Pizza Calabrese
Thomas Straker · gozney.com · 2021 · Original
Neapolitaninferred from the dough
DietNot vegetarian: ‘nduja, smoked pancetta.
Against 5,130 pizza recipes
Neapolitan style, 60% hydration: drier than 72% of the 1,480 doughs that parse, baked at 842°F, hotter than 98% 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: 60%) · 800 to 950°F bake (this recipe: 842°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
300g
Hydration
60.0%
Salt
4.4%
Yeast
0.40%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
824g
Process
Bake temp
842°F / 450°C
Bake time
n/a
Oven
wood fired
Surface
stone
Cold ferment
72h
Ingredients (8)
- flour00 Flour500g
- waterWater300g
- yeast2g Instant yeast2g
- saltSalt12g
- sauce tomato1 tin peeled plum tomatoesn/a
- saltMaldon salt10g
- oilOlive oiln/a
- sauce tomatoTomato saucen/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 cloves garlic
- over cheese‘Nduja120g
- over cheese16 slices Smoked pancetta
- over cheeseBasil leaves
- over cheeseFiore di latte200g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 60% hydration and 4.4% 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 60% 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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