← All pizzas
Contemporary Pizza Dough
Unknown · vincenzosplate.com · 2023 · Original
neapolitan (asserted)
Baker's percentages
Flour
1592g
Water
0g
Hydration
—
Salt
1.9%
Yeast
0.06%
Oil
—
Sauce
—
Cheese
—
Dough weight
1623g
Process
Bake temp
900°F / 482°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourLe 5 Stagioni Pizza Napoletana Flour1 kg · 992.3g
- saltSalt30 g · 30g
- yeastYeast1 g · 1g
- flourWater600 ml · 600g
Toppings (1)
- over cheeseLemady4g