Neapolitan Pizza Dough for Your Home Oven
Baking Steel · bakingsteel.com · 2026 · Original
Neapolitaninferred from the title
DietVegan. 4 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Neapolitan style, 72% hydration: wetter than 64% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% of recipes that state an oven.
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Tradition: 55 to 70% hydration (this recipe: 72%) · 800 to 950°F bake (this recipe: 550°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
360g
Hydration
72.0%
Salt
2.0%
Yeast
0.40%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
872g
Process
Bake temp
550°F / 288°C
Bake time
2 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourhigh-gluten bread flour500g
- waterwater, 72% hydration360g
- saltfine sea salt10g
- yeast2g active dry yeast2g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 72% hydration and 2.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 72% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
Or browse all 5130 pizza recipes.