Weeknight Neapolitan-Style Pizza
Susan Reid · kingarthurbaking.com · Original
Neapolitaninferred from the title
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
Neapolitan style, 55% hydration: drier than 84% 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: 55%) · 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
360g
Water
198g
Hydration
55.0%
Salt
2.2%
Yeast
1.67%
Oil
6.9%
Sauce
n/a
Cheese
n/a
Dough weight
597g
Process
Bake temp
500°F / 260°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (5)
- yeastinstant yeast or active dry yeast2 tsp · 6g
- water7/8 to 1 cup water0.9 cup · 198g
- oilolive oil2 tbsp · 25g
- flourKing Arthur ‘00’ Pizza Flour3 cup · 360g
- salttable salt1 1/4 tsp · 8g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 55% hydration and 2.2% 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 55% 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.
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