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The Best No Knead Neapolitan Pizza Dough
Unknown · vincenzosplate.com · 2022 · 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: 810°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
700g
Water
—
Hydration
—
Salt
2.9%
Yeast
0.14%
Oil
—
Sauce
—
Cheese
—
Dough weight
721g
Process
Bake temp
810°F / 432°C
Bake time
1-1.5 min
Oven
wood fired
Surface
stone
Cold ferment
12h
Ingredients (5)
- flour1 kilo White All Purpose Flour—
- yeastDry yeast1g
- saltSalt20g
- flourWater700g
- flourRe-Milled Semolina of Durum Wheat—