Italy (Naples) · lean

Neapolitan Pizza (Sourdough)

Target 65% hydration · wood fired oven or high heat home · bake at 900°F

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AVPN-certified Neapolitan pizza uses 00 flour, 60-65% hydration, lower levain percentage (because salt is higher at 2.8% and proof is extended), 24-48h cold fermentation. Bakes in 60-90 seconds at 900°F in wood-fired oven. At home: 550°F with baking steel gets acceptable results in 4-6 min. Thin center, puffy cornicione (raised edge), charred spots. Minimal toppings: crushed tomato, fior di latte or buffalo mozzarella, basil, olive oil.

Hydration
65%
Salt
2.80%
Levain
8–15%
Bulk @ 76°F
2.00h
Proof @ 76°F
24.00h
Bake temp
900°F
Bake time
2m
Vessel
wood fired oven or high heat home

Flour mix

Technique

Mix dough, short 2h bulk at room temp. Divide into 230g balls. Cold retard 24-48h in sealed containers. Take out 2h before baking. Stretch by hand to 12-inch round on floured surface (no rolling pin). Top minimally, launch onto pizza steel/stone at maximum oven temp. Bake until edges charred and cheese melted (2-6 min depending on heat).

Calculator pre-set to Neapolitan Pizza (Sourdough)'s target (65%)

Adjust the slider for personal preference within the workable 60–70% range.

Flour to add
450 g
Water to add
275 g
Salt
10 g
Levain @ 100%
100 g
Total dough
835 g
Effective hydration
65%
How the math works

Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.

Salt % is computed on total flour weight, not final-dough flour.

Open 65% hydration guide →

Related references on this site

The gear that makes the math work

A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.

  • Digital kitchen scale (0.1 g)

    Baker's percentage is by weight, not volume — a 0.1 g scale is what makes the math on this page accurate.

    View on Amazon →
  • Dutch oven / combo cooker

    Traps steam for the first bake phase — the single biggest factor in oven spring and a blistered, glossy crust.

    View on Amazon →
  • Banneton proofing basket

    Wicks moisture and holds shape during the final proof, so high-hydration dough doesn't spread flat.

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  • Bread lame + bench scraper

    A sharp lame scores clean ears; a steel bench scraper handles wet, sticky dough without tearing the gluten.

    View on Amazon →
  • High-protein bread flour

    The math assumes ~12–14% protein. Real bread flour absorbs the hydration you calculate — all-purpose won't.

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  • Danish dough whisk

    Mixes shaggy, high-hydration dough in seconds without the gluey mess of a spoon or your hands.

    View on Amazon →
🎧 Or learn the craft by ear

The numbers here are the what; a good baking book is the why. An Audible trial gets you any title free — Michael Pollan’s Cooked(the “Air” chapter is the best story ever told about why bread rises) is a perfect first listen.

Start a free Audible trial →

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Gear guides — what actually matters