Neapolitan Pizza Calculator

Number of Pizzas:

Dough Ball Weight (grams):

Hydration (%):

Salt (%):

Yeast Type:

Fermentation Time (hours):

Neapolitan Standards:

Hydration: 60-65%
Salt: 2-3% of flour weight
Cold fermentation: 24-48 hours
Dough ball: 200-280g for 10-12″ pizza

Making authentic Neapolitan pizza starts with the dough. Achieving the ideal balance of flour, water, salt, yeast, and fermentation time is key to crafting a soft, airy, and flavorful crust. Our Neapolitan Pizza Calculator simplifies this process by calculating precise ingredient amounts based on your desired number of pizzas, dough weight, hydration, and fermentation preferences.

Designed for home bakers and professional pizzaiolos alike, this tool helps you tailor dough recipes to Neapolitan standards, ensuring consistent, high-quality results every time.

How to Use the Neapolitan Pizza Calculator

Enter Number of Pizzas:
Specify how many pizzas you plan to make.
Set Dough Ball Weight:
Input the weight (in grams) for each dough ball, usually between 200-280g for a traditional 10-12 inch Neapolitan pizza.
Choose Hydration Percentage:
Hydration is the ratio of water to flour in the dough, typically between 60-65% for Neapolitan dough. You can adjust between 50% and 80%.
Specify Salt Percentage:
Salt adds flavor and controls fermentation. Typical Neapolitan dough uses 2-3% salt of the flour weight.
Select Yeast Type:
Choose between Fresh Yeast, Active Dry Yeast, or Instant Yeast. The calculator adjusts yeast amounts based on type and fermentation time.
Enter Fermentation Time:
Specify how long you plan to ferment the dough (in hours). Neapolitan dough is traditionally cold-fermented for 24-48 hours for optimal flavor.
Calculate:
Click the Calculate button to see the total dough weight, ingredient amounts, baker’s percentages, and a step-by-step preparation timeline.

Neapolitan Dough Standards Included

Hydration: 60-65%
Salt: 2-3% of flour weight
Dough ball weight: 200-280g per pizza
Cold fermentation time: 24-48 hours

These standards guide your input and ensure your dough stays true to authentic Neapolitan style.

Ingredient Breakdown

The calculator provides detailed ingredient amounts:

Flour: The base ingredient, always 100% in baker’s percentage.
Water: Hydration percentage determines water quantity.
Salt: Adds flavor and controls yeast activity.
Yeast: Adjusted based on fermentation time and yeast type for ideal rise.
Olive Oil: Optional ingredient calculated at 2% of flour weight for enhanced dough texture.

Step-by-Step Instructions

Mix: Dissolve yeast in water, then add flour and salt. Mix until combined.
Knead: Knead for 10-15 minutes until smooth and elastic.
Bulk Ferment: Let the dough rest at room temperature for 30-60 minutes.
Divide: Portion dough into the specified number of balls, each weighing the dough ball weight entered.
Cold Ferment: Refrigerate for the entered fermentation time (usually 24-48 hours).
Room Temperature Rest: Remove dough from the fridge 2-3 hours before baking to come to room temperature.
Bake: Stretch the dough and bake at 450-500°C (850-900°F) for 60-90 seconds.

Timeline Guide

The calculator shows you a clear timeline for your pizza-making process — when to start mixing, refrigerate, remove from the fridge, and when the dough will be ready to bake.

Frequently Asked Questions (FAQs)

What is the ideal hydration for Neapolitan pizza dough?
Between 60-65% hydration is recommended for a soft, airy crust.
How much salt should I use?
2-3% of the flour weight, to enhance flavor without overpowering.
What type of yeast is best?
Fresh yeast is traditional, but active dry or instant yeast also works. The calculator adjusts amounts accordingly.
Why is fermentation time important?
Longer cold fermentation develops flavor and improves dough texture.
Can I adjust dough ball weight?
Yes, adjust the weight to make different pizza sizes.
What if I want oil in my dough?
Olive oil is optional; this calculator includes a default 2% amount if you choose to use it.
Why is yeast amount different for different fermentation times?
Less yeast is needed for longer fermentation to avoid over-proofing.
Can I use this calculator for other pizza styles?
It’s tailored for Neapolitan dough but can be adapted for similar styles.
What temperature should I bake at?
Neapolitan pizza bakes best at very high heat: 450-500°C (850-900°F).
Can I make the dough ahead and freeze it?
Yes, but freezing changes fermentation behavior; adjust yeast accordingly.
Why is kneading important?
It develops gluten structure for elasticity and chewiness.
What happens if hydration is too high?
Dough can become sticky and hard to handle.
Can I use the calculator for large batches?
Yes, simply increase the number of pizzas.
How accurate are the ingredient calculations?
They are precise to help you maintain consistent dough quality.
What is baker’s percentage?
It’s a system where flour weight is 100%, and other ingredients are expressed as a percentage of flour weight.

Conclusion

The Neapolitan Pizza Calculator is your essential companion for making authentic Neapolitan pizza dough with confidence. By entering your preferences, you receive precise ingredient amounts, instructions, and timelines that align with time-tested standards. This ensures your pizza dough is perfect every time — soft, flavorful, and deliciously traditional.

Give it a try and master your pizza dough recipe with ease!