Your pizza dough

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

Neapolitan60% Hydration
Neapolitan
Hydration
2 × Neapolitan Yeast · 60% hydration Edit / recalculate

Perfect for a cozy dinner!

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

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

Dough ingredients

The build

2 Neapolitan pizzas · 270 g per pizza · 540 g total · 60% hydration · Yeast dough

🌾Flour
333g
100.00% At a glance
💧Water
200g
60.00% At a glance
🧂Salt
7g
2.00% At a glance
🫧Dry yeast
0.17g
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!
A kitchen scale can't weigh 0.17 g exactlyA fine scale with 0.01 g steps can. On Amazon*
Or — alternative
🍞Fresh yeast
0.50g

Stuck with this dough?

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Your plan

From mixing to baking
  1. Evening
    Mix by hand for about 5 minutes Bread scale · On Amazon*
  2. 15 minutes after mixing
    Let it rest first, then divide into balls Dough boxes · On Amazon*
  3. 12–14 h Overnight
    Let them rise at room temperature “My balls haven't grown overnight. What now?” · Ask Loafy
  4. In the morning
    Grown by half? The whole box goes into the fridge
  5. 2 hours before baking
    Take the box out
  6. Stretching
    Stretch by hand, top quickly Ooni pizza peel · On Amazon* “My dough tears when I stretch it. Why?” · Ask Loafy
  7. Baking
    Bake as hot as it goes Optional, and my first choice. Your home oven works too, as the recipe shows. Ooni pizza oven · On Amazon*

* Affiliate links to Amazon (advertising): if you buy through them, I earn a small commission. The price stays the same for you. As an Amazon Associate I earn from qualifying purchases.

Margherita toppings

Neapolitan
Mozzarella total186 g
Tomato sauce total146 g
Olive oil total14 g
Basil leaves total38
Basil pots (est.)1 · 80 leaves/pot

What's next

Keep going
📖

The complete recipe

Every step of the overnight dough, with a PDF

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Video Guide

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