← All pizzas
Neo-Neapolitan Pizza Dough
ratherbeswimmin · food.com · 2007 · Original
neapolitan (asserted)
Baker's percentages
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
2h
Ingredients (7)
- 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
- waterroom-temperature water1 tbsp · 15g