Neapolitan and Roman Pizza Using the Same Dough
vincenzosplate.com · 2026 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: fresh mozzarella, grated pecorino romano.
Against 5,130 pizza recipes
Neapolitan style, 60% hydration: drier than 72% 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
1000g
Water
600g
Hydration
60.0%
Salt
2.0%
Yeast
0.45%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1625g
Process
Bake details not stated on the source page.
Ingredients (9)
- flour/ 8 cups 00 flour1 kg · 1000g
- yeast/ 0.16oz dry yeast4.5g
- salt/ 0.70oz salt20g
- water/ 20.28 fl oz cold tap water600 ml · 600g
- oilExtra Virgin Olive Oiln/a
- flourBowl of fine semolinan/a
- sauce tomato1 bowl of passata or peeled tomatoesn/a
- cheese mozzarellaFresh mozzarellan/a
- cheese otherGrated Pecorino Romanon/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseA fresh bunch of basil
Keep exploring
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- Scale this doughStart from 60% hydration and 2.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 60% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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