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Neapolitan-style pizza dough calculator

Flour, water, salt and yeast for Neapolitan-style pizza dough, by the number and weight of the balls. Change any percentage to match your recipe.

Units

Leavening

The starting numbers are only an example: change every one to match your recipe.

Bench card

Weights are rounded. Percentages are of the total flour unless a label says otherwise.

Link to these numbers

How it works

This page starts with a simple dough of flour, water, salt and yeast. The starting numbers are an example only; type the percentages from your own recipe. The weights are worked out the same way as on the main pizza dough calculator.

You can switch to a poolish or a sourdough starter, and their flour and water are counted in the totals.

A home recipe in the Neapolitan style; not a certified Pizza Napoletana TSG.

Questions people ask

Why is there no oil or sugar on this page?

This page starts with flour, water, salt and yeast only. If your recipe uses oil or sugar, type their percentages and they are added to the weights.

What ball weight should I use?

Use the ball weight from your recipe. The page starts at 250 g per ball as an example, and you can change it.

Can I use a sourdough starter instead of yeast?

Yes. Choose "Sourdough starter", then type the starter percentage and its hydration. Its flour and water are counted in the totals.

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