Neapolitan Pizza Dough Calculator
Plan authentic-style Neapolitan pizza dough: just 00 flour, water, salt and a tiny amount of yeast. The defaults follow the AVPN (Verace Pizza Napoletana) regulations — about 62% hydration, 3% salt, no oil and no sugar, 250 g balls.
Your dough
Ingredients
How to make Neapolitan dough with these numbers
- Pour all the water into the bowl and dissolve the salt, then the yeast (AVPN advises not letting salt and yeast sit in direct contact for more than ~5 minutes).
- Add the 00 flour gradually and mix until a smooth, non-sticky dough forms.
- Rest, then divide into balls of the weight above.
- Ferment 12–24 hours in total, then stretch by hand (no rolling pin) and bake as hot as your oven allows.
AVPN reference ratios
| Ingredient | Per 1 L water | As baker's % |
|---|---|---|
| Flour (00 / 0) | 1,600–1,800 g | 100% |
| Water | 1,000 g | ≈ 55–62.5% |
| Salt | 40–60 g | ≈ 2.2–3.75% |
| Fresh yeast | 0.1–3 g | ≈ 0.01–0.19% |
Dry yeast in the AVPN rules is 1/3 of the fresh amount. For a home oven or a quicker same-day dough, raise yeast a little or use the main pizza dough calculator; to check a recipe's ratios use the baker's percentage calculator.
FAQ
What hydration is Neapolitan pizza dough?
The AVPN rules use 1 litre of water for 1.6–1.8 kg of flour, which is about 55–62.5% hydration. Many home bakers go a little higher (62–65%) for a softer dough.
Can I put oil or sugar in Neapolitan dough?
Not in authentic Vera Pizza Napoletana. The AVPN regulations say never to add fat or sugar to the dough. This page keeps oil and sugar at 0%, but you can still change them.
What flour should I use?
Italian type 00 (or type 0) flour of medium strength. The AVPN lists ideal values such as 11.5–13.5% protein and W 250–320. Bread flour works at home but browns faster.
How much does a Neapolitan dough ball weigh?
The AVPN states 200–280 g per ball for a pizza of about 22–35 cm. 250 g is a popular choice for a 10–12 inch pizza.
How long should Neapolitan dough ferment?
The AVPN specifies 12 to 24 hours in total, depending on flour, temperature and humidity, which is why yeast amounts are so small.
More dough tools
Sources
- AVPN (Associazione Verace Pizza Napoletana) – International Regulations 2024: per 1 L water 40–60 g salt, 1.6–1.8 kg flour, no fat or sugar, 200–280 g balls
- King Arthur Baking – Yeast (pro reference): fresh → active dry ×0.4, fresh → instant ×0.33
- King Arthur Baking – Baker's Percentage (pro reference): flour = 100%, poolish = equal flour and water