Skillet Neapolitan Pizza (No Kneading or Oven Required!) Recipe
seriouseats.com · 2012 · Original
Neapolitaninferred from the title
DietVegetarian. Not vegan: buffalo mozzarella or fresh cow's milk mozzarella.
Against 5,130 pizza recipes
Neapolitan style, 75% hydration: wetter than 72% of the 1,480 doughs that parse, baked at 600°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: 75%) · 800 to 950°F bake (this recipe: 600°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
340g
Hydration
75.0%
Salt
n/a
Yeast
n/a
Oil
12.0%
Sauce
n/a
Cheese
n/a
Dough weight
848g
Process
Bake temp
600°F / 316°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (7)
- flourall-purpose flour16 oz · 454g
- salt.3 ounces kosher saltn/a
- yeast.2 ounces active dry yeastn/a
- waterwater12 oz · 340g
- sauce tomato1 can whole peeled Italian tomatoes packed in juicen/a
- dairy dough1 ball buffalo mozzarella or fresh cow's milk mozzarellan/a
- oilextra-virgin olive oil4 tbsp · 54.4g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeHandful fresh basil leaves
Keep exploring
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Do something with it
- Scale this doughStart from 75% 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 75% 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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