RecipesMapolita

Editorial sample recipe

Nápolyi

Same-day Neapolitan dough

A six-hour direct room-temperature method for beginners.

6 h62%Beginner

How many pizzas?

247.7 g/ball

1 ball = 1 pizza. + / − scales the ingredients below; fermentation time stays the same.

Total dough: 990.8 g

0 makes

When would you like to bake?

Choose your bake time and we will calculate every step backwards. This saves the schedule. Portions and ingredient choices are recorded in the bake log with I made this.

Bake time

Dough schedule

T−6h

Mix and hand knead

Knead smooth in three short rounds.

Target dough 24–25°C

T−5h

Bulk proof

Rest covered.

22–24°C · 2h

T−3h

Ball

4 balls · 247.7 g/ball. Weigh, gently shape and rest covered.

Stretch and bake

Open gently and bake.

420–450°C

Baker’s percentage formula

Ingredient	Amount	Baker %
Flour	600.0 g	100%
Water	372.0 g	62%
Salt	16.8 g	2.8%
Fresh yeast	2.00 g	0.33%

Selected flour

Flour from the Flour Atlas

Changing flour does not automatically change hydration or fermentation time. Adjust water absorption to the flour and recipe.

Flour atlas and map

Yeast type

When changing type, enter the dose using the manufacturer’s guidance. Fresh and dried yeast are not gram-for-gram substitutes. Sourdough requires a separate formula.

Manufacturer: Le 5 Stagioni
Product: Napoletana · Tipo 00
Strength: W 300 · 12,5%
Yeast: fresh yeast · 2.00 g
Method: Direct, room temperature
Kneading: Hand kneading: 3×3 min with 10 min rests

Temperature sheet

Water

20 °C

Target dough

24–25 °C

Room

22–24 °C

Fridge

—

Oven

420–450 °C

Split water into ice and liquid

Ice weight (g)

372.0 g water + 0.0 g ice = 372.0 g

This is a mass balance, not a temperature calculator. Ice replaces recipe water. Use only with mixers suitable for ice and follow their instructions.

Dough school · by hand and mixer

A good dough schedule is more than a clock. Choose a technique and learn what to look for in the dough.

Kneading

Combine at low speed first. Mixer and batch size affect heating: measure the dough temperature instead of relying only on minutes. Look for smooth, elastic dough; let it rest if it tears.

Fermentation methods

Direct

One dough, without a preferment. Plan bulk and balled fermentation separately.

Poolish

A yeasted preferment with equal flour and water weights: 100% hydration. Include both in the total formula.

Biga

Often a stiff, shaggy preferment for pizza. Hydration and maturation depend on the recipe; it is not just a longer poolish.

Sourdough · lievito madre

A living culture with its own hydration and feeding schedule. No simple baker’s yeast conversion applies. Dried sourdough powder is not necessarily active.

Cold fermentation is a temperature strategy; folding is a mechanical technique. Times are templates: yeast dose, flour and actual temperature all matter.

Technical reading and sources

Process images are generated illustrations.

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Le 5 Stagioni

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