Napoletana Dough Calculator
Enter your target dough ball count and ball weight, then set baker's percentages. This calculator returns exact ingredient weights in grams.
How this pizza napoletana dough calculator works
Traditional Neapolitan pizza dough is usually defined by baker's percentages: flour is always 100%, and all other ingredients are calculated relative to flour weight. This calculator starts with your final target dough weight (number of balls × grams per ball), then reverse-calculates flour, water, salt, and yeast.
Flour = Total Dough Weight ÷ (1 + Hydration + Salt + Yeast + Oil)
All percentages are converted to decimals first (for example, 62% hydration = 0.62).
Recommended ranges for authentic-style dough
- Hydration: 58%–65% (62% is a solid baseline)
- Salt: 2.5%–3.0%
- IDY: 0.02%–0.15% depending on time and temperature
- Oil: 0% for classic Neapolitan style
Typical dough ball sizes
- 240–250 g for smaller 11-12 inch pizzas
- 255–270 g for a fuller 12 inch Neapolitan pie
- 280 g+ for larger or thicker cornicione preferences
Example calculation
If you make 4 dough balls at 260 g each, your target dough is 1040 g. With 62% hydration, 2.8% salt, and 0.08% IDY, the calculator gives you approximately:
- Flour: ~628 g
- Water: ~389 g
- Salt: ~18 g
- Yeast: ~0.5 g
This is a common ratio for balanced extensibility, nice oven spring, and an airy but controlled cornicione.
Fermentation timing guide
Yeast percentage should change based on fermentation duration and ambient temperature. Use these as starting points, then adjust based on your flour strength and room conditions.
| Room Temp | Total Fermentation | Suggested IDY % |
|---|---|---|
| 20-21°C (68-70°F) | 24 hours | 0.06% - 0.10% |
| 22-24°C (72-75°F) | 16-24 hours | 0.04% - 0.08% |
| 25-27°C (77-81°F) | 8-16 hours | 0.02% - 0.05% |
Process for better Neapolitan dough
1) Mix
Combine water and most of the flour first. Add yeast and remaining flour, then add salt near the end. Mix until smooth but not overheated.
2) Bulk rest
Let the dough rest 1-2 hours at room temperature, covered. This helps initial fermentation and gluten relaxation.
3) Balling
Divide into equal balls according to your target weight. Place in covered proofing containers.
4) Final proof
Proof until dough is puffy, relaxed, and extensible. Avoid over-proofing; the dough should still hold structure.
5) Bake hot and fast
For true napoletana style, bake at very high temperature (wood-fired dome ovens are often 430-485°C / 800-905°F). Home oven users can mimic results with a steel or stone and maximum preheat.
Common mistakes to avoid
- Too much yeast: leads to weak, over-fermented dough.
- Cold dough shaping: causes tearing and poor opening.
- Under-mixing: weak gluten, poor gas retention.
- Over-flouring the bench: dries the surface and can burn in the oven.
- Ignoring temperature: dough temperature is a major fermentation driver.
Quick FAQ
Can I use fresh yeast instead of instant dry yeast?
Yes. A practical conversion is roughly 3x by weight. If the calculator says 0.5 g IDY, use about 1.5 g fresh yeast.
Is oil required for pizza napoletana dough?
No. Traditional Naples-style formulas are flour, water, salt, and yeast only. Keep oil at 0% unless you are intentionally modifying style.
Which flour should I choose?
A quality 00 flour with appropriate protein for your fermentation length is ideal. Stronger flour generally supports longer fermentation and higher hydration.