Neo-Neapolitan Pizza Dough
ratherbeswimmin · food.com · 2007 · Original
Neapolitanas labeled by the source
DietVegan. 6 ingredients checked. Reviewed: sugar listed first; honey only alternative.
Against 5,130 pizza recipes
Neapolitan style, 68% hydration: wetter than 51% 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: 68%) · 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
635g
Water
430g
Hydration
67.7%
Salt
3.3%
Yeast
0.47%
Oil
4.3%
Sauce
n/a
Cheese
n/a
Dough weight
1129g
Process
Bake details not stated on the source page.
Ingredients (6)
- flourunbleached gluten flour or 5 cups bread flour5 cup · 635g
- sugarsugar or 1 tablespoon honey1 tbsp · 12.5g
- saltkosher salt3 1/2 tsp · 21g
- yeastinstant yeast1 tsp · 3g
- oilolive oil2 tbsp · 27.2g
- waterroom-temperature water1 3/4 cup · 415g
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