Pizza di scarola alla napoletana

Cucina Naturale · cucina-naturale.it · 2024 · Original

Neapolitaninferred from the title

DietNot vegetarian: acciughe sott'olio. Reviewed: acciughe (anchovies).

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 (this recipe: 356°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

400g

Water

n/a

Hydration

n/a

Salt

1.5%

Yeast

0.75%

Oil

Sauce

n/a

Cheese

n/a

Dough weight

413g

Flour or hydration falls outside the parsable range, so this dough sits out the charts.

Bake temp

356°F / 180°C

Bake time

n/a

Oven

home standard

Surface

stone

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.