Pizza fatta in casa: buona come in pizzeria! (Ricetta e Segreti passo passo)
Simona Mirto / Tavolartegusto · tavolartegusto.it · 2018 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: circa 300 gr di mozzarella perfettamente sgocciolata.
Against 5,130 pizza recipes
Neapolitan style, 80% hydration: wetter than 82% of the 1,480 doughs that parse, baked at 482°F, hotter than 76% 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: 80%) · 800 to 950°F bake (this recipe: 482°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
400g
Hydration
80.0%
Salt
2.2%
Yeast
0.60%
Oil
2.7%
Sauce
n/a
Cheese
300g
Dough weight
930g
Process
Bake details not stated on the source page.
Ingredients (10)
- flourr di farina’0300g
- flourr di farina manitoba200g
- waterr di acqua400g
- yeastr di lievito di birra fresco3g
- oil1 cucchiaio di olio extravergine1 tbsp · 13.6g
- saltr di sale11g
- sugar1/2 cucchiaino di zucchero1/2 tsp · 2.1g
- cheese mozzarellacirca 300 gr di mozzarella perfettamente sgocciolata300g
- oilolio extraverginen/a
- saltsalen/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeser di pomodori pelati400g
- over cheesebasilico fresco
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