Pizza napoletana a lunga lievitazione e senza impasto
Uovo in camicia · blog.giallozafferano.it · 2020 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: mozzarella.
Against 5,130 pizza recipes
Neapolitan style, 80% hydration: wetter than 82% of the 1,480 doughs that parse, baked at 410°F, hotter than 35% 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: 80%) · 800 to 950°F bake (this recipe: 410°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
400g
Hydration
80.0%
Salt
2.4%
Yeast
0.20%
Oil
8.2%
Sauce
n/a
Cheese
n/a
Dough weight
954g
Process
Bake details not stated on the source page.
Ingredients (9)
- flourFarina500g
- waterAcqua400g
- yeastLievito di birra fresco1g
- oil3 cucchiai Olio extravergine d'oliva3 tbsp · 40.8g
- salt2 cucchiaini Sale2 tsp · 12g
- sauce tomatoPassata di pomodoron/a
- cheese mozzarellaMozzarellan/a
- oilOlio extravergine d'olivan/a
- saltSalen/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseOrigano
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 80% 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 80% 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.