Recipes

Formulas, not vibes

Every quantity in grams, every temperature stated, and the baker’s percentages shown so you can scale any of them to the batch you actually want.

Neapolitan Pizza Dough
Four 250g Neapolitan dough balls at 57% hydration, derived from the AVPN specification. Exact weights, exact temperature, and the percentages to scale it.
Makes
4 × 250 g balls
Bake
950°F
Total
8h 27m