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Perfect Neapolitan Pizza Dough
Unknown · foodandwine.com · 2013 · Original
Neapolitan (aspirational)
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 (this recipe: 60%) · 800–950°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
—
Sauce
—
Cheese
—
Dough weight
1296g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Bulk
8h
Ingredients (5)
- oilOlive oil—
- flour“00” flour1.75 lb · 793.8g
- yeastactive dry yeast0.8g
- waterwarm water2 cup · 474g
- saltkosher salt27g