Neapolitan Pizza Dough Calculator
Tipo 00 flour, 60-65% hydration, 24-48 hour cold ferment. The exact dough the AVPN specifies — calculated to the gram.
Use the Neapolitan Calculator
Pre-configured with Neapolitan-specific defaults — hydration, yeast, timing
🍕 Open CalculatorWhy Neapolitan needs its own calculator
The Associazione Verace Pizza Napoletana (AVPN) sets strict rules for what counts as Neapolitan pizza. Tipo 00 flour, 60-65% hydration, no oil, no sugar. Ball weight around 250g each. Bake in a hot dome at 450°C or higher for 60-90 seconds. Our calculator sets those defaults — you just pick how many pizzas and how long you want to ferment.
What makes a good Neapolitan pizza dough calculator
A calculator is only useful if it handles the specifics of the style. For Neapolitan that means:
- Correct default hydration (60-65%) — too low and the crumb is dense, too high and the dough becomes unmanageable
- Style-appropriate ball weight (250g default) — different from Neapolitan or New York
- Accurate yeast scaling based on total fermentation time, because yeast amount needs to change exponentially with time
- Pre-ferment support — poolish or biga for when you want more flavour depth
- Timeline that works backwards from your dinner time — so you know when to mix, bulk rise, ball, and bake
Our calculator does all five. It is free, works on any device, and does not ask for your email.
Frequently asked questions
What flour do I need for Neapolitan pizza dough?
Tipo 00 flour with 11-13% protein. Caputo Pizzeria or Caputo Chef are the standard choices. Bread flour works as a substitute but produces a slightly chewier texture. Avoid all-purpose flour for authentic Neapolitan results.
What hydration is best for Neapolitan pizza?
Start at 60% if you are new to high-heat pizza. Move up to 63-65% once you are comfortable stretching wetter dough. The AVPN allows 55-62%, but most modern pizzaioli work at 65% for a more open crumb.
How long should Neapolitan dough cold ferment?
Between 24 and 48 hours in the fridge. 24h gives you a clean, sweet dough. 48h develops more complex flavour from slow enzymatic breakdown. Use less yeast for longer ferments — the calculator handles this automatically.
Can I make Neapolitan pizza in a regular home oven?
Yes, but expect compromises. A home oven at 250°C on a pizza steel gives a decent approximation — bake 7-9 minutes. For true Neapolitan character you need 450°C or higher, which means a dedicated pizza oven like Ooni, Gozney, or Roccbox.
Should I use a poolish with Neapolitan dough?
Optional. Traditional AVPN rules use a straight dough (direct method). A poolish adds flavour complexity and works well for 24h total timeline. The calculator supports both — toggle in the poolish section.
Ready to make Neapolitan pizza?
Open the calculator, enter how many you want to make, and get your recipe
🍕 Start CalculatingRelated reading
- In-depth Neapolitan dough guide — the full technique explained
- Pizza Margherita — put your calculated dough to use
- Hydration guide — why percentages matter
- About Jordy — who built this and why