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Directions: Start with the default settings (0.06% yeast) for a 7–10 hour fermentation. Adjust as needed: from 0.4% for quicker same-day dough (4–5 hours) to ~0.03% for overnight or cold fermentation (24–72 hours), and then select proofing method for time estimates.
Neapolitan
Dough Calculator
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Ingredients
Proofing Method
Fermentation cues: Because kitchen temperatures vary, fermentation times can shift. During bulk fermentation, the dough should look slightly domed, puffy, and relaxed. After dividing, dough balls typically proof 1–4 hours at room temperature, until soft, slightly risen, and easy to stretch without springing back.
Flour note: Many American flours contain malted barley flour (enzymes that help browning and fermentation) and may ferment slightly faster. Traditional unmalted 00 pizza flour ferments more slowly and browns best in very hot pizza ovens, while bread flour often browns better in home ovens.
Note on measuring small amounts:
Some yeast amounts in long-fermentation doughs are very small (often under 0.2 g). For best accuracy, use a jewelry or precision scale that measures to 0.01 g. If you don’t have one, see the approximate teaspoon conversions below.
Instant Yeast Conversion Guide (approximate)
- 3 g = about 1 teaspoon
- 1.2 g = about ½ teaspoon
- 1 g = about ⅓ teaspoon
- 0.7 g = about ¼ teaspoon
- 0.5 g = about ⅙ teaspoon
- 0.3 g = about ⅛ teaspoon (a small pinch)
Teaspoon conversions are approximate because yeast granule size can vary. For best accuracy, measuring by weight is recommended.
More Baking Calculators:
NY Pizza Calculator · Detroit Pizza Calculator · Pizza Topping Generator
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