Neapolitan Pizza Dough
Vincenzo's Plate · vincenzosplate.com · 2021 · Original
Neapolitanas labeled by the source
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Neapolitan style, 65% hydration: drier than 55% 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: 65%) · 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
650g
Hydration
65.0%
Salt
3.0%
Yeast
0.20%
Oil
2.5%
Sauce
n/a
Cheese
n/a
Dough weight
1717g
Process
Bake details not stated on the source page.
Ingredients (6)
- flourFlour1 kg · 1000g
- waterWater650 ml · 650g
- saltSalt30g
- yeastFresh yeast2g
- sugarSugar10g
- oilOlive oil25g
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