🍕 Neapolitan Pizza Dough Calculator
Calculate exact flour, water, salt & yeast for any number of pizzas using baker's percentages
| Pizza Style | Ball Weight (g) | Ball Weight (oz) | Pizza Diameter | Crust Style |
|---|---|---|---|---|
| Neapolitan (Classic) | 250–270g | 8.8–9.5 oz | 10–11 in | Thin, puffy edge |
| Neapolitan (Large) | 280–320g | 9.9–11.3 oz | 12–13 in | Thin, puffy edge |
| New York Style | 280–340g | 9.9–12 oz | 14–16 in | Foldable, medium |
| Roman (Scrocchiarella) | 200–230g | 7–8.1 oz | 12 in | Very thin, crispy |
| Pan / Sicilian | 400–500g | 14.1–17.6 oz | 12x12 in | Thick, airy |
| Detroit Style | 450–550g | 15.9–19.4 oz | 10x14 in | Very thick, focaccia |
| Hydration | Water per 1kg Flour | Dough Feel | Best For | Skill Level |
|---|---|---|---|---|
| 55% | 550g / 19.4 oz | Stiff, easy to shape | Beginners, pan pizza | Beginner |
| 60% | 600g / 21.2 oz | Firm, slightly tacky | Classic Neapolitan | Beginner–Intermediate |
| 62% | 620g / 21.9 oz | Soft, slightly sticky | Standard Neapolitan | Intermediate |
| 65% | 650g / 22.9 oz | Soft, sticky | Airy Neapolitan | Intermediate |
| 70% | 700g / 24.7 oz | Slack, very sticky | Open crumb, artisan | Advanced |
| 75%+ | 750g+ / 26.5 oz+ | Very slack, wet | Focaccia, ciabatta | Expert |
| Yeast Type | % of Flour | Per 1kg Flour | Equivalent to | Rise Time |
|---|---|---|---|---|
| Fresh Yeast | 0.1–0.3% | 1–3g | 3x active dry | 8–24 hrs |
| Active Dry Yeast | 0.1–0.5% | 1–5g | 1x base amount | 6–18 hrs |
| Instant Yeast | 0.08–0.4% | 0.8–4g | 0.75x active dry | 4–12 hrs |
| Sourdough Starter | 10–20% | 100–200g | Replace some water | 12–24 hrs |
| Pizzas | Total Dough (g) | Flour (g) | Water (g) | Salt (g) | Active Dry Yeast (g) |
|---|---|---|---|---|---|
| 1 | 270g | 165g | 102g | 4.1g | 0.3g |
| 2 | 540g | 330g | 205g | 8.2g | 0.7g |
| 4 | 1,080g | 660g | 409g | 16.5g | 1.3g |
| 6 | 1,620g | 991g | 614g | 24.8g | 2.0g |
| 8 | 2,160g | 1,321g | 819g | 33.0g | 2.6g |
| 12 | 3,240g | 1,981g | 1,228g | 49.5g | 4.0g |
| 16 | 4,320g | 2,641g | 1,637g | 66.0g | 5.3g |
| 20 | 5,400g | 3,302g | 2,047g | 82.5g | 6.6g |
| Flour Type | Protein % | Ideal Hydration | Gluten Strength | Best Use |
|---|---|---|---|---|
| Tipo 00 (fine) | 11–13% | 60–65% | High, elastic | Neapolitan, thin crust |
| Bread Flour | 12–14% | 60–70% | High, strong | New York, chewy crust |
| All-Purpose | 10–12% | 58–65% | Medium | Home baking, versatile |
| Whole Wheat Blend | 13–16% | 65–75% | High, dense | Rustic, nutty flavour |
| Semolina (blend) | 12–14% | 55–62% | High, grainy | Crispy Roman style |
The Neapolitan pizza dough is the most famous Italian pizza tradition. One prepares the pizza dough from very few ingredients: flour, water, salt and yeast. Here everything.
No oil, no sugar, nothing extra. It forms thin pizza dough what means that nothing extra gets added except those four bases. To receive the DOC title, the pizza dough must follow the rules of the Association Verace Pizza Napoletana so the pizza dough does not deserve to contain oil or sugar.
How to Make Neapolitan Pizza Dough
The recipe really depends on the amounts of those four ingredients. They range according to the room temperature and the length of the rising of the pizza dough. The pizza dough for Neapolitan style pizza dough has fairly low water content, around 60 to 65 percent.
A kitchne scale is the best buy to always get same results.
Italian Type „00″ flour is the usual for Neapolitan pizza dough. That finely ground flour gives the pizza dough flexible, stretchy feel. Flour for pizza dough, ground to „00″ standards, gives a silky smooth texture, that easily forms and gives chewy, crisp crust.
Regular flour also works, if „00″ flour is hard too find.
Mixing the pizza dough works well with a stand mixer with hook for pizza dough. During stretching of the surface of the pizza dough balls, one builds a gluten net, that keeps the inner air, what results in more bubbly, puffy crust. After forming, oil the balls a bit and cover them with plastic wrap.
Let them rise at room temperature for around one hour. For cool rising, put the pizza dough balls right in the fridge. If you cook pizza dough on the same day, give them at least six to eight hours there.
Longer rising really does make a difference.
According to Neapolitan rules, the pizza dough balls weigh between 200 and 280 grams, for pizza dough with a width of 22 to 35 centimeters. For a 10-inch pizza dough, around 180 grams of pizza dough is enough. For 12 inches, about 260 grams.
For a 14-inch pizza dough, around 350 grams works.
High heat is needed to bake the pizza dough quickly, in less than two minutes. That helps to keep the moisture, so the crust stays crisp, while the pizza dough stays soft and chewy. Real Neapolitan pizza dough cooks only in a wood-fired oven, that reaches above 800 degrees Fahrenheit.
The cook must happen in a wood-fired oven at 430 to 480 degrees Celsius. During stretching of the pizza dough into round, leave at least 20 to 25 millimeters of pizza dough puffed up around the edge. The finished pizza dough has bubbly, puffy outer edge with soft, thin center.
Neapolitan pizza dough is meant to befood for one person.
