Impasto per la Pizza Napoletana
Il Club delle Ricette · ilclubdellericette.it · Original
Neapolitanas labeled by the source
DietVegan. 3 ingredients checked.
Against 5,130 pizza recipes
Neapolitan style, 59% hydration: drier than 78% of the 1,480 doughs that parse.
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: 59%) · 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.
Flour
1700g
Water
1000g
Hydration
58.8%
Salt
2.4%
Yeast
0.24%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
2744g
Process
Bake details not stated on the source page.
Ingredients (4)
- flour11.7 kg · 1700g
- water1 litro di Acqua1 l · 1000g
- saltdi Sale Fino40g
- yeastdi Lievito di Birra4g
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