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Neapolitan Pizza Dough
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 (this recipe: 65%) · 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
1000g
Water
650g
Hydration
65.0%
Salt
3.0%
Yeast
0.20%
Oil
2.5%
Sauce
—
Cheese
—
Dough weight
1717g
Process
Bake temp
900°F / 482°C
Bake time
5-10 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourFlour1 kg · 999.9g
- waterWater650 ml · 650g
- saltSalt30g
- yeastFresh yeast2g
- sugarSugar10g
- oilOlive oil25g