Canotto pizza dough calculator
A Neapolitan pushed for the tallest possible rim: 72% hydration, strong flour, 260 g balls.
Fridge hours are counted at 6 °C.
Canotto, “the dinghy”, is the Neapolitan school pushed toward a maximally puffed, hollow rim. It takes high hydration, a flour that holds, and a long fermentation, most of it cold.
How it works
Bosco’s formula
The only fully verified canotto formula is Renato Bosco’s: 1 kg of flour, 700–750 g of water, 20 g of salt and 5 g of fresh yeast, made into 250 g balls. The style rulebook widens the water to 65–78% and sizes the panetto at 260–270 g; the default 72% and 260 g sit inside both.
More water, bigger ball
The rim needs steam and spare dough, so canotto runs wetter than classic Neapolitan and a touch heavier per ball. Four balls of 260 g take 598 g of flour, 430 g of water and 12 g of salt.
The flour has to carry it
At this hydration and 24–48 hours of fermentation you need a flour that holds: Bosco specifies a 00 or 0 of W 220–260. Weaker flour collapses before the rim can grow.
Bosco’s schedule
After mixing, 50 minutes of rest, then 24 hours at 4–6 °C, then 4–6 hours at room temperature before baking. The default plan is exactly that: 30 hours, 24 of them in the fridge. Competition doughs go further; Capuano’s run 36–46 hours at 65–70% water.
Sources & methodology
Every percentage in this calculator traces to the published sources below — nothing is invented. Where respected sources disagree, the default sits inside the documented range.
- Renato Bosco — la ricetta del canotto (Scatti di Gusto) — The only fully verified canotto formula: 70–75% water, salt 20 g / 1 kg (2%), ~1 h at room temperature + 24 h cold + 4–6 h at room temperature.
- “Le 10 regole della pizza canotto” — Scatti di Gusto — The style rulebook: hydration 65–78%, panetto 260–270 g — the 260 g default follows it.
FAQ
How is canotto different from classic Neapolitan?
Formally it is still Neapolitan, but driven toward a maximal rim: more water, stronger flour, longer fermentation, and a different way of opening the ball, with all the air pushed into the rim.
Why doesn’t my rim puff?
The usual suspects, in order: flour too weak, balls over- or under-fermented, opening the disc too aggressively, oven not hot enough.
Can I do it in a home oven?
Bosco bakes at 300 °C for 7 minutes, or 280 °C for 8. With a stone or steel in a home oven you will get a respectable result, but the rim will be humbler.
Why 2% salt when Neapolitan runs 2.8%?
Because that is what Bosco states: 20 g per kilo. The AVPN band for classic Neapolitan is 2.2–3.75%, so canotto sits just under it. Nothing stops you from mixing at 2.5%; the source simply does not.
Bosco uses 5 g of fresh yeast per kilo. Why is the dose here lower?
Bosco doses for the warm windows, the 50 minutes and the 4–6 hours, and treats the 24 cold hours as a hold. The model here counts fridge hours as slow fermentation, the way the KMP calculator does, so the dose falls as the cold time grows. His 0.5% is kept as the ceiling for his schedule; the dose here stays under it.
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