Receta de masa de pizza italiana, fina y crujiente al auténtico estilo napolitano
Mesa Cero Chefs y Jaime de las Heras · directoalpaladar.com · 2022 · Original
Neapolitaninferred from the title
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
540g
Water
n/a
Hydration
n/a
Salt
2.2%
Yeast
0.65%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
556g
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)
- flourHarina de fuerza540g
- waterAguan/a
- oilAceite de oliva virgen extran/a
- saltSal12g
- yeastLevadura seca de panadería3.5g
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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- 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 doesHow hydration, salt and oil move the crust across the dataset.
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