Pizza Napoletana lunga lievitazione 20 ore temperatura ambiente 20 gradi
Spadella la Padella · blog.giallozafferano.it · 2022 · Original
Neapolitanas labeled by the source
DietVegan. 4 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Neapolitan style, 63% hydration: drier than 59% 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: 63%) · 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
600g
Water
380g
Hydration
63.3%
Salt
2.0%
Yeast
0.12%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
993g
Process
Bake details not stated on the source page.
Ingredients (4)
- flourfarina600g
- wateracqua380g
- saltsale12g
- yeastlievito di birra fresco0.7g
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Do something with it
- Scale this doughStart from 63% hydration and 2.0% 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 63% 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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