How to scale a recipe for Neapolitan Pizza?
I wanted to hopefully make the best Neapolitan pizza in my modest home. I attached the link which contains the recipe for preparing the pizza.
However, the used amounts are too much for me. I wanted to prepare 2 pizzas, so I wanted to scale down the used amounts by Chef Johnny.
Chef Johnny used 30 g of salt + 1 Kg of flour + 600 ml of water + 1 g of fresh yeast. With these amounts he said in the video he could make up to 8 pizzas.
So should I use a quarter of the amounts?
Best Answer
In general bread formulas are proportional, and can be scaled as necessary.
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How many grams of dough do I need for a 16 inch Neapolitan pizza?
With a kitchen scale weigh dough out to 150 grams for a 6 inch pizza, 250 grams for a 10 inch pizza, and 450 grams for a large 16 inch pizza. Form dough into neatly shaped dough balls and place gently in plastic bin with cornflour. Allow dough to ferment for 1 hour or double in size.How many grams of dough do I need for a 12 inch pizza Neapolitan?
Neapolitan pizza dough ball weight For Neapolitan pizza, the weight of each ball should be between 180g \u2013 250g.How many ounces is a 12 inch Neapolitan pizza?
If you want a good starting point, go with 1-ounce of dough per inch of diameter for any size up to 16 inches. Add or subtract dough weight until you are satisfied with the finished pizza.Neapolitan Pizza at Home 7 Mistakes \u0026 Tips to Perfection
More answers regarding how to scale a recipe for Neapolitan Pizza?
Answer 2
Yes, using ΒΌ of everything should work.
As additional improvements for the scaling I also would recommend to measure all ingredients for the dough by weight as this allows to do the whole preparation with a scale only. As a next step you might want to consider to convert the recipe to baker percentages as this makes the scaling even easier.
Answer 3
I am new to pizza cooking, but I note that the Associazione Verace Pizza Napoletana says that yeast should not be scaled proportionally (ie, that proportionally less yeast is needed as total quantities go up). You can find their "official" recipe, and the commentary on yeast, within these regulations (written in English):
https://www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdf
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