Napoletana Pizza Dough

Name: Napoletana Pizza Dough
Cook time: 15 min
Ingredients: 5 cup unbleached all-purpose flour; 1.75 tsp salt or 3 1/4 teaspoons kosher salt; 1 tsp yeast; 1.75 cup lukewarm water; 0 each olive oil; 0 each pizza sauce or tomato sauce; 0 each mozzarella cheese; 0 each parmesan cheese or romano cheese

Rinshinomori · food.com · 2008 · 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: 71%) · 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

625g

Water

445g

Hydration

71.2%

Salt

1.7%

Yeast

0.67%

Oil

—

Sauce

—

Cheese

—

Dough weight

1085g

Process

Bake temp

900°F / 482°C

Bake time

5-15 min

Oven

home standard

Surface

stone

Cold ferment

Ingredients (8)

flourunbleached all-purpose flour5 cup · 625g
saltsalt or 3 1/4 teaspoons kosher salt1.75 tsp · 10.5g
yeastyeast1 tsp · 4.2g
waterlukewarm water1.75 cup · 414.8g
oilolive oil—
sauce tomatopizza sauce or tomato sauce—
cheese mozzarellamozzarella cheese—
cheese otherparmesan cheese or romano cheese—

Toppings (1)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesebasil leaves

Pizza Lab

Baker's percentages

Process

Ingredients (8)

Toppings (1)