Pizza con impasto napoletano a lunga lievitazione.
Ricette per Poveri · blog.giallozafferano.it · 2020 · Original
Neapolitanas labeled by the source
DietVegan. 5 ingredients checked. Reviewed: sunflower oil, lard only as alternative.
Against 5,130 pizza recipes
Neapolitan style, 50% hydration: drier than 88% 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: 50%) · 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
1000g
Water
500g
Hydration
50.0%
Salt
3.0%
Yeast
0.20%
Oil
5.0%
Sauce
n/a
Cheese
n/a
Dough weight
1582g
Process
Bake details not stated on the source page.
Ingredients (5)
- flourFarina tipo 21 kg · 1000g
- waterAcqua500 ml · 500g
- oilOlio di semi di girasole o sugna50g
- saltSale fino30g
- yeastLievito di birra fresco2g
Keep exploring
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Do something with it
- Scale this doughStart from 50% hydration and 3.0% 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 50% 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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