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Your pizza dough
Dialed in and ready to mix. Here's everything you need for a perfect Neapolitan bake.
4 Neapolitan pizzas
270 g per pizza
1,080 g total
60% hydration
Sourdough dough
Neapolitan60% Hydration
Hydration
4 × Neapolitan Sourdough · 60% hydration Edit / recalculate
💡
Pizza fact
Authentic Neapolitan dough needs just four ingredients — flour, water, salt and yeast. The magic is in the fermentation, not the recipe.
Dough ingredients
The build🌾Flour
647g
100.00% At a glance
💧Water
388g
60.00% At a glance
🍞Sourdough starter
32g
5.00% At a glance
Ideally use a stiff sourdough starter at a hydration of 60%. This helps to boost yeast fermentation while reducing the bacterial fermentation at the same time. By doing so your dough will become fluffier and less sour. You can read more about the topic of stiff starters in my free book The Sourdough Framework.
🧂Salt
13g
2.00% At a glance
Margherita toppings
NeapolitanMozzarella total372 g
Tomato sauce total292 g
Olive oil total28 g
Basil leaves total76
Basil pots (est.)1 · 80 leaves/pot
Hydration
Hydration60%
Dry · 50%Wet · 75%
Fermentation timer
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00:00:00
Hours · min · sec
What's next
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Step-by-Step Recipe
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