Set the number of dough portions and the target weight for each. Total batch weight is calculated automatically. Add rows for batches with different portion weights. Thickness Factor is automatically disabled when multiple rows are added. Enable Thickness Factor to calculate weight from pizza dimensions instead.
All percentages are baker's percentages (relative to total flour weight). Hydration is the water ratio. Adjust salt and oil to taste. Use additional or custom ingredients for enriched doughs.
Define one or more fermentation stages with time and temperature. Add multiple stages when the dough sits at a different temperature for part of the schedule.
Pick the source (Yeast, Sourdough, or Hybrid) and a mode (Auto computes the amount from your fermentation schedule; Manual lets you set the exact percentage). Sub-controls appear below as needed.
Commercial yeast only — quantity is computed from your fermentation schedule.
Choose your yeast form for final dough. Fresh (CY), Active Dry (ADY), and Instant Dry (IDY) have different potency — the calculator adjusts the amount automatically.
Some controls are hidden. Enable expert mode to use all expert features.
Tap an ingredient once it's in the bowl.
Process
Total time 24 h 15 min
