Poolish Pizza Dough
EmilyFabulous · emilyfabulous.com · 2022 · Original
DietVegetarian. Not vegan: honey.
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
500g
Water
500g
Hydration
n/a
Salt
4.0%
Yeast
1.00%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1030g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake details not stated on the source page.
Ingredients (7)
- waterwater200g
- sugarhoney5g
- yeastyeast5g
- flour00 flour200g
- flourbread flour or all-purpose flour300g
- waterwarm water300g
- saltkosher salt20g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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