Pizza di scarola napoletana : Ricetta originale
Simona Mirto / Tavolartegusto · tavolartegusto.it · 2020 · Original
Neapolitanas labeled by the source
DietVegan. 8 ingredients checked. Reviewed: scarola, olive, capperi, pinoli.
Against 5,130 pizza recipes
Neapolitan style, one of 207 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 800 to 950°F bake (this recipe: 392°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
392°F / 200°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (4)
- oil1 dose di Impasto pizzan/a
- salt1 cucchiaio di capperi sotto sale1 tbsp · 18g
- oil4 cucchiai d’olio extravergine4 tbsp · 54.4g
- saltsalen/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeser di scarola pesata pulita500g
- over cheeser di olive nere di Gaeta da snocciolare170g
- over cheese2 spicchi d’aglio
- over cheese1 cucchiaio di pinoli1 tbsp · 12.5g
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
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