Neapolitan Pizza with Dry Yeast Recipe
vincenzosplate.com · 2023 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: sliced mozzarella.
Against 5,130 pizza recipes
Neapolitan style, 60% hydration: drier than 71% 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: 60%) · 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
992g
Water
600g
Hydration
60.5%
Salt
3.0%
Yeast
0.10%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1623g
Process
Bake details not stated on the source page.
Ingredients (8)
- waterwater600 ml · 600g
- flourFlour Le 5 Stagioni Pizza Napoletana brand1 kg · 992g
- saltSalt30g
- yeastDry yeast1g
- flourRefined semolinan/a
- sauce tomatoTomato saucen/a
- cheese mozzarellaSliced mozzarellan/a
- oilExtra virgin olive oiln/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseFull basil leaves
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