Calculate pizza dough! This calculator considers several variables to determine the exact amount of ingredients needed to create the perfect pizza dough. While it’s designed for pizza, it can also be used for other dough types.
Flour: 0 g
Water: 0 g
Yeast: 0 g
Salt: 0 g
Resting time: 0 hours
Neapolitan Pizza Dough
Neapolitan pizza dough is known for being slightly softer and thicker than what many associate with traditional Italian crust. It’s no surprise this has become a fan favorite — but how do you actually make Neapolitan pizza dough?
The Associazione Verace Pizza Napoletana (AVPN) has published official guidelines for what qualifies as authentic Neapolitan pizza. As a general rule of thumb, about 65% hydration is ideal — meaning for every 1000 grams of flour, use 650 grams of water (0.65 × 1000 g). Adding 3% salt also enhances the flavor of the crust.
Neapolitan Pizza Topping
The most iconic Neapolitan pizza is undoubtedly the Margherita. It was created in 1889 to honor Queen Margherita of Savoy and is said to represent the colors of the Italian flag. Its toppings are simple: tomato sauce, cheese, and basil.
Cheese for Neapolitan Pizza
Mozzarella should be your first choice when selecting cheese. Mozzarella sold in water works well, and for a richer flavor and texture, buffalo mozzarella is a great option. Note that mozzarella packed in water can make your pizza watery — you can squeeze out the excess moisture using a kitchen towel. Dry mozzarella (not packed in water) also works perfectly for pizza.
Neapolitan Pizza Sauce
San Marzano tomatoes are a go-to for pizza enthusiasts. These tomatoes are traditionally grown in Italy’s Campania region and are known for their rich, sweet flavor — the perfect match for a savory crust. They’re usually available canned and can be found in stores that offer a good selection of Italian ingredients.
A traditional Neapolitan pizza sauce is incredibly simple. Blend a can of San Marzano tomatoes for a few seconds using an immersion blender. That’s enough to make a good pizza sauce. Optionally, drain off some of the water to thicken it. The rich tomato flavor does most of the work — you don’t need to add much else. A pinch of salt can be added if desired.