Weights, yeast or starter, and a timed plan for real Neapolitan and Roman pizza.
Your dough
Approved
Total dough
Style limits
Your plan
Flour and oven
How the numbers work
Every ingredient is a percentage of the total flour. With sourdough, the flour and water in the starter count toward the recipe, so hydration stays what you set.
Neapolitan limits come from the AVPN 2024 regulations. This calculator is not connected to AVPN, and only AVPN can certify a pizzeria.
Roman limits are common practice rather than official rules, drawn from Stadler Made and Dissapore. Pan dough weight is a starting point: adjust it after your first bake.
Treat both as a first guess. Flour, starter strength and real dough temperature all change timing, so go by how the dough looks. Starter timing in the fridge is the roughest estimate here.