Neapolitan Pizza Dough
themediterraneandish.com · 2024 · Original
Neapolitaninferred from the title
DietPossibly vegetarian and vegan: one line could not be resolved (toppings unspecified).
Against 5,130 pizza recipes
Neapolitan style, 66% hydration: drier than 53% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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: 66%) · 800 to 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
0%
Sauce
n/a
Cheese
n/a
Dough weight
605g
Process
Bake temp
500°F / 260°C
Bake time
9 to 12 min
Oven
home standard
Surface
stone
Bulk
18h
Ingredients (6)
- flour00 flour3 cup · 360g
- yeastinstant yeast1/4 tsp · 0.8g
- saltkosher salt1 1/4 tsp · 7.5g
- water240ml tepid water1 cup · 237g
- oilExtra virgin olive oiln/a
- sauce tomatoYour favorite sauce and toppingsn/a
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 66% hydration and 2.1% salt, then set your own flour weight and ball count.
- 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 doesWhere 66% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
Or browse all 5130 pizza recipes.