Online Tool Store
Pizza Dough Calculator
Pizza Dough Calculator scales the yeast to the schedule, which is the number that ruins a long ferment when it is copied from a same-day recipe.
🔒 This tool runs entirely in your browser. Your files are never uploaded to a server.
Fun & Misc
Pizza Dough Calculator
Frontend preview — no upload or external service.
Dough recipe
For 6 pizzas: 1800g flour, 36g salt, 1080ml water, 0.36g yeast. Ferment 24h cold for best flavor.
How the Pizza Dough Calculator works
- Set the number and weight of bases; 250 g suits a standard Neapolitan base.
- Choose hydration by style — around 60-65% for New York, higher for Neapolitan if your oven runs hot enough.
- Pick the fermentation schedule, which mostly determines the yeast quantity. A long cold ferment needs a fraction of a same-day dough's yeast.
The method
Baker's percentage expresses every ingredient as a percentage of flour weight, which makes a recipe scale to any batch.
flour = total dough weight / (1 + hydration + salt + yeast percentages)
Yeast is the ingredient that varies most with schedule — a 72-hour cold ferment may use a tenth of what a four-hour room-temperature dough needs.
FAQ
What hydration should I use?
Style and oven dependent. Around 60-65% is forgiving and suits a domestic oven; higher hydration gives a more open crumb and needs high heat and more skill to handle.
Why does long fermentation use less yeast?
Because the yeast has far longer to work. Using a same-day quantity for a 48-hour ferment over-proofs the dough badly — it collapses and tastes strongly of yeast.
Does flour type matter?
Considerably. Higher-protein flour absorbs more water, so the same hydration percentage behaves differently. Adjust by feel on the first batch and note what worked.
How we compare
| Feature | Online Tool Store | Doing it by hand | A single-purpose app |
|---|---|---|---|
| Baker's percentage | ✓ | Fixed recipe | ✓ |
| Yeast by schedule | ✓ | ✗ | Sometimes |
| No sign-up | ✓ | ✓ | ✗ |
| Nothing uploaded | ✓ | ✓ | ✗ |
Pizza Dough Calculator scales the yeast to the schedule, which is the number that ruins a long ferment when it is copied from a same-day recipe.