Spicy Pepperoni Pizza
Gozney · gozney.com · 2021 · Original
Neapolitaninferred from the dough
DietNot vegetarian: pepperoni.
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
1000g
Water
600g
Hydration
60.0%
Salt
3.0%
Yeast
0.20%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1632g
Process
Bake temp
842°F / 450°C
Bake time
0.3 to 0.5 min
Oven
wood fired
Surface
stone
Ingredients (7)
- waterwater600g
- flour00 pizza flour1000g
- saltsalt30g
- yeast2g fresh yeast / 1g instant dry yeast2g
- sauce tomatoGood quality tomatoesn/a
- cheese mozzarellaMozzarellan/a
- cheese otherParmigiano-Reggianon/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePepperoni
- over cheeseJalapeño
Keep exploring
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Do something with it
- Scale this doughStart from 60% hydration and 3.0% 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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