Neapolitan Pizza Hydration Calculator
Use this neapolitan pizza hydration calculator to calculate flour, water, salt, yeast, dough-ball weight, and fermentation timing for Neapolitan-style pizza. Core dough math is free - go Pro for cold fermentation planning, salt control, yeast conversions, and a copyable dough formula.
260g balls at 62% hydration, fermented for 24 hours.
Total dough: 1,040g for 4 pizzas. Flour needed: 631g.
Ingredient weights
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Free
$0- ✓Flour, water, salt, and instant yeast weights
- ✓Pizza count and diameter inputs
- ✓Dough-ball weight calculation
- ✓Hydration percentage presets
- ✓Room-temperature fermentation estimate
- ✓No sign-up required
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$9/month- ✓Everything in Neapolitan Pizza Hydration Calculator, unlocked
- ✓Cold fermentation planning
- ✓Custom salt percentage control
- ✓Active dry and fresh yeast conversions
- ✓Copyable Neapolitan dough formula
Neapolitan Pizza Hydration Calculator — frequently asked questions
How does this neapolitan pizza hydration calculator work?+
It starts with your pizza count, diameter, hydration, salt percentage, and fermentation time, estimates dough-ball weight, then converts total dough weight into baker's percentages for flour, water, salt, and yeast.
What hydration should I use for Neapolitan pizza?+
Many Neapolitan-style doughs land around 58% to 65% hydration. Lower hydration is easier to handle, while higher hydration can produce a softer dough if your flour and oven setup support it.
How is yeast estimated?+
The calculator uses a small instant dry yeast percentage, then adjusts it for fermentation time, room temperature, and optional cold fermentation. Treat it as a planning estimate and tune it to your flour, room, and schedule.
Is my dough formula sent to a server?+
No. Pizza count, hydration, fermentation timing, and ingredient calculations happen entirely in your browser.