Pizza Dough Calculator
Dough Settings
Fermentation
Recipe Results
Ingredients
Flour: 890.21 g
Water: 587.54 g
Salt: 22.26 g
Fresh Yeast: 0.97 g
Total dough weight: 1500 g
Water Addition Steps
First Addition (60%): 534.12 g
Initial hydration - mix with flour until just combined
Second Addition: 40.06 g
Add remaining water gradually while mixing
Third Addition: 13.35 g
After salt is added - develops gluten structure and final smooth dough
Fermentation Schedule
Start dough: 05/07/2026 05:18
Make pizza: 06/07/2026 05:18
Fermentation Details
RT: 24.0 h at 22°C
CT: 0.0 h
Total Time: 24.0 h
About Pizza Dough Making
This calculator uses baker's percentages, where flour is always 100% and other ingredients are expressed as percentages of flour weight. This professional method ensures consistent results regardless of batch size.
Understanding Hydration
Hydration refers to the water-to-flour ratio. Higher hydration (70-80%) creates airier crusts with open crumb, while lower hydration (60-65%) produces chewier, denser dough. Neapolitan pizza typically uses 60-66% hydration.
Cold Fermentation
Storing dough in the refrigerator for 24-72 hours develops complex flavors and improves digestibility. Longer fermentation requires less yeast, resulting in better flavor and texture.
What is Poolish?
Poolish is a pre-ferment made from equal parts flour and water plus a small amount of yeast. It ferments for 12-24 hours at room temperature, adding depth of flavor and improving dough extensibility.
What is Biga?
Biga is an Italian stiff pre-ferment made from flour, water (at 45% hydration), and yeast. Unlike the wet poolish, biga forms a dry dough ball that ferments slowly for 8-16 hours at 15-20°C. It adds complex, nutty flavors and improves dough strength and structure.
⚠️ Disclaimer
The fermentation calculations are AI-assisted and designed for home baking guidance. Results may vary based on flour type, environmental conditions, and other factors. Always use your judgment and adjust based on experience.
Note: Yeast calculation is currently under development and may not be accurate. For reliable yeast amounts, we recommend using PizzaApp or other established pizza calculators.