Pizza napoletana nel forno di casa
La Cucina di Sandrina · lacucinadisandrina.it · 2020 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: parmigiano grattugiato. Reviewed: parmigiano; mozzarella.
Against 5,130 pizza recipes
Neapolitan style, one of 207 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 800 to 950°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake details not stated on the source page.
Ingredients (7)
- flourfarina 00 forten/a
- wateracqua a temperatura ambienten/a
- yeastlievito di birra seccon/a
- saltsalen/a
- sugarzuccheron/a
- oilolio extravergine d'olivan/a
- cheese otherparmigiano grattugiaton/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebarattolo di pomodori pelati
- over cheesemozzarelle
- over cheesemazzetto di basilico
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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