boPIZZA

Neapolitan pizza dough calculator
4 days fermentation

Select...
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
Calculate

Assumption

One pizza ball weight - 250g

Ingredients

Honey

2 g

Water

89 g

Dried yeast

0.3 g

Flour - tipo '00'

89 g

Flour - tipo '00'

67 g

Fine sea salt

5 g

Extra virgin olive oil

2 g

Dough

Start with

Honey
2 g
Water
89 g
Dried yeast
0.3 g
Stir
yeast activation
Wait
few min

Add

Flour - tipo '00'
89 g
Mix
by hand
Wait
60 min.

Finally

Flour - tipo '00'
67 g
Fine sea salt
5 g
Extra virgin olive oil
2 g
Knit and Stretch
by hand. It is important to knead your dough thoroughly. 10 min.
Form big ball
and place in bowl and rub olive oil on the dough. Secure dough by wrapping bowl with Cling Film foil.
Wait
60-90 min.

Form balls

Cut dough and weight
250g each
Form ball
by hand - stretch and fold preserving natural dough skin
Place in container
and rub each ball with olive oil. Secure container by wrapping with Cling Film foil.
Place container in fridge
it needs to be chilled to prevent the yeast from growing too fast
Wait min 4 days
Build dough taste