Hacker-Free Neapolitan Pizza for a Home Kitchen Recipe
seriouseats.com · 2010 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: buffalo mozzarella or fresh cow's milk mozzarella.
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
567g
Water
340g
Hydration
60.0%
Salt
n/a
Yeast
n/a
Oil
14.4%
Sauce
n/a
Cheese
n/a
Dough weight
1329g
Process
Bake temp
n/a
Bake time
2 to 4 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- flourItalian tipo "00" flour20 oz · 567g
- salt.3 ounces kosher saltn/a
- yeast.2 ounces instant yeastn/a
- sugar.2 ounces sugarn/a
- waterwater12 oz · 340g
- sauce tomato1 can whole peeled Italian tomatoesn/a
- dairy doughbuffalo mozzarella or fresh cow's milk mozzarella12 oz · 340g
- oilextra virgin olive oil6 tbsp · 81.6g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese24 basil leaves
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- 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 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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