How to Use This Calculator

Welcome to the holy grail of pizza—Neapolitan style. This isn’t your corner slice joint; we’re talking about the pizza that made Italy famous. Born in Naples, perfected by tradition, and now calculated by science (sort of).

How This Thing Works:

• Hydration Level (60-70%): Traditional Neapolitan runs lean at 60-65%, but you can push to 70% for a more open, leopard-spotted crust. Start conservative—this dough needs to stretch paper-thin without tearing.
• Pizza Size: Authentic Neapolitan pizzas are personal-sized (10-12″). Anything bigger and you’re venturing into “Neapolitan-inspired” territory. The dough balls reflect traditional weights.
• Leavening: Traditional uses wild yeast (sourdough starter) or minimal commercial yeast with long, slow fermentation. We’re talking 24-72 hours of patience here.
• Yeast Details: Less is more. These tiny percentages (0.1-0.5%) create the complex flavors through extended fermentation. More yeast = faster rise but less flavor development.
• Minimal Ingredients: Authentic Neapolitan is just flour, water, salt, and yeast. No oil, no sugar, no shortcuts. The defaults reflect this tradition.
• Number of Pizzas: Each pizza is a personal experience. Plan accordingly for your dinner party or your personal pizza marathon.

Pro Tip: This dough demands a screaming hot oven (900°F+ if possible). Home ovens max out around 550°F, so crank it high and use a pizza stone or steel. The goal is a 60-90 second bake with charred spots and a soft, chewy center.

Room temperature rise time for the shaped dough (balled) should be 6-8 hours after the cold ferment. Handle this dough like it’s made of silk—gentle stretching, no rolling pins, and embrace those beautiful air bubbles.

Not a fan of Neapolitan style pizza? We have other calculators you can check out:

• New York Style Pizza Dough Calculator
• Detroit Style Pizza Dough Calculator