Impasto pizza napoletana con 1 g di lievito
Ornella Scofano · blog.giallozafferano.it · 2022 · Original
Neapolitaninferred from the title
DietVegan. 4 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Neapolitan style, 65% hydration: drier than 55% 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: 65%) · 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
650g
Hydration
65.0%
Salt
2.5%
Yeast
0.10%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1676g
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (4)
- flourfarina pizzeria caputo1 kg · 1000g
- wateracqua a temperatura ambiente650g
- saltsale25g
- yeastlievito di birra fresco1g
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 65% hydration and 2.5% 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 65% 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.