Pizza Dough - Poolish Method 70% Hydration
Rocely · rocely.com · 2025 · Original
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
Neapolitan style, 57% hydration: drier than 80% of the 1,480 doughs that parse, baked at 482°F, hotter than 76% 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: 57%) · 800 to 950°F bake (this recipe: 482°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
700g
Water
400g
Hydration
57.1%
Salt
4.3%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1740g
Process
Bake temp
482°F / 250°C
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Cold ferment
24h
Ingredients (6)
- yeastPoolish600g
- flourFlour700g
- saltSalt30g
- water400 milliliter Water400 ml · 400g
- yeastInstant Yeast5g
- sugarHoney5g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 57% hydration and 4.3% 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 57% 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.