Neopolitan Pizza Dough

Name: Neopolitan Pizza Dough
Cook time: 12 min
Ingredients: 500 g water ); 845 g 00 pizza flour; 25 g salt; 0.5 g instant dry yeast

Unknown · feelingfoodish.com · 2025 · Original

Neapolitan (asserted)

Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato

Style norms: 55–70% hydration · 800–950°F bake (this recipe: 900°F)

Baker's percentages

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

Flour

1345g

Water

—

Hydration

—

Salt

1.9%

Yeast

0.04%

Oil

—

Sauce

—

Cheese

—

Dough weight

1371g

Bake temp

900°F / 482°C

Bake time

8-12 min

Oven

home standard

Surface

stone