Neapolitan Pizza with Dry Yeast Recipe

Name: Neapolitan Pizza with Dry Yeast Recipe
Cook time: 12 min
Ingredients: 600 ml water; 1 kg Flour Le 5 Stagioni Pizza Napoletana brand; 30 g Salt; 1 g Dry yeast; 0 each Refined semolina; 0 each Tomato sauce; 0 each Sliced mozzarella; 0 each Extra virgin olive oil

Unknown · vincenzosplate.com · 2023 · 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

1592g

Water

—

Hydration

—

Salt

1.9%

Yeast

0.06%

Oil

—

Sauce

—

Cheese

—

Dough weight

1623g

Process

Bake temp

900°F / 482°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Ingredients (8)

flourwater600 ml · 600g
flourFlour Le 5 Stagioni Pizza Napoletana brand1 kg · 992.3g
saltSalt30g
yeastDry yeast1g
flourRefined semolina—
sauce tomatoTomato sauce—
cheese mozzarellaSliced mozzarella—
oilExtra virgin olive oil—

Toppings (1)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheeseFull basil leaves

Pizza Lab

Baker's percentages

Process

Ingredients (8)

Toppings (1)