Question 1

What is the best hydration for Neapolitan pizza dough?

Accepted Answer

The ideal hydration for Neapolitan pizza dough is 60–65%, according to the Associazione Verace Pizza Napoletana (AVPN). This means 600–650g of water per 1,000g of flour. Higher hydration (65%) gives a softer, more open crumb, while lower (60%) is easier to handle for beginners.

Question 2

How much yeast do I need for pizza dough?

Accepted Answer

For a same-day bake (6–8 hours), use 0.2–0.3% instant dry yeast relative to flour weight — roughly 2–3g per 1,000g of flour. For a 24-hour cold fermentation, reduce to 0.1% (1g per 1,000g). Fresh yeast requires roughly 3x the amount of dry yeast.

Question 3

What is the difference between New York and Neapolitan pizza dough?

Accepted Answer

New York pizza dough uses 58–62% hydration with added olive oil (2–3%) and sugar (1–2%), producing a chewier, foldable crust. Neapolitan dough uses 60–65% hydration with only flour, water, salt, and yeast — no oil or sugar — yielding a softer, puffier cornicione (rim). New York dough bakes at 260–290°C (500–550°F), while Neapolitan requires 430–480°C (800–900°F).

Question 4

How long should pizza dough ferment?

Accepted Answer

For the best flavor, cold ferment pizza dough for 24–72 hours in the refrigerator at 3–5°C (38–41°F). A 24-hour cold ferment develops significantly more flavor than a same-day room temperature rise. If you're short on time, a 6–8 hour room temperature fermentation at 20–22°C (68–72°F) works, but the flavor will be milder.

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