Question 1

What hydration is best for Neapolitan pizza?

Accepted Answer

Traditional Neapolitan pizza uses 60-65% hydration. This creates a soft, pliable dough that chars beautifully in a high-temperature oven (800-900°F). If you're new to pizza making, start at 60% and work your way up as you get more comfortable.

Question 2

Can I use bread flour instead of 00 flour?

Accepted Answer

Yes! Bread flour works well for pizza, especially New York and Detroit styles. It has higher protein content (12-14%) which creates a chewier texture. For Neapolitan, 00 flour is preferred for its finer grind and lower protein, but bread flour is a solid substitute.

Question 3

Why is my pizza dough sticky?

Accepted Answer

Sticky dough is usually caused by too much water (high hydration) or under-kneading. Try reducing hydration by 2-3%, or knead for a few more minutes until the dough becomes smooth and less tacky. Also, make sure your flour is fresh - old flour absorbs less water.

Question 4

How long should I cold ferment pizza dough?

Accepted Answer

Cold fermentation (fridge at 38-40°F) typically takes 24-72 hours. 24 hours is the minimum for flavor development. 48-72 hours produces more complex flavors and better browning. Dough can be held up to 5 days, but may become harder to stretch.

Question 5

What's the difference between poolish and biga?

Accepted Answer

Poolish is a liquid pre-ferment (100% hydration) that produces a more open crumb and mild, slightly tangy flavor. Biga is stiff (50-60% hydration) and creates a more complex, wheaty flavor with a tighter crumb structure. Both improve flavor and dough extensibility.

Question 6

Can I freeze pizza dough?

Accepted Answer

Yes! After the dough balls are shaped, wrap tightly in plastic and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature (1-2 hours) before stretching. Frozen dough may be slightly less extensible.

Question 7

Why use baker's percentages?

Accepted Answer

Baker's percentages express all ingredients relative to flour weight (flour = 100%). This makes scaling recipes easy - just multiply the flour weight and everything else scales proportionally. It also helps you compare recipes and understand the ratios that make each style unique.

Question 8

How do I adjust for humid weather?

Accepted Answer

In humid conditions, flour absorbs moisture from the air, effectively increasing your hydration. Reduce water by 2-3% (our calculator has a humidity toggle for this). You may also need to extend bulk fermentation time as humid dough ferments faster.

Question 9

What's the difference between instant and active dry yeast?

Accepted Answer

Instant yeast (also called rapid-rise or bread machine yeast) can be mixed directly into flour. Active dry yeast needs to be dissolved in warm water first and requires 25% more than instant yeast for the same rise. Our calculator automatically adjusts the amount when you select your yeast type in Advanced Options.

Question 10

What water temperature should I use?

Accepted Answer

Water temperature affects fermentation speed. For cold ferments (24-72 hours), use cold water (55-60°F / 13-16°C) to slow down yeast activity. For quick same-day doughs, use warm water (100-110°F / 38-43°C) to speed up the rise. Room temperature water works for medium ferments.

Question 11

How much salt should I use in pizza dough?

Accepted Answer

Most pizza doughs use 2-3% salt (baker's percentage). Salt strengthens gluten, controls fermentation, and adds flavor. Too little salt makes dough slack and bland; too much inhibits yeast and makes the dough tough. Start with 2.5% and adjust to taste.

Question 12

Why does my dough shrink back when I stretch it?

Accepted Answer

Dough that springs back is under-proofed or the gluten is too tight. Let it rest 15-30 more minutes at room temperature to relax the gluten. Also, avoid overworking the dough - handle it gently and let gravity do most of the stretching.

Question 13

Do I need a pizza oven to make great pizza?

Accepted Answer

No! While pizza ovens reach 800-900°F for authentic Neapolitan pizza, home ovens at 500-550°F can make excellent pizza. Use a pizza steel or stone, preheat for at least 45 minutes, and position the rack at the top. For Detroit and pan pizzas, a standard oven works perfectly.

Question 14

What's the best way to measure flour - by weight or volume?

Accepted Answer

Always measure by weight using a digital kitchen scale. Cup measurements can vary by 20-30% depending on how flour is scooped. A $15 digital scale is the single best investment for consistent dough. Our calculator provides weights in grams and ounces.

Question 15

How do I know when my dough has proofed enough?

Accepted Answer

Well-proofed dough will have roughly doubled in size and feel light and airy. The poke test works well: press a floured finger into the dough. If it springs back slowly and leaves a slight indent, it's ready. If it springs back quickly, it needs more time.

Question 16

Can I make pizza dough without yeast?

Accepted Answer

Yes, using sourdough starter or baking powder. Sourdough pizza requires a mature starter and longer fermentation (8-24 hours) but produces complex flavors. For quick results, some recipes use baking powder, though this creates a different texture than yeast-leavened dough.

Question 17

Can I use all-purpose flour for pizza dough?

Accepted Answer

Yes, all-purpose flour works for pizza dough and is a good starting point for beginners. It has moderate protein (10-12%), which produces a softer, more tender crust than bread flour. It's ideal for thin and crispy styles but may not develop as much chew for New York-style. For best results, look for unbleached all-purpose flour, which has slightly more protein and better flavor.

Question 18

What temperature should pizza dough be when shaping?

Accepted Answer

Pizza dough should be at room temperature (65-75°F / 18-24°C) before shaping. Cold dough straight from the fridge is too tight and will spring back when stretched. Remove your dough balls from the refrigerator 1-2 hours before you plan to shape them, and let them rest covered on the counter until they feel soft and pliable.

Question 19

How long can I cold ferment pizza dough?

