Pizza Fritta Recipe
James Delmage · sipandfeast.com · 2022 · Original
DietNot vegetarian: prosciutto.
Against 5,130 pizza recipes
Neapolitan style, 64% hydration: drier than 58% of the 1,480 doughs that parse, baked at 370°F, hotter than 9% 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: 64%) · 800 to 950°F bake (this recipe: 370°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
298g
Water
190g
Hydration
63.8%
Salt
2.0%
Yeast
0.67%
Oil
0%
Sauce
200g
Cheese
170g
Dough weight
971g
Process
Bake temp
370°F / 188°C
Bake time
3 to 5 min
Oven
home standard
Surface
stone
Ingredients (11)
- flourbread flour298g
- watercold tap water )190g
- yeastInstant dry yeast2g
- saltfine sea salt6g
- sugarsugar4g
- oilolive oil10g
- oilolive or vegetable oil2 cup · 436g
- cheese mozzarellafresh mozzarella1/3 lb · 151g
- sauce tomatomarinara sauce1 cup · 200g
- cheese otherPecorino Romano3 tbsp · 18.9g
- sugarpowdered sugar2 tbsp · 25g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 slices prosciutto
- over cheese10 basil leaves
Keep exploring
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Do something with it
- Scale this doughStart from 64% hydration and 2.0% 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 64% 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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