Neapolitan Pizza Dough for Beginners

Name: Neapolitan Pizza Dough for Beginners
Cook time: 12 min
Ingredients: 1 kg &quot; 1 tsp Dry yeast; 600 ml Water; 5 tsp Salt; 0 each Extra virgin olive oil

Vincenzo's Plate · vincenzosplate.com · 2021 · 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

1.9%

Yeast

0.19%

Oil

—

Sauce

—

Cheese

—

Dough weight

1633g

Process

Bake temp

900°F / 482°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Cold ferment

12h

Ingredients (5)

flour&quot1 kg · 999.9g
yeastDry yeast1 tsp · 3g
flourWater600 ml · 600g
saltSalt5 tsp · 30g
oilExtra virgin olive oil—

Pizza Lab

Baker's percentages

Process

Ingredients (5)