Chris's pizza oven

Pizza Dough Calculator

Pick a style, choose how many pizzas, and get a scaled recipe with method.

Developed by CH BrandWorks
Build your recipe
Adjust style, quantity, and dough percentages.

Soft, airy, leopard-spotted crust with a tender chew.

65.0%

Default for Neapolitan: 65.0%

2.5%

Default for Neapolitan: 2.5%

🍕 Neapolitan Dough
2 pizzas · 500g total dough

Ingredients

298g
Flour
194g
Water
7g
Salt
1g
Instant yeast
Hydration 65.0%
Salt 2.5%
Yeast 0.3%

Tomato base

No-cook sauce · 160g for 2 pizzas

  • Whole peeled tomatoesSan Marzano or a good plum tomato160g
  • Fine sea salt1.6g
  • Extra virgin olive oil1 tsp
  • Fresh basil2 leaves
  1. 1Drain the whole peeled tomatoes lightly, keeping some juice.
  2. 2Crush by hand or pulse briefly — never blitz smooth, you want texture.
  3. 3Stir in salt, olive oil, and torn basil.
  4. 4Rest 30 minutes at room temperature so the flavours marry, then spread thinly on the base.

Dough method

  1. 1Dissolve yeast in lukewarm water.
  2. 2Mix flour and salt, then add the water/yeast mixture.
  3. 3Knead for 8-10 minutes until smooth and elastic.
  4. 4Bulk ferment at room temperature for 2 hours, then refrigerate 24-72 hours.
  5. 5Divide into dough balls and rest at room temperature for 2 hours before shaping.
  6. 6Stretch by hand, top quickly, and bake at 450-500°C (840-930°F) for 60-90 seconds.