Pizza Dough Builder

Calculate perfect dough every time — the yeast amount is computed from your fermentation time and temperature.

Soft, leopard-spotted cornicione. Flour, water, salt, yeast only — blazing hot, fast bake.

Ingredients

Dough Balls
balls
Ball Weight
g
each ball
Water
%
hydration
Salt
%
of flour

Leavening

Mixing

Fermentation

RT Leavening
h
duration
Room Temp
°F
ambient
CT Leavening
h
duration
Fridge Temp
°F
fridge

Dough Summary

4 dough balls × 260 g · 62% hydration

Total Dough
1,040 g

Each ball stretches to roughly 12″at this style's typical thickness.

IngredientWeight% of total
Flour631 g60.6%
Water391 g37.6%
Salt18 g1.7%
Yeast (IDY)1.38 g0.1%
Total1040 g100%

Baker's Percentages

100%
  • Flour100%
  • Water62%
  • Salt2.8%
  • Yeast0.22%

Timeline

  1. Autolyse
    Mix the flour and water, rest 30 min
    +0h
  2. Add the yeast and salt
    Mix in the stand mixer: 10 min on medium speed
    +30m
  3. Bulk ferment at room temp
    2h at 72°F
    +30m
  4. Divide and ball
    Divide into 4 balls of 260 g
    +2h 30m
  5. Cold ferment (fridge)
    24h at 39°F
    +2h 30m
  6. Remove from fridge
    Let the dough warm up 1.5h at room temp
    +26h 30m
  7. Ready to bake!
    Enjoy your pizza!
    +28h

My Formulas

Sign in to save dough formulas and build your experiment library.

Sign in