Neo-Neapolitan Pizza Dough

Name: Neo-Neapolitan Pizza Dough
Cook time: 12 min
Ingredients: 5 cup unbleached gluten flour or 5 cups bread flour; 1 tbsp sugar or 1 tablespoon honey; 3.5 tsp kosher salt; 1 tsp instant yeast; 2 tbsp olive oil; 1.75 cup room-temperature water

ratherbeswimmin · food.com · 2007 · 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: 68%) · 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

635g

Water

430g

Hydration

67.7%

Salt

3.3%

Yeast

0.47%

Oil

4.3%

Sauce

—

Cheese

—

Dough weight

1129g

Process

Bake temp

900°F / 482°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Cold ferment

Ingredients (6)

flourunbleached gluten flour or 5 cups bread flour5 cup · 635g
sugarsugar or 1 tablespoon honey1 tbsp · 12.5g
saltkosher salt3.5 tsp · 21g
yeastinstant yeast1 tsp · 3g
oilolive oil2 tbsp · 27.2g
waterroom-temperature water1.75 cup · 414.8g

Pizza Lab

Baker's percentages

Process

Ingredients (6)