Neapolitan Pizza Dough: Recipe, Chemistry, Home-Oven Reality
The Pizza Craft · thepizzacraft.com · 2026 · Original
Neapolitanas labeled by the source
DietVegan. 4 ingredients checked. Reviewed: 00 flour, water, salt, yeast.
Against 5,130 pizza recipes
Neapolitan style, 62% hydration: drier than 69% of the 1,480 doughs that parse.
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: 62%) · 800 to 950°F bake
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
310g
Hydration
62.0%
Salt
2.5%
Yeast
0.06%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
823g
Process
Bake details not stated on the source page.
Ingredients (4)
- flourtipo 00 flour500g
- watercold water310g
- saltfine sea salt12.5g
- yeastinstant dry yeast0.3g
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Do something with it
- Scale this doughStart from 62% hydration and 2.5% 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 62% 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.
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