Kalljäst pizzadeg
Receptfavoriter · receptfavoriter.se · 2015 · Original
Neapolitanas labeled by the source
DietVegan. 4 ingredients checked. Reviewed: flour, salt, yeast, corn flour.
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
600g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
600g
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 (2)
- flour600 gram, ca 9,2 dl vetemjöl gärna pizza600g
- salt2 tsk saltn/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1212.5g
- over cheese3350g
- over cheese1 vetemjöl till utbakning
- over cheese1 dl majsmjöl till utbakning
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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