Sourdough Pizza Dough
Feng Chen · gozney.com · 2020 · Original
Neapolitaninferred from the dough
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
Neapolitan style, 70% hydration: wetter than 54% of the 1,480 doughs that parse, baked at 752°F, hotter than 97% 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: 70%) · 800 to 950°F bake (this recipe: 752°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
612g
Water
428g
Hydration
69.9%
Salt
2.9%
Yeast
4.90%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1088g
Process
Bake temp
752°F / 400°C
Bake time
1 to 1.5 min
Oven
wood fired
Surface
stone
Cold ferment
48h
Ingredients (4)
- flourFlour612g
- waterWater428g
- yeastMature Sourdough Starter30g
- saltSalt18g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseLarge mixing bowl &
- over cheeseDigital scale
- over cheeseSmall
- over cheeseRubber band
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 70% hydration and 2.9% 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 70% 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.
Or browse all 5130 pizza recipes.