Calculator
Choose how you want to scale the dough.
Usually 1 dough ball = 1 pizza = 1 person.
Dough Options
Ingredients
Total recipe plus first and second stage amounts.
Total Formula
First Stage - Poolish
Second Stage - Final Dough
Timeline
Choose bake time and the app calculates when to start.
Best plan uses around 20 hours fridge fermentation.
Method
Simple stage-by-stage dough process.
First Stage - Poolish
Mix first-stage flour, cold water, yeast, and honey very well.
Cover and rest at room temperature for about 1 hour.
Place in the fridge for 16 to 24 hours.
Second Stage - Final Dough
Remove poolish from fridge and rest for about 20 minutes.
Add remaining flour, remaining cold water, and salt.
Work the dough until smoother. If sticky, rest 15 to 20 minutes, then continue.
Use a little olive oil on your hands if needed. Shape slowly into dough balls.
Rest at room temperature for 1 to 2 hours before baking.
Oven
Temperature, preheating, and baking guide.
Pizza Oven
Heat to 430°C to 480°C. Bake for around 60 to 90 seconds. Turn the pizza during baking for even color.
Home Oven
Use maximum heat, usually 250°C to 300°C. Preheat a pizza stone or steel for 45 to 60 minutes.
Stone or Steel Position
Place it high in the oven if you use grill/broiler heat. This helps color the top faster.
Stretching
Stretch by hand. Avoid using a rolling pin if you want a raised, airy crust.
Toppings
Use light toppings. Too much sauce or cheese makes the center wet and heavy.
Home Oven Bake Time
Usually 5 to 8 minutes, depending on your oven, stone/steel heat, and pizza thickness.