Perfect Neapolitan Pizza Dough
foodandwine.com · 2013 · Original
Neapolitaninferred from the title
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
Neapolitan style, 60% hydration: drier than 75% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
794g
Water
474g
Hydration
59.7%
Salt
3.4%
Yeast
0.09%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1296g
Process
Bake temp
500°F / 260°C
Bake time
20 min
Oven
home standard
Surface
stone
Bulk
8h
Ingredients (5)
- oilOlive oiln/a
- flour“00” flour1 3/4 lb · 794g
- yeastactive dry yeast0.8g
- waterwarm water2 cup · 474g
- saltkosher salt27g
Keep exploring
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Do something with it
- Scale this doughStart from 60% hydration and 3.4% 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.
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