Neapolitan Pizza Dough Recipe
Taste of Artisan · tasteofartisan.com · 2022 · Original
Neapolitanas labeled by the source
DietVegan. 4 ingredients checked. Reviewed: flour, water, yeast, salt.
Against 5,130 pizza recipes
Neapolitan style, 68% hydration: wetter than 51% 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: 68%) · 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
1000g
Water
680g
Hydration
68.0%
Salt
1.6%
Yeast
0.30%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1699g
Process
Bake details not stated on the source page.
Ingredients (4)
- flourall-purpose flour1000g
- waterwater680 ml · 680g
- yeastinstant yeast3g
- saltkosher salt16g
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