Sourdough Pizza Dough Neapolitan Style
vincenzosplate.com · 2024 · Original
Neapolitanas labeled by the source
DietNot vegetarian: spicy salami.
Against 5,130 pizza recipes
Neapolitan style, 62% hydration: drier than 69% 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: 62%) · 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
550g
Water
340g
Hydration
61.8%
Salt
1.8%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
250g
Dough weight
1000g
Process
Bake details not stated on the source page.
Ingredients (9)
- yeast/3.5oz sourdough starter100g
- water/340g water1.4 cup · 340g
- flour/19.4oz plain flour or 00 Flour550g
- salt/0.3oz sea salt10g
- flourSemolina flourn/a
- sauce tomato1 tin of San Marzano tomatoesn/a
- oilExtra virgin olive oiln/a
- cheese otherGrated Pecorino cheesen/a
- cheese other/8.82oz Pizzarella cheese250g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseA fresh bunch of basil
- over cheeseof spicy salami1 stick
- over cheese/8.11oz smoked Scamorza230g
Keep exploring
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Do something with it
- Scale this doughStart from 62% hydration and 1.8% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 62% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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