Make Everyday Neapolitan yours.

Check your ingredients and conditions. The starter takes care of the rest.

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Step 1 of 2Your bake

Your bake

Four simple ingredients. A plan built around your kitchen.

60% hydration · hand kneaded · overnight in the fridge

Allow 26h 20m after mixing. Best suited to a high-temperature pizza oven. Recipe guide (new tab)

When do you want to bake?

A suggested evening in your timezone. Change it to suit your plans.

Dough balls

Weight per ball (g)

Flour product

Use the name on your bag. You can add flour details in the full editor.

Flour type

Yeast type

These starting estimates affect the yeast amount. Adjust them to your conditions.

Room temperature (°C)

Used for the first rest and final proof.

Fridge temperature (°C)

Expected dough after mixing (°C)

An estimate for planning. You’ll measure the actual dough temperature after mixing.

Smallest scale increment (g)

For example, 1 g, 0.1 g, or 0.01 g. A small yeast dose may need dilution.

DoughGenie managed

Add 0.8 g Instant dry yeast (IDY)

Measure directly · medium confidence

Working range 0.6 g–0.91 g

A starting estimate. Check how your dough develops; assumptions and limitations are in “Why this amount?”.

Ingredients

Amounts for your dough

Hydration60%

Name this batch

Batch name

Open all five steps to change hydration, flour blends, mixing, or the schedule. Your entries stay with you.