Baker's percentage dough formula for any batch.
True Neapolitan pizza dough has only 4 ingredients: flour (00 type), water (58-65%), salt (3%), and yeast (0.1-0.3%). The Associazione Verace Pizza Napoletana specifies these ratios for authentic certification. NY-style adds oil (2-3%) for a crisper, more golden crust. Hydration controls texture: 58% = stiff and easy to handle, 65% = softer with more air pockets, 70%+ = difficult to handle but incredibly light (Roman pizza). Cold fermentation (24-72 hours in the fridge at 3°C) develops complex flavors — the low yeast amount (0.1-0.3%) prevents over-proofing. Use 250g balls for 10-12 inch pizzas, 280g for 14-inch. Let dough reach room temperature (2 hours) before shaping. Never use a rolling pin — stretch by hand to preserve the air structure in the cornicione (raised edge).