DoughGenie

Starter recipe · Example plan

Everyday Neapolitan

A straightforward overnight dough, made with flour, water, salt, and yeast. Start here, record your bake, and make the next batch your own.

4 × 250 g dough balls60% hydration26h 20m after mixing

A starting point you can adjust

The plan starts with Caputo Pizzeria Tipo 00, approximately 18 g salt, and no oil or sugar. Choose your actual flour, yeast type, temperatures, and scale precision. DoughGenie calculates the flour, water, and a measurable yeast dose for your yield and schedule.

This is a home adaptation with an overnight fridge stage. It suits a high-temperature pizza oven; a domestic oven will give a different bake. It is inspired by the simple ingredients in AVPN’s Neapolitan guidance.

  1. 01

    Mix and knead About 10 minutes

    Combine the ingredients, then knead by hand until cohesive and smooth. No autolyse or fold rounds are built into this starter. Plan for dough around 24°C after mixing; measure the actual temperature when starting the batch.

  2. 02

    Rest together 2 hours · 23°C

    Keep the dough covered at room temperature. This is bulk fermentation: the dough rests before dividing.

  3. 03

    Rest in the fridge 20 hours · 5°C

    Refrigerate the covered dough. Use your measured fridge temperature when planning.

  4. 04

    Divide and ball 20 minutes

    Weigh equal portions and shape gently, keeping the surface under light tension.

  5. 05

    Final proof 4 hours · 23°C

    Keep the dough balls covered until relaxed and ready to open. Times are targets; record how the dough actually develops.

  6. 06

    Bake and learn Your oven, your result

    Record your oven conditions and overall result. Note what worked and one thing you’d like to change.

Use this starter

Everything stays editable. Your personal defaults and past batches stay as they are.