About Napoli em Casa

Making Neapolitan pizza at home seems hard because almost every recipe is written for pizzerias with ovens at 450 °C (840 °F).

This site takes the opposite route: start from the oven, the flour and the time you have, and get to the best pizza possible. Every recipe is written in grams and baker's percentages, so you can scale it and repeat it with the same result.

The dough calculator was built to handle the math that confuses beginners most: blending flours, changing the hydration, and getting the yeast right for the fermentation time and your fridge temperature.

Principles

• Quantities always in grams.
• Explain why each step matters, not just how to do it.
• Be honest about what a home oven can do.
• Say where technical data comes from, and when it is an estimate.