IMPASTO Pizza Diretto la Ricetta Veloce e Alta da fare in casa
Pane e Cioccolato · blog.giallozafferano.it · 2020 · Original
DietVegan. 6 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Neapolitan style, 86% hydration: wetter than 90% of the 1,480 doughs that parse, baked at 428°F, hotter than 47% 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: 86%) · 800 to 950°F bake (this recipe: 428°F)
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
600g
Hydration
85.7%
Salt
1.4%
Yeast
1.43%
Oil
2.9%
Sauce
n/a
Cheese
n/a
Dough weight
1344g
Process
Bake temp
428°F / 220°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (6)
- flourfarina 0700g
- wateracqua600 ml · 600g
- yeastlievito di birra fresco10g
- sugar1 cucchiaino zucchero1 tsp · 4.2g
- saltsale10g
- oilolio extravergine d'oliva20 ml · 20g
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 86% hydration and 1.4% 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 86% 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.