Neapolitan Dough Chart and Recipe
Dough Bros Classic Neapolitan Dough
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Difficulty
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ServingsChoose From Chart
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Prep Time5mins per dough ball
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Cook Timen/a
Chart + Recipe for perfect pizza results.
| Pizzas | Flour (g) | Water (ml) | Salt (g) | Dry Yeast (g) | Total Dough (g) |
|---|---|---|---|---|---|
| 2 | 330 | 198 | 8.3 | 0.7 | ~500 |
| 4 | 660 | 396 | 16.5 | 1.3 | ~1000 |
| 6 | 1000 | 600 | 25 | 2.0 | ~1600 |
| 8 | 1320 | 792 | 33 | 2.6 | ~2100 |
| 10 | 1650 | 990 | 41 | 3.3 | ~2650 |
| 12 | 2000 | 1200 | 50 | 4.0 | ~3200 |
Instructions:
- Dissolve yeast in water.
- Gradually add flour while mixing.
- Add salt once mostly mixed.
- Knead 10-15 minutes until smooth.
- Let rest 20 minutes.
- Divide into 250g balls.
- Proof 6-8 hrs or cold ferment 24-72 hrs.
- Bring to room temp 2 hrs before baking.
- Bake at 400°C+ in your Dough Bros Oven.
- Dough Ball Size: 250g
- Hydration: 60%
- Room Temp Rise: 6–8 hrs
- Cold Ferment: 24–72 hrs (reduce yeast)
Best baked at 400°C+ in your Dough Bros Pizza Oven
Ingredients
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1kg 00 Flour -
600ml Cool Water -
25g Fine Sea Salt -
2g Fresh Yeast or 1g Dry Yeast
