9.  Basic Neapolitan Pizza Crust

Ingredients

%

Full Batch

Half Batch

Test Batch

High-gluten Flour

100

   25 lb          

   12 lb     8 oz

          16 oz

Water

59

   14 lb   12 oz

     7 lb     6 oz

     9-1/2 oz

Active Dry Yeast

1

                4 oz

                2 oz

        2-1/2 t

Salt

2

                8 oz

                4 oz

        1-5/8 t

Yield

   40 lb     8 oz

   20 lb     4 oz

          25 oz

lb = pound   oz = ounce   t = teaspoon   T = Tablespoon

NOTES: This is a basic lean dough that’s used for thin crust pizzas and is often associated with Neapolitan and New York style pizza.

For a Sample Production Procedure, go to the “Sample Production Procedure” section of the Pizza Dough-making chapter.


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