Pizza base with starter dough
MyItalian.Recipes · myitalian.recipes · 2013 · Original
DietVegan. 6 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Neapolitan style, 40% hydration: drier than 99% 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: 40%) · 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
750g
Water
300g
Hydration
40.0%
Salt
2.0%
Yeast
2.00%
Oil
2.7%
Sauce
n/a
Cheese
n/a
Dough weight
1100g
Process
Bake details not stated on the source page.
Ingredients (6)
- flourof flour500g
- waterof water300 ml · 300g
- yeastof fresh yeast15g
- saltof salt15g
- oilof oil20g
- flourof poolish pre-dough250g
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