Napoletana Pizza Dough
Rinshinomori · food.com · 2008 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: mozzarella cheese, parmesan cheese or romano cheese.
Against 5,130 pizza recipes
Neapolitan style, 71% hydration: wetter than 64% 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: 71%) · 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
625g
Water
445g
Hydration
71.2%
Salt
1.7%
Yeast
0.67%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1085g
Process
Bake temp
n/a
Bake time
9 to 10 min
Oven
home standard
Surface
stone
Cold ferment
2h
Ingredients (8)
- flourunbleached all-purpose flour5 cup · 625g
- saltsalt or 3 1/4 teaspoons kosher salt1 3/4 tsp · 10.5g
- yeastyeast1 tsp · 4.2g
- waterlukewarm water1 3/4 cup · 415g
- oilolive oiln/a
- sauce tomatopizza sauce or tomato saucen/a
- cheese mozzarellamozzarella cheesen/a
- cheese otherparmesan cheese or romano cheesen/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebasil leaves
Keep exploring
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Do something with it
- Scale this doughStart from 71% hydration and 1.7% 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 71% 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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