← All pizzas
Weeknight Neapolitan-Style Pizza
Susan Reid · kingarthurbaking.com · Original
neapolitan (aspirational)
Baker's percentages
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