Recipe
| Ingredient | Grams | Ounces | Baker’s % |
|---|---|---|---|
| Flour | 309 | 10.9 | 100% |
| Water | 192 | 6.8 | 62% |
| Salt | 8.7 | 0.31 | 2.8% |
| Instant yeast (or 0.19 g active dry) | 0.15 | 0.005 | 0.05% |
| Total dough | 510 | 18.0 |
AVPN rules: per litre of water 1,600–1,800 g flour, 40–60 g salt, 0.1–3 g fresh yeast; balls 200–280 g; no oil or sugar. Source: AVPN international regulations (2024). Fresh yeast is three times the instant weight and active dry about 1.2 times (King Arthur: instant = fresh × 0.33, active dry = fresh × 0.4; source).
Method
- Dissolve the salt in the water, add about a tenth of the flour and the yeast, then the rest of the flour.
- Knead until smooth.
- Ferment: the AVPN rules allow 12–24 hours in total; divide into 250 g balls after the first rise.
- Shape and stretch, top and bake as hot as your oven allows.
More dough amounts
- 4 Neapolitan — 619 g flour, 384 g water
- 6 Neapolitan — 928 g flour, 575 g water
- 8 Neapolitan — 1237 g flour, 767 g water
- 10 Neapolitan — 1547 g flour, 959 g water
- 2 New York — 485 g flour, 305 g water
- 2 Detroit — 588 g flour, 411 g water
Last reviewed: 2026-10-04 · Disclaimer