Contemporary Pizza Dough
vincenzosplate.com · 2023 · Original
Neapolitanas labeled by the source
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
Neapolitan style, 60% hydration: drier than 71% 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
992g
Water
600g
Hydration
60.5%
Salt
3.0%
Yeast
0.10%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1623g
Process
Bake details not stated on the source page.
Ingredients (4)
- flourLe 5 Stagioni Pizza Napoletana Flour1 kg · 992g
- saltSalt30g
- yeastYeast1g
- waterWater600 ml · 600g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseLemady4g
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