Pizza napoletana
Giallo Zafferano · giallozafferano.com · 2022 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: fior di latte mozzarella cheese 14 oz, parmigiano reggiano pdo cheese to taste.
Against 5,130 pizza recipes
Neapolitan style, 63% hydration: drier than 65% 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: 63%) · 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
794g
Water
496g
Hydration
62.5%
Salt
3.6%
Yeast
n/a
Oil
3.6%
Sauce
397g
Cheese
397g
Dough weight
1355g
Process
Bake temp
n/a
Bake time
5 to 7 min
Oven
home standard
Surface
stone
Ingredients (11)
- flourType 00 flour 28 oz794g
- waterWater 17.5 oz496g
- oilExtra virgin olive oil 1 oz28.3g
- saltFine salt 1 oz28.3g
- sugarSugar 0.3 oz8.5g
- yeastFresh brewer's yeast 0.3 tspn/a
- sauce tomatoPeeled tomatoes 14 oz397g
- cheese mozzarellaFior di latte mozzarella cheese 14 oz397g
- cheese otherParmigiano Reggiano PDO cheese to tasten/a
- oilExtra virgin olive oil to tasten/a
- saltFine salt to tasten/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseBasil to taste
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Do something with it
- Scale this doughStart from 63% hydration and 3.6% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 63% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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