Recipe hydration
Neapolitan Pizza (Sourdough) — Hydration Guide
Target 65%. Workable range 60–70%.
Why this hydration for Neapolitan Pizza (Sourdough)?
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.
Flour mix: 100% type 00.
Technique at 65%
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 65%
- 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.