Neapolitan pizza dough calculator
Flour, water, salt, yeast — niente altro. This calculator weighs a true Neapolitan dough in baker's percentages: soft 200–320 g balls, around 62% hydration, and just enough yeast for the rise you actually have time for.
Tell it how many pizzas you want and how long the dough gets to rest, and it writes the whole schedule — mix, ball, and into a ferocious 450 °C oven.
Che pizza?
Soft, leopard-spotted cornicione. Flour, water, salt, yeast — nothing else.
Quanta pizza?
La lievitazione
Ecco l’impasto!
Just a pinch — time does the work, not the yeast. Forno at 450 °C — hotter is better!.
La tabella di marcia
Come si fa
- Dissolve the yeast in the water.
- Add the flour, mix until no dry spots remain. Rest 20 minutes (autolyse).
- Add the salt and knead until smooth and elastic, 8–10 minutes.
- Bulk ferment, then divide into 4 × 260 g balls. Cover in a lightly oiled box.
- When the balls have relaxed and roughly doubled, stretch by hand, keeping air in the rim, top and bake.
Le mie ricette
Nothing here yet — save your first masterpiece.
The clock is a suggestion. The dough is the boss. In bocca al lupo!
Impasto is a free pizza dough calculator for Neapolitan, New York, Roman, Sicilian, Detroit, thin crust and focaccia doughs — flour, water, salt and yeast weighed in baker's percentages, with the fermentation schedule written for you.