Ricetta pizza napoletana 24 ore di lievitazione
La Cucina Ignorante · lacucinaignorante.it · 2021 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: mozzarella: 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
2.5%
Yeast
0.20%
Oil
0%
Sauce
600g
Cheese
600g
Dough weight
1727g
Process
Bake details not stated on the source page.
Ingredients (7)
- flourFarina W330: 1 kg1000g
- waterAcqua: 700 grammi700g
- yeastLievito di Birra Fresco: 2 grammi2g
- saltSale: 25 grammi25g
- sauce tomatoPomodoro: 600 grammi600g
- cheese mozzarellaMozzarella: 600 grammi600g
- oilOlio: qbn/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseBasilico
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