Published Neapolitan dough formulas

Quick answer. Four published formulas are on this page. AVPN 2024 uses 1,600–1,800 g of flour per litre of water. Ooni’s previous classic is 364 g water on 607 g flour. King Arthur is 170 g water on 232 g flour. Serious Eats is 12 oz water on 20 oz flour.

Baker’s percentage on this page means the ingredient weight divided by the flour weight, times 100. A formula is listed only when the weights were on a page that was read. Where a page prints a range, the table prints the range. The calculator link is one labelled way to open that row, not a claim that the source has only one dough.

Sort uses the low end of a range. AVPN salt is still “40–60 g per litre of water” in the cell, because that is how the regulation writes it.

What the ranges actually cover

The three recipes that print one batch run from 60% to 73.3% water. King Arthur is the wet one, at 73.3% (170 g water ÷ 232 g flour). Serious Eats is 60% exactly, because 12 ÷ 20 is 0.60. Ooni states 60% hydration. The grams on that note, 364 ÷ 607, are 59.97%, which rounds to the 60% they print. The calculator link uses their stated 60%.

AVPN 2024 is not one of those batches. It specifies 1,600–1,800 g of flour per litre of water, so the derived hydration is 55.6% at the drier end and 62.5% at the wetter end. King Arthur’s 73.3% sits wetter than that box. Ooni and Serious Eats sit inside it.

Salt on the three recipes runs from 1.5% (Serious Eats, 0.3 oz on 20 oz of flour) to 3.45% (King Arthur, 8 g on 232 g). AVPN’s salt is 40–60 g per litre of water. As a percentage of flour, the corners of that box are 2.22% (40 g salt on 1,800 g flour) and 3.75% (60 g salt on 1,600 g flour). Serious Eats’ 1.5% is below every one of those corners. That is a comparison of the printed numbers, not a ruling on the pizza.

Yeast is not one band. Serious Eats prints 1% instant. Ooni’s previous recipe prints 7 g instant on 607 g flour, which rounds to 1.15%. King Arthur prints 1/8 teaspoon, converted below. AVPN caps fresh yeast at 3 g per litre and says dry yeast is one third of fresh. Those belong to different schedules: Ooni’s page lists a 3–4 hour prep, King Arthur and AVPN both print a long room-temperature rise, and Serious Eats prints a fridge rest of 8–72 hours with no fridge temperature.

AVPN, 2024

The current regulation used here is the 2024 English PDF, not an older edition and not the association’s HTML recipe page. Doses are for 1 litre of water. The method is direct. The dough starts with water. Salt and yeast must not stay in contact for more than 5 minutes. No fat or sugar is added. Sourdough is allowed at under 10% of the flour; the row and the link stay on the direct method.

The link is the wetter, low-salt corner, plus the top of the fresh-yeast range. Flour is 1,600 g, so hydration is 62.5%. Salt is 40 g, which is 2.5% of that flour. Fresh yeast is 3 g, and dry yeast at one third of that is 1 g, which is 0.0625% of the flour. The ball is one 200 g portion, the regulation’s example for a 22–24 cm pizza. The 280 g example, for 28–35 cm, is in the table and is not the link. A count of four balls is not in the regulation, so the link does not invent one. Overall fermentation is 12–24 hours. A proofing chamber is allowed; the ideal they print is 18–20°C and 60–70% humidity.

King Arthur, 4 June 2025

The Test Kitchen recipe, updated 4 June 2025, is 2 cups (232 g) of King Arthur ’00’ Pizza Flour, 1/8 teaspoon instant or active dry yeast, 1/2 teaspoon sugar, 1 1/4 teaspoons (8 g) table salt, and 3/4 cup (170 g) lukewarm water. Water divided by flour is 73.3%. Salt is 3.45%.

The yeast has no gram weight on the recipe. This page uses King Arthur’s ingredient chart, where 2 teaspoons of instant yeast are 6 g, so a level teaspoon is 3 g. One eighth of that is 0.375 g, and 0.375 ÷ 232 is 0.162%. The recipe allows instant or active dry at that same 1/8 teaspoon. The link sends the rounded percent as instant yeast. The 1/2 teaspoon of sugar is not given a gram weight, so it is not converted, and the link sets sugar to 0%. The rise is at room temperature for at least 12 hours and up to 24 hours, then the dough is divided in half, about 200 g each, and left 45 minutes to an hour. The 105–115°F figure is the water, not a dough temperature. A tip on the same page raises the yeast to 1/2 teaspoon for a shorter version with at least 8 hours at room temperature. That tip is not a second row.

Ooni’s previous classic

The UK classic dough page says the recipe has been changed and, for anyone who wants the old one, prints the previous weights: 364 g lukewarm water, 9.2 g active dried yeast or 7 g instant or 20 g fresh, 607 g “00” flour, and 18 g sea salt. It states a dough hydration of 60% and gives four 250 g balls or three 330 g balls. The link uses four 250 g balls, the stated 60% water, salt at 2.97%, and the 7 g instant option at 1.15%. Active dry and fresh stay in the cell as the other options on the note. Oil and sugar are not in the note, so both are 0% in the link. Prep time on the page is 3–4 hours, and the note says to follow the same process. No numeric dough temperature is printed.

Serious Eats hacker-free, 12 March 2025

J. Kenji López-Alt’s hacker-free recipe, updated 12 March 2025, prints 20 oz tipo 00 flour, 0.3 oz kosher salt, 0.2 oz instant yeast, 0.2 oz sugar, and 12 oz water. Water is 60%. Salt is 1.5%. Instant yeast is 1%. Sugar is 1%, and the link keeps that 1% sugar. The dough is refrigerated at least 8 hours and up to 72 hours, then divided into 6 pieces of approximately 6 oz each and left 2 hours at room temperature. Six ounces is 170 g. No fridge temperature is printed, so none is added here.

Earlier in the same article he describes a smaller example as 60% water, 2% salt, and 1% yeast on 10 oz of flour. The row uses the ingredient list, where the salt is 0.3 oz on 20 oz of flour, not that 2% example. He also writes that tipo 00 is not lower in protein than all-purpose flour, that “soft” refers to the milling, and that the high-protein flour in the red bag is comparable to American bread flour. Those are his statements. Mill figures for specific flours are on the flour guide.

Left out on purpose

• Ooni’s current enhanced recipe. The UK page says the classic dough was changed and prints the previous gram weights in a note. The new gram weights were not in the page that was read, so they are not a row.
• Stadler Made. The Neapolitan page and the pizza calculator on stadlermade.com were read. Neither page prints a flour, water, salt, and yeast formula.
• Vito Iacopelli. Search results for his dough did not agree with each other, and no original page of his was used. Nothing from those results is in the table.
• Serious Eats basic Neapolitan dough. That recipe page returned HTTP 402 and was not read. The Serious Eats row on this page is the hacker-free recipe, which was read.

Luuzo’s own Neapolitan button is a starting point filled in by the calculator. It is not a fifth published formula, and it is not in this table.