Working out the dough
Pizza dough calculator
Dough balls or pan: flour, water, salt and yeast right for your hours, fridge included.
What are you making?
Pick one and start from sensible numbers. Then change whatever you like.
How much?
The flours
The water
As a percentage of the flour. With biga and poolish it's all the water; with a starter it's the water you add.
The leavening
Which yeast do you use?
With your times: 0.12 % fresh, that is 1.2 g.
The times
From mixing to the oven. The fridge slows things a lot: it counts about an eighth.
Which oven?
When do you want to bake?
Water at the right temperature
How do you mix?
Salt and the rest
Baked, about 1,505 g (about 8 % water leaves in the oven).
The dough
In this order: water and yeast, then the flour; salt and fats last.
The baker's numbers
Real hydration
62 %
all the water over all the flour
Dough yield (TA)
162
the German way of counting
Prefermented flour
0 %
in the biga, poolish or starter
Salt on all the flour
2.8 %
28 g per kg
For a 24 °C dough use water at 25 °C.
Home oven (250-300 °C): 1-2 % oil and 0.5-1 % malt help the pizza colour and stay soft.
The schedule
To bake on Sun, 18 Oct at 19:00.
Sun, 18 Oct
08:40Mix the dough
09:00Bulk: the dough rests in one piece, covered (2 h 30 min)
11:30Shape the dough balls and cover them
18:00Turn the oven to maximum (with the stone or steel inside)
19:00Bake the first pizza
These are starting points: watch the dough, not the clock. If it rises sooner, move on sooner.
Keep it
Formulas stay only on this phone (and in the Suitcase, if you pack it). The link carries the numbers inside the address, after the #: no server sees them.
Worked out here, on your phone: these are starting points, you still watch the dough. Michele's recipes stay as he wrote them; this is the workshop for your own formulas.