Formulation is not certification
The preset is an ingredient example. AVPN certification concerns the complete production process, ingredients and resulting pizza. Do not treat selecting a preset as approval or label a refrigerated schedule as the official AVPN method.
Scale the portion you want
Four 250 g portions require 1,000 g dough. At the displayed default percentages, flour is 605.5 g and water 375.4 g. A different diameter and reserved rim may need a different portion; diameter alone cannot set one correct dough mass.
Follow measured conditions
Use a complete recipe’s mixing and proofing process and check dough readiness. The official temperature distinction below concerns a high-heat Neapolitan bake; a home oven adaptation is a different process.
Official AVPN guidance and home adaptations
AVPN: floor approximately 380–430°C; dome approximately 485°C; 60–90 seconds. The regulations distinguish the cooking floor from the dome. AVPN’s public recipe describes approximately 430–480°C between floor and vault. These are different measurements, not one universal setpoint.
The regulations specify 1,000 ml water, 1,600–1,800 g flour and 40–60 g salt. Derived hydration is approximately 55.6–62.5%; salt depends on the chosen flour dose. Our 62% water / 3% salt preset is a planning example, not certification.
The 2024 regulations describe direct mixing and 12–24 hours total fermentation with controlled room/proofing conditions. Refrigerated presets on this site are home adaptations, not the official AVPN procedure.
Sources and scope
- AVPN International Regulations (2024), §§2.1–2.3Direct dough, ingredient doses, fermentation and separate cooking floor/dome measurements.
- AVPN public recipe guidancePublic oven range; this is broader than the separate surface and dome measurements.
- King Arthur Baking: Baker’s PercentageFlour-based ingredient percentages.
Worked calculations and planning examples are this site’s illustrations. A source’s product or recipe guidance is not a universal pizza standard.