Pizza dough calculator

Inputs

Number of pizzas

1–20

Diameter (cm): 32 cm

20–40 cm (default 30–32 cm)

Baking temperature (°C): 300 °C

230–500 °C

Texture

Hydration: 65 % (preset from temp/texture)override manually

Preset range: 62–70% (manual: 56–80% allowed).

Total fermentation time (h)

RoomFridge

Fridge temperature (°C): 4 °C

Salt (% of flour) (recommended: 3.0 %)manual

Oil (% of flour): 0.0 %

Yeast type

Dough per ball

280 g

Total dough

560 g

Flour

333 g

Water

216 g

Salt

10 g

Yeast (fresh)

1 g

(≈ 0.299 % of flour)

Hydration

65 %

Recommended flour (W)

W 290–320

Examples: Caputo Cuoco (Saccorosso) (W ≈ 300–320), Molino Dalla Giovanna La Napoletana (W ≈ 300–320), Le 5 Stagioni Napoletana (W ≈ 300–320)

Fermentation

24 h @ 4 °C (fridge)

Timing hint: Long cold bulk; temper 4–5 h before bake, then divide & proof at room temp.