Neapolitan-Style Pizza Crust
King Arthur Test Kitchen · kingarthurbaking.com · Original
Neapolitaninferred from the title
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
Neapolitan style, 73% hydration: wetter than 67% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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: 73%) · 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
232g
Water
170g
Hydration
73.3%
Salt
3.5%
Yeast
0.17%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
413g
Process
Bake temp
500°F / 260°C
Bake time
6 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 yeast0.1 tsp · 0.4g
- sugargranulated sugar1/2 tsp · 2.1g
- salttable salt1 1/4 tsp · 8g
- waterwater3/4 cup · 170g
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 73% hydration and 3.5% 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 73% 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.