Neapolitan pizza featured simple, airy and fluffy dough, raw tomatoes, fresh Mozzarella cheese and fresh basil, baked in a 400c oven. Who needs more than that?
How to use the Pizza dough calculator?
All you have to do is write how many pizza you’d like and their size, or, you can fill in the flour weight that you would like to use and it will let you know the amounts of the rest of the ingredients.
| Number of pizzas: | Pizza’s size: |
|
| Yeast Type: |
|
|
| Fridge Time: |
|
|
| Hydration(*): | % | |
| Ingredients: | ||
| Flour: | gr | |
| Water: | ml | |
| Salt: | gr | |
| Yeast: | gr | |
| Cheese: | gr |
Sauce Ingredients:
Tomatoes, fresh basil leaves and a little bit of salt.
The tomatoes are usually either “San Marzano tomatoes” or “Pomodorino del Piennolo del Vesuvio“, but many people use other kinds of sweet fresh tomatoes as these 2 are not always available.
(*) Hydration: how much water will we add to the dough, measured as percentage of the flour amount.
The only ingredients in the Neapolitan dough are: ’00’ flour (sometimes mixed with up to 20% other flour), salt, yeast and water. no fat/oil/sugar are being added.
Are you looking for a Neapolitan pizza recipe?
Look no further, here you will find the simplest (and in my opinion, the best) recipe for a Neapolitan pizza.