Canotto pizza dough calculator
Puffy-rim canotto dough with high hydration — flour, water, salt and yeast computed live from time and temperature.
Yeast is calculated assuming a 6 °C fridge.
4 × 260 g · 72% hydration
Type how much flour you have — the portion weight recalculates.
Canotto (“the dinghy”) is the Neapolitan school pushed toward a maximally puffed, hollow rim. It demands high hydration, strong flour and a long — usually cold — fermentation. The calculator lays out the formula and yeast dose for your plan.
How it works
More water, bigger ball
Typically 70–75% water and 260–300 g balls: the rim needs both steam (bubbles!) and spare dough. The defaults of 72% and 280 g are a good starting point.
The flour has to carry it
At this hydration and 24–48 h of fermentation you need W300+ flour. Weaker flour collapses before the rim can grow.
Cold and long
A typical plan: 24–48 h total, most of it in the fridge (6 °C). Enter your split and the calculator sets the yeast.
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 — all the air is 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?
Full canotto wants 430 °C+. With a stone or steel in a home oven you will get a respectable result, but the rim will be humbler.