Pizza Dough (Neapolitan)
100 flour : 60 water : 3 salt : 0.2 yeast
by weight Calculator
flour 00 flour ideal 100%
water 58-65% depending on flour 60%
salt 3%
yeast for 24hr ferment, or 1% for same-day 0.2%
Tips
- Higher hydration (65%+) for home ovens
- Long cold ferment develops flavor
- Let dough balls rest 2hr at room temp before shaping
- 00 flour gives authentic chew
Sources
- The Pizza Guru (article)