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Pizza Preacher

Hot-oven dough

Neapolitan Pizza Dough Calculator

Use this Neapolitan pizza dough calculator to set the number and weight of your dough balls, then adjust hydration, salt and fermentation time. The starting recipe is a lean dough with no oil, intended for a hot pizza oven.

Calculate your dough

Your dough

Set the batch

01

Pizza style: Neapolitan

Your oven setup

Instant / fast-action yeast: A fine dry yeast that can be mixed into the flour.

What do these percentages mean?

Flour is always 100%. Every other ingredient is measured against the flour weight. A 62% hydration dough uses 62g of water for every 100g of flour.

Calculated recipe

Weigh this out

02
1,000g4 dough balls at 250g each
Flour
607g
Water
376g
Salt
17g
Instant / fast-action yeast
0.5g

Matched to your plan

What will make this bake easier

Affiliate disclosure: we may earn a commission from an eligible regional retailer link, at no extra cost to you. Retailer availability does not decide which category appears.

Choose your oven type to see equipment advice tied to this batch.

The raising-agent amount is the adjustment lever. The suggested percentage is a starting point, not a fermentation guarantee. Starter strength, dough temperature, room temperature and time all change the result.

Your fermentation plan

  1. Mix the dough
  2. Divide, ball and refrigerate
  3. Remove the dough from the fridge
  4. Stretch, top and bake

What the calculator changes

Ball weight sets the batch; baker’s percentages divide it.

Four 250g balls require 1,000g of finished dough. The calculator works backwards from that total, treating flour as 100% and measuring water, salt and yeast against it.

The preset contains no oil or sugar. Raising the hydration moves more of the batch into water; changing ball weight scales every ingredient without changing their proportions.

In plain languageTotal dough ÷ (100% flour + hydration + salt + yeast) = total flour

Worked example

Four 250g dough balls at 62% hydration

These figures come from the same production calculation as the interactive result. Ingredient weights are rounded for kitchen use.

Batch
4 × 250g balls
Hydration
62%
Salt
2.8%

1,000g finished dough

Flour
607g
Water
376g
Salt
17g
Instant yeast
0.5g

Fermentation plan

Use the schedule as a checkpoint, not a promise.

The default plan includes cold and room-temperature stages, but dough temperature and yeast activity still decide when the dough is ready.

  1. 01

    Mix and strengthen

    Develop enough strength to hold the chosen hydration.

  2. 02

    Divide before the cold stage

    Make four equal 250g balls and refrigerate them in covered containers.

  3. 03

    Temper before stretching

    Judge relaxation and gas as well as the selected room-temperature time.

Correct the next batch

Three variables that commonly derail the result

The flour cannot hold the water

Reduce hydration before adding more flour during shaping. Different flours absorb and retain water differently.

Several settings change together

Adjust one variable at a time so you can identify what caused the difference.

The dated plan is treated as exact

A warm dough can move faster and a cold one can lag behind. Check its condition at every transition.

Choose the right starting point

Neapolitan or New York? Start with the oven and the slice.

Choose this preset for a smaller lean dough ball and a short, hot bake. Choose New York for a broader, thinner base with oil and a longer cold-fermentation starting point.

Compare the New York dough calculator

Primary reference

The preset is not an AVPN certification formula.

Pizza Preacher’s percentages remain editable house defaults. The AVPN regulations provide boundaries for a direct lean dough, portion weights and fermentation, but this calculator does not certify a pizza or method.

Related calculators

Choose the method you are actually making

Useful answers

Neapolitan calculator questions

How heavy should a Neapolitan dough ball be?

The calculator starts at 250g. Change the ball weight to suit your preferred diameter, rim and stretching method.

Does Neapolitan dough contain oil?

This preset does not. The oil field remains editable for cooks who deliberately use a different formula.