Ooni Pizza Dough Recipe
We All Eat Together · wealleattogether.com · 2023 · Original
Neapolitanas labeled by the source
DietVegan. 5 ingredients checked. Reviewed: water, salt, yeast, flour, oil.
Against 5,130 pizza recipes
Neapolitan style, 60% hydration: drier than 75% 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
607g
Water
364g
Hydration
60.0%
Salt
2.0%
Yeast
1.52%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
992g
Process
Bake details not stated on the source page.
Ingredients (5)
- water364g warm water12.8 oz · 364g
- saltsalt2 tsp · 12g
- yeastactive dried yeast9.2g
- flour607g “00” flour21.4 oz · 607g
- oildrizzle of olive oil to coat dough in first proof and keep from drying outn/a
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- Scale this doughStart from 60% hydration and 2.0% salt, then set your own flour weight and ball count.
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- See what hydration doesWhere 60% sits, and what changes as it goes up or down.
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