Pizza dough guides
The calculator weighs everything for you — these guides explain why the numbers are what they are. Short, practical, and matched to the same math the calculator runs.
Pizza yeast guide
How much yeast does pizza dough need? Instant, active dry, fresh and sourdough conversions, the time-and-temperature rule, and cold fermentation.
Hydration guide
What pizza dough hydration means, why it ranges from 56% thin crust to 80% focaccia, baker's percentages explained, and how to handle wet dough.
Cold ferment guide
How to cold ferment pizza dough in the fridge: why flavor improves, how much yeast for 24, 48 or 72 hours, fridge temperatures, and when dough is overproofed.
Poolish & biga guide
What poolish and biga do for pizza dough, how they differ, when to use each, and how the calculator splits your recipe into tonight and tomorrow bowls.
Pan size guide
How much pizza dough a pan needs: the grams-per-cm² rule, dough weights for common pans in teglia, Sicilian, Detroit and focaccia styles, plus round pans.
Sourdough guide
How much sourdough starter pizza dough needs by time and temperature, how the calculator accounts the starter's flour and water, and how to keep it lively.
Flour guide
Which flour for pizza dough: what protein percent and W strength mean, how 00, bread, all-purpose and semola differ, and a pick for every dough style.
00 vs bread flour
00 flour and bread flour compared for pizza: protein and W side by side, how each bakes, which styles want which bag, and when swapping is safe.
Pizza size guide
How much pizza dough per ball for a 10, 12, 14 or 16 inch pizza: computed weights for Neapolitan, New York and thin crust rounds, and how to size up or down.
Oven & baking guide
How hot to bake pizza, style by style: oven temperatures from focaccia to Neapolitan, steel vs stone vs pan, preheating that works, and home-oven ceilings.
Salt, oil & sugar guide
What salt, olive oil and sugar do in pizza dough — flavor, browning, tenderness — with baker's percentages for every style and when to adjust them.
Stretching guide
How to stretch pizza dough without tearing: the rest that makes it cooperate, the hand stretch in steps, rolled and pan styles, and the windowpane test.
Freezing guide
Yes, pizza dough freezes well — at the right moment. When in the fermentation to freeze, how to portion and wrap each ball, and how to thaw and revive it.
Kneading guide
How long to knead pizza dough by hand or mixer, what kneading actually develops, the 72% switch to stretch-and-folds, autolyse, and honest no-knead dough.
Outdoor ovens guide
How to run an Ooni or Gozney pizza oven: the temperature each style wants, taming a flame hotter than any kitchen, and which pizzas live fire was built for.
Same-day dough guide
How to make pizza dough the same day: a short warm rise dials the yeast up — ready in 2 to 8 hours — and what you trade for skipping the overnight fridge.
The clock is a suggestion. The dough is the boss. In bocca al lupo!