Recipe ready

Your pizza dough

Dialed in and ready to mix. Here's everything you need for a perfect Roman bake.

4 Roman pizzas 220 g per pizza 880 g total 75% hydration Yeast dough

Roman75% Hydration

Roman

Hydration

4 × Roman Yeast · 75% hydration Edit / recalculate

🍕 How many pizzas?

Perfect for a cozy dinner!

👨‍🍳 Pick your style

🇮🇹 Neapolitan The original 270g · 60% 🗽 New York Big, foldable slices 300g · 65% 🏛️ Roman Thin & crispy 220g · 75% 🎨 Custom Make it yours You decide!

Dough weight (g)

Hydration (%)

💡 Higher hydration can make a softer, more open crumb (but stickier dough!)

🧬 Leavening

🫧 Yeast Quick & easy 🌾 Sourdough Complex flavor

Starter (% of flour)

Starter hydration (%)

💡 A stiffer starter (≈60%) keeps the dough fluffier and less sour.

💡

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

497g

100.00% At a glance

💧Water

373g

75.00% At a glance

🧂Salt

10g

2.00% At a glance

🫧Dry yeast

0.25g

0.05% At a glance

This amount is good if your room temperature is around 22°C (70°F). If it is warmer use slightly less. If it is colder use more. The fermentation process should be slow to create a superb dough. By adjusting the amount of yeast or the ambient temperature you can adjust the speed. In a rush? Just use way more yeast—totally fine!

Or — alternative

🍞Fresh yeast

0.75g

Hydration

Hydration

75%

Dry · 50%Wet · 75%

Fermentation timer

Let it rise

🔔 Keep this tab open to get notified when your dough is ready.

00:00:00

Hours · min · sec

What's next

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Step-by-Step Recipe

Make this dough start to finish

Video Guide

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