one dough for every pizza here. tell it how many, how big and how long, and it does the maths
how many pizzas?
4PIZZAS
one 245 g ball each · tap a ball, it's squishy
how big?
30 CMACROSS
classic crust · a 245 g ball
how long?
24 HOURS
IN THE FRIDGE
mix to bake · start the day before
Cold ferment: at ~4 °C yeast barely moves, so the dough gets a bigger dose. That's why yeast jumps UP when you cross into the fridge.
ROOM TEMP22°C
YEAST
active dry ×1.25 · fresh ×3 the instant amount
HYDRATION65%auto for your oven
SALT2.8%auto for your oven
CRUST
thin 0.30 · classic 0.35 · puffy 0.40 g of dough per cm²
watch it come together
YOUR DOUGH, STEP BY STEP
every number on the cards is yours: change anything above and it re-plays