Neapolitan Pizza Dough by Mike Fitzick
Mike Fitzick · gozney.com · 2018 · Original
Neapolitanas labeled by the source
DietVegan. 4 ingredients checked.
Against 5,130 pizza recipes
Neapolitan style, one of 207 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake details not stated on the source page.
Ingredients (4)
- water1 Litre of room temperature water1 l · 1000g
- saltSalt30g
- yeast4g Fresh compressed yeast4g
- flour00 flourn/a
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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