Impasto per pizza, ricetta con biga
Dolce e Salato DOP · blog.giallozafferano.it · 2020 · Original
Neapolitanas labeled by the source
DietVegan. 7 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Neapolitan style, 73% hydration: wetter than 65% of the 1,480 doughs that parse, baked at 482°F, hotter than 76% 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: 73%) · 800 to 950°F bake (this recipe: 482°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
1000g
Water
725g
Hydration
72.5%
Salt
2.0%
Yeast
0.50%
Oil
4.0%
Sauce
n/a
Cheese
n/a
Dough weight
1800g
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (7)
- flourFarina Manitoba500g
- yeastLievito di birra fresco5g
- flourFarina 0500g
- waterAcqua500g
- sugarMalto d'orzo10g
- saltSale20g
- oilOlio di oliva40g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 73% 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 73% 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.