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Basic Neapolitan Pizza Dough
Unknown · seriouseats.com · 2012 · Original
Neapolitan (asserted)
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Style norms: 55–70% hydration (this recipe: 65%) · 800–950°F bake (this recipe: 900°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
567g
Water
369g
Hydration
65.0%
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
936g
Process
Bake temp
900°F / 482°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Bulk
12h
Ingredients (4)
- flourbread flour20 oz · 567g
- salt.4 ounces kosher salt—
- yeast.3 ounces instant yeast—
- waterwater13 oz · 368.6g