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Neapolitan-Style Pizza Crust
King Arthur Test Kitchen · kingarthurbaking.com · Original
neapolitan (aspirational)
Baker's percentages
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