← All pizzas
Neffy's Spicy Italian Pizza
Chef Neff · food.com · 2010 · Original
Style not identified
DietNot vegetarian: genoa salami, pepperoni, sausage.
Against 5,130 pizza recipes
47% hydration: drier than 92% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
237g
Hydration
47.4%
Salt
0.3%
Yeast
1.50%
Oil
1.4%
Sauce
n/a
Cheese
339g
Dough weight
753g
Process
Bake temp
n/a
Bake time
20 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- waterwarm water1 cup · 237g
- yeastactive dry yeast2 1/2 tsp · 7.5g
- flourflour2 1/2 cup · 500g
- oilextra virgin olive oil1/2 tbsp · 6.8g
- saltsalt1/4 tsp · 1.5g
- sugarsugarn/a
- sauce tomatopizza saucen/a
- cheese mozzarellamozzarella cheese3 cup · 339g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese12 slices genoa salami
- over cheese24 slices pepperoni
- over cheesesausage1 cup · 150g
- over cheeseyellow onion1 cup · 200g
- over cheesemushroom1 cup · 200g
- over cheesejalapeno pepper1/2 cup · 100g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 47% hydration and 0.3% 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 47% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.