Neapolitan Pizza
Vincenzo's Plate · vincenzosplate.com · 2017 · Original
Neapolitanas labeled by the source
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
Neapolitan style, 70% hydration: wetter than 54% 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: 70%) · 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
700g
Hydration
70.0%
Salt
3.0%
Yeast
0.70%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1737g
Process
Bake details not stated on the source page.
Ingredients (5)
- flourPlain sifted flour1 kg · 1000g
- saltSea salt30g
- waterWater700 ml · 700g
- yeastdry yeast7g
- oilExtra virgin olive oiln/a
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