Neapolitan Pizza Dough
Printed:
4 × 250 g = 1000 g
Ingredients
| Flour | 606 g |
| Water | 376 g |
| Salt | 17 g |
| Instant Dry Yeast | 1.06 g |
| Total dough | 1000 g |
Fermentation Schedule
| Room temp. time | 4 h @ 20 °C |
| Fridge time | 24 h @ 4 °C |
Hydration: 62% · Salt: 2.8% · 0.526% fresh yeast · 11.9 h eq. room time
Yeast quantities are estimates. Real fermentation depends on flour strength, actual dough temperature, and ambient conditions.
Dough
balls
150
g
150350
%
5575
%
1.53.5
Fermentation
28h 45m
4h 45m76h 45m
Includes 45 min preparation · adjusts fridge time
h
048
°C
1530
h
072
°C
38
Ingredients
4 × 250 gFlour606 g
Water376 g
Salt17 g
Instant Dry Yeast1.06 g
0.526% fresh yeast · 11.9 h eq. room time
Total dough1000 g
Hydration: 62% · Salt: 2.8%
Yeast quantities are estimates. Real fermentation depends on flour strength, actual dough temperature, and ambient conditions.