Home / Baking Guides / Pizza Dough

Dough Profile | 62% Hydration & Low Preferment

Neapolitan Sourdough Pizza Calculator

Authentic Neapolitan pizza dough relies on Tipo 00 flour and low hydration (60-65%) to keep the crust crispy, structured, and easy to stretch. This calculator uses a tiny 5% starter ratio for slow, multi-day fermentation.

Dough Ingredients

Total Recipe Flour

g

Target Hydration

%

Starter (Levain) Weight

g

Starter Hydration

%

Salt Percentage

%

Add Custom Ingredient

Formula Weights 100% Adjusted

Flour to Add Adjusted for starter flour fraction

425g

Water to Add Adjusted for starter water fraction

285g

Sourdough Starter Added directly as levain

150g

Salt 2% of total flour

10g

Total Dough Weight Cumulative dough yield

870g

Starter (Levain) Breakdown 100% Hydration

Starter Flour 75g

Starter Water 75g

How it works: The sourdough starter consists of pre-fermented flour and water. To keep your recipe hydration exactly at target, we isolate these fractions and subtract them from your main flour and water additions.

Dough Ambient Temp & Proof Estimator

Fermentation speed is highly dependent on ambient kitchen temperature

Kitchen Temperature

°F

Est. Bulk Fermentation Optimal

4.5 hours

Standard bulk rise time for sourdough. Watch for a 30-50% growth in volume before shaping.

Stretch & Fold Chime

Stay on schedule for gluten-building fold intervals

30:00

• •

Pizza Scaling & Ball Estimation

A standard Neapolitan pizza ball weighs **250g**, making a thin 12-inch pizza. Our default 1000g flour recipe yields a total dough weight of **1680g** (which creates approximately **6.7 dough balls**). Adjust the total flour slider to scale your party size:

4 Pizzas 600g Flour 1000g total weight

6 Pizzas 900g Flour 1500g total weight

8 Pizzas 1200g Flour 2000g total weight

01. Dissolving and Kneading

Dissolve the 50g starter in 595g water. Add the Tipo 00 flour and knead for 5 minutes. Let rest 20 minutes. Add 30g salt, then knead for 10 minutes until smooth and supple.

02. Slow Bulk Fermentation

Let the dough sit at room temperature for 12 hours (overnight). Because the preferment ratio is low (only 5%), it won't over-ferment and will develop excellent lactic acid flavor.

03. Balling & Cold Retardation

Cut the dough into 250g portions. Roll tightly into smooth balls. Place in a tray and proof at room temperature for 6 hours, or place in the fridge for 24-48 hours.

Typical Pizza Timeline

Day 1, 08:00 PM

Mix & Knead Knead Tipo 00 flour, water, starter, and salt.

Day 1, 08:30 PM

Overnight Bulk Rise Leave covered at cool room temperature.

Day 2, 08:30 AM

Divide and Ball Shape into 250g tight dough balls.

Day 2, 09:00 AM

Fridge Proof (Option A) Chill for 24-48 hours for ultimate flavor.

Day 2, 04:00 PM

Warm Proof (Option B) Let rise at room temp for 6 hours.

Day 2, 06:00 PM

Stretch & Bake Preheat oven to 900°F (480°C). Stretch, top, bake 90 seconds.

Folding and Shaping

See Pre-Shaping & Final Shaping (Step 4) for pizza ball prep

Dough Manipulation Guide

Step-by-step techniques to develop gluten structure and surface tension

Step 1: Stretch & Fold

The foundation of no-knead sourdough. Reach down to the bottom of the bowl, grab one quadrant of the dough, gently lift it upwards until you feel resistance, and fold it over the center. Rotate the bowl 90 degrees and repeat for all four sides.

Timing & Frequency Perform 3-4 sets during the first 2 hours of bulk fermentation, spaced 30 minutes apart. Develops early gluten alignment without tearing.

Step 2: Dough Lamination

Typically performed on high-hydration doughs. Wet your work surface with water, tip the dough onto it, and gently stretch it out in all directions into a thin, transparent rectangular sheet. Fold it like a letter (left third over center, then right third, then roll up).

Timing & Frequency Perform once, 30-45 minutes after mixing. This is the optimal window to incorporate mix-ins like seeds, olives, cheese, or herbs evenly.

Step 3: Coil Folds

A gentle structural technique. Slip wet hands under the middle of the dough, lift it vertically until the front edge releases and coils under itself. Lower it back down, rotate 90 degrees, and repeat. Coil folds utilize gravity to pack gluten coils tightly.

Timing & Frequency Perform 2-3 sets during the middle/late stage of bulk fermentation. This technique builds excellent height and gas retention without deflating delicate air bubbles.

Step 4: Pre-Shaping & Final Shaping

Flour the dough and bench. Fold the bottom edge up, sides inward, and roll down. Use a bench scraper to drag the dough towards yourself along the un-floured wooden counter. The friction creates a tight, smooth outer skin (surface tension).

Timing & Frequency Perform at the very end of bulk fermentation. Rest 20 minutes between pre-shaping and final shaping, then transfer to a banneton for cold proofing.