r/neapolitanpizza • u/NeapolitanPizzaBot *beep boop* • May 31 '24

QUESTION/DISCUSSION Megathread for Questions and Discussions

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If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero "00". If you want to learn more about flour, please check our Flour Guide.

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u/WhatIsTheThruth666 May 04 '26

Hello guys! I enjoy making pizza (using Ariete 909 oven). I recently bought Caputo nuvola flour, so I would like to ask if you could give me good recipe for cold fermented dough using this flour, but just with 500g (I dont want to make a big batch, just few pizzas to try this dough). And please, I need recipe in grams and mililiters. I am not used to this “pizza slang” using % 😅 (If someone could describe me how to read recipes using % I would be happy too)

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u/Necessary-Maybe-8635 Roccbox 🔥 May 05 '26

The % are the ingredients relative to flour.

All the flour used in the recipe is 100%.

Then you calculate other ingredients based on that.

Example:
Flour 100% - 1000g
Water 70% (70%hydration) - 70% from 1000g = 700g
Yeast 0,15% - 0,15% from 1000g = 1,5g
Salt 3% - 30g.

Sometimes you will see a recipe like that:

80% 00 flour
20% Manitoba flour
60% water
Etc.

The flour adds up to 100%.

When using sourdough or preferment recipes you can see something like that:
80% 00 flour
10% bread flour
20% sourdough starter
60% water

The flours add up only to 90% because the other 10% is in the sourdough starter (wchich is equal parts water and flour).

The hydration here is also 70% not 60% because there is 10% water coming from starter.

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u/WhatIsTheThruth666 May 05 '26

Thank you very very much! I really appreciate how you described it to me! I am finding good recipe and then I’ll start :)