Authentic Neapolitan Pizza Dough Recipe
thepizzaheaven.com · 2020 · Original
Neapolitanas labeled by the source
DietVegan. 4 ingredients checked.
Against 5,130 pizza recipes
Neapolitan style, 60% hydration: drier than 75% of the 1,480 doughs that parse, baked at 850°F, hotter than 99% 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: 60%) · 800 to 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
0%
Sauce
n/a
Cheese
n/a
Dough weight
1499g
Process
Bake temp
850°F / 454°C
Bake time
1 to 1.5 min
Oven
wood fired
Surface
stone
Bulk
4h
Ingredients (4)
- flourtipo 00 pizza flour922g
- waterwater553 ml · 553g
- saltsea salt23g
- yeastFresh yeast1g
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Do something with it
- Scale this doughStart from 60% hydration and 2.5% 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 60% 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.
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