Impasto pizza lievito madre con cornicione
Diario di Cucina · diariodicucina.it · 2021 · Original
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
Neapolitan style, 67% hydration: wetter than 50% of the 1,480 doughs that parse, baked at 572°F, hotter than 95% of recipes that state an oven.
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: 67%) · 800 to 950°F bake (this recipe: 572°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
550g
Water
370g
Hydration
67.3%
Salt
2.0%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1041g
Process
Bake temp
572°F / 300°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourdi farina 00 con W=300450g
- flourfarina integrale )100g
- waterdi acqua totali )370g
- yeastdi licoli al picco )110g
- saltdi sale fino )11g
Keep exploring
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Do something with it
- Scale this doughStart from 67% hydration and 2.0% 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 67% 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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