Sourdough Neapolitan (ish) Pizza
Edd Kimber · theboywhobakes.co.uk · 2020 · Original
Neapolitaninferred from the title
DietVegan. 5 ingredients checked. Reviewed: flour, salt, water, starter, oil.
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: 572°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
n/a
Hydration
n/a
Salt
3.0%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
590g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
572°F / 300°C
Bake time
2 min
Oven
home standard
Surface
stone
Cold ferment
24h
Ingredients (5)
- flour00 Pizza Flour500g
- saltfine sea salt15g
- waterwatern/a
- yeastmature sourdough starter75g
- oilextra virgin olive oiln/a
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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