Ooni Pizza Dough Recipe: 4 Schedules, 60% Hydration
The Pizza Craft · thepizzacraft.com · 2026 · Original
Neapolitaninferred from the dough
DietVegan. 4 ingredients checked. Reviewed: 00 flour, water, salt, yeast.
Against 5,130 pizza recipes
Neapolitan style, 60% hydration: drier than 72% of the 1,480 doughs that parse, baked at 900°F, hotter than 99% 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: 60%) · 800 to 950°F bake (this recipe: 900°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
600g
Water
360g
Hydration
60.0%
Salt
2.5%
Yeast
0.30%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
977g
Process
Bake temp
900°F / 482°C
Bake time
1 to 1.5 min
Oven
wood fired
Surface
stone
Cold ferment
4h
Ingredients (4)
- flourTipo 00 flour600g
- waterwarm water360g
- saltfine sea salt15g
- yeastinstant yeast or 0.9g1.8g
Keep exploring
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Do something with it
- Scale this doughStart from 60% 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 60% 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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