Basic Neapolitan Pizza Dough
seriouseats.com · 2012 · Original
Neapolitanas labeled by the source
DietVegan. 4 ingredients checked.
Against 5,130 pizza recipes
Neapolitan style, 65% hydration: drier than 56% 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: 65%) · 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
567g
Water
369g
Hydration
65.0%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
936g
Process
Bake details not stated on the source page.
Ingredients (4)
- flourbread flour20 oz · 567g
- salt.4 ounces kosher saltn/a
- yeast.3 ounces instant yeastn/a
- waterwater13 oz · 369g
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