Accepted Answer

Most pizza dough can be cold fermented in the refrigerator for 1 to 5 days. The sweet spot for flavor and texture is typically 48-72 hours. Beyond 5 days, the dough may over-ferment, becoming overly sour, difficult to stretch, and prone to tearing. If you need to store it longer, freezing is a better option.

Question 20

Why is my pizza dough too elastic and won't stretch?

Accepted Answer

Overly elastic dough that snaps back is usually caused by tight gluten that hasn't had time to relax. Let the dough rest at room temperature for 20-30 minutes before trying again. Other causes include using high-protein flour, over-kneading, or shaping the dough while it's still cold from the fridge.

Question 21

What's the best pizza stone or pizza steel?

Accepted Answer

A pizza steel is generally the best choice for home ovens because steel conducts heat 18 times faster than stone, giving you a crispier, more charred crust in less time. A 3/8-inch thick steel plate is ideal. Pizza stones work well too and are more affordable — choose one at least 1/2-inch thick for better heat retention. Preheat either option for at least 45-60 minutes at your oven's maximum temperature.

Question 22

How do I convert a recipe to baker's percentages?

Accepted Answer

Divide the weight of each ingredient by the total flour weight, then multiply by 100. For example, if a recipe uses 500g flour and 325g water, the hydration is (325 / 500) x 100 = 65%. Do this for every ingredient and you'll have a complete baker's percentage formula that's easy to scale up or down. Our calculator uses baker's percentages natively, so you can plug in any style's ratios directly.

Question 23

What does hydration mean in pizza dough?

Accepted Answer

Hydration is the ratio of water to flour expressed as a percentage. A dough with 65% hydration has 65g of water for every 100g of flour. Lower hydration (55-60%) produces a stiffer, easier-to-handle dough with a denser crumb. Higher hydration (65-75%) creates a wetter, stickier dough that yields a lighter, more open crumb with bigger air pockets.

Question 24

Can I make pizza dough ahead of time?

Accepted Answer

Absolutely — making dough ahead of time actually improves it. A slow, cold fermentation in the refrigerator develops deeper flavor and better texture than a quick same-day rise. Prepare your dough 1-3 days before you need it, portion it into balls, and store them in lightly oiled, sealed containers in the fridge. Just remember to pull them out 1-2 hours before shaping.

Question 25

Why does my pizza dough not rise?

Accepted Answer

The most common cause is dead or expired yeast — check the expiration date and proof your yeast in warm water (100-110°F) with a pinch of sugar to confirm it's active. Other causes include water that was too hot (above 120°F kills yeast), too much salt added directly on top of yeast, or a cold environment that slows fermentation significantly. Make sure your dough is in a warm spot (75-80°F) for the bulk rise.

Question 26

What's the difference between Neapolitan and New York pizza dough?

Accepted Answer

Neapolitan dough is simpler — just flour, water, salt, and yeast — with lower hydration (60-65%) and uses finely milled 00 flour. It's baked at extremely high temperatures (800-900°F) for 60-90 seconds. New York dough adds olive oil and sugar, uses bread flour or high-gluten flour, runs slightly higher hydration (63-68%), and bakes at lower temperatures (500-550°F) for 8-12 minutes, producing a chewier, foldable slice.

Question 27

How do I get a crispy pizza crust at home?

Accepted Answer

The keys to a crispy home crust are maximum heat and a good baking surface. Preheat your oven to its highest setting (500-550°F) with a pizza steel or stone on the top rack for at least 45 minutes. Use a lower hydration dough (55-62%), stretch it thin, and don't overload the toppings. For extra crispiness, brush the bottom of the crust lightly with olive oil before baking.

Question 28

Should I use olive oil in pizza dough?

Accepted Answer

It depends on the style. Olive oil adds tenderness, flavor, and a slightly golden color to the crust. New York, Detroit, and thin-and-crispy styles typically include 2-5% olive oil. Traditional Neapolitan dough does not use oil, keeping the dough lean for that characteristic puff and char. If you want a softer, more forgiving dough that's easier to stretch, a small amount of oil helps.

Style	Hydration	Flour	Temp	Bake Time	Best For
Neapolitan	60-65%	00 Flour	800-900°F	60-90s	Wood-fired/Ooni ovens
New York	60-65%	Bread Flour	500-550°F	8-12 min	Home oven with steel
Detroit	70-75%	Bread Flour	450-500°F	12-15 min	Detroit-style pan
Thin & Crispy	45-55%	All-Purpose	450-500°F	8-10 min	Pizza screen/pan
Poolish/Biga	65-70%	00 or Bread	Varies	Varies	Advanced flavor

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The Art of Perfect Dough

Choose Your Style

Neapolitan

New York

Detroit

Thin & Crispy

Poolish/Biga

Emergency (2hr)

Custom

Dough Quantity

Your Recipe

Neapolitan Pizza Dough

Ingredients (Baker's %)

Instructions

Poolish (Night Before)

Final Dough (Next Day)

Level Up Your Neapolitan Game

Planning a Pizza Night with Friends?

Essential Pizza Equipment

Ooni Koda 16 Gas Pizza Oven

Ooni Karu 12 Multi-Fuel Oven

Pizza Steel

Digital Kitchen Scale

Ready to Rise Beyond Pizza?

Helpful Tools

Quick Reference (grams per cup)

Emergency Dough Timer

While you wait...

Time's Up!

Pizza Style Comparison

Neapolitan

New York

Detroit

Thin & Crispy

Poolish/Biga

Explore Pizza Style Guides

Get Pizza Tips & Recipes

Frequently Asked Questions