Massa de Pizza
Cozinha Tecnica · cozinhatecnica.com · 2019 · Original
Neapolitanas labeled by the source
DietVegan. 5 ingredients checked.
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.
Flour
712g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
0.56%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
716g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake details not stated on the source page.
Ingredients (5)
- flouras de farinha de trigo400g
- flourde água filtrada em temperatura ambiente )300 ml · 300g
- flouras de sal )12g
- yeastas de fermento biológico seco )4g
- oilAzeite para untar tigelasn/a
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