Pizza come in pizzeria
Misya · misya.info · 2015 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: provola.
Against 5,130 pizza recipes
Neapolitan style, 60% hydration: drier than 72% 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: 60%) · 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
500g
Water
300g
Hydration
60.0%
Salt
2.4%
Yeast
0.20%
Oil
0%
Sauce
500g
Cheese
n/a
Dough weight
813g
Process
Bake details not stated on the source page.
Ingredients (7)
- flourr di farina 0500g
- waterdi acqua300 ml · 300g
- yeastr di lievito di birra1g
- saltr di sale12g
- sauce tomatodi passata di pomodoro500 ml · 500g
- saltsalen/a
- oilolion/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebasilico
- over cheeser di provola400g
Keep exploring
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Do something with it
- Scale this doughStart from 60% hydration and 2.4% 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 60% 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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