Reference
- Hydration
- 70%
- Oil
- 0%
- Load
- 24.6 h-eq
- Instant dry yeast
- 0.063%
18 h at 21 °C, then 24 h in the fridge (4 °C), then 4 h proofing at 21 °C
Instant dry yeast 0.1 g for a 265 g dough ball
Farine
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gLab sheet
Contemporary Neapolitan keeps the structure of the classic but with more water: 65–78% hydration, a stronger flour (W 280–380) and a longer maturation. The result is a very open, almost inflated cornicione with a moist, cottony crumb.
Every dimension is a window, not a single number: two doughs at 60% and 62% hydration are both Neapolitan. The marker shows the typical value.
It is not a codified style. It is the consensus of several recent Neapolitan schools and pizzerias, hence confidence B in Fornello: several sources agree, no standard settles it. It was born partly of the oven: a gentler or slower oven benefits from a wetter, more mature dough.
Hydration climbs to 65–78%, salt drops to 2.4–3% and a touch of oil (0–1%) is tolerated. You need a flour that can hold: W 280–380. The more water, the more maturation matters, because the strength of the gluten network wears out with time.
The calculator expresses this as a fermentation load: this style aims at 18–48 h-eq, clearly more than a quick-oven bar pizza.
Experiment
The calculator below is already set to this style, with a starting schedule. Change hydration, salt, oil or the fermentation schedule: the yeast is recalculated, and the indicator tells you whether you are still inside the style’s window.
Farine
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gEau
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gLevure
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The deck is set at 380–460 °C (715–860 °F) for 80–130 s. The higher the hydration, the more heat the base needs to avoid the gum line, that dense band under the topping. Fornello flags it when the bake is slow and the dough very wet.
Variants to try
Each variant moves one parameter inside the style’s window. The engine recalculates the yeast so the fermentation load follows the schedule. The button loads the variant into the calculator above.
18 h at 21 °C, then 24 h in the fridge (4 °C), then 4 h proofing at 21 °C
Instant dry yeast 0.1 g for a 265 g dough ball
Back toward the bottom of the window: easier to handle, a good starting point before daring more water.
18 h at 21 °C, then 24 h in the fridge (4 °C), then 4 h proofing at 21 °C
Instant dry yeast 0.1 g for a 265 g dough ball
The top of the window. Maximum open crumb, but the dough demands a strong flour and well-managed maturation.
18 h at 21 °C, then 24 h in the fridge (4 °C), then 4 h proofing at 21 °C
Instant dry yeast 0.09 g for a 265 g dough ball
A little oil (up to 1%) to soften the crumb and protect the crust in a modest oven.
18 h at 21 °C, then 24 h in the fridge (4 °C), then 4 h proofing at 21 °C
Instant dry yeast 0.1 g for a 265 g dough ball
The water, first, and the tolerance: the STG is a regulation, the contemporary is a practice. The contemporary accepts a little oil and climbs higher in hydration.
Because maturation is not measured in hours alone. An hour at 24 °C does not equal an hour at 4 °C; the engine converts everything to equivalent hours so different schedules can be compared.
Yes, it is one of the most forgiving styles. Use a long-preheated steel deck and the broiler.
Same family, or close in hydration and bake.