Pizza con poolish, più soffice e digeribile
Scacciapensieri · blog.giallozafferano.it · 2020 · Original
Neapolitanas labeled by the source
DietVegan. 6 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Neapolitan style, 76% hydration: wetter than 74% of the 1,480 doughs that parse, baked at 356°F, hotter than 7% 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: 76%) · 800 to 950°F bake (this recipe: 356°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
330g
Water
250g
Hydration
75.8%
Salt
2.4%
Yeast
0.30%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
591g
Process
Bake details not stated on the source page.
Ingredients (6)
- waterAcqua200 ml · 200g
- yeastLievito di birra fresco1g
- flourFarina forte200g
- flourSemola di grano duro rimacinata130g
- sugarMalto in polvere2g
- saltSale8g
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 76% hydration and 2.4% 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 76% 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.