Neapolitan Pizza Dough with Biga
Vincenzo's Plate · vincenzosplate.com · 2021 · Original
Neapolitanas labeled by the source
DietPossibly vegetarian and vegan: one line could not be resolved (pizza:). Reviewed: your choice of toppings.
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
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
2181g
Process
Bake details not stated on the source page.
Ingredients (9)
- yeastBIGA:n/a
- yeastDry yeast1g
- flourFlour500g
- flourg/17.6oz flour500g
- waterWater400 ml · 400g
- saltFine salt30g
- yeastBiga500g
- yeastOPTIONAL: ½ g / ¼ teaspoon dry yeast + Canola oil OR Extra virgin olive oiln/a
- oilPLUS: Your choice of toppings + Extra virgin olive oiln/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePIZZA:
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