Neapolitan pizza dough calculator
Classic Neapolitan dough in the spirit of the AVPN rules: 00 flour, water, salt and a little fresh yeast. Set how many balls and how heavy, and get exact grams.
Formula baker's % of total flour
Batch size
Preferment
Water temperature
Use water at 70°F
73 × 3 − (70 + 72 + 7) = 70
Your recipe
| Ingredient | Baker's % | Total formula | Mix |
|---|---|---|---|
| 00 flour | 100% | 909 g | 909 g |
| Water | 62% | 564 g | 564 g |
| Salt | 2.8% | 25 g | 25 g |
| Fresh yeast | 0.15% | 1.4 g | 1.4 g |
| Total | 164.95% | 1,500 g | 1,500 g |
Neapolitan pizza formula at a glance
Yield 6 pizzas · 1,500 g dough · 62% hydration · about 10 hours start to finish.
| Ingredient | Baker's % |
|---|---|
| 00 flour | 100% |
| Water | 62% |
| Salt | 2.8% |
| Fresh yeast | 0.15% |
Making a set number of pies? See dough for 2, 3, 4 or 6 pizzas, the pizza dough ball weight chart, or a poolish or biga pizza dough.
Why these percentages
The Associazione Verace Pizza Napoletana (AVPN) describes the dough as only soft wheat flour, water, salt and yeast, with hydration typically in the high 50s to low 60s and a ball of 200–280 g for a pizza of no more than 35 cm. 62% is a good starting point for home ovens; wood-fired ovens can handle 65% and above.
Fresh yeast is traditional. If you only have instant or active dry yeast, change the yeast type and the amount converts automatically: 0.15% fresh becomes 0.05% instant — about a third. Small amounts matter here, so a scale with 0.01 g resolution helps.
Long, cool fermentation makes the dough more digestible and more extensible. For a 24-hour fridge proof, keep the yeast as it is; for a same-day 8-hour dough at a warm room temperature, the default is about right.
Method
- Mix. Dissolve the salt in the water, add about 10% of the flour, then the yeast, then the rest of the flour gradually. Knead 10–15 minutes until smooth.
- Bulk (puntata). Cover and rest 2 hours at room temperature.
- Ball. Divide into balls, shape them tight and smooth, and place them in a covered tray.
- Proof (apretto). Let the balls proof 6–8 hours at room temperature, or 24 hours in the fridge followed by 2–3 hours at room temperature.
- Stretch. Press from the center outwards by hand, leaving a raised rim (cornicione), to 10–12 inches (25–30 cm). Never use a rolling pin.
- Bake. Bake 60–90 seconds at 800–900°F (430–480°C) in a pizza oven, or 5–7 minutes on a preheated steel at your oven's maximum with the broiler on.
Tips
- 250 g balls stretch to about 11–12 inches
- Dissolve salt first, add yeast after some flour
- Keep dough at 73–75°F (23–24°C)
- Use a 0.01 g scale for the yeast
Want the reasoning behind the numbers? See baker's percentages explained and the bread hydration chart.
FAQ
How much dough for a 12 inch Neapolitan pizza?
250–270 g. Use 230 g for 10 inches and 280 g for 13 inches. Thinner centers need less; a big cornicione needs more.
What hydration for Neapolitan pizza?
58–65%. Start at 60–62% for home ovens and go higher for very hot ovens and long fermentation.
How much fresh yeast for pizza dough?
About 0.1–0.2% of the flour for an 8–24 hour fermentation. Convert to instant by dividing by 3.