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Authentic Neapolitan Pizza Dough Recipe
Unknown · thepizzaheaven.com · 2020 · Original
Neapolitan (asserted)
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: 60%) · 800–950°F bake (this recipe: 850°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
922g
Water
553g
Hydration
60.0%
Salt
2.5%
Yeast
0.11%
Oil
—
Sauce
—
Cheese
—
Dough weight
1499g
Process
Bake temp
850°F / 454°C
Bake time
15-20 min
Oven
wood fired
Surface
stone
Bulk
4h
Ingredients (4)
- flourtipo 00 pizza flour922g
- waterwater553 ml · 553g
- saltsea salt23g
- yeastFresh yeast1g