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Neapolitan and Roman Pizza Using the Same Dough
Unknown · vincenzosplate.com · 2026 · Original
Neapolitan (asserted)
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Style norms: 55–70% hydration · 800–950°F bake (this recipe: 900°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
1600g
Water
—
Hydration
—
Salt
1.3%
Yeast
0.28%
Oil
—
Sauce
—
Cheese
—
Dough weight
1625g
Process
Bake temp
900°F / 482°C
Bake time
20-30 min
Oven
home standard
Surface
stone
Ingredients (9)
- flour/ 8 cups 00 flour1 kg · 1000g
- yeast/ 0.16oz dry yeast4.5g
- salt/ 0.70oz salt20g
- flour/ 20.28 fl oz cold tap water600 ml · 600g
- oilExtra Virgin Olive Oil—
- flourBowl of fine semolina—
- sauce tomato1 bowl of passata or peeled tomatoes—
- cheese mozzarellaFresh mozzarella—
- cheese otherGrated Pecorino Romano—
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseA fresh bunch of basil