Pizza calculator

Pizza dough, worked out.

Pick a style, size your dough, set your fermentation — the yeast, water, and bake are calculated. Hydration is matched to the heat you actually own.

Style

Sets hydration, salt, oil, and the bake. You can still tune everything below.

Flour: Bread flour, or 50/50 bread + 00. AP works with a longer mix.

Size by

Balls

Ball weight260–280 g for a 12 in pie

270g

Dough weight: 1080 g (4 × 270 g)

Hydration68 %

50% — stiff85% — soup

Salt% of flour

2.5%

Olive oil% of flour, optional

1.5%

Yeast is dosed from your schedule — long cold ferments need surprisingly little.

Leavening

Cold fermentfridge, hours

24h

Room timebefore/after fridge

Room temp

21.0°C

Instant dry yeast: 0.47 g ≈ 0.125 tsp (32 h cold-equivalent fermentation)

Target dough

24.0°C

Flour temp

20.0°C

Mixer friction0 for hand mix

2.0°C

True hydration 68.0% — counts the starter's water and flour, same as the sourdough engine.

550°F · Baking steel, top rack

If the bottom chars before the top sets, drop one rack and finish 60–90 s under the broiler.