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Sourdough Pizza Dough Neapolitan Style
Unknown · vincenzosplate.com · 2024 · 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 (this recipe: 52%) · 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
650g
Water
340g
Hydration
52.3%
Salt
1.5%
Yeast
—
Oil
—
Sauce
—
Cheese
250g
Dough weight
1000g
Process
Bake temp
900°F / 482°C
Bake time
1-2 min
Oven
home standard
Surface
stone
Cold ferment
2h
Ingredients (9)
- flour/3.5oz sourdough starter100g
- water/340g water1.36 cup · 340g
- flour/19.4oz plain flour or 00 Flour550g
- salt/0.3oz sea salt10g
- flourSemolina flour—
- sauce tomato1 tin of San Marzano tomatoes—
- oilExtra virgin olive oil—
- cheese otherGrated Pecorino cheese—
- 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