Neopolitan Pizza Dough
feelingfoodish.com · 2025 · Original
Neapolitanas labeled by the source
DietVegan. 4 ingredients checked.
Against 5,130 pizza recipes
Neapolitan style, 59% hydration: drier than 78% of the 1,480 doughs that parse.
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: 59%) · 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
845g
Water
500g
Hydration
59.2%
Salt
3.0%
Yeast
0.06%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1371g
Process
Bake details not stated on the source page.
Ingredients (4)
- waterwater )500g
- flour00 pizza flour845g
- saltsalt25g
- yeastinstant dry yeast0.5g
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