Pizza fatta in casa con poolish
The Food Sister · thefoodsister.it · 2022 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: mozzarella fiordilatte.
Against 5,130 pizza recipes
Neapolitan style, 67% hydration: drier than 50% 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: 67%) · 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
600g
Water
400g
Hydration
66.7%
Salt
2.0%
Yeast
0.50%
Oil
7.3%
Sauce
200g
Cheese
300g
Dough weight
1063g
Process
Bake details not stated on the source page.
Ingredients (12)
- flourFarina di media forza300g
- waterAcqua300 ml · 300g
- yeastLievito di birra fresco3g
- sugar1 cucchiaino Malto d'1 tsp · 4.2g
- yeastIl poolishn/a
- flourFarina 0300g
- oilOlio30g
- saltSale12g
- sauce tomatoPassata di pomodoro200 ml · 200g
- salt1 pizzico Salen/a
- oil1 cucchiaio Olio1 tbsp · 13.6g
- cheese mozzarellaMozzarella fiordilatte300g
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