Neopolitan Pizza Dough
Pizza Today · pizzatoday.com · Original
Neapolitaninferred from the title
DietVegan. 6 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Neapolitan style, one of 207 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 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
800g
Water
237g
Hydration
n/a
Salt
1.5%
Yeast
0.89%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1065g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake details not stated on the source page.
Ingredients (6)
- yeast¼ ounce dry yeast1/4 oz · 7.1g
- water1-1/4 cups cool water1 cup · 237g
- sugarsugar2 tsp · 8.4g
- saltsalt2 tsp · 12g
- floursoft flour2 cup · 400g
- flourhard flour2 cup · 400g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 Neapolitan group marked.
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