Neapolitan Pizza 24h
Napo · napo.pizza · Original
Neapolitaninferred from the title
DietVegan. 4 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Neapolitan style, 67% hydration: drier than 49% of the 1,480 doughs that parse, baked at 460°F, hotter than 71% of recipes that state an oven.
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: 67%) · 800 to 950°F bake (this recipe: 460°F)
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
670g
Hydration
67.0%
Salt
2.5%
Yeast
0.20%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1697g
Process
Bake temp
460°F / 238°C
Bake time
4 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourTipo00 Flour1000g
- waterWater670g
- yeastYeast2g
- saltSalt25g
Keep exploring
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Do something with it
- Scale this doughStart from 67% hydration and 2.5% 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 67% 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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