Italy (Naples) · lean

Neapolitan Pizza (Sourdough)

Target 65% hydration · wood fired oven or high heat home · bake at 900°F

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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.

Hydration
65%
Salt
2.80%
Levain
8–15%
Bulk @ 76°F
2.00h
Proof @ 76°F
24.00h
Bake temp
900°F
Bake time
2m
Vessel
wood fired oven or high heat home
Neapolitan Pizza (Sourdough) is baked in a wood fired oven or high heat homeShop Baking steel (home-oven stand-in) on Amazon →As an Amazon Associate, SourdoughHydration earns from qualifying purchases at no extra cost to you.

Flour mix

Technique

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 Neapolitan Pizza (Sourdough)'s target (65%)

Adjust the slider for personal preference within the workable 60–70% range.

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.

Open 65% hydration guide →

Related references on this site

The gear that makes the math work

A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.

  • Digital kitchen scale (0.1 g)

    Baker's percentage is by weight, not volume — a 0.1 g scale is what makes the math on this page accurate.

    View on Amazon →
  • Dutch oven / combo cooker

    Traps steam for the first bake phase — the single biggest factor in oven spring and a blistered, glossy crust.

    View on Amazon →
  • Banneton proofing basket

    Wicks moisture and holds shape during the final proof, so high-hydration dough doesn't spread flat.

    View on Amazon →
  • Bread lame

    A sharp lame scores clean ears — the cut that decides whether the loaf opens up or bursts at the side.

    View on Amazon →
  • Bench scraper

    Steel scraper handles wet, sticky high-hydration dough without tearing the gluten you just built.

    View on Amazon →
  • High-protein bread flour

    The math assumes ~12–14% protein. Real bread flour absorbs the hydration you calculate — all-purpose won't.

    View on Amazon →
  • Danish dough whisk

    Mixes shaggy, high-hydration dough in seconds without the gluey mess of a spoon or your hands.

    View on Amazon →
🎧 Or learn the craft by ear

The numbers here are the what; a good baking book is the why. An Audible trial gets you any title free — Michael Pollan’s Cooked(the “Air” chapter is the best story ever told about why bread rises) is a perfect first listen.

Start a free Audible trial →

As an Amazon Associate, SourdoughHydration earns from qualifying purchases at no extra cost to you. More on how this is funded.

Gear guides — what actually matters