Neapolitan-Style Pizza Crust

Name: Neapolitan-Style Pizza Crust
Cook time: 10 min
Ingredients: 2 cup King Arthur ‘00’ Pizza Flour; 0.125 tsp instant yeast or active dry yeast; 0.5 tsp granulated sugar; 1.25 tsp table salt; 0.75 cup water

King Arthur Test Kitchen · kingarthurbaking.com · Original

Neapolitan (aspirational)

Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato

Style norms: 55–70% hydration (this recipe: 73%) · 800–950°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

232g

Water

170g

Hydration

73.3%

Salt

3.5%

Yeast

0.17%

Oil

—

Sauce

—

Cheese

—

Dough weight

413g

Process

Bake temp

500°F / 260°C

Bake time

5-10 min

Oven

home standard

Surface

stone

Cold ferment

12h

Bulk

0.08333333333333333h

Ingredients (5)

flourKing Arthur ‘00’ Pizza Flour2 cup · 232g
yeastinstant yeast or active dry yeast0.125 tsp · 0.4g
sugargranulated sugar0.5 tsp · 2.1g
salttable salt1.25 tsp · 8g
waterwater0.75 cup · 170g

Pizza Lab

Baker's percentages

Process

Ingredients (5)