Neapolitan Pizza Dough Calculator
Exact gram measurements for authentic neapolitan pizza dough. Adjust the number of pizzas and size below.
Best Flour
Tipo 00 flour (Caputo Pizzeria is the gold standard). 00 flour has a fine grind and moderate protein (12.5%) that creates an extensible dough — easy to stretch thin with a puffy, charred cornicione.
Technique
Mix by hand or stand mixer on low. Knead 10-15 minutes until smooth and elastic. Ball, cover, and cold ferment 24-72 hours. Bring to room temperature 2 hours before stretching. Stretch by hand — never use a rolling pin.
Pro Tip
The 65% hydration in this calculator is AVPN-standard. If your dough tears when stretching, try 67-68%. Higher hydration is more forgiving but harder to handle.
1–12 pizzas
| Ingredient | Baker's % | Grams |
|---|---|---|
| Flour | 100% | 596 |
| Water | 65% | 388 |
| Salt | — | 14.9 |
| Yeast (ADY) | — | 1.2 |
| Total | — | 1000 |
| Per ball | — | 250 |
Gear for Neapolitan Pizza
Recommended tools for this style
The flour Neapolitan pizzaiolos use. Soft, extensible dough with perfect charring.
Check Price →Neapolitan dough is soft — a thin aluminium peel is the only way to launch and turn it cleanly.
Check Price →Neapolitan ratios are percentages of the flour weight, so the flour weight has to be a real number. This one reads to 1 g.
Check Price →
Now make something with it
You've got your neapolitan dough recipe — pick a recipe and follow our step-by-step instructions.