Artisan Neapolitan pizza with blistered charred cornicione crust, fresh mozzarella, tomato sauce, and basil

Baking4 portions

PizzaNeapolitanBakingFermentationItalian

Classic Neapolitan Pizza Dough (65% Hydration)

Name: Classic Neapolitan Pizza Dough (65% Hydration)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 24 h
Yield: 4 servings
Ingredients: 500 g Caputo Tipo 00 Flour (Finely milled Italian wheat flour with high gluten strength); 325 g Pure Spring Water (Room Temp 20°C) (65% hydration allows optimal home oven puff without sticky handling); 14 g Fine Sea Salt (2.8% salt standard for authentic Neapolitan flavor and gluten structure); 1.5 g Instant Dry Baker's Yeast (Very small measure for controlled slow fermentation); 10 ml Extra Virgin Olive Oil (Helps crust browning in conventional 260°C ovens); 60 g Semolina Rimacinata (for dusting) (Coarse semolina prevents sticking to pizza peel)

True Disciplinare Neapolitan pizza dough. Crafted with Italian Tipo 00 flour, exact 65% hydration, and a gentle 24-hour fermentation yielding light, airy crusts that blister with authentic wood-fired char.

Prep: 30m

Cook: 90m

Total: 1440m

Yield: 4 portions

Curated by Lucia Ferri

Servings

Units

Artisan Baker's Math

Baker's Percentage & Scalable Dough Formulation

In professional bread craft, total flour is fixed at exactly 100%. All hydration, salt, and leavenings are proportional percentages, allowing seamless scaling for any batch size.

Flour Baseline

100%

500g total mass

Hydration

65%

325g liquid

Salt Ratio

2.8%

14g salt

Leavening / Levain

0.3%

1.5g active leaven

Adjust Target Total Dough Weight (grams)

Specify your target batch mass. All ingredient measures recalculate instantly.

grams

Formula Ingredient	Role	Baker's %	Base (851g)	Scaled Target (851g)
Caputo Tipo 00 Flour	flour	100.0%	500g	500g
Pure Spring Water (Room Temp 20°C)	liquid	65.0%	325g	325g
Fine Sea Salt	salt	2.8%	14g	14g
Instant Dry Baker's Yeast	leavening	0.3%	1.5g	1.5g
Extra Virgin Olive Oil (Optional for home oven)	enrichment	2.0%	10g	10.0g
Total Formula Mass		170.1%	851g	851g

Weights calculated dynamically using true mathematical Baker's Percentages. For flour blends, total flour is maintained at exactly 100%.

Geometric Equipment Calibration

Pan Size & Surface Area Scaler

Don't have the exact pan called for in the recipe? Convert baking dimensions geometrically ($A = \pi r^2$ or $w \times l$) and receive thermal bake-time advisories.

Recipe Intended Pan

11" Round Pizza Steel

95 sq. inches (613 cm²)

Your Selected Equipment

11" round

95 sq. inches (613 cm²)

Geometric Scaling Ratio

Exact 1:1 match

Common Bakeware Dimensions

Pan Shape

Diameter (inches)

Pan Depth (inches)

Baking Thermal Advisory

Oven Heat: Standard recipe temperature

Duration: Standard recipe bake time

Target pan matches recipe geometry perfectly. Standard thermal conductivity.

Scaled Ingredient Quantities (1x multiplier)

Proportional quantities required to yield the intended layer thickness in your 11" pan.

Caputo Tipo 00 Flour500 g
Pure Spring Water (Room Temp 20°C)325 g
Fine Sea Salt14 g
Instant Dry Baker's Yeast1 1/2 g
Extra Virgin Olive Oil10 ml
Semolina Rimacinata (for dusting)60 g

Surface area calculations preserve proper heat transfer rates across round, square, rectangular, and bundt shapes.

Kitchen Time Orchestration

Prep & Cook Timeline Scheduler

Choose what time you want to sit down and eat. Mise works backwards to calculate an actionable milestone schedule with zero guesswork.

Target Serving Time:

Total Cooking Window: 120 minutes (24h total fermentation & rest)

Start prep at 12:00 AM to plate at 7:30 PM

12:00 AMDay Prior / -18h

Step 1

Initial Mix, Levain & Stretch-and-Folds

Begin autolyse and perform rhythmic stretch-and-fold sets during bulk fermentation.

4:00 AMOvernight / -14h

Step 4

Shape & Transfer to Cold Retard

Transfer shaped dough to banneton or proofing box in the refrigerator for overnight flavor development.

5:15 PMT-135m

Step 6

High-Heat Oven & Dutch Oven Pre-Heat

Preheat oven and heavy cast iron vessel to maximum baking temperature for intense steam expansion.

6:00 PMT-90m

Step 7

Score & Launch into Oven

Score crust decisively and bake for 90 minutes until caramelized and deeply blistered.

7:30 PMTarget Time

Cool, Slice & Present

Cool on wire rack and slice to reveal airy interior crumb structure.

Backwards timeline calculates thermal ramp times and step durations to guarantee food is hot and properly rested when guests sit down.

Food Science & Culinary Physics

Culinary Science & Ratio Breakdown

Understand the thermal limits, hydration ratios, and seasoning equations governing this dish.

Salt-to-Weight Seasoning Metric

14g salt / 911g batch

1.5%Golden Seasoning Sweet Spot (1.5% - 2.0%)

0.0% (Unsalted)1.5% - 2.0% Sweet Spot3.0%+ (Cured)

Baker’s Hydration Ratio

65%

Standard artisan hydration providing structural extensibility and balanced crumb density.

