Naples, then the rest of the hungry world
Pizza Dough
A taut, extensible dough. Fresh-milled hard wheat or a durum blend makes a leopard-spotted crust in a home oven.
Your loaf
Scaled to your flour, protein, and hydration.
Suggested hydration 65.5%. Mix protein 12.6% · after VWG 12.6% protein · 10.6% gluten. Effective liquid 65.5% (water + milk/eggs/etc).
Rest
20 min
Bulk / rise
21h
Proof
1h 5m
Bake
8 min
Times follow this dough weight and hydration — wetter and whole-grain run faster; bigger loaves bake longer. Timers below match these numbers.
| Ingredient | Baker’s % | Weight |
|---|---|---|
| Whole-grain flour | 100 | 500 g |
| Flour | 100 | |
| Water | % | |
| Salt | % | |
| Yeast | % | |
| Oil | % | |
| Dough total | 852 g |
Same list as a classic baker’s % calculator: Flour and Water stay on. Check Milk, Yeast, Oil, Honey… then OK. Percents are of flour weight.
- Hard White Wheat can take a real knead and a higher hydration. Give it a windowpane if the style wants one.
- Fresh whole-grain flour ferments faster and drinks more water. Watch the dough, not the clock, and consider a slightly cooler bulk.
Hands, rest, heat
Knead
8 minutes to a smooth ball. Don't chase a full windowpane — cold time will finish the work.
Rest
20-minute rest after a short mix, then finish kneading. For this batch: about 20 min.
Rise / bulk
Room-temp 1–2 hours, or divide and cold-ferment 24–72 hours. For this batch: about 21h.
Proof
After the balls warm up (60–90 minutes), they're ready to stretch. For this batch: about 1h 5m.
Bake
As hot as you can: steel at 550°F 5–7 minutes, or kettle barbecue. Broiler finish for leopard spots. For this batch: about 8 min.
Durum or khorasan at 20% adds color and snap. Soft wheat makes floppy pies.
Method
- Mix flour, water, yeast, salt, and oil to a smooth dough.
- Bulk briefly, divide into 250–280 g balls, oil, and refrigerate.
- Warm the balls, stretch by hand — no rolling pin if you want a rim.
- Top lightly. Bake on a preheated steel or stone.
- Rest 1 minute before slicing so the cheese sets.
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Your bake
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