Neapolitan Pizza Dough Calculator

The Baker's Percentage Formula

Our calculator uses the Baker's Percentage system. In this method, every ingredient is calculated as a percentage of the total flour weight (which is always 100%). This ensures perfect consistency regardless of whether you are making 2 pizzas or 200.

Ingredient Weight = (Total Flour Weight × Ingredient %) / 100

Why Use Our Neapolitan Calculator?

Unlike generic calculators, our tool is calibrated for the high-heat environment of wood-fired ovens. It accounts for the rapid moisture loss that occurs at 900°F and recommends hydration levels (58-65%) that prevent the dough from becoming too tough or too soggy.

"Neapolitan pizza is not just food; it's a centuries-old tradition of balance between heat, water, and wheat."

Step-by-Step Instructions

1. Whisk the Water and Salt: Dissolve the salt completely in the water first. This protects the yeast from direct contact with salt.
2. Add Yeast: Stir in the yeast until dissolved.
3. Incorporate Flour: Add 90% of the flour and mix by hand or with a low-speed mixer until a shaggy mass forms.
4. Knead: Gradually add the remaining flour and knead for 10-15 minutes until the dough is smooth, elastic, and reaches a temperature of about 23-26°C.
5. Rest and Ball: Cover the dough and let it rest for 2 hours. Divide into balls (typically 250g each) and place in a proofing box for the final 6-24 hours.