Neapolitan Pizza Dough for Beginners
Vincenzo's Plate · vincenzosplate.com · 2021 · Original
Neapolitanas labeled by the source
DietVegan. 5 ingredients checked.
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
3.0%
Yeast
0.30%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1633g
Process
Bake details not stated on the source page.
Ingredients (5)
- flour"1 kg · 1000g
- yeastDry yeast1 tsp · 3g
- waterWater600 ml · 600g
- saltSalt5 tsp · 30g
- oilExtra virgin olive oiln/a
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