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Dough Parameters
Number of dough balls
4
Dough ball weight
280g
Hydration
65%
Salt per liter of water
30g/L
Malt (on flour weight)
0%
0.5%
1%
Pizza type
Neapolitan Pizza
Roman Pizza (Round)
Fermentation hours
4h
8h
12h
16h
24h
48h
72h
🌡️
Fermentation temperature
21°C
18°C
24°C
30°C
Fridge mode (+4°C)
No
Yes
Add oil?
No
Yes (2%)
Your Recipe
Neapolitan
🌾
Flour
Type 00 / W 280-320
0
grams
💧
Water
Calculated based on hydration
0
ml
🧂
Salt
Fine, 30g per liter of water
0
grams
🧪
Fresh Yeast
Calculated on time and temperature
0
grams
🧪
Dry Yeast
Equivalent to fresh yeast
0
grams
🌾
Malt
Diastatic or non-diastatic
0
grams
🫒
Extra Virgin Olive Oil
Add at the end of kneading
0
grams
🍅
Tomato (for topping)
About 80-100g per pizza
0
total grams
🧀
Mozzarella (for topping)
About 80-120g per pizza
0
total grams
0g
Total dough weight
0%
Effective hydration
4
Dough balls of
280
g
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