PizzaLogic: Artisan Pizza Dough Calculator
Neapolitan Pizza Dough Recipe
Authentic Neapolitan pizza dough recipe with traditional Italian ingredients. Soft center, charred edges, 62% hydration using 00 flour for classic pizza napoletana.
Use this calculator to generate precise ingredient measurements and fermentation timing for your Neapolitan pizza dough. Simply adjust the parameters below to customize the recipe for your needs.
Use Advanced for pre-ferments & granular settings
Choose Your Style
Easy Same Day
Quick 6hr, family-friendly
Neapolitan
Soft, charred, classic
Modern Neapolitan (Canotto)
Puffy rim, high hydration
New York
Foldable, crispy, with oil
Detroit
Thick, airy, pan-baked
Sicilian
Thick, fluffy, focaccia-style
Bar/Tavern
Thin, crisp, buttery edge
Chicago Deep Dish
Thick, buttery, deep-pan
How Many Pizzas?
Common sizes: 8×10" (Lloyd), 10×14" (Detroit), 13×18" (half sheet)
When Do You Want to Bake?
Time and temperature are ingredients just as much as flour and water - they fundamentally transform flavor complexity, texture, and digestibility. Longer, colder fermentation yields deeper flavor and superior structure. Learn more in the complete guide to cold fermentation.
Want more control?
Advanced mode lets you fine-tune fermentation time, temperature, and add pre-ferments like poolish or biga. Try Advanced Mode →
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Quick Presets
Dough Parameters
Dough Composition
Unavailable while a preferment is selected.
g
% hyd
g
Recipe scales up so you can save this much aside for the next batch.
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Fermentation Schedule
Time and temperature are ingredients just as much as flour and water - they fundamentally transform flavor complexity, texture, and digestibility. Longer, colder fermentation yields deeper flavor and superior structure. Learn more in the complete guide to cold fermentation.
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Ingredient Amounts & Preparation Instructions
About These Calculations
How PizzaLogic Calculates Your Recipe
1
Baker's Percentages
All ingredients are calculated as a percentage of total flour weight. For example, 65% hydration means 65g of water per 100g of flour.
All ingredients are calculated as a percentage of total flour weight. For example, 65% hydration means 65g of water per 100g of flour.
2
Yeast Calculation
A calibrated formula based on fermentation time and temperature that calculates the minimum effective yeast for your schedule. Most online recipes use far more yeast than necessary - enough to guarantee a rise, but at the cost of flavor and browning. Excess yeast consumes sugars faster than the flour's enzymes can produce them, leaving less behind for Maillard browning and flavor development. Less yeast, precisely calculated, gives you better color, more complex flavor, and a more open crumb. Learn more in the complete guide to proofing
A calibrated formula based on fermentation time and temperature that calculates the minimum effective yeast for your schedule. Most online recipes use far more yeast than necessary - enough to guarantee a rise, but at the cost of flavor and browning. Excess yeast consumes sugars faster than the flour's enzymes can produce them, leaving less behind for Maillard browning and flavor development. Less yeast, precisely calculated, gives you better color, more complex flavor, and a more open crumb. Learn more in the complete guide to proofing
3
Temperature Factor
Yeast activity roughly doubles every 15°F (8°C). Cold fermentation (40°F) slows activity to ~5% of room-temperature speed - a dough that would overproof in 6 hours at room temp can develop flavor for days in the fridge. This is why cold ferment recipes actually require more yeast than same-day doughs, not less. The extended time doesn't fully compensate for the dramatic slowdown.
Yeast activity roughly doubles every 15°F (8°C). Cold fermentation (40°F) slows activity to ~5% of room-temperature speed - a dough that would overproof in 6 hours at room temp can develop flavor for days in the fridge. This is why cold ferment recipes actually require more yeast than same-day doughs, not less. The extended time doesn't fully compensate for the dramatic slowdown.
4
Sourdough Adjustments
Starter flour and water are subtracted from main dough totals. Starter amounts are calculated so your sourdough ferments on the same schedule as the time you've set - no guesswork on how much starter to use.
Starter flour and water are subtracted from main dough totals. Starter amounts are calculated so your sourdough ferments on the same schedule as the time you've set - no guesswork on how much starter to use.
5
Climate & Altitude
Dry climates add +2% hydration; humid climates use -2%. Altitude applies a continuous yeast reduction — lower atmospheric pressure lets yeast ferment faster, so less is needed. The reduction scales smoothly with elevation and flows through every yeast line in the recipe (main dough, biga, poolish, and the levain seed starter). At sea level there is no adjustment.
