Rye Pizza Dough Recipe
Satisfying Slice · satisfyingslice.com · 2024 · Original
Neapolitaninferred from the dough
DietVegan. 7 ingredients checked. Reviewed: flour, water, yeast, salt, oil.
Against 5,130 pizza recipes
Neapolitan style, 65% hydration: drier than 54% of the 1,480 doughs that parse, baked at 700°F, hotter than 96% 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: 65%) · 800 to 950°F bake (this recipe: 700°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
454g
Water
296g
Hydration
65.3%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
750g
Process
Bake temp
700°F / 371°C
Bake time
3 min
Oven
home standard
Surface
stone
Cold ferment
24h
Ingredients (7)
- waterWater1 1/4 cup · 296g
- saltSea saltn/a
- flourRye Flour1 cup · 200g
- flourBread Flour2 cup · 254g
- yeastDry yeastn/a
- sugar1 Pinch Sugarn/a
- oilOlive Oiln/a
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Do something with it
- Scale this doughStart from 65% hydration and 0.0% 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 65% 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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