Pizza Dough Calculator

Dough Specifications

Number of Dough Balls How many pizza dough balls to make (1-50)

Weight per Ball (grams) Target weight for each dough ball (50-1000g)

Hydration (%) Water percentage relative to flour. Typical range: 60-75%

Fat/Oil (%) Oil percentage. 0% for Neapolitan, 2-3% for NY style

Salt (%) Salt percentage relative to flour. Typical range: 2-3%

Yeast & Fermentation

Yeast Type Choose your preferred yeast type

Room Temperature Time (hours) Fermentation time at room temperature (0-24 hours)

Cold Temperature Time (hours) Refrigerator fermentation time (0-168 hours)

Pre-ferment (Optional)

Use Pre-ferment Enable to use poolish, bigga, or custom pre-ferment

Pre-ferment Type Traditional pre-ferment styles

% of Total Flour in Pre-ferment What percentage of flour goes in pre-ferment. Typical range: 20-40%

Pre-ferment Hydration (%) Water percentage in pre-ferment (50-200%)

Temperature Profile Choose professional fermentation approach: Room temp for biga, two-phase for poolish, cold-only for convenience

Room Temperature (°F) Professional range: 68-75°F for poolish (slower = better flavor), 70-78°F for biga. Higher temps = faster but less flavor development

Total Pre-ferment Time (hours) Auto-calculated based on temperature profile. Professional standards: poolish 12-18 hrs, biga 16-24 hrs

🍕 Pizza Dough Calculator

Dough Specifications

Yeast & Fermentation

Pre-ferment (Optional)

Recipe

Pre-ferment

Final Dough

Totals

Instructions

Dough Specifications

Yeast & Fermentation

Pre-ferment (Optional)

Pre-ferment Settings

Recipe

Pre-ferment

Final Dough

Totals

Instructions