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.
Classics made with this dough: Margherita · Marinara · Diavola · Quattro formaggi · Prosciutto e funghi · Capricciosa · Quattro stagioni · Boscaiola · Bufalina · Napoli · Salsiccia e friarielli · 'Nduja
From the same dough: Calzone · Montanara
Compared with: New York · Thin & crispy · Pinsa · Roman teglia
Which pizza?
Soft, leopard-spotted cornicione. Flour, water, salt, yeast — nothing else.
How much pizza?
The rise
Here’s the dough!
Just a pinch — time does the work, not the yeast. Forno at 450 °C — hotter is better!. Curious? Read the yeast guide.
The game plan
How it’s done
- 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.
My recipes
Nothing here yet — save your first masterpiece.
The clock is a suggestion. The dough is the boss. In bocca al lupo!