Peter Reinhart's Napoletana Pizza Dough Recipe
loveleesmile · food.com · 2009 · Original
Neapolitanas labeled by the source
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Neapolitan style, 69% hydration: wetter than 53% of the 1,480 doughs that parse, baked at 800°F, hotter than 97% of recipes that state an oven.
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: 69%) · 800 to 950°F bake (this recipe: 800°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
572g
Water
397g
Hydration
69.5%
Salt
n/a
Yeast
4.95%
Oil
9.9%
Sauce
n/a
Cheese
n/a
Dough weight
1167g
Process
Bake temp
800°F / 427°C
Bake time
n/a
Oven
wood fired
Surface
stone
Cold ferment
2h
Ingredients (6)
- flourunbleached high-gluten bread flour or 4 1/2 cups all-purpose flour4 1/2 cup · 572g
- saltsalt1 3/4 tsp · 113g
- yeastinstant yeast1 tsp · 28.3g
- oilolive oil1/4 cup · 56.7g
- waterwater1 3/4 cup · 397g
- floursemolina flour or cornmealn/a
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