Pizza Napoli {Pizza With Anchovies}

Deborah · italianfoodforever.com · 2019 · Original

Neapolitaninferred from the title

DietNot vegetarian: to 10 small anchovies. Reviewed: anchovies; mozzarella.

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 (this recipe: 500°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

400g

Water

119g

Hydration

n/a

Salt

n/a

Yeast

n/a

Oil

Sauce

327g

Cheese

339g

Dough weight

519g

Flour or hydration falls outside the parsable range, so this dough sits out the charts.

Bake temp

500°F / 260°C

Bake time

15 to 20 min

Oven

home standard

Surface

stone

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.