American Style "Neapolitan" Pizza Dough

Name: American Style "Neapolitan" Pizza Dough
Cook time: 5 min
Ingredients: 22.5 oz unbleached all-purpose flour; 0.5 oz kosher salt; 5 tsp rains instant yeast; 0.5 oz sugar or 2 teaspoons honey; 0.5 oz olive oil; 16 oz water

Bonnie G #2 · food.com · 2015 · 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 (this recipe: 75%) · 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

638g

Water

479g

Hydration

75.0%

Salt

2.2%

Yeast

—

Oil

2.2%

Sauce

—

Cheese

—

Dough weight

1159g

Process

Bake temp

900°F / 482°C

Bake time

1-5 min

Oven

home standard

Surface

stone

Ingredients (6)

flourunbleached all-purpose flour22.5 oz · 637.9g
saltkosher salt0.5 oz · 14.2g
waterrains instant yeast5 tsp · 25g
sugarsugar or 2 teaspoons honey0.5 oz · 14.2g
oilolive oil0.5 oz · 14.2g
waterwater16 oz · 453.6g

Pizza Lab

Baker's percentages

Process

Ingredients (6)