Pizza classica dough calculator
Thinner and crisper than a Neapolitan. 58% hydration and a little olive oil, so the crust browns at 250–300 °C.
Fridge hours are counted at 6 °C.
Italian classica is the thinner, crisper round that a home oven handles well. Lower hydration and a little olive oil make the dough easy to stretch thin, and the crust browns properly at 250–300 °C.
How it works
Two numbers from KMP
The salt and the oil come straight from the Klub Miłośników Pizzy conventions: 25 g of salt and 30 g of olive oil per kilo of flour, so 2.5% and 3%. Water sits at 58%, inside the 55–65% band KMP gives for this style. Ooni’s classic dough cross-checks it from the other side at 60% water and 2.9% salt.
What the oil does
Three percent oil tenderizes the crumb and speeds up browning, which is what a 250–300 °C oven needs. Leave it out and the crust comes out paler and harder.
Lower hydration
At 58% the dough is firm enough to stretch thin and even without springing back. On a hot stone or tray it bakes crisp rather than chewy.
A same-day dough
This is a dough for the day you mix it. Ooni’s classic rises 2.5–3 hours at room temperature on 0.44% instant yeast; ricetta.it gives 3–4 hours. The default plan here is 8 hours at 22 °C, a morning mix for an evening bake, and that plan needs a fraction of Ooni’s dose.
Balls and size
KMP sizes a 230–250 g ball for a 31–33 cm round; Ooni makes 4 × 250 g or 3 × 330 g from one batch. The default is 4 × 230 g: 563 g of flour, 326 g of water, 14 g of salt and 17 g of oil.
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.
- Klub Miłośników Pizzy — kalkulator — The declared reference for this style: salt 2.5% (25 g/kg) and fat 3% (30 g/kg) come directly from its conventions; ball 230–250 g for a 31–33 cm round.
- Ooni — Classic pizza dough — Ooni’s classic dough (60% hydration, ~250 g balls, same-day schedule) cross-checks the water and portioning.
- Ricetta.it — impasto per la pizza — Italian home-recipe reference for the same-day round (3–4 h rise).
FAQ
How is classica different from Neapolitan?
Classica is thinner and crisp with a small rim, baked longer at lower heat. Neapolitan is soft with a puffy rim, baked in 60–90 seconds in a very hot oven. Hence the different formula: less water plus a little oil.
Can I skip the oil?
Yes, set fat to 0%. The crust will be paler and harder; at 250–300 °C the oil makes a real difference.
What baking temperature?
As hot as your oven goes, typically 250–300 °C, on a well-preheated stone or steel; 6–10 minutes depending on thickness.
KMP says 2.5% salt, Ooni 2.9%. Which is right?
Both are published figures and both work. KMP is the declared reference for this style, so the default is 2.5%; Ooni’s 18 g on 613 g of flour is 2.9%. Anything between the two is a normal classica.
Can I ferment it longer, in the fridge?
Yes. Add the fridge hours to the plan and the yeast dose falls with them. Same-day is how the sources make it (Ooni 2.5–3 h, ricetta.it 3–4 h), not a rule.
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