Neapolitan-style Thin-Crust 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)
- yeastIngredients 1-1/2 ounces active dry yeast14.2g
- waterwater11 lb · 4990g
- saltsalt4 oz · 113g
- flourflour20 lb · 9072g
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