Pizza Dough Calculator
Calculate perfect pizza dough ingredients and timing
Dough Specifications
Ingredients
Flour306g
Water184g
Salt9g
Yeast1g
Hydration60%
Instructions
Mix Ingredients
Combine flour and salt. Dissolve yeast in warm water. Mix together.
10 minutes
Knead Dough
Knead until smooth and elastic. Window pane test should pass.
10 minutes
Bulk Fermentation
Let dough rise at room temperature, covered.
72 minutes
Divide and Shape
Divide into 2 balls of 250g each.
5 minutes
Final Proof
Let dough balls proof, covered.
168 minutes
Tips & Techniques
Flour Selection
Use 00 flour for authentic Neapolitan texture
Water Temperature
Use room temperature water for optimal fermentation
Kneading
Dough should be smooth and pass the window pane test
Storage
Can be refrigerated up to 72 hours for better flavor
How to Use This Calculator
The Pizza Dough Calculator helps you create the perfect pizza dough by calculating exact ingredients and timing based on your specifications. Here's how to use it:
- Select the number of pizzas you want to make
- Choose your desired pizza size (in inches)
- Pick your preferred dough style
- Set the total proofing time
- Enter your room temperature for accurate timing
Understanding Dough Styles
- Neapolitan: Traditional Italian style with high heat and minimal ingredients
- New York Style: Chewy, foldable crust with olive oil and sugar
- Thin Crust: Crispy texture with lower hydration
- Deep Dish: Thick, rich dough with higher hydration
Key Concepts
- Hydration: The ratio of water to flour, affecting texture and chewiness
- Proofing: The fermentation time that develops flavor and texture
- Room Temperature: Affects fermentation speed and timing