Zelf pizzadeeg maken – recept
Rutger van den Broek · rutgerbakt.nl · 2019 · Original
Neapolitanas labeled by the source
DietVegan. 5 ingredients checked. Reviewed: flour, water, yeast, salt, oil.
Against 5,130 pizza recipes
Neapolitan style, 60% hydration: drier 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: 60%) · 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
500g
Water
300g
Hydration
60.0%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
800g
Process
Bake details not stated on the source page.
Ingredients (2)
- flourr bloem500g
- water275-300 ml water275 ml · 300g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeser gedroogde gist7g
- over cheeser zout10g
- over cheese2 el olijfolie
Keep exploring
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- See what hydration doesWhere 60% 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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