🍕 Neapolitan Pizza Dough CalculatorPoolish Method

Perfect percentages for incredible crust

Pizza Dough Specifications

255g Ball - 12" Pizza
275g Ball - 16" Pizza

Pizza Dough Recipe - Neapolitan

1. Poolish (Day 1)

Ready: ____/____    ____ AM/PM
Refrigerate 24 Hours
Flour: 0g
Water: 0g
Yeast (Active Dried Yeast): 0g

2. Dough (Day 2)

Ready: ____/____    ____ AM/PM
Refrigerate 48 Hours Before Forming Dough Balls
(Bulk Fermentation)
All of the Poolish (from Day 1): 0g
Remaining Flour: 0g
Remaining Water: 0g
Salt: 0g
Additional Yeast: 0g
Total Target Yield: 0g
Makes 6 x 255g Dough Balls
Recipe Generated: