Neapolitan pizza dough calculator
Classic Neapolitan dough — no oil, moderate hydration. Flour, water, salt and yeast computed live from your fermentation time and temperature.
Yeast is calculated assuming a 6 °C fridge.
4 × 250 g · 62% hydration
Type how much flour you have — the portion weight recalculates.
Classic Neapolitan pizza is four ingredients: flour, water, salt and yeast. The calculator lays out the proportions in baker’s percentages (flour = 100%) and sets the yeast dose from your fermentation time and temperature.
How it works
Baker’s percentages
Every ingredient is expressed as a percentage of the flour weight: 62% hydration means 62 g of water per 100 g of flour. That makes the recipe scale perfectly — change the ball count or ball weight and the proportions stay intact.
Yeast from time and temperature
The yeast dose is not a constant: the longer and warmer the fermentation, the less you need. The model assumes fermentation speed roughly doubles every 7 °C, with fridge hours counted at 6 °C. That is why a 24-hour plan lands at a fraction of a gram per kilo of flour — and that is the correct answer.
Balls and baking
For a 30–32 cm pizza use a 230–280 g ball. Neapolitan wants 430–480 °C; in a home oven, preheat a stone or steel at maximum and bake fast, as close to the broiler as possible.
FAQ
What hydration for Neapolitan pizza?
Classically 58–65%. The default 62% is a safe middle: extensible dough that doesn’t turn sticky. With weaker flour, or as a beginner, drop to 58–60%.
Can I cold-ferment the dough?
Yes. Enter the total fermentation time and how much of it the dough spends in the fridge — the calculator assumes 6 °C and raises the yeast dose accordingly. A 24–72 h cold ferment gives deeper flavor and better digestibility.
Which flour should I use?
For 24 h+ fermentation, a strong Italian-style 00 around W260–320. Weaker all-purpose flours do better with shorter schedules, up to 8–12 h.
Why is the yeast amount so small?
Yeast multiplies throughout the fermentation — over 24 hours a fraction of a gram of fresh yeast per kilo of flour is enough, and more means overproofed, collapsing dough. Conversions: instant (IDY) ≈ fresh ÷ 3, active dry (ADY) ≈ fresh ÷ 2.4.