What is pizza-dough?

This repository is a detailed recipe guide for making Neapolitan-style pizza dough at home. It is not software in the traditional sense but a well-documented cooking resource that has been adapted from the traditional Neapolitan method to work in a standard home kitchen. The repo also includes a web-based dough calculator in the /calculator folder. The recipe uses only four ingredients: flour, water, salt, and yeast (or an optional sourdough starter). Rather than specifying fixed weights, it uses baker's math, which expresses water, salt, and yeast as percentages of the total flour weight. This makes it straightforward to scale the recipe up or down. For example, the base formula is 60% water, 2% salt, and a very small amount of yeast (0.05% dry or 0.15% fresh). The linked online calculator at pizza-calculator.the-bread-code.io handles the arithmetic automatically. The guide explains why each choice matters. Flour with high protein content is recommended because the protein forms gluten, which lets the dough stretch thin without tearing and traps air bubbles to create the characteristic light, airy crust edge. Italian Tipo 00 flour is common in Naples but the guide notes that protein content varies by country and origin, so checking the label matters more than the name. The process spans roughly 24 hours. Ingredients are mixed, the dough is kneaded until the gluten network is developed (tested via a window-pane stretch), and then it rests in bulk fermentation until it grows by about 50% in size. Temperature affects speed: colder kitchens slow fermentation, so the yeast amount is doubled in winter. After bulk fermentation the dough is divided into individual balls, which then proof for several more hours before shaping and baking. The guide covers shaping technique, oven setup, and troubleshooting in additional sections not captured in this summary. The source code for the dough calculator is included in the repository.