Neapolitan Pizza Dough Calculator

If you’ve ever tried to make Neapolitan-style pizza at home, you know how important precision is. From hydration percentages to fermentation times, every detail matters to achieve that iconic airy crust with leopard spots. That’s exactly where the Neapolitan Pizza Dough Calculator comes in.

This handy online tool simplifies the math of traditional dough making. By entering a few details—like the number of pizzas, dough ball weight, hydration, salt, yeast type, fermentation time, and room temperature—you’ll get an exact recipe tailored to your needs. Whether you’re an aspiring pizzaiolo or a home cook, this calculator ensures consistency and professional results every time.

How to Use the Neapolitan Pizza Dough Calculator

Using the tool is simple. Just follow these steps:

1. Enter the Number of Pizzas
   • Choose how many pizzas you want to make (between 1 and 20).
2. Set the Dough Ball Weight
   • Decide how heavy each dough ball should be. Classic Neapolitan pizzas usually use around 250g per ball.
3. Adjust the Hydration Percentage
   • Hydration refers to the water-to-flour ratio.
   • Typical Neapolitan hydration is 58–65%, which balances lightness and workability.
4. Input the Salt Percentage
   • Usually between 2–3% of the flour weight.
5. Select the Yeast Type
   • Options include: Fresh yeast, instant dry yeast, or active dry yeast.
6. Set the Fermentation Time
   • Input how long you’ll let the dough ferment (from 6 to 72 hours).
7. Enter Room Temperature
   • The calculator adjusts yeast amounts based on temperature for better accuracy.
8. Click “Calculate”
   • The tool will process your inputs and provide exact amounts of flour, water, salt, and yeast.
   • You’ll also see hydration info, a pro tip for fermentation, and options to copy or share your recipe.
9. Use the Reset Button if you want to start fresh.

Practical Example

Let’s say you want to make 4 Neapolitan pizzas for a family dinner:

• Number of Pizzas: 4
• Dough Ball Weight: 250g
• Hydration: 62%
• Salt: 2.5%
• Yeast Type: Instant Dry Yeast
• Fermentation Time: 24 hours
• Room Temperature: 21°C

Clicking “Calculate” will give you results like:

• Total Dough Weight: 1000g
• Flour Needed: ~595g
• Water Needed: ~369g
• Salt Needed: ~15g
• Yeast Needed: ~0.15g
• Dough Balls: 4 × 250g

The calculator also explains that at 62% hydration, your dough will be soft, light, and flavorful. A pro tip may suggest using cold fermentation for 24–48 hours to boost flavor and extensibility.

Benefits of Using the Calculator

• ✅ Accuracy: Removes guesswork with precise measurements.
• ✅ Customization: Adjusts recipes for your specific conditions (time, temperature, yeast type).
• ✅ Educational: Teaches bakers about hydration, fermentation, and dough science.
• ✅ Efficiency: Saves time compared to manual baker’s percentage calculations.
• ✅ Consistency: Ensures repeatable results every bake.

Key Features

• Supports different yeast types (fresh, instant dry, active dry).
• Hydration insights to help you understand dough texture.
• Fermentation tips tailored to your settings.
• Copy and share functions for saving and sharing recipes.
• Clean, easy-to-use interface optimized for both beginners and pros.

Use Cases

• 🍕 Home pizza nights: Ensure consistent results when baking for friends and family.
• 🍕 Small restaurants or food trucks: Scale recipes efficiently for multiple pizzas.
• 🍕 Experimentation: Adjust hydration or fermentation times to test new flavors and textures.
• 🍕 Learning tool: Perfect for students of culinary schools or baking enthusiasts exploring artisan dough.

Pro Tips for Best Results

• Use high-protein 00 flour for authentic Neapolitan texture.
• Experiment with cold fermentation for deeper flavor.
• Stick to classic hydration (58–65%) until you master dough handling.
• Use a pizza stone or steel in your oven for a crisp base.
• Track your results and adjust inputs for continuous improvement.

Frequently Asked Questions (FAQ)

1. What is hydration in pizza dough?
Hydration is the ratio of water to flour in dough, expressed as a percentage. It impacts dough texture, flavor, and elasticity.

2. What is the ideal hydration for Neapolitan pizza?
Between 58–65%. This range creates a soft, airy crust without making the dough too sticky.

3. Why does fermentation time matter?
Fermentation develops flavor and structure. Longer fermentation usually leads to better taste and digestibility.

4. Can I use all-purpose flour instead of 00 flour?
Yes, but the texture will differ. 00 flour is finer and creates a softer, lighter crust.

5. How much salt should I use?
Typically 2–3% of flour weight. Salt strengthens gluten and enhances flavor.

6. How does room temperature affect yeast?
Warmer temperatures speed up fermentation, while cooler ones slow it down. The calculator adjusts yeast accordingly.

7. Which yeast is best for Neapolitan pizza?
Fresh yeast is traditional, but instant dry yeast works well and is easier to store.

8. Can I make dough in advance?
Yes, dough can be made 24–48 hours ahead if stored in the fridge. This improves flavor.

9. How many grams is one pizza dough ball?
Neapolitan pizzas usually use 230–280g per ball, depending on size preference.

10. How do I know if my dough is ready?
Dough is ready when it has doubled in size, feels airy, and passes the “poke test” (slow bounce back).

11. Can I freeze Neapolitan dough?
Yes, freeze after shaping into balls. Thaw overnight in the fridge before use.

12. What oven temperature is best?
Neapolitan pizza bakes at 430–480°C (800–900°F) in wood-fired ovens. At home, preheat your oven as high as possible.

13. Can I use the calculator for sourdough pizza?
This version is designed for commercial yeast, but you can adapt by substituting starter percentages.

14. How do I handle sticky dough?
Use a bench scraper, flour your hands lightly, and avoid adding too much extra flour.

15. Why is my crust too dense?
Possible reasons include low hydration, under-proofing, or not enough fermentation time.

16. What’s the difference between fresh and dry yeast amounts?
Instant dry yeast is ~2.5 times stronger than fresh yeast, so you need less.

17. How do I scale recipes for large groups?
Simply increase the number of pizzas in the calculator, and it adjusts the ingredients automatically.

18. Can I add olive oil to the dough?
Traditional Neapolitan dough does not include oil, but you can experiment for different textures.

19. Do I need a pizza stone?
Not required, but highly recommended for achieving a crisp, authentic crust.

20. How long should I knead Neapolitan dough?
About 10–15 minutes by hand, or until the dough becomes smooth and elastic.

Conclusion

The Neapolitan Pizza Dough Calculator is a must-have tool for anyone who loves making pizza at home or professionally. By taking the guesswork out of baker’s math, it helps you achieve perfect dough every time. Whether you’re baking for family, experimenting with new techniques, or scaling up for an event, this calculator ensures precision, consistency, and authentic results.

With the right balance of hydration, fermentation, and yeast, your pizzas will rival those from Naples itself. So, next time you’re planning pizza night—use the calculator, trust the science, and enjoy the art of Neapolitan pizza making.