Critical Thermal Milestones

60°C (140°F)

Wheat starch gelatinization initiation

140°C (285°F)

Maillard reaction browning threshold

180°C (356°F)

Caramelization of natural sugars

Method & Preparation (6 Steps)

Follow each step sequentially. Timed steps feature interactive hardware alarms and voice navigation.

Hands-free voice ready

1
Dissolve Salt & Yeast Separately
In a large mixing bowl, pour 325g room-temperature spring water. Dissolve 14g fine sea salt completely. Add 10% of the flour (50g) and mix to create a thin batter. Sprinkle 1.5g instant dry yeast across the slurry to hydrate without direct high-concentration salt contact.
Equipment:Large Mixing BowlDough Whisk
Step TimerDissolve Salt & Yeast Separately
5 min target
05:00
Paused
2
Mix to Cohesive Mass
Gradually incorporate the remaining 450g Tipo 00 flour and 10ml olive oil using hands or wooden spoon until all dry flour is absorbed. Cover bowl and let rest for 20 minutes (autolyse phase) to allow wheat proteins to fully hydrate.
Equipment:Bowl Cover
Step TimerMix to Cohesive Mass
20 min target
20:00
Paused
3
Knead to Windowpane
Tip dough onto an un-floured wooden surface. Knead with rhythmic heel-of-palm stretches and folds for 10 to 12 minutes until dough surface is satiny smooth and passes the translucent windowpane test. Form into a tight ball, cover with inverted bowl, and rest 2 hours at room temperature.
Equipment:Wooden Kneading Board
Step TimerKnead to Windowpane
130 min target
130:00
Paused
4
Divide into Panetti (Dough Balls)
Using a bench knife, divide dough into 4 equal portions of ~212g each. Cup your hands and roll each piece against the counter in circular motions to create tight, smooth surface tension balls (panetti). Place in an oiled proofing tray 3 inches apart.
Equipment:Bench KnifePizza Dough Proofing Box
Step TimerDivide into Panetti (Dough Balls)
10 min target
10:00
Paused
5
24-Hour Cold Fermentation
Seal proofing tray and place in refrigerator at 4°C for 20 to 24 hours. The slow cold enzymatic activity develops complex organic acids and sugars. Remove from fridge 2 hours before stretching so dough comes to room temperature.
Equipment:Proofing Tray with Lid
Step Timer24-Hour Cold Fermentation
1320 min target
1320:00
Paused
6
Hand Stretch & High Heat Bake
Dust counter generously with semolina rimacinata. Lay one ball in semolina and press gently with flat fingers from center outward, pushing gas into the outer 1-inch border (cornicione). Stretch over the backs of knuckles to a 10-12 inch circle. Top with San Marzano tomatoes and mozzarella. Slide onto a scorching pizza stone or steel preheated to maximum oven temp (260°C / 500°F) for 6 to 8 minutes.
Equipment:Pizza PeelPreheated Pizza Steel or Stone
Step TimerHand Stretch & High Heat Bake
8 min target
08:00
Paused

Ingredients (4 portions)

500 g Caputo Tipo 00 Flour — Finely milled Italian wheat flour with high gluten strength

325 g Pure Spring Water (Room Temp 20°C) — 65% hydration allows optimal home oven puff without sticky handling

14 g Fine Sea Salt — 2.8% salt standard for authentic Neapolitan flavor and gluten structure

2 g Instant Dry Baker's Yeast — Very small measure for controlled slow fermentation

10 ml Extra Virgin Olive Oil — Helps crust browning in conventional 260°C ovens

60 g Semolina Rimacinata (for dusting) — Coarse semolina prevents sticking to pizza peel

Method & Preparation

Step 1: Dissolve Salt & Yeast Separately (5 min)

In a large mixing bowl, pour 325g room-temperature spring water. Dissolve 14g fine sea salt completely. Add 10% of the flour (50g) and mix to create a thin batter. Sprinkle 1.5g instant dry yeast across the slurry to hydrate without direct high-concentration salt contact.

Step 2: Mix to Cohesive Mass (20 min)

Gradually incorporate the remaining 450g Tipo 00 flour and 10ml olive oil using hands or wooden spoon until all dry flour is absorbed. Cover bowl and let rest for 20 minutes (autolyse phase) to allow wheat proteins to fully hydrate.

Step 3: Knead to Windowpane (130 min)

Tip dough onto an un-floured wooden surface. Knead with rhythmic heel-of-palm stretches and folds for 10 to 12 minutes until dough surface is satiny smooth and passes the translucent windowpane test. Form into a tight ball, cover with inverted bowl, and rest 2 hours at room temperature.

Step 4: Divide into Panetti (Dough Balls) (10 min)

Using a bench knife, divide dough into 4 equal portions of ~212g each. Cup your hands and roll each piece against the counter in circular motions to create tight, smooth surface tension balls (panetti). Place in an oiled proofing tray 3 inches apart.

Step 5: 24-Hour Cold Fermentation (1320 min)

Seal proofing tray and place in refrigerator at 4°C for 20 to 24 hours. The slow cold enzymatic activity develops complex organic acids and sugars. Remove from fridge 2 hours before stretching so dough comes to room temperature.

Step 6: Hand Stretch & High Heat Bake (8 min)

Dust counter generously with semolina rimacinata. Lay one ball in semolina and press gently with flat fingers from center outward, pushing gas into the outer 1-inch border (cornicione). Stretch over the backs of knuckles to a 10-12 inch circle. Top with San Marzano tomatoes and mozzarella. Slide onto a scorching pizza stone or steel preheated to maximum oven temp (260°C / 500°F) for 6 to 8 minutes.