Neapolitan Pizza Dough

Name: Neapolitan Pizza Dough
Cook time: 12 min
Ingredients: 3 cup 00 flour; 0.25 tsp instant yeast; 1.25 tsp kosher salt; 1 cup 240ml tepid water; 0 each Extra virgin olive oil; 0 each Your favorite sauce and toppings

Unknown · themediterraneandish.com · 2024 · Original

Neapolitan (aspirational)

Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato

Style norms: 55–70% hydration (this recipe: 66%) · 800–950°F bake (this recipe: 500°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Flour

360g

Water

237g

Hydration

65.8%

Salt

2.1%

Yeast

0.22%

Oil

—

Sauce

—

Cheese

—

Dough weight

605g

Process

Bake temp

500°F / 260°C

Bake time

9-12 min

Oven

home standard

Surface

stone

Bulk

18h

Ingredients (6)

flour00 flour3 cup · 360g
yeastinstant yeast0.25 tsp · 0.8g
saltkosher salt1.25 tsp · 7.5g
water240ml tepid water1 cup · 237g
oilExtra virgin olive oil—
sauce tomatoYour favorite sauce and toppings—

Pizza Lab

Baker's percentages

Process

Ingredients (6)