24 Hour Cold Fermented Neapolitan Pizza Dough
Pala Pizza · palapizza.com · 2021 · Original
New Havenas labeled by the source
DietVegan. 4 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
New Haven style, 60% hydration: drier than 75% of the 1,480 doughs that parse, baked at 800°F, hotter than 97% of recipes that state an oven.
New Haven (New Haven, CT): coal-fired, well-done / leoparded, white clam as signature; tomato-oregano-grated-hard-cheese canon
Tradition: 60 to 68% hydration (this recipe: 60%) · 700 to 900°F bake (this recipe: 800°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
502g
Water
300g
Hydration
59.8%
Salt
2.4%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
814g
Process
Bake temp
800°F / 427°C
Bake time
n/a
Oven
wood fired
Surface
stone
Cold ferment
12h
Ingredients (4)
- flour00 flour500g
- flourInstant Dry Yeast1.5g
- waterwater300g
- saltsalt12g
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- 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 New Haven group marked.
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