Pizza fritta napoletana (Montanara)
Ricetta.it · ricetta.it · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: q.b. stracciatella.
Against 5,130 pizza recipes
Neapolitan style, 75% hydration: wetter than 72% 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: 75%) · 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
200g
Water
150g
Hydration
75.0%
Salt
2.0%
Yeast
1.50%
Oil
5.0%
Sauce
n/a
Cheese
n/a
Dough weight
367g
Process
Bake details not stated on the source page.
Ingredients (7)
- flourdi farina 00200g
- waterdi acqua150 ml · 150g
- yeastdi lievito di birra3g
- saltdi sale4g
- oildi olio extra vergine d'oliva10g
- sauce tomatoq.b. sugo di pomodoron/a
- cheese mozzarellaq.b. stracciatellan/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseq.b. origano
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- Scale this doughStart from 75% hydration and 2.0% 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 75% 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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