Pizza napoletana
Ricetta.it · ricetta.it · Original
Neapolitanas labeled by the source
DietVegan. 4 ingredients checked. Reviewed: flour, water, yeast, salt.
Against 5,130 pizza recipes
Neapolitan style, 62% hydration: drier than 69% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% of recipes that state an oven.
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: 62%) · 800 to 950°F bake (this recipe: 400°F)
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
370g
Hydration
61.7%
Salt
1.7%
Yeast
0.33%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
982g
Process
Bake temp
400°F / 204°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (4)
- flourdi farina tipo 0 W 260-270600g
- waterdi acqua370g
- yeastdi lievito di birra fresco2g
- saltdi sale10g
Keep exploring
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Do something with it
- Scale this doughStart from 62% hydration and 1.7% 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 62% 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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