Pizza napoletana: la ricetta per farla in casa con un impasto perfetto
Cookist · cookist.it · 2024 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: mozzarella.
Against 5,130 pizza recipes
Neapolitan style, 70% hydration: wetter than 54% 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: 70%) · 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
1000g
Water
700g
Hydration
70.0%
Salt
2.5%
Yeast
0.30%
Oil
0%
Sauce
400g
Cheese
250g
Dough weight
1728g
Process
Bake details not stated on the source page.
Ingredients (7)
- flourFarina 01000g
- waterAcqua700g
- saltSale fino25g
- yeastLievito di birra fresco3g
- sauce tomatoPassata di pomodoro400g
- cheese mozzarellaMozzarella250g
- oilOlio extravergine di olivan/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseBasilico
- over cheeseOrigano
Keep exploring
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Do something with it
- Scale this doughStart from 70% hydration and 2.5% 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 70% 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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