Neopolitan Pizza
Brown Eyed Baker · browneyedbaker.com · 2016 · Original
Neapolitaninferred from the title
DietVegetarian. Not vegan: fresh mozzarella.
Against 5,130 pizza recipes
Neapolitan style, 44% hydration: drier than 97% 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: 44%) · 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
800g
Water
356g
Hydration
44.4%
Salt
1.7%
Yeast
0.38%
Oil
3.4%
Sauce
794g
Cheese
454g
Dough weight
1208g
Process
Bake details not stated on the source page.
Ingredients (9)
- flourItalian "00" flour4 cup · 800g
- saltkosher salt2 1/4 tsp · 13.5g
- yeastactive dry yeast1 tsp · 3g
- sugargranulated sugar2 tsp · 8.4g
- waterwater1 1/2 cup · 356g
- oilolive oil2 tbsp · 27.2g
- sauce tomatocan crushed tomatoes28 oz · 794g
- saltSalt and peppern/a
- cheese mozzarellafresh mozzarella16 oz · 454g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 cloves garlic
- post bakeFresh basil
Keep exploring
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- Scale this doughStart from 44% hydration and 1.7% 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 44% 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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