Pizza Dough Calculator

Batch

Tipo 00 (W 260–300) · High heat 430–480 °C, 60–90 seconds

Ingredients

Total dough: 1020 g — 4 × 255 g per ball.

Fermentation

1. 1.Mix and knead the dough until smooth and elastic
2. 2.Bulk 2 h at 20–22 °C with a fold after 45 min
3. 3.Ball up and proof 3–4 h at room temperature, covered
4. 4.Bake when the balls are relaxed and hold a fingerprint

8–12 h bulk at 20–22 °C, then 4–6 h in balls

Water temperature

Use water at 42.0 °C for 24 °C finished dough. Method: (desired × 4) − (flour + room + friction).

Above 40 °C the yeast suffers — cool the flour or the room first.

Style reference

• Neapolitan — 62% water, 2.8% salt

  250 g balls · Tipo 00 (W 260–300)

  High heat 430–480 °C, 60–90 seconds

  Room temp: 8–12 h bulk at 20–22 °C, then 4–6 h in balls

  Cold: 24 h cold → 6 h room · 48 h cold → 8 h room · 72 h cold → 8 h room

• New York — 63% water, 2.2% salt, 2.5% oil, 1.5% sugar

  350 g balls · Bread flour (12.7% protein)

  Gas oven 260–290 °C, 6–8 min on a stone/steel

  Room temp: 2 h bulk + 2 h proof

  Cold: 24 h cold → 2 h temper · 48 h cold → 3 h temper · 72 h cold → 3 h temper

• Detroit — 70% water, 2.2% salt, 3% oil, 2% sugar

  300 g balls · Bread flour

  Steel pan, 250 °C, 12–15 min, cheese to the edges

  Room temp: 1.5 h bulk + 1 h pan proof

  Cold: 24 h cold → 3 h pan proof · 48 h cold → 4 h pan proof

• Roman (thin & crisp) — 68% water, 2.5% salt, 2% oil

  250 g balls · Medium-strength flour

  250 °C on a screen or in a pan, 8–10 min

  Room temp: 3 h bulk + 2 h proof

  Cold: 24 h cold → 2 h temper · 48 h cold → 3 h temper

• Thin cracker — 55% water, 2% salt, 4% oil, 1% sugar

  180 g balls · Bread flour, rolled very thin

  260 °C on a steel, 5–7 min

  Room temp: 1 h bulk + 1 h proof

  Cold: 24 h cold → 1 h temper

• Gluten-free blend — 85% water, 2% salt, 4% oil, 2% sugar

  280 g balls · 1:1 GF blend + 2% psyllium husk

  Pan or steel at 230 °C, 10–14 min — no stretching by hand

  Room temp: 1 h rest, pressed into the pan while soft

  Cold: 24 h cold → press cold into the pan