Free Neapolitan pizza dough recipe — exact amounts, any number of pizzas
Neapolitan pizza dough uses about 60%% hydration (600 g water per 1000 g flour) with roughly 270 g dough balls, baked very hot and fast.
Neapolitan pizza is the original — a soft, chewy base with a puffy, leopard-spotted cornicione (the raised edge) baked blisteringly fast in a very hot oven. This calculator gives you the exact flour, water, salt and yeast for an authentic Neapolitan dough, scaled to however many pizzas you are making.
The classic Neapolitan dough sits around 60% hydration with dough balls of about 270g. Use a strong "00" flour if you can; it handles the high heat and gives that tender, airy crumb. Keep the salt around 2% and the yeast tiny — a long, gentle fermentation is what builds flavour and digestibility, not a big dose of yeast.
For a true Neapolitan bake you want as much heat as possible: a dedicated pizza oven at 430–480°C (800–900°F) cooks a pizza in 60–90 seconds. In a home oven, use a preheated steel or stone on the top rack under the grill/broiler to get as close as you can.
Around 60% is the classic Neapolitan hydration — enough for a tender, airy crumb while keeping the dough easy to stretch by hand. You can push to 62–65% as you get more comfortable handling wetter dough.
About 250–280g per ball, with 270g a reliable default for a ~30cm pizza. The official Neapolitan range is roughly 200–280g.
A strong Italian '00' flour is traditional — finely milled with enough protein to handle a long ferment and very high oven heat. Bread flour also works at home.
It helps a lot — true Neapolitan needs 430°C+ to bake in under 90 seconds. Without one, a preheated baking steel or stone under a hot grill/broiler gets you the closest result in a home oven.