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Neapolitan Pizza Dough
Vincenzo's Plate · vincenzosplate.com · 2020 · 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: 757°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
1592g
Water
—
Hydration
—
Salt
1.9%
Yeast
0.13%
Oil
—
Sauce
—
Cheese
—
Dough weight
1624g
Process
Bake temp
757°F / 403°C
Bake time
8-12 min
Oven
wood fired
Surface
stone
Ingredients (4)
- flourWater600 ml · 600g
- flourLe 5 Stagioni Napoletana Pizza Flour )1 kg · 992.3g
- saltSalt30g
- yeast1-2 grams Fresh yeast2g