Neapolitan pizza dough with poolish
thepizzaheaven.com · 2022 · Original
Neapolitanas labeled by the source
DietVegan. 4 ingredients checked.
Against 5,130 pizza recipes
Neapolitan style, 60% hydration: drier than 72% 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: 60%) · 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
1000g
Water
600g
Hydration
60.0%
Salt
2.5%
Yeast
0.10%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1626g
Process
Bake details not stated on the source page.
Ingredients (4)
- flourpizza flour1000g
- waterwater600 ml · 600g
- saltfine sea salt25g
- yeastinstant dry yeast1g
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 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.
Or browse all 5130 pizza recipes.