Neapolitan Pizza / Pizza Napoletana
Mary Ann Esposito · ciaoitalia.com · 2007 · Original
Neapolitanas labeled by the source
DietNot vegetarian: salted anchovies. Reviewed: salted anchovies; mozzarella.
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
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
n/a
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomatoseeded and drained plum tomatoes3 cup · 735g
- cheese mozzarellafior di latte mozzarella cheese1 lb · 454g
- oilFilippo Berio Extra-Virgin Olive Oil1/4 cup · 54.5g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese8 salted anchovies
- over cheesedried oregano2 tsp · 1g
- over cheeseINGREDIENTS
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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