Ricetta pizza napoletana 48 ore di lievitazione
La Cucina Ignorante · lacucinaignorante.it · 2020 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: una mozzarella di bufala da 600 grammi.
Against 5,130 pizza recipes
Neapolitan style, 70% hydration: wetter than 54% of the 1,480 doughs that parse.
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: 70%) · 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.
Flour
1000g
Water
700g
Hydration
70.0%
Salt
n/a
Yeast
0.20%
Oil
0%
Sauce
n/a
Cheese
600g
Dough weight
2330g
Process
Bake details not stated on the source page.
Ingredients (9)
- flourmi di farina w330700g
- flourmi di farina w400300g
- watermi di acqua700g
- yeastmi di lievito fresco2g
- saltmi di sale28g
- flourSemola rimacinata per gestire l'impaston/a
- saltmi di passata di pomodoro600g
- cheese mozzarellauna mozzarella di bufala da 600 grammi600g
- saltolio e sale q.b.n/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesequalche foglia di basilico fresco
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