Classic Neapolitan Pizza
Pala Pizza · palapizza.com · 2022 · Original
New Havenas labeled by the source
DietVegetarian. Not vegan: whole milk mozzarella, parmigiano-reggiano.
Against 5,130 pizza recipes
New Haven style, one of 29 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 700 to 900°F bake (this recipe: 900°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
900°F / 482°C
Bake time
30 min
Oven
wood fired
Surface
stone
Ingredients (3)
- sauce tomato3-4 oz San Marzano tomatoes3 oz · 113g
- dairy doughWhole milk mozzarella6 oz · 170g
- cheese other1 pinch Parmigiano-Reggianon/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeFresh basil
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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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the New Haven group marked.
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