Neopolitan - thoughts on percentage of fresh yeas


First of all, the Pizza Bible is a phenomenal book and truly a work of art. The illustrations and content on all the various styles makes a great reference.

I was born a pizza lover and mastered english muffin pizzas when i was about 4 and moved on from there.... I love all styles; however, Im now trying to master the craft of Neapolitan after finishing my handmade "whiskey barrel" brick oven pizzeria.

I'd love to heat some feedback regarding the amount of Fresh yeast (from brick) while making authentic neapolitan pizzas in a brick wood fire oven. I typically cook around 850 to 900 degrees.

I live in Atlanta and I buy my yeast from a local bakery. I have been experimenting for the past year or so and have found that the least amount of yeast and a 3 day slow cold rise works best.

I typically use:
1000 grams caputo flour
650 h20
2-3 grams fresh yeast
25-50 grams old dough/starter

In getting to the Neopolitan chapter of the Pizza Bible I was surprised to see the high percentage of yeast suggested. I was just curious on getting some feedback on this.

When i first started making pizza I always though the more yeast the better; however, now I'm on the opposite side of the spectrum.

Also, we have a few decent neopolitan style pizzarias in town such as Antico, Campagna, double zero, 850 etc and many of those establishments will make the dough in the evening and then will leave it out over night for about 7-8 hours before they break it out into dough balls and then put into refridgerator for 24-48 hours.

We throw some large pizza parties and I have been told that my pizza competes with the beat in town; however, since im always tweeking up my recipe I sometimes struggle with consistency.

The times I have used a lot of yeast or poolish in my dough it tends to get over proofed.

So let me know your thoughts on:

1) Best double zero flour
2) petcentage of fresh yeast
3) starter percentage or no starter
4) hydration percentage (higher the better?)

Thanks for the feedback!

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Jeff Dunn
posted about 2 years ago

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Those pies look amazing! You have a sweet setup! You questions seemed best answered by Tony or Raj.

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Paul S.
posted about 2 years ago


Hey jeff

1- i think for the neapolitan Style pizza Caputo Pizzeria blue and le stagioni napoletana would be the best choice.
Liebe
2- in Napoli they use 0.5gr~ 1.5gr fresh yeast \ per Liter of water.

3- it's your choice.

4- higher Hydro doesnt mean better Pizza. More important is the right fermentation of your dough. A perfect fermented Pizza with %60 Hydro will always Taste better than a under or bad fermented Pizza with %70 Hydro.

In Napoli the professional pizza makers use %65~72 hydro

Don't use the fridge if you dont have to. A room temperature fermented dough will give the best Taste.

marlboro man
posted about 2 years ago


Thanks for your reply. From your experience, how many hours do you recommend for a room temperature rise at 68-70 degrees using the Napoli percentages you recommended?

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Jeff Dunn
posted about 2 years ago


Hello Jeff

I would use 1gr of fresh yeast / per Liter of water und 45-50gr salt. 12 hours puntata ( bulk Fermentation) + 12 hours appretto ( Fermentation in balls)

marlboro man
posted about 2 years ago


Thanks so much. On a flight from Atlanta to Napa! I owe you a bottle of nice Cab. I'll test it out next week.

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Jeff Dunn
posted about 2 years ago


Okay jeff :) Post some great napoletana pies next week !

marlboro man
posted about 2 years ago


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