Pizza di scarola alla napoletana.

Antichi Sapori · blog.giallozafferano.it · 2022 · Original

Neapolitanas labeled by the source

DietNot vegetarian: filetti di alici dissalate. Reviewed: filetti di alici (anchovies).

Against 5,130 pizza recipes

Neapolitan style, one of 207 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.

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 · 800 to 950°F bake (this recipe: 392°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

600g

Water

n/a

Hydration

n/a

Salt

2.5%

Yeast

n/a

Oil

Sauce

n/a

Cheese

n/a

Dough weight

619g

Flour or hydration falls outside the parsable range, so this dough sits out the charts.

Bake details not stated on the source page.

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.