d
Pizza Napoletana
Dough calculator · baker’s percentages · yeast from temperature × time
Dough
Number of dough balls
−
+
Weight per ball (g)
−
+
Recipe
Flour type
Il Pane Tipo 0 · W 200
Essenziali Tipo 1/2 · W 240
La Pizza Tipo 00 · W 260
Essenziali Manitoba · W 350
S10 · W 290–320
S15 · W 330–360
S20 · W 380–420
Caputo Pizzeria · W 270
Caputo Cuoco · W 310
Custom
Flour strength (W)
−
+
Hydration (%)
−
+
Salt (% of flour)
−
+
Olive oil (% of flour)
−
+
Fermentation
Room temp (°C)
−
+
Room proof time (h)
−
+
Fridge temp (°C)
−
+
Fridge proof time (h)
−
+
Yeast strength (×)
−
+
Use 50% Biga
Original yeast formula
Calculate