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Peter Reinhart's Napoletana Pizza Dough Recipe
loveleesmile · food.com · 2009 · 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: 69%) · 800–950°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
—
Yeast
4.97%
Oil
9.9%
Sauce
—
Cheese
—
Dough weight
1167g
Process
Bake temp
800°F / 427°C
Bake time
5-7 min
Oven
wood fired
Surface
stone
Cold ferment
2h
Ingredients (6)
- flourunbleached high-gluten bread flour or 4 1/2 cups all-purpose flour4.5 cup · 571.5g
- saltsalt1.75 tsp · 113.4g
- yeastinstant yeast1 tsp · 28.4g
- oilolive oil0.25 cup · 56.7g
- waterwater1.75 cup · 396.9g
- floursemolina flour or cornmeal—