The recipe in baker's percentages
Everything is measured as a percent of flour weight. Pick a ball count and weight in the calculator and it'll convert to grams.
| Ingredient | Baker's % | For 4 × 250 g balls (1000 g dough) |
|---|---|---|
| 00 flour | 100% | 617 g |
| Water | 62% | 383 g |
| Sea salt | 2.8% | 17 g |
| Instant dry yeast | 0.27% (8h @ 22 °C) | 1.7 g |
How it's made
- Mix. Whisk flour and water until shaggy. Rest 20–30 min (autolyse).
- Add salt and yeast. Squeeze through until incorporated.
- Knead. 6–8 minutes by hand, or 4–5 in a stand mixer.
- Bulk ferment. 5 hours at room temperature, covered.
- Ball. Divide and ball tightly. Final proof 3 more hours covered.
- Bake. 450 °C+ stone, 60–90 seconds, rotating once for even leoparding.
Why these numbers
62% hydration is the AVPN spec midpoint. Lower (58%) gives a crispier rim and easier handling; higher (65%) gives a more open crumb and is harder to stretch. 2.8% salt comes from the AVPN 50 g salt per liter of water at this hydration. Yeast is auto-calculated from the Q10 thermal model — every 10 °C halves the dose needed.
Common variations
- Same-day (4 hours). Bump IDY to ~0.5%, keep everything else.
- Overnight cold ferment. 2h room temp bulk, then 24h fridge, then 2h warm-up before baking. IDY ~0.12%.
- Poolish-based. 30% pre-ferment for sweeter flavor and easier stretch. Use the calculator's method picker.
Frequently asked
What hydration is Neapolitan dough?
Traditional Neapolitan (AVPN spec) is 58–65% hydration, with 62% as the standard midpoint. Below 58% the crumb won't open; above 65% the dough gets harder to stretch.
Can I make Neapolitan without 00 flour?
You can use bread flour, but the crumb will be chewier and the rim less puffy. 00 flour has finer particles and slightly less protein, which gives that signature soft tear.
How long should Neapolitan dough ferment?
For same-day pizza, 8 hours at 22 °C with about 0.27% IDY. For more flavor, do 24–48 hours cold ferment with 0.1% IDY. The longer ferment develops more complex flavor.
What temperature should my oven be?
450–500 °C (850–930 °F) is the AVPN-mandated range, hit by wood-fired ovens and dedicated pizza ovens like Ooni or Gozney. A home oven topping out at 290 °C will work but produce a longer 4–6 minute bake more like NY style.
Do I need a pizza stone or steel?
For 60–90 second bakes, you need a stone or steel preheated to the oven's top temperature for at least 30 minutes. Without one, the bottom of the pizza won't crisp before the toppings overcook.