Impasto pizza Sorbillo
Anna L · blog.giallozafferano.it · 2018 · Original
Neapolitanas labeled by the source
DietVegan. 4 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Neapolitan style, 67% hydration: drier than 50% 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: 67%) · 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
900g
Water
600g
Hydration
66.7%
Salt
2.2%
Yeast
0.33%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1523g
Process
Bake details not stated on the source page.
Ingredients (4)
- waterAcqua frizzante naturale600 ml · 600g
- flourFarina biologica tipo 0900g
- yeast. Lievito di birra fresco oppure 200 g lievito madre3g
- saltSale20g
Keep exploring
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Do something with it
- Scale this doughStart from 67% hydration and 2.2% 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 67% 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.
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