PIZZA NUVOLA CAPUTO
Mamme con Bimby · blog.giallozafferano.it · 2021 · Original
Neapolitanas labeled by the source
DietVegan. 5 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Neapolitan style, 66% hydration: drier than 52% 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: 66%) · 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
590g
Water
390g
Hydration
66.1%
Salt
3.4%
Yeast
0.17%
Oil
2.5%
Sauce
n/a
Cheese
n/a
Dough weight
1016g
Process
Bake details not stated on the source page.
Ingredients (5)
- flourfarina nuvola caputo590g
- wateracqua390g
- yeastlievito di birra fresco1g
- saltsale20g
- oilolio extravergine d'oliva15g
Keep exploring
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Do something with it
- Scale this doughStart from 66% hydration and 3.4% 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 66% 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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