Neapolitan Pizza Dough by Mike Fitzick

Name: Neapolitan Pizza Dough by Mike Fitzick
Cook time: 12 min
Ingredients: 1 each 1 Litre of room temperature water; 30 each Salt; 4 each 4g Fresh compressed yeast; 1.5 each 00 flour

Mike Fitzick · gozney.com · 2018 · 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 · 800–950°F bake (this recipe: 900°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Flour

—

Water

—

Hydration

—

Salt

—

Yeast

—

Oil

—

Sauce

—

Cheese

—

Dough weight

34g

Process

Bake temp

900°F / 482°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Cold ferment

Ingredients (4)

water1 Litre of room temperature water—
saltSalt30g
yeast4g Fresh compressed yeast4g
flour00 flour—

Pizza Lab

Baker's percentages

Process

Ingredients (4)