Pizzadej med gær og den perfekte pizzasauce
Mutti Online · muttionline.dk · 2018 · Original
Neapolitanas labeled by the source
DietVegan. 13 ingredients checked.
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.
Flour
600g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
600g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake details not stated on the source page.
Ingredients (4)
- flourtipo 00 hvedemel600g
- salt2 tsk fint saltn/a
- sauce tomato7 dl tomatpassatan/a
- saltsaltn/a
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegær5g
- over cheese4 dl vand
- over cheese½ dl olivenolie
- over cheesedurummel
- over cheese1 rødløg1g
- over cheese2 fed hvidløg2g
- over cheesegulerødder50g
- over cheeseknoldselleri30g
- over cheeseolivenolie70g
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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