Soft, airy and blistered — the Naples classic.
‹ swipe to change recipe ›DoughJo is a free pizza dough calculator and recipe guide made for pizza-oven owners. Whether you run an Ooni Koda, a Gozney Roccbox or Arc, a wood-fired oven or a regular home oven, DoughJo works out the exact flour, water, salt and yeast for the number of dough balls you want — then gives you a step-by-step method and a bake-time schedule.
Choose a pizza style, set your ball count and weight, and adjust hydration, fermentation time and temperature. DoughJo calculates the right amount of fresh or instant dry yeast for your schedule, so the dough is ready exactly when you want to bake.
Soft, airy and blistered — the Naples classic. High-ish hydration (around 62–65%), Tipo 00 flour and a very hot bake (430–480°C) in an Ooni, Gozney or wood-fired oven for 60–90 seconds. Full Neapolitan recipe →
Thin, foldable and chewy with a crisp edge. Lower hydration and a long, cold ferment (24–72 hours) baked on a stone or steel at around 290–320°C. Full New York recipe →
A pre-ferment (equal parts flour and water with a little yeast) builds deep flavour and a light, open crumb — a favourite for artisan Neapolitan-style pizza. Full poolish recipe →
Grandma is a crisp, chewy sheet-pan square baked in a home oven; Chicago deep-dish uses a tall, buttery, sturdy crust that holds cheese, fillings and chunky tomato sauce on top.
Most pizza dough sits between 58% and 70% hydration (water as a percentage of flour weight). Around 60–62% is easy to handle, while 65–70% gives a lighter, airier Neapolitan crumb.
It depends on time and temperature. A 24-hour room-temperature ferment needs only about 0.1–0.3% fresh yeast of the flour weight; warmer rooms and shorter ferments need more. DoughJo works out the exact amount for you.
Anywhere from a few hours to 72 hours. Longer, cooler ferments (24–48 hours) develop more flavour and a more digestible crust.
Use Italian Tipo 00 flour for hot Neapolitan bakes, or a high-protein bread flour for New York and home-oven styles. See our recommended pizza gear for flour, ovens and tools.