Weeknight Neapolitan-Style Pizza

Name: Weeknight Neapolitan-Style Pizza
Cook time: 5 min
Ingredients: 2 tsp instant yeast or active dry yeast; 0.875 cup 7/8 to 1 cup water; 2 tbsp olive oil; 3 cup King Arthur ‘00’ Pizza Flour; 1.25 tsp table salt

Susan Reid · 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: 55%) · 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

360g

Water

198g

Hydration

55.0%

Salt

2.2%

Yeast

1.67%

Oil

6.9%

Sauce

—

Cheese

—

Dough weight

597g

Process

Bake temp

500°F / 260°C

Bake time

4-5 min

Oven

home standard

Surface

stone

Bulk

0.08333333333333333h

Ingredients (5)

yeastinstant yeast or active dry yeast2 tsp · 6g
water7/8 to 1 cup water0.875 cup · 198g
oilolive oil2 tbsp · 25g
flourKing Arthur ‘00’ Pizza Flour3 cup · 360g
salttable salt1.25 tsp · 8g

Pizza Lab

Baker's percentages

Process

Ingredients (5)