Neapolitan Pizza Calculator

Making authentic Neapolitan pizza at home requires precision. From flour ratios to hydration, every detail influences the dough’s texture, flavor, and rise. To simplify this process, the Neapolitan Pizza Dough Calculator helps home cooks and professionals accurately measure ingredients for consistently perfect results.

This tool eliminates guesswork by generating the exact quantities of flour, water, salt, and yeast you need, based on your chosen number of pizzas, dough weight, hydration percentage, and fermentation conditions. Whether you’re using fresh yeast, dry yeast, or sourdough starter, the calculator adjusts accordingly.

Why Use a Neapolitan Pizza Dough Calculator?

Pizza dough may seem simple, but small changes can dramatically affect the outcome. Too much hydration makes the dough sticky, too little yeast slows fermentation, and excess salt can alter both flavor and rise. The calculator ensures balance by applying proven formulas for ingredient ratios.

Key Benefits:

• ✅ Precision in ingredient measurements
• ✅ Customization for different yeast types
• ✅ Adjustments based on fermentation time and temperature
• ✅ Consistent results regardless of batch size
• ✅ Saves time compared to manual calculations

How to Use the Neapolitan Pizza Dough Calculator

Follow these simple steps to create your custom dough formula:

1. Enter the number of pizzas
   • Choose between 1–50 pizzas. Example: 4 pizzas.
2. Set the dough weight per pizza
   • Typically between 200–280 g for Neapolitan style.
   • Example: 250 g per pizza.
3. Choose your hydration percentage
   • Standard hydration is 60%.
   • Lower hydration (55–58%) = easier handling, denser crust.
   • Higher hydration (65–70%) = airier, softer crust.
4. Add the salt percentage
   • Usually between 2–3% of flour.
   • Salt strengthens gluten and enhances flavor.
5. Select yeast type
   • Fresh yeast, dry yeast, or sourdough starter.
   • The tool calculates yeast quantity based on fermentation length and temperature.
6. Input fermentation time and temperature
   • Long fermentation (24–48 hours) at cool temperatures creates deeper flavor.
   • Short fermentation (2–6 hours) requires more yeast.
7. Click “Calculate”
   • The tool will show exact amounts of flour, water, salt, and yeast.
   • You’ll also see total dough weight and fermentation details.
8. Optional features
   • Copy results to clipboard.
   • Share recipe directly with friends.

Example Calculation

Let’s say you want to make 4 Neapolitan pizzas, each weighing 250 g, with 60% hydration, 2.5% salt, using fresh yeast, fermented for 24 hours at 20°C.

The calculator provides:

• Flour: ~705 g
• Water: ~423 g
• Salt: ~17.6 g
• Fresh Yeast: ~0.85 g
• Total Dough: ~1146 g
• Fermentation: 24h at 20°C

This ensures you have the exact dough ratio needed for authentic Neapolitan pizza.

Features of the Calculator

• Ingredient Breakdown: Instant results for flour, water, salt, and yeast.
• Flexible Batch Sizes: From single pizza experiments to party-sized batches.
• Smart Yeast Adjustment: Automatically calculates yeast amount depending on temperature and fermentation.
• Customization: Works with both modern yeast and traditional sourdough starter.
• Practical Extras: Copy or share results with one click.

Practical Tips for Using the Calculator

• Use high-protein 00 flour for authentic texture.
• Stick to 60–65% hydration for beginners; higher hydration requires skill.
• For sourdough, plan ahead since it requires starter maintenance.
• Cold ferment in the fridge (4–6°C) for longer fermentation and improved flavor.
• Always let dough come back to room temperature before shaping.

Use Cases

• 🍕 Home Pizza Night: Make dough for family or friends with confidence.
• 🍴 Professional Kitchens: Standardize recipes for consistent results.
• 🎉 Events & Parties: Scale up easily without losing accuracy.
• 🥖 Experimentation: Adjust hydration and yeast for different crust textures.

Frequently Asked Questions (FAQ)

1. What is the ideal hydration percentage for Neapolitan pizza?
60–65% is most common. Beginners should start at 60% for easier handling.

2. Can I use this calculator for sourdough pizza?
Yes, simply select “Sourdough Starter,” and it calculates 20% of flour weight as starter.

3. How much salt should I add?
Between 2–3% of flour weight. The calculator handles this automatically.

4. What type of flour is best?
Italian “00” flour with high protein (12–13%) is recommended.

5. Why does fermentation time matter?
Longer fermentation improves flavor and digestibility, while shorter fermentation requires more yeast.

6. How do I know if my dough is properly fermented?
It should double in size, feel airy, and spring back slightly when pressed.

7. Can I refrigerate dough?
Yes. Cold fermentation enhances flavor. Enter 4–6°C as fermentation temperature.

8. Does hydration affect crust texture?
Yes. Lower hydration = denser crust. Higher hydration = airy, light crust.

9. How accurate is the yeast calculation?
It’s based on proven empirical formulas but may require minor adjustments depending on flour and climate.

10. Can I use dry yeast instead of fresh?
Yes, just select “Dry Yeast” and the calculator will adjust automatically.

11. How many grams of dough per pizza?
Traditional Neapolitan pizzas weigh about 230–280 g each.

12. Is this calculator suitable for beginners?
Absolutely—it removes guesswork and ensures balanced dough.

13. Can I scale recipes for large groups?
Yes. You can calculate for up to 50 pizzas.

14. What happens if I add too much salt?
It slows fermentation and can make dough taste overly salty.

15. Should I use warm or cold water?
Cool water is ideal, especially for long fermentation. Warm water speeds up fermentation.

16. Can I freeze the dough?
Yes. Freeze after shaping balls, then thaw slowly in the fridge.

17. What’s the difference between Neapolitan and New York pizza dough?
Neapolitan uses higher hydration, shorter baking, and less sugar/oil.

18. How long should I bake the pizza?
In a wood-fired oven: 60–90 seconds at ~450–500°C. In home ovens: 6–8 minutes at max temperature.

19. Does flour brand affect results?
Yes. Stronger flours absorb more water and develop better gluten.

20. Can I add olive oil to the dough?
Traditionally, Neapolitan dough does not include oil, but you may add it for softer texture.

Final Thoughts

The Neapolitan Pizza Dough Calculator is a powerful yet simple tool for pizza lovers. By inputting just a few details, you’ll get precise ingredient ratios tailored to your batch size, fermentation style, and yeast preference. Whether you’re a beginner learning dough basics or an experienced pizzaiolo refining your craft, this calculator ensures every pizza night is a success.