Pizza napoletana fatta in casa, con la ricetta del maestro Davide Civitiello.
Timo e Vaniglia · timoevaniglia.com · 2020 · Original
Neapolitanas labeled by the source
DietVegan. 6 ingredients checked. Reviewed: acqua, sale, farina, lievito, olio.
Against 5,130 pizza recipes
Neapolitan style, 63% hydration: drier than 65% 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: 63%) · 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
800g
Water
500g
Hydration
62.5%
Salt
3.1%
Yeast
0.25%
Oil
3.1%
Sauce
n/a
Cheese
n/a
Dough weight
1360g
Process
Bake details not stated on the source page.
Ingredients (6)
- waterdi acqua500g
- saltdi sale fino25g
- flourdi farina tipo 0 o tipo 00800g
- yeastdi lievito di birra fresco2g
- sugardi zucchero8g
- oilolio extravergine d'oliva25g
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