The Dough Bible — Neapolitan Dough From First Batch to 100 Balls (Guide + Videos + Batch Calculator)

The complete Neapolitan dough system from a working mobile pizzeria: locked formula, ferment schedules, troubleshooting matrix, 13 process videos, and a batch calculator. Instant download.

Great pizza is decided two days before the oven is lit.

Everyone obsesses over ovens. The pros know: the dough is the business. This is the exact dough system behind a working wood-fired pizza operation — the one that has to produce identical dough whether it's 6 balls for the family or 100 for a sold-out event.

What you get:

• The Dough Bible (PDF) — the locked formula in baker's percentages, three fermentation schedules (same-day to 72-hour), balling/boxing/transport for events, and a 7-symptom troubleshooting matrix
• 13 process videos — The Mix, Balling & Boxing, and The Stretch, filmed on the actual operation
• The Batch Calculator (spreadsheet) — enter ball count and weight, get exact gram weights for any batch size, plus how many pizzas your flour bag really makes
• The Locked Formula worksheet — fill it in once, tinker never again

Who it's for: home bakers ready to stop guessing, and future pop-up owners who need dough that scales.

🍕 Want all 6 courses? Get the Everything Pizza! bundle for $39 with code BUNDLE10 → EVERYTHING PIZZA BUNDLE.