Hot-oven dough
Neapolitan Pizza Dough Calculator
Use this Neapolitan pizza dough calculator to set the number and weight of your dough balls, then adjust hydration, salt and fermentation time. The starting recipe is a lean dough with no oil, intended for a hot pizza oven.
Calculate your doughYour dough
Build your dough
Pizza style: Neapolitan
1 Batch and fermentation
Advanced recipe settingsHydration, salt, raising-agent percentage and oil
Instant / fast-action yeast: A fine dry yeast that can be mixed into the flour.
Flour is always 100%. Every other ingredient is measured against the flour weight.
Calculated recipe
Weigh this out
- Flour
- 607g
- Water
- 376g
- Salt
- 17g
- Instant / fast-action yeast
- 0.5g
Matched to your plan
What will make this bake easier
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Choose your oven type to see equipment advice tied to this batch.
The raising-agent amount is the adjustment lever. The suggested percentage is a starting point, not a fermentation guarantee. Starter strength, dough temperature, room temperature and time all change the result.
Your fermentation plan
- Mix the dough
- Divide, ball and refrigerate
- Remove the dough from the fridge
- Stretch, top and bake
Use the numbers well
A lean dough with room to adjust
Practical guidance for this method
Keep the oil setting at zero for the preset version. If your flour cannot hold the chosen hydration cleanly, reduce the water before changing several other variables at once.
Need a different style or raising agent? The pizza dough calculator combines all standard presets with a dated fermentation plan and equipment advice.
Related calculators
Choose the method you are actually making
Useful answers
Neapolitan calculator questions
How heavy should a Neapolitan dough ball be?
The calculator starts at 250g. Change the ball weight to suit your preferred diameter, rim and stretching method.
Does Neapolitan dough contain oil?
This preset does not. The oil field remains editable for cooks who deliberately use a different formula.