Masa de Pizza con fermentación lenta en frío
Varoma Fest · varomafest.com · 2021 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: toppings: mozzarella fresca.
Against 5,130 pizza recipes
Neapolitan style, 74% hydration: wetter than 68% 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: 74%) · 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
250g
Water
185g
Hydration
74.0%
Salt
3.2%
Yeast
0.24%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
446g
Process
Bake details not stated on the source page.
Ingredients (6)
- flourr de Harina de gran fuerza250g
- yeastr de levadura seca de panadero0.6g
- sugarr de azúcar2g
- saltr de sal8g
- waterr de agua templada185g
- cheese mozzarellaToppings: Mozzarella frescan/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseToppings: Tomate frito casero
- over cheeseToppings: Hojas de albahaca fresca
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