style, 64% hydration: drier than 58% of the 1,480 doughs that parse.
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: 64%) · 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
850g
Water
540g
Hydration
63.5%
Salt
1.8%
Yeast
0.24%
Oil
1.2%
Sauce
n/a
Cheese
n/a
Dough weight
1421g
Process
Bake details not stated on the source page.
Ingredients (6)
- flourFarina 00500g
- waterAcqua500 ml · 500g
- yeastLievito di birra fresco2g
- sugar1 cucchiaino Zucchero1 tsp · 4.2g
- saltSale15g
- oilOlio extravergine d'oliva10g
Keep exploring
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Do something with it
- Scale this doughStart from 64% hydration and 1.8% 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 64% 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.
Or browse all 5130 pizza recipes.