Tool
Dough calculator
Tell it how many pizzas and how heavy each ball should be. It works out flour, water, salt and yeast — and the two stages of a biga or poolish — from the ratios in our own recipes.
Yeast amounts follow our recipes, treated as fresh yeast; dry yeast is converted at 0.4 × (active dry) and ⅓ × (instant). Results are rounded to the gram (to 0.1 g below 20 g).
Method
From bowl to stone
- 01
Mix
Water and yeast first, then the flour until it becomes a batter, then the salt. Knead 15–20 minutes by hand until the dough reaches 22–24 °C.
- 02
Rest and portion
Rest 15–20 minutes. Divide into balls (280 g in our recipes) and shape them so the air stays sealed inside.
- 03
Proof
Four hours at room temperature, or up to two days in the fridge for the direct method.
- 04
Stretch and bake
Stretch the base and leave an edge of about 1.5 cm. Bake on a stone at 400–420 °C until the crust is crunchy and the base baked through.
