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Neapolitan-style pizza dough at 65% hydration
The answer
For 4 balls of 250 g at 65% hydration:
| Ingredient | Grams | % of flour |
|---|---|---|
| Flour | 595 g | 100% |
| Water | 387 g | 65% |
| Salt | 17 g | 2.8% |
| Yeast | 1.2 g | 0.2% |
| Total dough | 1,000 g |
How it is worked out
1,000 g of dough ÷ (1 + 65% + 2.8% + 0.2% as decimals) = 595 g of flour. Every other weight is its percentage of that flour. The yeast and salt are the example amounts from the Neapolitan-style page: use your recipe's.
A home recipe in the Neapolitan style; not a certified Pizza Napoletana TSG.
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Questions people ask
How much water for 65% hydration Neapolitan-style dough?
387 g for 595 g of flour (4 balls of 250 g).
How much salt?
This page uses 2.8% of the flour: 16.7 g. Use your recipe's amount.
Does it say how long to let the dough rise?
No. It works out weights only. Follow your recipe for timings.