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Hacker-Free Neapolitan Pizza for a Home Kitchen Recipe
Unknown · seriouseats.com · 2010 · 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: 60%) · 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
340g
Hydration
60.0%
Salt
—
Yeast
—
Oil
14.4%
Sauce
—
Cheese
—
Dough weight
1329g
Process
Bake temp
900°F / 482°C
Bake time
2-4 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- flourItalian tipo "00" flour20 oz · 567g
- salt.3 ounces kosher salt—
- yeast.2 ounces instant yeast—
- sugar.2 ounces sugar—
- waterwater12 oz · 340.2g
- sauce tomato1 can whole peeled Italian tomatoes—
- dairy doughbuffalo mozzarella or fresh cow's milk mozzarella12 oz · 340.2g
- 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