American Style "Neapolitan" Pizza Dough
Bonnie G #2 · food.com · 2015 · Original
Neapolitanas labeled by the source
DietVegan. 6 ingredients checked. Reviewed: plant; honey only optional.
Against 5,130 pizza recipes
Neapolitan style, 75% hydration: wetter than 73% 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: 75%) · 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
638g
Water
479g
Hydration
75.0%
Salt
2.2%
Yeast
n/a
Oil
2.2%
Sauce
n/a
Cheese
n/a
Dough weight
1159g
Process
Bake details not stated on the source page.
Ingredients (6)
- flourunbleached all-purpose flour22 1/2 oz · 638g
- saltkosher salt1/2 oz · 14.2g
- waterrains instant yeast5 tsp · 25g
- sugarsugar or 2 teaspoons honey1/2 oz · 14.2g
- oilolive oil1/2 oz · 14.2g
- waterwater16 oz · 454g
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