Neapolitan-style Pizza Dough
Pizza Today · pizzatoday.com · Original
Neapolitanas labeled by the source
DietVegan. 4 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Neapolitan style, 55% hydration: drier than 84% 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: 55%) · 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
9072g
Water
4990g
Hydration
55.0%
Salt
1.3%
Yeast
0.16%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
14189g
Process
Bake details not stated on the source page.
Ingredients (4)
- yeast1-1/2 ounces active dry yeast1 oz · 14.2g
- waterwater11 lb · 4990g
- saltsalt4 oz · 113g
- flourflour20 lb · 9072g
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- Scale this doughStart from 55% hydration and 1.3% 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 55% 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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