Dry climates add +2% hydration; humid climates use -2%. Altitude applies a continuous yeast reduction — lower atmospheric pressure lets yeast ferment faster, so less is needed. The reduction scales smoothly with elevation and flows through every yeast line in the recipe (main dough, biga, poolish, and the levain seed starter). At sea level there is no adjustment.
6
Salt Inhibition
Salt above 3.5% slows fermentation by ~10% due to osmotic stress on yeast cells.
Salt above 3.5% slows fermentation by ~10% due to osmotic stress on yeast cells.
7
Water Temperature (DDT)
The suggested water temperature comes from the 3-factor Desired Dough Temperature (DDT) formula, which accounts for room temperature, flour temperature, mixer friction, and autolyse cooling to land your final dough at the target. The baseline target is 76°F (24°C). In cold kitchens (rooms below 64°F / 18°C) the target eases down — all the way to a 72°F (22°C) floor at 60°F and below — because cooler kitchens do better with a slightly cooler dough target, which also keeps the suggested water comfortably warm. The active target is shown inline next to the suggested water temperature in the preparation steps for every recipe.
The suggested water temperature comes from the 3-factor Desired Dough Temperature (DDT) formula, which accounts for room temperature, flour temperature, mixer friction, and autolyse cooling to land your final dough at the target. The baseline target is 76°F (24°C). In cold kitchens (rooms below 64°F / 18°C) the target eases down — all the way to a 72°F (22°C) floor at 60°F and below — because cooler kitchens do better with a slightly cooler dough target, which also keeps the suggested water comfortably warm. The active target is shown inline next to the suggested water temperature in the preparation steps for every recipe.
Flour
679 grams
100%
Water
421 grams
Salt
20.4 grams
Yeast
1.45 grams
~1/2 teaspoon
Preparation
1
Mix & Autolyse: Combine 679g flour and 421g water at 85°F (targeting 76°F final dough). Mix until no dry flour remains, then cover and rest for 15-20 minutes.Italian 00 flour hydrates quickly.
What is Autolyse?: Autolyse is a resting period where flour fully hydrates and gluten begins to develop naturally before salt or yeast are added. This improves dough extensibility and makes it easier to work with. Full autolyse guide →
2
Add Yeast & Salt: Sprinkle 1.45g (~1/2 teaspoon) yeast over the dough and mix briefly to distribute. Add 20g salt. Mix by hand (3-4 minutes) until just combined.Adding yeast before salt gives it a chance to hydrate. Direct contact with undissolved salt can stress yeast cells.
Fermentation
3
Bulk Rise: Cover and let rise at room temperature for 2 hours. Perform 2-4 stretch-and-folds during the first 1-2 hours (every 30 min). Dough should increase ~50% in size.Stretch & fold: With wet hands, grab one side, stretch up, fold over. Rotate 90° and repeat 4 times. ▶️ Watch video tutorial
4
Divide Dough: Divide the dough into 4 equal pieces. Gently shape each piece into a smooth ball by folding the edges underneath and rolling with cupped hands.Use a kitchen scale for accuracy. Avoid adding extra flour—keep hands slightly damp if dough is sticky. ▶️ Watch video tutorial
5
Cold Ferment: Place dough balls in lightly oiled containers or on a lightly oiled tray. Cover tightly and refrigerate for 1 day.Cold fermentation develops flavor and makes the dough easier to work with. Each ball should have room to expand slightly.
6
Warm Up Before Baking: Remove dough from refrigerator 2-3 hours before baking to take the chill off. Let rest at room temperature, covered.Cold dough is harder to stretch. Bringing it to room temperature makes shaping easier and improves oven spring.
Baking
7
Prep Your Gas/Propane Oven: Let the stone heat for 15-20 minutes until it reaches 700-850°F (370-450°C).Turn the flame to low just before launching to prevent burning the top before the bottom cooks. Turn back up once launched.
8
Shape & Top: Gently press from center outward, leaving a puffy edge (cornicione). Stretch by draping over your knuckles. Keep it thin in the center. Add sauce, cheese, and toppings. Keep toppings minimal - high heat cooks fast and excess moisture causes sogginess.Work quickly - dough can stick to the peel if it sits too long. Build your pizza on the peel.
9
Launch & Bake: Turn flame to low, launch pizza onto the stone, then turn flame back to high. Bake for 60-90 seconds.Use a metal peel to rotate every 15-20 seconds for even cooking. Watch for leopard spotting on the crust - that's the goal!
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More from PizzaLogic
- Pizza Dough Calculator - Calculate precise ingredients for any style
- How to Cold Ferment Pizza Dough
- Best Flour for Pizza Dough
- Autolyse for Pizza Dough