Pizza dough
Pizza dough for any number of balls or pans by style — Neapolitan, New York, Detroit, Roman tonda and teglia — with hydration, salt, oil and sugar, the yeast worked out for same-day, 24-hour or 48–72-hour cold fermentation, an optional poolish or biga, and oven notes.
Added
Works with
- Artisan bread Cooking and bakinghas a sourdough pizza dough with its levain build and timings, and flatbreads such as focaccia, pita and naan
How to use it
How to use it
Pick a style: it fills in typical starting values — ball weight or pan and thickness, hydration, salt, oil, sugar and a fermentation plan. Change anything.
How much — a number of dough balls and the weight of each, or pans: a rectangle or round pan’s size and a thickness factor (dough per unit of pan area: g/cm², or oz/in² in US units — Detroit about 0.12 oz/in²). Add a couple of percent for dough that sticks to the bowl.
Formula — hydration, salt, oil and sugar as percentages of the flour, and the yeast you use (instant, active dry or fresh).
Fermentation — hours at room temperature and hours in the fridge, with quick buttons for same day, 24 h at room temperature, and 24, 48 or 72 h cold. The yeast follows: dough in a 4 °C fridge works at about a quarter of the pace it does at 24 °C, so a 48-hour cold dough needs far less yeast than a same-day one. Count the 2–3 hours the cold balls need to warm up before baking in the room hours.
Preferment — a poolish (100 % hydration, 12–16 h) or biga (about 50 %, 16–24 h) made with part of the flour. Its flour and water come out of the final dough’s, and the table splits the weighing into the preferment and the final dough.
Weigh out lists the grams (and ounces in US units). Flour and oven says what each style is built for — a Neapolitan dough wants a 430–485 °C pizza oven; New York style, with oil and a little sugar to help it brown, suits a home oven with a steel.
Limits
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The styles are typical starting points; pizzerias differ, and so do flours.
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The yeast is a rule of thumb (activity doubling every 10 °C, calibrated to 1 % instant yeast ≈ 3 hours at 24 °C). Real fridges cool dough slowly, and flour, salt and the yeast’s age matter. Watch the dough: balls are ready when they have relaxed and grown by half or so.
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Tiny yeast amounts need a 0.01 g scale (or dissolve 1 g in water and measure that).
Related: bread and baker’s percentages (yeast conversions and the water temperature for a dough), sourdough planner (for a sourdough pizza levain), kitchen conversions.
Linking to an example
Weights in grams, lengths in cm, temperatures in °C.
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Number of balls (or pans), ball weight, extra % |
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Pan: |
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Percentages of the flour |
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Hours at room and its °C; hours in the fridge and its °C |
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Preferment |
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One of the presets below; parameters with it override the preset’s |
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example= |
Shows |
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Four 260 g Neapolitan balls, 24 h at 20 °C (open) |
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Neapolitan with a 30 % poolish, then 8 h at 21 °C (open) |
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Three 450 g New York balls, 2 h warm then 48 h cold (open) |
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New York style in 6 h at 24 °C (open) |
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One 10 × 14 in Detroit pan, about 4 h at 24 °C (open) |
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Roman teglia in a 30 × 40 cm pan, 72 h cold with a biga (open) |
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