1,000g finished dough
- Flour
- 607g
- Water
- 376g
- Salt
- 17g
- Instant yeast
- 0.5g
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.
Your dough
Build your dough
Pizza style: Neapolitan
4 dough balls250g each1,000g total
Batch and fermentation
Advanced recipe settingsHydration, salt, yeast, oil and temperature
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.
Planning model
Adjust yeast for time and temperature
This optional estimate lowers the yeast dose as fermentation becomes warmer or longer. It is a first trial, not a guarantee.
Calculated recipe
Weigh this out
Neapolitan1,000g4 balls × 250g
1,000g4 dough balls at 250g each
- Flour
- 607g
- Water
- 376g
- Salt
- 17g
- Instant / fast-action yeast
- 0.5g
Matched to your plan
What will make this bake easier
Affiliate disclosure: we may earn a commission from an eligible regional retailer link, at no extra cost to you. Retailer availability does not decide which category appears.
Choose your oven type to see equipment advice tied to this batch.
The raising-agent amount is the adjustment lever. The percentage is a planning estimate, not a fermentation guarantee. Starter strength, flour, 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
What the calculator changes
Ball weight sets the batch; baker’s percentages divide it.
Four 250g balls require 1,000g of finished dough. The calculator works backwards from that total, treating flour as 100% and measuring water, salt and yeast against it.
The preset contains no oil or sugar. Raising the hydration moves more of the batch into water; changing ball weight scales every ingredient without changing their proportions.
In plain languageTotal dough ÷ (100% flour + hydration + salt + yeast) = total flour
Worked example
Four 250g dough balls at 62% hydration
These figures come from the same production calculation as the interactive result. Ingredient weights are rounded for kitchen use.
- Batch
- 4 × 250g balls
- Hydration
- 62%
- Salt
- 2.8%
Fermentation plan
Use the schedule as a checkpoint, not a promise.
The default plan includes cold and room-temperature stages, but dough temperature and yeast activity still decide when the dough is ready.
- 01
Mix and strengthen
Develop enough strength to hold the chosen hydration.
- 02
Divide before the cold stage
Make four equal 250g balls and refrigerate them in covered containers.
- 03
Temper before stretching
Judge relaxation and gas as well as the selected room-temperature time.
Correct the next batch
Three variables that commonly derail the result
The flour cannot hold the water
Reduce hydration before adding more flour during shaping. Different flours absorb and retain water differently.
Several settings change together
Adjust one variable at a time so you can identify what caused the difference.
The dated plan is treated as exact
A warm dough can move faster and a cold one can lag behind. Check its condition at every transition.
Choose the right starting point
Neapolitan or New York? Start with the oven and the slice.
Choose this preset for a smaller lean dough ball and a short, hot bake. Choose New York for a broader, thinner base with oil and a longer cold-fermentation starting point.
Primary reference
The preset is not an AVPN certification formula.
Pizza Preacher’s percentages remain editable house defaults. The AVPN regulations provide boundaries for a direct lean dough, portion weights and fermentation, but this calculator does not certify a pizza or method.
- AVPN International RegulationsDirect-dough ingredients, example portion weights and the documented fermentation range.
Related calculators
Choose the method you are actually making
Useful answers
Neapolitan Dough Calculator FAQs
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.