Our Best Poolish Dough
Ooni Europe · eu.ooni.com · 2024 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: fresh mozzarella, grated parmesan.
Against 5,130 pizza recipes
Neapolitan style, 60% hydration: drier than 72% of the 1,480 doughs that parse, baked at 950°F, hotter than 99% 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: 60%) · 800 to 950°F bake (this recipe: 950°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
1050g
Water
630g
Hydration
60.0%
Salt
2.9%
Yeast
0.19%
Oil
0%
Sauce
480g
Cheese
660g
Dough weight
1712g
Process
Bake temp
950°F / 510°C
Bake time
15 to 20 min
Oven
wood fired
Surface
stone
Cold ferment
12h
Ingredients (8)
- waterwater350g
- yeastinstant dried yeast or 3 grams active dry yeast or 5 grams fresh yeast2g
- flour“00” flour700g
- saltflaky sea salt30g
- flourFlourn/a
- sauce tomatoclassic tomato sauce480g
- cheese mozzarellafresh mozzarella600g
- cheese othergrated Parmesan60g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh basil30g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 60% hydration and 2.9% 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 60% 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.
Or browse all 5130 pizza recipes.